Friday, March 27, 2009

variety of favorite recipes

Stroganoff Recipe        

         cups mushrooms, sliced

         medium onion, diced

         tablespoon olive oil      

         tablespoons margarine 

         cup beef, cubed

         tablespoons flour         

         tablespoon Worcestershire sauce         

         cup milk          

         cup sour cream

         teaspoon nutmeg          

         package pasta, any kind

            salt and pepper

 

   1. Cook Pasta according to package.

   2. In a deep skillet.

   3. Saute Onions and Mushrooms until tender.

   4. Remove from pan and set aside.

   5. Saute the beef until brown and add to the Mushroom mixture.

   6. Next, add the flour to the juices in the pan and mix until blended well.

   7. Then gradually add in the Milk and Worchestershire sauce.

   8. Add back in the Mushroom Mixture and let simmer on low heat for about ten minutes.

   9. Add in the sour cream and stir until blended and heated through.

  10. Serve over the pasta.


Sour Cream

 

Method 1

I N G R E D I E N T S

1 cup cream

1 tablespoon cultured buttermilk

Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

 

I N S T R U C T I O N S

In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

 

 

 

Method 2

I N G R E D I E N T S

1 cup cream

1 1/2 cups pasteurized whole milk

1/2 cup buttermilk

 

I N S T R U C T I O N S

Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.


Jae, Here's my base recipe. I use a food processer, and my kitchen aid attachments but I don't see why it wouldn't work for your machine.

 

Basic pasta

 

4 lg or 5 med eggs

1 tbsp water

3-1/2 cups flour, you can sift it, seems to make mixing time easier for me.

1/2 tsp salt

 

When I make the dough I add only half the water and the remaining I add a few drops at a time. I don't pour water onto the noodle dough, I dip my fingers in the water and flick it on, a little at a time. Sometimes I need to add a bit more water to the recipe. I think making noodle dough is a bit like candy making, the weather seems to affect how much liquid is needed

 

*** I add herbs to my noodles, the family favorite is when i add basil and garlic and throw them in stock. If you are using dry herbs soak them in the water you use for the noodles before you add it to the flour.

 

 

Wheat pasta

 

2-1/2 cups ww flour, sifted

1 cup sifted flour

4 lg eggs, or 5 med

2 tbsp water

1/2 tsp salt

 

Lots of people I know dry their pasta. As i make mine I hang them over my cupboard doors that have been covered by bread cloths. Then as I finish I dust them with flour and fold them into wax paper, i make sure the wax paper is between the layers of noodles to keep them from sticking, and put them in the fridge or freezer. We like our noodles on the soft side, makes them 'meatier' for soups and great with sauces. For spaghetti I will hang them out to dry some.


Cucumber Yogurt Sauce

         cups plain yogurt           or sour cream  

1/2       cup chopped peeled seeded cucumbers           

         tablespoons chopped onions    

1 1/2    teaspoons dried mint     (optional)

1/2       teaspoon garlic powder

1/2       teaspoon salt

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C's spagettie  

I use spaghetti; it would probably be wise to break it into pieces to make it toss more easily--

 

I also use whole wheat (organic) spaghetti--

 

1 cauliflower, cut into florets--with stems peeled (if they are tough) and diced

4 T. butter

1/2 cup finely chopped parsley . . . if I don't have enough of this, I use basil and chives, but the parsley is GOOD!

1 tsp. coarse mustard (that's the seeds, coarsely ground)

1/4 tsp. red pepper flakes (that's what you often find in Italian restaurants)

1 pound spaghettini (I use spaghetti); you may also use orecchiette or conchiglie (small)

1/2 cup freshly grated Parmesan or Romano or both (I mix them)

1/2 cup fresh bread crumbs, toasted until golden and crisp

 

salt and freshly ground pepper

 

Bring a large pot of water to a rolling boil. Salt it to taste, add the cauliflower, and cook for three minutes. Scoop the cauliflower into a large pasta bowl and add the butter, parsley, mustard, and pepper flakes. Add the pasta to the salted boiling water and set the bowl over the pot to keep it warm, leaving a crack so the water doesn't boil over, while the pasta cooks. Drain it when it's done and ad it to the cauliflower. Grind a generous amount of pepper over al, the toss with the cheeses and crumbs--

 

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Apple donut balls:

 

5 eggs

2 c. sugar

1 c. heavy cream

7 cup flour

1 3/4 c. buttermilk

1 t. vanilla

1 t. cinnamon

2 t. baking soda

1 t. salt

1 quart jar of apple pie filling

Cooking oil

 

 

Beat eggs. Add sugar and mix until very creammy. Stir in cream and buttermilk. Add baking soda, salt and vanilla. Mix then add apple pie filling. Add Flour a little at a time while mixing.

 

Heat oil to 375.

 

Drop by heaping teaspoon full into oil. Fry until golden brown on both sides. Drain on paper towel then roll in sugar. They are great without being rolled in sugar.

 

This will make 11 dozen.

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Wheat Meat: To make Wheat Meat you soak 3 cups of wheat for 24 hours, rinsing when the water gets cloudy. I soak the wheat around 36 hours. Then drain and rinse the wheat and put through a meat grinder. You can use a hand meat grinder or an electric one. I have used both.

 

Then Add your seasonings 2 T of beef flavoring or 2 T chicken flavoring or flavoring of your choice and 1 tsp salt. I often use the Lipton Onion or Lipton Onion Mushroom dry soup mix envelopes for seasoning. The wheat will take on the seasoning of your choice. Your and also add taco seasoning, italian seasoning to make the wheat meat like sausage.

 

Put some oil in a pan and add wheat ground up and heat, breaking the wheat up with a spoon to acheive a meat like texture. To use for tacos add 2 T onion flakes, chili powder and cumin.

 

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Wheat Patties: You can make Wheat Patties and use for hamburgers or salisbury steak, etc.

 

Soak 3 cups of wheat for 36 hours, rinsing when water gets cloudy. Drain and rince and put through a meat grinder.

 

Add the flavoring of your choice

Mix in a mixer until gluten forms (about 3 min) Divide into 12 balls. On a lightly oiled cutting board, form into patties. Cook on a griddle, on top of the stove or bake in the oven, turning over to cook each side.

 

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Wheat Loafs: To make Wheat Loafs just soak for 36 hours, drain and grind in the meat grinder. Then put into the mixer adding your flavorings, 1/3 cup of chopped onion, 1/2 cup water, 2 tsp salt and 1/2 cup oil. and mix until gluten forms (about 3 min). Put in a well greased loaf pan. I use a wilton 9 loaf pan and make 9 individual wheat loafs. Then cook a large loaf for 1 hour covered with foil at 350 degrees. Then remove the foil and bake 30 minutes more.

When I use my wilton 9 loaf pan I bake the loafs covered for 30 minutes and then uncovered for 15 minutes longer. Exactly half the time of a large loaf.

 

I serve the wheat loafs with mashed potatoes and gravy. The patties work well as salsibury steaks in gravy.

 

Note:

You can use the wheat meat recipes in any recipe that calles for ground meat. Use in spaghetti sause, in chili, for taco meat, stroganof  and in casseroles. You may also sprinkle over salads, season with taco seasoning for taco salad or sprinkle on a baked potato. The possibilities are endless.