Wednesday, July 15, 2009
One of my favorite bean recipes is a "copycat" recipe. If you go to TGI Fridays order the fried green beans, or make them at home. It's not the healthiest way to eat them, but they are so good! I got the recipe here: http://www.recipezaar.com/Copycat-Crispy-Green-Bean-FriesTgi-Fridays-191793. I also like the dip in grilled turkey burgers. It makes a great sauce.
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
1. Combine dip ingredients in blender. Blend until smooth.
2. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
3. Place beans in the broth.
4. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
5. Mix beaten egg with milk in a shallow bowl.
6. Measure 1 cup of flour into another shallow bowl.
7. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
8. Take a handful of beans out of the water and shake off excess liquid.
9. Coat the beans with the flour, shaking to remove excess flour.
10. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
11. Place the beans on a plate until all are coated.
12. Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
13. Fry until golden brown, about 1 1/2 minutes.
14. Drain on paper towels.
15. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!
Monday, July 13, 2009
1 lb. softened butter
8 oz. honey
8 oz. raspberry preserves
1 tsp. vanilla
Directions:Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then preserves and vanilla. Keep refrigerated.
This roll recipe I found a few years ago, probably online. I don't remember exactly where. This recipe is so nice because it really does only take 60 minutes, and they turn out really good. If you don't want to have them as rolls you can flatten out the dough and fry to make scones. Mmmm.
3 1/2 to 4 1/2 c. flour
3 tbsp. sugar
1 tsp. salt
2 pkgs. yeast
1 c. milk
1/2 c. water
1/2 stick butter
Directions:In a large bowl, mix 1 1/2 cups flour, sugar, salt and yeast. In a saucepan, combine milk, water and butter. Heat to very warm (120 to 130 degrees). Gradually add to dry ingredients and mix well. Stir in enough additional flour to make a soft dough. Turn out onto floured board and knead, about 5 minutes. Place in warm place to rise 15 minutes. Make rolls, put in greased pan. Let rise 15 minutes. Bake at 425 degrees, about 12 to 15 minutes.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Tuesday, July 7, 2009
First thing I will make is raspberry jam. Be really nice and kind to me because I like to give away raspberry jam, and raspberry honeybutter. I also have a good recipes for things made with berries that I'll post when I finally get enough berries to make things out of them.
Jam - For those of you who haven't made jam before it's actually quite simple. Freezer jam is especially easy to make. If you are going to process the jam you will need canning jars, however if you are making freezer jam all you need are any kind of freezable containers. Freezer jam does not need to be processed, and you can store it in your freezer for a year. The most important thing you need (besides berries of course) is this:
The brand doesn't matter much, but you do need fruit pectin. If you are doing raspberries you will need 3 cups of crushed raspberries. It's very important you don't double jam raspberries, because the pectin won't turn out right and you will end up with runny jam. I think by tomorrow I will have enough to start making my jam. I of course need to make sure I have enough to make the jam, and enough for my husband and daughter to eat for the day :)
If you want a great canning and freezing website, this one is one of my favorites: http://pickyourown.org/allaboutcanning.htm
Saturday, July 4, 2009
There were hundreds and hundreds all over the plant. I couldn't believe it. The next day my zucchini plant was completed wilted, and it took just a few more days until it completely died. The little critters were all over. Thank goodness we'd already had our share of zucchini that year.