Category: USA

Ice Cream

Print Recipe
 Ice Cream
While using an electric or hand-cranked ice cream maker will get you to your sweet reward a little easier, it’s not a necessity. Here’s how to make do without one: (Nutrition info for maple bourbon w/out bacon)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, whisk together milk, sugar, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken. Strain mixture into a large bowl, then whisk in half-and- half, cream, and vanilla. (and bourbon and maple syrup for maple bourbon ice cream) Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this. Place the cold mixture into the cold pan.
  3. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
  4. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
  5. Ripen the ice cream by storing it in a covered freezer container until ready to serve.
Recipe Notes

Chocolate Ice Cream Variation: After straining mixture in step 1, add 1 cup semisweet chocolate chips and stir until melted and fully incorporated. Continue with recipe.

Mint Chocolate Chip Ice Cream Variation: In step 1, substitute 1 teaspoon peppermint extract for 1 teaspoon vanilla. Once ice cream’s made, stir in 2 cups mini chocolate chips.

Peanut Butter Ice Cream Variation: After straining mixture in step 1, add 1 cup smooth peanut butter and stir until fully incorporated. Continue with recipe.

Maple Bourbon with Candied Bacon: After straining mixture in step 1, add 1 1/2 C maple syrup, 1/4 tsp. sea salt, and 4 Tbsp bourbon.  Stir until fully incorporated. Continue with recipe.  Add 4-5 strips of bacon or candied bacon, finely chopped, during the last mixing session. (Or have some to sprinkle on top)

**Chocolate Cherry Cordial:  (Haven't tested yet!!)  After straining mixture in step 1, add 1 cup semisweet chocolate chips, 4 Tbsp (booze, lots of options, maybe cherry flavor?), maybe substitute cherry extract for vanilla? Serve with maraschino cherries.  (If extract doesn't work, add ~5oz. of chopped cherries)

You can substitute 3/4 C milk and 1/4 C heavy cream in place of half and half

Share this Recipe
 

Nutrition Facts
Ice Cream
Amount Per Serving
Calories 311 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 117mg 5%
Potassium 86mg 2%
Total Carbohydrates 39g 13%
Sugars 28g
Protein 3g 6%
Vitamin A 12%
Vitamin C 0.5%
Calcium 11%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Rice Enchilada Casserole

Print Recipe
 Chicken Rice Enchilada Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F.
  2. Mix rice, broth, enchilada & sauce together in a 3-quart casserole or square baking dish.
  3. Spread cheese on top, then lay the lightly salted and peppered on top.
  4. Bake for 1 1/4 hour, until liquid absorbed and chicken is done.
Share this Recipe
 

Nutrition Facts
Chicken Rice Enchilada Casserole
Amount Per Serving
Calories 500 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Cholesterol 160mg 53%
Sodium 1243mg 52%
Potassium 21mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 39g 78%
Vitamin A 15%
Calcium 45%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Posted on

Bread Pudding Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Raisin Soaking time: 1 hour
  • Yield: Makes 8-10 servings

Need a kid-friendly sauce without bourbon? Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.

Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.

Ingredients

Bread Pudding:

  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk (4 C)
  • 3 eggs (large)
  • 2 cups sugar
  • 2 Tbsp vanilla extract
  • 1 cup raisins (soaked an hour or two in 1/4 cup bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

Bourbon Sauce:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1/2 cup Kentucky bourbon whiskey (less or more to taste)

Method

1 Preheat oven to 350°F.

2 Soak bread in milk: Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

3 Make egg mixture, pour over bread: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.

4 Butter baking pan, add bread mixture, bake: Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.

Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

5 Make the bourbon sauce while the bread pudding is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

Posted on

Caramelized Pearl Onions

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 (10-ounce) package pearl onions
  • 1/3 cup water
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons dry white wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Heat oil in a medium nonstick skillet over medium heat. Melt butter in pan. Add onions, and cook 5 minutes or until lightly browned, shaking pan frequently. Add water and sugar, and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Uncover and cook 2 minutes or until liquid evaporates. Stir in thyme and remaining ingredients; cook 1 minute.

Posted on

Honey-Glazed Carrots

Ingredients

  • 1 bag (1 lb) ready-to-eat baby-cut carrots
  • 2 tablespoons honey
  • 1 tablespoon butter or margarine
  • Ground nutmeg, if desired

Directions

  • 1 In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • 2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Posted on

Microwave Roasted Potatoes Recipe

Ingredients:

4 medium Russet, Yukon Gold, or 6 to 8 Red potatoes*
Seasonings of your choice (i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings)
Olive Oil

*  When shopping for potatoes, look for potatoes that are firm and smooth.  Avoid potatoes with wrinkled or wilted skins, soft dark areas, cut surfaces, and those that are green in appearance.

 

Instructions:

Scrub and rinse the potatoes thoroughly.  Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

Drizzle a small amount of olive oil over potatoes.  Sprinkle with seasonings of your choice.  Toss to evenly disperse oil and seasonings.

Tightly cover dish with a lid or plastic wrap, and place in microwave.  The hot oil browns the potatoes, while the plastic wrap creates steam to cook the insides to tender perfection.

Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

Makes 4 to 6 servings.

Posted on

Tuna Patties Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes

Ingredients

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

Method

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

Posted on

The Bread

Ingredients

  • 1 loaf French Bread, Split Lengthwise
  • 2 sticks Regular (salted) Butter, Softened

Preparation Instructions

Preheat oven to 350 degrees.

Spread one stick of softened butter on each half of the loaf.

Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.

Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don’t under-broil it! The flavor really kicks in when the butter’s color changes.

Slice into strips and serve immediately.

Posted on

Sweet and Sour Onions Recipe

These onions are just as tasty at room temperature as they are hot.

Ingredients

  • 1 to 1 1/2 pounds boiling or pearl onions
  • Salt
  • 3 Tbsp olive oil or butter
  • 3 Tbsp cider, malt or white wine vinegar
  • 1 Tbsp honey

Method

1 The hardest part about this recipe is peeling the onions. If you are using pearl or small cipollini onions, blanch them in boiling water for a minute or so and then plunge them into ice water to stop the cooking. Slice off the root and stem ends, and the papery skin should slip right off. If you are using the larger boiling onions, as we did here, just slice the stem end off the onion and peel as you would a normal onion.

2 Bring a pot of salty water to a boil, and boil your onions for 4-10 minutes, or until they are tender. Smaller onions will need less time. You want them al dente, not soft, because they will cook a bit more in the frying pan. Drain the onions well and set aside.

3 Get a frying pan hot over medium-high heat and add the olive oil. Let the olive oil get hot for a minute or two and add the onions. They will spit a little because they are full of moisture. Let them sizzle until you get some browning on a couple sides of the onion, about 4-5 minutes.

4 Meanwhile, mix the honey and vinegar vigorously until the honey dissolves. Add it to the frying pan. It will spit and sizzle violently. Turn the onions to coat with the mixture and turn the heat down to medium. Sprinkle salt over everything.

5 Let the vinegar-honey mixture boil down to a thick syrup. Turn the onions often to coat evenly. Serve hot or at room temperature, with a little sprinkling of a fancy salt like fleur de sel, if you have some.

Serves 4.