Category Archives: Recipe Index

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

Prep Time: 0

Yield: 10

Bacon Wrapped Jalapeno Poppers

These are healthier than their breaded deep fried cousins and they have twice the flavor. I first saw this recipe on Pioneer Woman and it has become cult legend in our circle of friends. Thanks Ree!

Ingredients

  • 20 whole jalapenos, split lengthwise and seeded carefully
  • 2 blocks cream cheese
  • 1 lb thin bacon, cut into thirds
  • toothpicks

Instructions

  1. Depending on the heat levels of the peppers you are using you may want to use latex gloves to protect your skin. I personally like incredibly hot Bulgarian Carrots instead of the Jalapenos but I am insane.
  2. Preheat oven to 375 degrees.
  3. Once your jalapeno slices are split and seeded fill them generously with cream cheese. Wrap a piece of bacon around the pepper half and secure with a toothpick. You can freeze or refrigerate this peppers for later use or bake immediately.
  4. Bake on a pan with a rack for 20-25 minutes. If after 20 minutes your bacon is not brown turn on your broiler and watch carefully until brown.
  5. These are great hot or at room temperature so don't waste hot plate space on these. They probably won't survive long enough to get cold anyway.
http://www.culinarycafe.com/2010/11/04/bacon-wrapped-jalapeno-poppers/

Salt Cucumbers

Salt Cucumbers

Prep Time: 0

Yield: 8

Salt Cucumbers

Traditional Russian style cucumbers. Every family has their own recipe so these are just the basics and some optional additions.

Ingredients

  • 16 ounces Kosher salt
  • 1 bunch dill
  • 1 cup chopped fresh horseradish root
  • 1 head of garlic, crushed with skins removed
  • 5 bay leaves
  • tarragon as desired (optional)
  • celery leaves as desired (optional)
  • 2-3 banana peppers chopped into large chunks
  • 1/2 bushel of cucumbers

Instructions

  1. You will need a large container or two for preserving the cucumbers in. Wash and dry the containers.
  2. Boil 5 liters of water then add salt and stir until dissolved. Allow this to cool before adding to cucumbers.
  3. Wash and sort the cucumbers by size. You will want to try to keep cucumbers of the same size together. Discard any cucumbers with bruises, cuts or broken skin.
  4. Take the dill and other optional herbs, horseradish, garlic, and peppers and pack evenly on the bottom of your chosen containers.
  5. Pack jars tightly with cucumbers stacked in a vertical position. If you are using very large containers you can split the herb mix and put half on the bottom and half midway up the container to evenly distribute the flavor.
  6. Once your containers are full of cucumbers slowly pour in salted water until the container is filled to the brim. Close the containers and store at 32-40 degrees F for 50-60 days. You can keep at room temperature for cucumbers ready in 30 days but the flavor and texture will not be as good as the cold stored cucumbers.
http://www.culinarycafe.com/2010/11/03/salt-cucumbers/

Homemade Tomato Soup

Homemade Tomato Soup

Prep Time: 0

Yield: 10

This incredibly simple and delicious soup will make sure you never buy a can of tomato soup again.

Ingredients

  • 3 16 oz cans Whole or Chopped Tomatoes
  • 2 gloves garlic
  • 1 can tomato juice
  • 1 tsp oregano, dried
  • 3 tb sugar
  • 3 tbs chicken stock base
  • 1 cup white wine
  • 1 1/2 cup heavy cream

Instructions

  1. Using either food processor, blender or immersion blender liquefy the tomatoes and garlic. In a large stock pot combine the tomato garlic mixture with the sugar, tomato juice, chicken base, oregano and white wine. Heat to a boil and add cream.
  2. Garnish with freshly ground black pepper and a bit of fresh parsley.
http://www.culinarycafe.com/2010/09/12/homemade-tomato-soup/

Tangy Lemon Bars

Tangy Lemon Bars

Prep Time: 0

Yield: 36

Tangy Lemon Bars

These yummy bars are sweet and crisp on the bottom and tart and gooey on top. These bars are well loved every where I server them.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/2 cup white sugar
  • 2 1/4 cups All-purpose flour
  • 2 tbs Lemon Zest
  • 1/2 tsp Salt
  • 8 eggs
  • 3 cups white granulated sugar
  • 4 lemons juiced or 1/2 cup lemon juice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream butter into 2 cups flour, powdered sugar, and 1/2 cup granulated sugar. When it has a crumbly texture press into a 9x13 inch baking pan.
  3. Bake for 15-20 minutes or until gently golden on top. While crust is baking whisk together the remaining flour and sugar then add eggs and lemon juice.
  4. Pour over baked crust. Bake for 20 minutes.The bars will firm up as they cool. Once they are cool lightly sprinkle with some powdered sugar and slice into 2 inch squares.
http://www.culinarycafe.com/2010/08/12/tangy-lemon-bars/

Warm Tofu with Spicy Garlic Sauce

Warm Tofu with Spicy Garlic Sauce

Prep Time: 0

Yield: 2

Warm Tofu with Spicy Garlic Sauce

This is a very versatile dish that can be used for an appetizer, lunch or light dinner. I tend to keep the sauce on hand and make a quick snack out of it.

Ingredients

  • 1 (12 oz.) package of silken tofu
  • 1 tsp garlic minced and crushed
  • 1/4 cup scallions, chopped
  • 2 tsp sesame seeds, toasted
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 2 cups rice, hot and ready to serve with tofu

Instructions

  1. To warm your tofu you can either simmer it in a sauce pan with just enough water to cover or put it in the steamer basket of your rice maker while you make the rice to go along with it.
  2. Mince garlic and crush with the flat side of your knife to make a thick paste of it. Stir together with remaining ingredients minus the rice.
  3. Once your rice is ready carefully plate the tofu and rice and then top with sauce. Serve Immediately.
http://www.culinarycafe.com/2010/07/28/warm-tofu-with-spicy-garlic-sauce-2/

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Prep Time: 0

Yield: 6

Mediterranean Quinoa Salad with Feta and Grilled Chicken

A light summer salad made with Quinoa.

Ingredients

  • 2 Chicken Breast, pounded flat
  • 1/2 cup balsamic vinegar
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Oregano, dried
  • 2 tbsp. Greek Seasoning
  • 2 tsp. Garlic, minced or 1 tsp. granulated garlic
  • 1/2 tsp. Black pepper, ground
  • 2 cups Quinoa, uncooked
  • 1/2 cup Feta, chunks
  • 1/4 cup R

Instructions

  1. Put the flattened chicken breasts in a zip seal bag with the vinegar, lemon juice, oregano, Greek seasoning, garlic and black pepper. Let marinate in the refrigerator overnight or at least 2-3 hours.
  2. Prepare the Quinoa as per box instructions or if you don't have instructions you use 1 part quinoa to 2 parts water and cook as you would rice. It does very well in a rice maker. Let the cooked quinoa cool and move to refrigerator until you are ready to assemble salad.
  3. Grill Chicken over indirect heat. Once It has reached 160 degrees remove from grill and let rest for 5-10 minutes.
  4. Combine feta, onion, tomatoes, cucumber and salad dressing. Stir to coat and let sit for 5-10 minutes for flavors to meld. Add cold quinoa, making sure to break up any large chunks. Stir well to coat quinoa with dressing and mix in vegetables well. Taste at this point to see if you need to add any more dressing for flavor.
  5. Slice chicken into bite size chunks. Plate the salad with the quinoa as your base and top with Chicken and maybe a little extra feta and tomato.
http://www.culinarycafe.com/2010/07/26/mediterranean-quinoa-salad-with-feta-and-grilled-chicken/

Boxty

Boxty

Prep Time: 0

Yield: 8

Boxty

Boxty is a potato pancake that is traditionally filled with leftovers and served with a sauce. They can be filled with anything from Smoked Salmon with a whiskey cream sauce or left over Irish stew.

Ingredients

  • 1 cup Potato, raw grated
  • 1 cup leftover Mashed Potatoes
  • 1 cup flour
  • 1 egg
  • 1 cup of milk or buttermilk
  • salt to taste
  • Butter, for frying

Instructions

  1. Combine mashed potatoes, shredded potatoes, flour, egg. salt and baking powder. Stir in milk until you get a pancake batter consistency.
  2. Butter the bottom of a non-stick pan and make boxties about 6 inches in diameter.
  3. Once cooked fill with filling of choice and sauce and serve
http://www.culinarycafe.com/2010/03/17/boxty/

Roasted Kale Chips

Roasted Kale Chips

Prep Time: 0

Yield: 6

Kale is an amazing vegetable used in soups an sides but here it makes an awesome healthy snack that is a life saver for those of use trying to cut the carbs but need something crunchy and salty to get through the day.

Ingredients

  • 4 small bundles of Kale
  • 3 tbsp Olive Oil
  • Kosher or Sea Salt

Instructions

  1. Preheat oven to 350F. Wash and dry kale. Remove stems from kale and tear into chip size pieces. Place kale on a baking sheet and drizzle oil over it while working it with other hand. One all the oil is on use both hand to work the oil into all the kale. Make sure that the kale is evenly coated for best results. Spread kale out evenly and try to lay out flat.
  2. Bake for 15-20 minutes then salt immediately and serve.
http://www.culinarycafe.com/2010/03/16/roasted-kale-chips/

Gyoza

Gyoza

Prep Time: 0

Yield: 40

Gyoza

These Japanese dumplings are light and wonderful and terribly easy to make in large batches and freeze for later use.

Ingredients

  • 4 cups Napa Cabbage, minced
  • 1/2 tsp table salt, not kosher this time
  • 12 ounces Pork, ground
  • 1/2 tbsp Ginger, grated
  • 3 Garlic Cloves, finely minced
  • 2 tbsp Scallion Tops, minced
  • 1 tbsp Miso Paste
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper
  • 1/2 tsp sugar
  • 40 Gyoza Wrappers
  • 1 tbsp Sesame Oil - for cooking
  • 1/2 cup Water - for cooking

Instructions

  1. 1. Evenly coat cabbage with salt and let it sit for 10 minutes.  Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water and then transfer the cabbage to a deep bowl. You want to remove as much liquid as possible to prevent soggy gyoza. Add the pork, ginger, garlic, green onion, miso, sesame oil, crushed red pepper, and sugar.  Mix everything together with your hands until all the ingredients are evenly distributed.  Refrigerate and to let flavors meld for 10 minutes while setting up your gyoza making station.
  2. 2. Have a small bowl of cold water ready.  Lay a dumpling wrapper on a dry work surface, and place a heaping teaspoon of the meat mixture in the center of the wrapper.  With a fingertip moistened with water, trace a line along half of the edge of the round wrapper.  Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot.  Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back.  Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make 40 dumplings in all.
  3. 3. In a large skillet with a tight fitting lid, heat 1 teaspoon of the sesame oil over medium-high heat. Carefully place as many of the dumplings that can fit without touching in the skillet with the pleated-wrapper edge up.  Cook the dumplings for 3 minutes, or until nicely browned on the bottom.  Check the progress by lifting 1 or 2 dumplings by their pleated edge.
  4. 4. Once the bottoms are nicely browned, use the skillet lid to shield yourself and carefully pour in 1/4 cup of the water.  When the hissing and splattering die down, drizzle in 1/2 teaspoon of the sesame oil around the edge of the skillet.  Place the lid on the skillet to trap in the moisture and then quickly lower the heat to keep the liquid at a bare simmer.
  5. 5. Check the dumplings after 2 minutes.  When the wrappers appear slightly translucent and the meat feels firm when pressed lightly with a spoon, remove the lid and raise the heat slightly.  Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes).  Once you hear a sizzling sound, shake the skillet.  The dumplings should slide about.  If they seem to stick to the skillet, move the skillet away from the stove and replace the lid for a moment.  Remove the dumplings from the skillet with a broad flexible spatula. If you’d like, flip them over so that the seared surface faces up.  Cook the remaining dumplings the same way.  Serve the dumplings hot accompanied by the dipping sauce.
http://www.culinarycafe.com/2010/03/15/gyoza/

Sour Cream Apple Pie

Sour Cream Apple Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Sour Cream Apple Pie

This Sour Cream Apple Pie is my kids favorite apple pie. This pie reminds me of an apple cheesecake but it is so much easier to make.

Ingredients

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped, peeled baking apples
  • 1 (9 inch) unbaked pie shell
  • 3 tablespoons cold butter or margarine
  • 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon. split 1/4 in pie filing and 1/4 in topping

Instructions

  1. In a large bowl, cream sugar and sour cream until smooth. Add eggs and stir well. Stir in 2 tablespoons flour, vanilla, 1/4 tsp cinnamon and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
  2. Meanwhile, combine brown sugar. 1/4 tsp cinnamon and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
http://www.culinarycafe.com/2009/11/25/sour-cream-apple-pie/

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