Author: Cindy Randolph

Parmesan-Basil Orzo

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 Parmesan-Basil Orzo
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
  2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
  3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Recipe Notes

Original recipe:  https://www.allrecipes.com/recipe/11853/orzo-with-parmesan-and-basil/

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Nutrition Facts
Parmesan-Basil Orzo
Amount Per Serving
Calories 357 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 32mg 11%
Sodium 603mg 25%
Potassium 73mg 2%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 2g
Protein 17g 34%
Vitamin A 27%
Vitamin C 6%
Calcium 24%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Ranch Sauce

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 Cheesy Ranch Sauce
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Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and finely chop onion.
  2. Melt the butter, fry the onion, stir in the flour and fry until golden.
  3. Gradually add the stock, and bring the sauce to the boil, stirring constantly.
  4. Add the wine and sour cream and allow to simmer on low heat.
  5. Season the sauce with salt, pepper, mustard, parsley and dill weed.
  6. Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
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Nutrition Facts
Cheesy Ranch Sauce
Amount Per Serving
Calories 58 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.004g
Monounsaturated Fat 0.01g
Cholesterol 14mg 5%
Sodium 26mg 1%
Potassium 35mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Custard

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 Honey Custard
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 Minutes
Servings
servings
Ingredients
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Instructions
  1. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  2. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  3. Remove the custard from the heat and whisk in the butter and vanilla extract. Sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  4. Pour the cooled custard into the pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
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Nutrition Facts
Honey Custard
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 72mg 24%
Sodium 44mg 2%
Potassium 12mg 0%
Total Carbohydrates 11g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 2%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Frozen Yogurt

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 Peanut Butter Frozen Yogurt
Really tasty! But I think I will use plain yogurt next time. I really only used vanilla because I grabbed it by mistake, and wanted to use it somehow.
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Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together in a blender and blend util smooth. Pour into dish and freeze until mostly solid
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Nutrition Facts
Peanut Butter Frozen Yogurt
Amount Per Serving
Calories 241 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 117mg 5%
Potassium 127mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 24g
Protein 13g 26%
Vitamin C 1%
Calcium 11%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Orzo Ranch Meatballs

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 Orzo Ranch Meatballs
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
meatballs
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings
meatballs
Ingredients
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Instructions
  1. Cook orzo al dente.
  2. Mix everything together, and make 1 oz meatballs. Can make ahead and refrigerate for an hour or two if needed.
  3. Put in crisping basket of Foodi, bake/roast at 375F for 8 minutes. Or, bake at 400F in oven for 17 minutes.
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Nutrition Facts
Orzo Ranch Meatballs
Amount Per Serving
Calories 48 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.1g
Cholesterol 21mg 7%
Sodium 18mg 1%
Potassium 23mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 5g 10%
Vitamin A 1%
Vitamin C 2%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Buffalo Sauce

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 Buffalo Sauce
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Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes.
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Nutrition Facts
Buffalo Sauce
Amount Per Serving
Calories 66 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 192mg 8%
Potassium 3mg 0%
Total Carbohydrates 4g 1%
Sugars 4g
Protein 0.01g 0%
Vitamin A 4%
* Percent Daily Values are based on a 2000 calorie diet.

Standard Griddle Cakes

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 Standard Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 4 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat griddle/non-stick pan to 300F.
  2. Sift together flour, baking powder and salt, then add the sugar.
  3. Beat the add, then add it to the milk and beat again. Add gradually to the dry ingredients, beating thoroughly between to mix.
  4. Once well mixed, add the melted butter and mix thoroughly.
  5. Using a spoon or measuring cup, pour batter gently onto preheated griddle or pan, about 1/4 - 1/3 C, depending on how big you want them. Cook until the batter has little bubbles all over the surface and the bottom is golden brown. Gently flip, and cook another couple of minutes, until the bottom is browned.
  6. If you want to prepare the night before, add a little extra baking powder, so it still has some fluffiness.
Recipe Notes

Original recipe from Encyclopedia of Cookery, copyright 1949, Wm. H. Wise & Co, Inc.

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Nutrition Facts
Standard Griddle Cakes
Amount Per Serving
Calories 194 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 47mg 16%
Sodium 275mg 11%
Potassium 108mg 3%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 5%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Asian-Style Pork Ribs

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 Asian-Style Pork Ribs
These were really good! My first Foodi/pressure cooker recipe - woot!
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Put soy sauce, brown sugar, water, Asian sweet-chili sauce, ginger, and pepper in pressure cooker/multi-pot/Foodi. Stir to combine.
  2. Cut pork ribs into 3 pieces and place in cooker.
  3. Cook on High for 30 minutes. Give 10 minute natural release, then release pressure. Pork should be fork-tender. And tasty! Remove to bowl and cover.
  4. Spoon about 1 Tbsp of the hot liquid into a small bowl or container, and whisk in cornstarch.
  5. Set multi-pot/Foodi to sear, or pour liquid to a small pan, and heat to medium until boiling. Add cornstarch mix and whisk. Cook for ~4-5 minutes or until reduced to the desired thickness. Add port back to it to coat and heat. Serve warm on rice or rice noodles, or just whatever sounds good! Can add chopped green onion for garnish if desired.
Recipe Notes

Recipe adapted from:  https://www.tasteandtellblog.com/slow-cooker-pork-roast/

Can also cook for 5-6 hours on low in slow cooker.  Wold work for a roast, also.  In fact, I thought it was a pork loin roast, until it thawed and I opened the package.

Adapt cooking time as needed for larger pieces or different cut of pork.

 

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Nutrition Facts
Asian-Style Pork Ribs
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Cholesterol 56mg 19%
Sodium 1462mg 61%
Potassium 2mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 0.04g 0%
Sugars 22g
Protein 27g 54%
Vitamin A 1%
Vitamin C 1%
Calcium 0.05%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Tamales

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 Beef Tamales
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Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
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Instructions
  1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  2. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  3. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  4. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  5. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  6. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe-1910207

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Nutrition Facts
Beef Tamales
Amount Per Serving
Calories 422 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg 12%
Sodium 877mg 37%
Potassium 389mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 47%
Vitamin C 1%
Calcium 10%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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