The ingredients below represent the ingredients to make ice cream for one person.
½ cup whole milk
½ cup half and half
¼ tsp vanilla
¼ cup sugar
1 lb. ice
½ cup coarse salt
½ cup water
In a bowl mix the whole milk, half and half, vanilla and sugar with a fork until ingredients are mixed thoroughly.
Pour mixture into the quart size baggie. (You can skip putting it in the bowl and put the ingredients straight into the quart size baggie if you'd like) Squeeze out excess air, seal and secure the top with tape. Put the quart size baggie inside the gallon size baggie. Add salt, ice and water. Squeeze out air and seal. Secure the top with tape.
GENTLY TOSS AND MASSAGE THE BAGGIE FOR ABOUT 10 MINUTES OR UNTIL THE MILKS AND SUGAR TURN TO A SOLID.
This will happen when the milks turn to their coldest temperature.
Cut a corner of the quart size baggie and squeeze out the ice cream into a bowl.
Thursday, April 22, 2010
Homemade Macaroni and Cheese
1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped
Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.
Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese
Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped
Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.
Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese
Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.
Breakfast Burritos
1 Tbsp. olive oil
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice
shredded cheddar cheese
salsa
whole wheat tortillas
In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.
*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice
shredded cheddar cheese
salsa
whole wheat tortillas
In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.
*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!
Friday, March 26, 2010
Smoothies Lab
Strawberry Banana Smoothie
1 C. Strawberries
2 Ripe Bananas
1 c. Yogurt, any flavor
1/2 c. Sugar
1 tsp. Vanilla
1/2 c. Water
-----------------
4 c. Ice
Blend Strawberries, bananas, yogurt, sugar, vanilla and water. Add ice cubes a cup at a time until well blended.
Strawberry Blender Drink
1 c. strawberries
1/2 c. sugar
2 tsp. vanilla
2 c. milk
Blend in blender.
2 c. ice cubes
Add 3 to 4 ice cubes until blended, then add more until your drink is nice and thick.
Non-Alcoholic Strawberry Rita's (The sour one! :)
12 oz can Limeade or Lemonade
1 c. Frozen Strawberries
Juice from 1 Lime
1/2 c. Sugar
2 c. Water
--------------
2 c. Ice
Blend limeade, strawberries, lime juice, sugar, and water in blender. Add ice 1 cup at a time until well blended.
Banana Pineapple Smoothie (Also a little tart!)
2 Ripe Bananas, peeled and broken up
Juice from a Lemon
Juice from a Lime
1/4 c. Sugar
12 oz can Pineapple Juice
4 c. Ice
Combine all ingredients except ice in blender and blend until well blended. Add ice a cup at a time and blend well before adding next cup.
Orange Delight Smoothie (Like Orange Julius)
12 oz can undiluted frozen orange juice concentrate
1 cup of water
2 cups of milk
1/4 c sugar
1 tsp vanilla extract
2 c ice cubes
Directions:
To make this smoothie recipe simply place all ingredients in blender and blend until smooth.
1 C. Strawberries
2 Ripe Bananas
1 c. Yogurt, any flavor
1/2 c. Sugar
1 tsp. Vanilla
1/2 c. Water
-----------------
4 c. Ice
Blend Strawberries, bananas, yogurt, sugar, vanilla and water. Add ice cubes a cup at a time until well blended.
Strawberry Blender Drink
1 c. strawberries
1/2 c. sugar
2 tsp. vanilla
2 c. milk
Blend in blender.
2 c. ice cubes
Add 3 to 4 ice cubes until blended, then add more until your drink is nice and thick.
Non-Alcoholic Strawberry Rita's (The sour one! :)
12 oz can Limeade or Lemonade
1 c. Frozen Strawberries
Juice from 1 Lime
1/2 c. Sugar
2 c. Water
--------------
2 c. Ice
Blend limeade, strawberries, lime juice, sugar, and water in blender. Add ice 1 cup at a time until well blended.
Banana Pineapple Smoothie (Also a little tart!)
2 Ripe Bananas, peeled and broken up
Juice from a Lemon
Juice from a Lime
1/4 c. Sugar
12 oz can Pineapple Juice
4 c. Ice
Combine all ingredients except ice in blender and blend until well blended. Add ice a cup at a time and blend well before adding next cup.
Orange Delight Smoothie (Like Orange Julius)
12 oz can undiluted frozen orange juice concentrate
1 cup of water
2 cups of milk
1/4 c sugar
1 tsp vanilla extract
2 c ice cubes
Directions:
To make this smoothie recipe simply place all ingredients in blender and blend until smooth.
Caramel Popcorn
5-6 cups popped popcorn
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt
Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt
Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls
Spaghetti Marinara Sauce
1-2 Tbs. oil
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper
Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.
*If you would like to add meat to this dish you brown some ground beef or make meatballs.*
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper
Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.
*If you would like to add meat to this dish you brown some ground beef or make meatballs.*
German Pancakes
4 eggs
2/3 cup milk
2/3 cup flour
1/8 tsp. salt
2 Tbs. butter
Directions: Melt the butter in a small custard cup and pour in the bottom of a square 8 x 8 inch glass baking pan. In a medium mixing bowl, beat together the milk, eggs, flour and salt with a wire whisk. Pour the mixture into the buttered baking pan and bake at 450 for 15-18 minutes or until puffy and golden. Serve with powdered sugar, fruit, jam or syrup. Yield: 4 servings.
2/3 cup milk
2/3 cup flour
1/8 tsp. salt
2 Tbs. butter
Directions: Melt the butter in a small custard cup and pour in the bottom of a square 8 x 8 inch glass baking pan. In a medium mixing bowl, beat together the milk, eggs, flour and salt with a wire whisk. Pour the mixture into the buttered baking pan and bake at 450 for 15-18 minutes or until puffy and golden. Serve with powdered sugar, fruit, jam or syrup. Yield: 4 servings.
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