Displaying all posts for Part of another recipe

Ghee – aka – Clarified Butter

by December 2, 2016 » Add the first comment.

Heat butter in a sauce pan at medium low heat.  DO NOT STIR. Once it has completely melted, let rest a few minutes – During this time the solids will precipitate to the bottom of the liquid Skim off any foam that has formed on top. Carefully pour off Read more »

Canoli Creme

by October 7, 2016 » Add the first comment.

INGREDIENTS 1 C Ricotta cheese 1/4 C powdered sugar zest from one orange 1/2 tsp vanilla Optional: 1/4 C semi-sweet chocolate chips STEP BY STEP Mix ingredients Pipe into canaloni shells or squished flat white bread    

Lady Fingers

by May 15, 2016 » Add the first comment.
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This is just a nice soft little cake that can be used to make a trifle or even your version of Hostess Twinkies. INGREDIENTS 3 eggs  – separated 1/2 C granulated sugar 3/4 tsp vanilla 1 TBL melted cooled butter 6 TBL corn starch – sifted 6 TBL AP Read more »

Poached Chicken

by May 6, 2016 » Add the first comment.

This is actually the base for dozens (if not hundreds) of recipes.  It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe.  It is always better to let it cool after poaching so you don’t Read more »

Brown Butter

by April 26, 2016 » Add the first comment.

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes.  If you go too far, you get buerre noir, which is black butter. One of the important points is that the milk solids are used.  When making clarified butter the clear solution is poured off, and Read more »

Sandwich White Bread

by February 16, 2016 » Add the first comment.

Makes 4 medium loaves of bread 3 C scalded milk 3 TBL shortening 2 tsp salt 2 TBL fresh yeast 10 C flour 1/4 C sugar Add the shortening, salt and sugar to the milk and allow it to cool to under 100 degrees Dissolve the yeast in 1/4 C Read more »

Whipped Cream Topping

by February 13, 2016 » Add the first comment.

Ingredients 1 C Heavy Whipping cream 3 TBL corn syrup, simple syrup or Karo 1 tsp Vanilla Beat whipping cream with electric beater, mixer or Kitchen Aid with a whisk attachment for about 2-3 minutes Add vanilla and corn syrup Cool while you prepare your dish upon Read more »

Chocolate Buttercream

by January 3, 2016 » Add the first comment.


Pumpkin Buttercream

by January 1, 2016 » Add the first comment.

Bolognese Marinara Sauce ~~ 5

by December 29, 2015 » Add the first comment.

– Quick Bison Bolognese   This recipe says to use bison, but I prefer half ground pork and half 80/20 ground beef. – Bolognese Made Easy CLICK EITHER IMAGE FOR AN ENLARGEMENT – Basic Bolognese CLICK IMAGE FOR AN ENLARGED AND CLEARER IMAGE. – Veggie Packed Read more »

Simple Syrup

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Make your own Stevia

by December 22, 2015 » Add the first comment.
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From the FoodBabe.com – Stevia is a sweetener made from a plant, so theoretically it should not be bad for you, but keep in mind that arsenic is made from apple seeds. Also, I would not want to eat poison ivy or hemlock, which are also plants, but alas Read more »

Make your own Ricotta Cheese

by April 1, 2015 » Add the first comment.

INGREDIENTS 1/2 gallon whole milk . Organic is better . Homogenized and Pasteurized is OK . ULTRA Pasteurized is not OK 1 tsp salt 12± leaves of basil Separation Agents 1/3 C lemon juice and 1/3 C vinegar  (or 1/2 C rennet) Texture Agent up to 1/2 C heavy Read more »

Fry Tips

by April 16, 2013 » Add the first comment.

Before we begin… Very little oil gets absorbed if done properly. Frying in cast iron increases potential to go rancid. Dutch oven is good fry vessel because it is heavy and holds the heat Unless you plan to do a LOT of frying, don’t invest in a dedicated fryer Read more »

Pastry Dough

by October 24, 2012 » Add the first comment.

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough. INGREDIENTS 4 CU flour 1/2 CU granulated sugar Juice and zest from one lemon 1 stick butter (cold) 1 tsp Read more »

How to Can Tomatoes

by September 17, 2012 » Add the first comment.
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A NOTE ABOUT THESE INSTRUCTIONS These step by step instructions are USDA approved.  It is very important to read up on canning before getting started, so that you don’t accidentally miss a small but very critical step. INGREDIENTS Lots of firm, ripe tomatoes from your garden or from the Read more »

RobtCyn Tapenade

by February 1, 2012 » Add the first comment.

The IRC Gila Farms project gives us more greens than we can use in a week, so here is a way to extend the season.  This is also good when greens are in season at the grocery and very inexpensive. INGREDIENTS Mustard Greens, Kale, Spinach, Cilantro, Garlic, Lemon Juice, Read more »

Very Thin Tortillas – Mu Shu

by January 22, 2012 » Add the first comment.

Authentic Mu Shu Pancakes I don’t like the thicker tortillas that you find in the grocery store.  Here is a fairly simple way to make thin ones.  These also work well for Mu Shu pancakes. INGREDIENTS 1 cup sifted flour 1/2 cup  very hot water Scant salt STEP Read more »


by September 23, 2011 » Add the first comment.

Picadillo is a mixture of ground pork or beef, onions, garlic and tomatoes. It is frequently used as stuffing for a Chile Relleno INGREDIENTS 1/4 lb. lean ground beef 1/2 lb ground pork 1/2 cup ready made sofrito – See Recipe 1/4 cup diced bell pepper (green and Read more »


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Sofrito is a base for anything that uses tomatoes or tomato sauce. It just adds an extra dimension to your recipe. INGREDIENTS 1 onion (chopped fine) 3-4 garlic cloves (minced) 1 TBL tomato paste 2 TBL crushed tomatoes STEP BY STEP Saute onion in EVOO When it Read more »