Category: USA

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.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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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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Easy Brioche

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 Easy Brioche
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Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
  2. With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
  3. Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
  4. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  5. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
  6. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  7. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
Recipe Notes

Original Recipe:  https://rasamalaysia.com/easy-brioche/

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Nutrition Facts
Easy Brioche
Amount Per Serving
Calories 234 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 68mg 23%
Sodium 20mg 1%
Potassium 70mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 0.1%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Vanilla Bourbon Salted Caramel Sauce

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 Vanilla Bourbon Salted Caramel Sauce
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Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
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Instructions
  1. Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. To serve: warm up desired amount in the microwave.
Recipe Notes

Original Recipe:  https://showmetheyummy.com/vanilla-bourbon-salted-caramel-sauce/

Total yield is 1 Cup.

Can replace with vanilla extract to make this kid friendly & gluten free.

*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.

** If you get any “clumps” while/after cooling, just whisk until smooth again!

*** Caramel can be stored in the fridge for two weeks.

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Nutrition Facts
Vanilla Bourbon Salted Caramel Sauce
Amount Per Serving
Calories 1918 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 70g 350%
Cholesterol 338mg 113%
Sodium 1978mg 82%
Total Carbohydrates 244g 81%
Sugars 237g
Vitamin A 80%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.

Simple Beef Flavored Gravy

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 Simple Beef Flavored Gravy
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Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.
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Nutrition Facts
Simple Beef Flavored Gravy
Amount Per Serving
Calories 77 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 600mg 25%
Potassium 10mg 0%
Total Carbohydrates 5g 2%
Dietary Fiber 0.2g 1%
Protein 1g 2%
Vitamin A 4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Cheesecake

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 Chocolate Cheesecake
This thing is AMAZING!! Thanks to Chelsea's Messy Apron for sharing! Unbelievably rich & insanely chocolaty!
Votes: 1
Rating: 4
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
  4. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  5. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  6. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  7. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.
Recipe Notes

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.
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Nutrition Facts
Chocolate Cheesecake
Amount Per Serving
Calories 1843 Calories from Fat 747
% Daily Value*
Total Fat 83g 128%
Saturated Fat 34g 170%
Polyunsaturated Fat 0.0005g
Monounsaturated Fat 0.0003g
Cholesterol 85mg 28%
Sodium 1337mg 56%
Potassium 629mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 11g 44%
Sugars 174g
Protein 12g 24%
Vitamin A 10%
Calcium 106%
Iron 83%
* Percent Daily Values are based on a 2000 calorie diet.

Griddle Cakes

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 Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift together the flour, baking powder, and salt. Add the sugar. Beat the eggs, add them to the milk, and beat again, then use this to moisten the dry mixture, adding the liquid gradually and beating thoroughly so as to eliminate any lumps. Finally stir in the melted butter or other shortening and bake golden brown on a preheated griddle, greasing or not according to the type of griddle used.
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Nutrition Facts
Griddle Cakes
Amount Per Serving
Calories 287 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 71mg 24%
Sodium 279mg 12%
Potassium 162mg 5%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 7%
Calcium 6%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Crab Cakes

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 Crab Cakes
Pretty good recipe! From the Handy crab meat combo package.
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cakes
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cakes
Ingredients
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Instructions
  1. Beat one egg, then whisk together with everything EXCEPT crab meat.
  2. Gently add in crab meat and combine. Make 4 patties, and refrigerate until firm. 1/2 hour should be plenty of time.
  3. Heat skillet with olive oil to medium heat, about 300F. Place cakes in skillet, don't overcrowd, and saute, with the lid on the skillet, on each side for a few minutes until golden brown.
  4. Serve with tartar sauce.
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Nutrition Facts
Crab Cakes
Amount Per Serving
Calories 175 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 838mg 35%
Potassium 18mg 1%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 1%
Vitamin C 0.03%
Calcium 13%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Creamy Sausage & Egg Noodles

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 Cindy's Creamy Sausage & Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
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Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.