Category Archives: Recipe Index

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Pecan Pie

Pecan Pie

Rating: 51

Prep Time: 0

Yield: 8

Pecan Pie

This recipe for pecan pie is very basic but absolutely decedent. I suggest serving it with a bit of whipped cream to cut the richness.

Ingredients

  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 large eggs
  • 1 unbaked 9" pie shell
  • 1 tsp vanilla extract
  • 1 1/4 cup pecans
  • 1 cup light corn syrup
  • 2 Tbsp melted butter

Instructions

  1. Preheat oven to 350° F,
  2. Beat eggs, vanilla, sugar & salt. Add butter & syrup & mix in pecans.
  3. Pour into crust
  4. Bake 40-45 minutes in pie shell.
http://www.culinarycafe.com/2016/11/22/pecan-pie/

Lion House Rolls

Lion-House

Lion House Rolls

These tender buttery Lion House rolls are like the combination of a croissant and the standard parker house dinner roll.

Ingredients

  • 2 cups warm water
  • 2/3 cup nonfat instant dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, softened
  • 1 egg
  • 5-5 1/2 cups flour (you can use all-purpose or Biscuit flour)
  • 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked

Instructions

  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
http://www.culinarycafe.com/2016/11/21/lion-house-rolls/

Sweet Potato Casserole With Praline Topping

Sweet Potato Casserole

Sweet Potato Casserole With Praline Topping

Rating: 51

Prep Time: 45 minutes

Cook Time: 45 minutes

Yield: 6

If you make this Sweet Potato Casserole for a family dinner make sure you take a couple copies of your recipe because people will ask for it.

Ingredients

  • Cooking spray
  • 1 (5-ounce) can fat-free evaporated milk
  • 1 large egg white
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup granulated sugar
  • 4 medium sweet potatoes, roasted and peeled
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup stick margarine, melted
  • 1/4 cup chopped pecans, toasted
  • 2/3 cup packed brown sugar
  • 1 cup all-purpose flour

Instructions

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
  3. Mash your sweet potatoes in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.
http://www.culinarycafe.com/2016/11/20/sweet-potato-casserole-with-praline-topping/

Mediterranean Basmati Rice Bowl

Mediterranean Bowl

Mediterranean Basmati Rice Bowl

Serving Size: 4

This Mediterranean Basmati Rice Bowl is an extremely simple dish to make and a perfect for a hot Summer day.

Ingredients

    Shirazi Salad
  • 2 cups Persian Cucumbers, cut into 1/4" cubes
  • 2 cups Tomatoes, seeds removed, finely chopped
  • 1 cup Red Onion, diced
  • 4 tbsp. Flat Leaf Parsley, finely chopped
  • 2 tbsp.Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • Yogurt and Cucumber Sauce
  • 2 cups Plain Yogurt
  • 1 cup Persian Cucumber, finely chopped
  • 1 tbsp. Dried Mint
  • Salt & Pepper to taste
  • 1 cup Feta. crumbled
  • 1 lb. Ground Lamb
  • 2 tsp. Greek Seasoning
  • 1 tbsp. Red Wine Vinegar
  • 4 cups Basmati Rice, Prepared
  • 1/4 cup Fresh Mint, chiffonade

Instructions

  1. To make the Shirazi Salad mix together in a bowl 2 cups cucumber, tomatoes, red onion. Then add parsley, olive oil and salt and pepper to taste then set aside.
  2. To make the Yogurt and Cucumber sauce mix together in a bowl yogurt, cucumber, dried mint then salt and pepper to taste then set aside.
  3. Brown your ground lamb with Greek seasoning. Add red wine vinegar once the meat is browned and drained then stir to lift as much fond (browned goodness) off the bottom of the pan as possible.
  4. To plate this dish fill your bowl half full with rice and then top with the shirazi, yogurt Cucumber sauce and browned meat. Garnish with Mint chiffonade.
http://www.culinarycafe.com/2016/07/27/mediterranean-basmati-rice-bowl/

Amazing Chili

Chili

Amazing Chili

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 8

Calories per serving: 532

Fat per serving: 16g

This chili gets it uniquely rich flavor from dark beer and chocolate with a hint of coffee and brown sugar. Garnish with shredded sharp cheddar and a dollop of sour cream.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 3/4 pound beef sirloin, cubed
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup strong brewed coffee
  • 2 (6 ounce) cans tomato paste
  • 1 (14 ounce) can beef broth
  • 1/2 cup packed brown sugar
  • 3 1/2 tablespoons chili powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 fresh hot chile peppers, seeded and chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
http://www.culinarycafe.com/2015/12/01/2100/

Decadent Mashed Potato Recipe

Mashed Potato

Decadent Mashed Potato Recipe

Ingredients

  • 5 pounds yukon gold potatoes – washed and cut into 2 inch chunks
  • Enough water to cover the potatoes in a large stock pot
  • 8 ounce package cream cheese
  • 1 stick butter
  • 1/2 cup greek yogurt
  • 1/4-1/2 cup milk
  • 1 teaspoon Mortons kosher salt
  • 1/2 teaspoon ground white pepper
  • 4 roasted garlic cloves, roughly a heaping tablespoon

Instructions

  1. Put the chopped potatoes in a large stock pot. Add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes or until the potatoes are fork tender. Drain the liquid from the potatoes. Return the cooked potatoes to the pan. Add in butter, cream cheese, yogurt, salt, pepper, and garlic. Using a potato masher, mash, mash,mash the potatoes until most of the clumps are removed. Add in milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired. If you want ultra smooth potatoes, beat them with a hand or stand mixer until the desired consistency has been reached. Do not over beat the potatoes or they will take on a undesirable texture.
http://www.culinarycafe.com/2014/11/21/decadent-mashed-potato-recipe/

Chicken Posole Verde my Second Favorite Soup

As I have stated in an earlier post, my favorite soup is Tortilla Soup. Chicken Posole Verde is now my second favorite after my husband discovered it while working in Mexico. Usually Posole soups are made with pork and pigs feet but I find that chicken is cheaper and easier to work with. This version of Chicken Posole Verde has you make your own broth which honestly is the heart and soul of this soup so it is worthwhile for you to make. You can make the broth in a pressure cooker to dramatically shorten the cooking time without losing any flavor.

Chicken Posole Verde my Second Favorite Soup

Yield: 10-12 servings

Chicken Posole Verde my Second Favorite Soup

Chicken Posole Verde is not a very labor intensive soup but it tastes like you labored over it all day.

Ingredients

    For the Broth
  • 1 - 3 lb whole Chicken
  • 1 medium Yellow Onion, quartered
  • 8 cloves Garlic
  • 1 rib Celery, cut into quarters
  • 2 tsp Black Peppercorns, whole
  • 8 Cloves, whole or 1/4 tsp ground cloves
  • 8 Allspice, whole or 1/4 tsp ground allspice
  • 1/4 cup Cilantro stems, with leaves removed for garnish later
  • 2 Bay leaves
  • 2 tsp kosher salt, plus more to taste
  • For the Soup
  • 1/2 lb fresh tomatillos, husked and diced or a 10 ounce can of tomatillos
  • 1/2 medium Sweet Onion
  • 4 oz can Roasted Diced Chiles
  • 3 cups Kale leaves, stems and center rib removed and chopped
  • 2 - 15 oz cans Hominy, drained and rinsed
  • 1 tsp Cumin, ground
  • 1/4 tsp allspice
  • pinch cayenne
  • 1/2 cup Cilantro, chopped
  • 1-2 Limes, juiced
  • To Serve
  • Cilantro leaves
  • 2 Avocados, diced
  • 4 Radishes, thinly sliced

Instructions

  1. To make the broth, place the chicken, breast side down, in a large pot. Add the onion, garlic, celery, peppercorns, cloves, allspice, cilantro stems, bay leaves and salt. Cover with 12 cups of water and bring to a boil. Once a boil is reached turn the heat down to a simmer and cook uncovered for 45 minutes.
  2. Once the broth has cooked 45 minutes turn off the heat and carefully remove the chicken. Place the chicken in a large bowl so that it can cool and drain of liquid. When cool enough to handle, remove the meat from the skin and bones. Chop the meat into bite size portions and discard the remaining bones and skin. You should have about 4 cups of meat.
  3. While the chicken is cooling, strain the broth, discarding the vegetables. Remove as much fat as possible with a gravy separator or gently with a serving ladle. Return the broth to the pot. Bring the broth to a boil and reduce by a 1/3 to end up with roughly 6 cups.
  4. Once your broth is reduced add your chicken, tomatillos, sweet onion, chiles, Hominy and seasonings. Reserve the kale and the lime juice until your soup has simmered again for 15-20 minutes. If you add your kale too early it will turn into mush and not be enjoyable and your lime juice will lose flavor if not saved until the last minute to add.
  5. When you are almost ready to serve add the kale, lime juice and chopped cilantro. Season to taste.
  6. Garnish with Cilantro, Avocado and Radish.

Notes

In my house we serve this soup with a dollop of sour cream and a sprinkle of queso blanco.

http://www.culinarycafe.com/2014/10/24/chicken-posole-verde-second-favorite-soup/

Better than your Mama’s Tortilla Soup

Since moving to Texas my families tastes have changed quite a bit. Chicken Noodle soup used to be our go to food when anyone was feeling under the weather. I used to make the stock from scratch in the pressure cooker and we always served it with buttery mashed potatoes. This made for an extremely rich and filling soup and did you know that fatty foods raise your body temperature? In southern Texas a food that makes you sweat is not ideal even when you don’t feel well. Instead we switched to Tortilla Soup which I feel is a much healthier option with lots of vegetables and dose of chiles to help you sweat off that fever. I have tried many different tortilla soups and I think this simple recipe beats them all in flavor.

Tortilla Soup

Yield: 8-10 servings

Tortilla Soup

Tortilla soup is an extremely simple soup that is also healthy and hearty.

Ingredients

  • 2 lb Chicken, boneless & skinless cut in bite sized chunks
  • 2 - 32 oz Chicken stock
  • 2 - 14.5 oz can Tomatoes, Diced - I use Red Gold petite diced tomatoes with green chilies
  • 4 oz can Diced green chiles, add another if you like yours spicy
  • 15 oz can Corn
  • 1 Medium Onion, diced
  • 3 cloves Garlic, smashed a bit
  • 2 Carrots, diced
  • 2 Medium Potatoes, peeled and cubed
  • 1 Chayote squash, diced
  • 2 Bay leaves
  • 1 tsp Cumin, ground
  • 1 tbsp Chili Powder
  • 1/4 tsp Allspice, ground
  • pinch Cayenne
  • Salt to Taste, roughly 2 tbsp
  • 2 Limes, juiced
  • To Serve
  • 2 Avocados, diced
  • 1/2 cup Cilantro, chopped
  • Sour Cream
  • Tortilla Chips
  • Colby Jack Cheese Shredded

Instructions

  1. In a large pot add everything but the lime juice and serving items.
  2. Put on Medium heat and cover.
  3. Cook for about an hour. You want the veggies soft but not mushy.
  4. Before serving add lime juice to taste and the chopped cilantro.
  5. Serve over hearty tortilla chips, avocado, sour cream and cheese.

Notes

If you find the chicken flavor is thin at the end, stir in a tablespoon of Chicken Better than Bouillon. I would suggest doing this before the lime and cilantro are added.

http://www.culinarycafe.com/2014/10/24/tortilla-soup/

Gluten Free Veggie Crepes

After trying these at the local farmers market I had to make them at home! Super easy and Super healthy!

Gluten Free Veggie Crepes

Yield: 6

Serving Size: 1

Calories per serving: 330

Gluten Free Veggie Crepes

Ingredients

    Crepe
  • 1 large egg
  • 3/4 cup milk or unsweetened coconut milk
  • 1/2 cup Gluten Free All-Purpose Flour
  • 1 1/2 Tablespoons melted butter or coconut oil, slightly cooled
  • Butter or Coconut oil for coating the pan
  • Veggie Filling
  • 2 cups mushrooms, sliced
  • 3 cups spinach leaves
  • 3 cups swiss chard, chopped
  • 1 medium tomato, rough chopped
  • 1 small onion, chopped
  • Boursin Cheese

Instructions

  1. Blend crepe ingredients in a blender until combined and refrigerate for at least 2 hours and as much as overnight. You just want to make sure that all the bubbles in the batter have disappeared before using.
  2. Veggie Filling Prep
  3. Saute veggies starting with mushrooms and once they show a bit of brown you can add onions. Once the onions are translucent add spinach, chard and tomato and lightly saute until spinach and swiss charge softens. Remove from heat and set aside until you are ready to fill crepes.
  4. To make crepes
  5. Coat a non-stick, 9-inch skillet with butter or coconut oil over medium heat.
  6. Pour 1/4 cup of batter in the center of the pan: immediately remove from heat and swirl the batter around to touch all sides of the pan. Increase heat to medium-high and cook until you can see tiny bubbles under the crepe and you can flip it without tearing.
  7. Shake the pan in order to push the crepe towards one side of the pan: using a wide spatula, flip over.
  8. Brown for 30 seconds then reduce heat. Crumble cheese over the entire crepe and then cover one half of the crepe with the sauted vegetables. Fold in quarters or thirds and serve.
http://www.culinarycafe.com/2013/05/06/gluten-free-veggie-crepes/

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