Blogger World Cooking

Welcome! Here are yummy recipes & useful hints, tips & tricks from contributors around the world. To contribute send your "screen" name, a blog or website addy (so we can drive traffic to you), your recipe or tip, JPEG pics, desired tag words, any amusing stories, to: Use Search to organize results by tags (eg, searching "Jin" produces all contributions by "Jintrinsique"). Y'all come visit us often now, ya hear?!

September 27, 2008

EC's NON-Vegetarian Red "White" Chili

I love whipping up a batch of my Non-Vegetarian Red "White" Chili! That's right, mine isn't a white sauce, as many white chili's are. It is red in color, looks just like regular chili, and in fact is a lot like my Vegetarian Red White Chili (recipe below).

The "white" refers to the fact that ...
1. There are absolutely no tomatoes in it - at all
2. I use "white" meats such as chicken and turkey (usually both)
3. I use only white beans - such as butter, cannellini, northern, lentils, garbanzo, even hominy - but never any kidney beans.
4. I literally use an entire garden of veggies in mine! Literally!! Anything and everything in the pot - except tomatoes or potatoes!

The red color comes from the chili powder and other flavorings and chili spices I use.

Wanna watch? ... Hope so!! ... EC

First - the produce!

I did warn you, didn't I?!

A Pasillo chili, diced small
(or Pablano, or whatever mild chili pepper you like -
I just stay away from the really spicy ones like Jalapeno 'cuz
this recipe turns out spicy enough, trust me!)
About 6 Anneheim chilies, diced small
2 cans roasted green chilies, undrained
4-5 regular onions, diced small
1-2 red onions, diced small
About 12 carrots, diced small (or shredded)
One entire head (yes head - not clove!) of garlic
(roasted, of course, then mushed into a paste!)
3-4 zucchini's, chopped (not as small as everything else)
About 3 cans navy beans, undrained
2 cans butter beans, undrained
1 LARGE can hominy, undrained
2 cans whole-kernel corn, undrained
1 yellow pepper, diced small
1 red pepper, diced small
1 green pepper, diced small
3-5 stalks celery, diced small
1/4 cup honey,
1/4 cup molasses,
Worcestershire sauce
(easier to spell than to say!)
(and who knows how much! -
just keep adding until it tastes right to you!),
Liquid Smoke
(again - do the taste thang!),
Chili seasonings
(I used the entire pkg Mexican chili seasoning
shown in the picture above) ... plus:
Additional chili powder, cumin & oregano
(to taste - of course!)
Chicken stock (2 boxes),
Vegetable stock (1 box),
1 bottle of beer.
About 2 pounds EACH boneless/skinless chicken breasts
AND turkey breasts,
Plus 1 pound ground turkey

Wow - that is one HECK of a lot of chopping! Luckily I have a wonderful utensil which I love and it always saves the day for me! Would you believe all that chopping only took me 20 minutes - tops? If you'd like more info or availability contact me at:
Trim the breasts and cut into bite sized pieces. Sautee all, plus the ground turkey, with the onions (in a very large skillet - of course!). Drain, then add with everything else to a HUGE pot (or several not so huge pots)! Bring to a boil, then slow simmer for as long as you like (or can stand to - before digging in!).

This chili will first present your palate with the heat of the spices, and then with a slight hint and aftertaste of sweetness!

WOW! Now then - what pot is big enough to hold all of this? Well, don't know what you have on hand, but the only thing we have is our trusty 18 quart table-top portable roasting oven!

Yep - 18 quarts! ...

It is old, very much loved, and (as you can tell) is used an awful lot (outside is stained permanently, but the inside still cleans up nicely) ...

And now for the finished product ... who would like a steaming bowl full of chunky, yummy, home-made goodness? Maybe served with some fresh made biscuits and butter, or how about some corn bread and honey? ...

September 21, 2008

EC's Vegetarian Red "White" Chili

Ummmm - ummmm Good! I've been told to call mine "Red White" chili because it can't, technically, be called "white" chili since the color (due to spices and flavorings I use) comes out red. So here's my "Red White" chili - vegetarian version (non-vegetarian version is above) - Enjoy! ... EC

· 12-16 ozs. canned northern beans, pinto beans, canellini beans - undrained (any white bean of preference - can even mix them!)
· 12-16 ozs. canned lentils - undrained (white if you can find them, otherwise brown works too)
· 12-16 ozs. of quick-cooking white hominy
· Roughly 12-14 cups strong vegetable stock - or water flavored with "chicken like" vegetarian boullion (this is entirely based on personal thickness preferences - add more liquid if you prefer it more like soup rather than stew).
· 28-30 ozs. extra-firm tofu, cut into 1/4" (or small bite-sized) cubes
· 1/4 - 1/2 cup olive oil
· 2 cups chopped onion (I like to mix sweet Spanish w/pungent red onions)
· 2 cups chopped or grated carrots
· 2 cups chopped zucchini
· 2 cups chopped mushrooms
· 6 garlic cloves, finely minced (Or better yet: drizzle w/olive oil and bake in low oven for about 1 hour, then just mash, for great, sweet roasted garlic flavor!)
· 1 jar of roasted peppers, diced (or just roast your own!). Can just dice 1 red and 1 green bell pepper, if preferred.
· 1 cup finely chopped celery
· 1-2 pablano chili peppers, seeded and finely diced (depending on the heat of the chilis - it can vary widely. Jalapeno chilis can also be used, or even Chipotle chilis, but I happen to like Pablano chilis).
· 8-16 ozs whole kernel corn - fresh, frozen or canned (not thawed if frozen, or drained if canned)
· 4 teaspoons ground cumin
· 1-2 teaspoons ground cayenne pepper
· 1/2 - 1 teaspoon hot sauce
· 1/2 - 1 teaspoon dried oregano
· 1 teaspoons sea salt
· 2 - 4 teaspoons white pepper (black pepper can be used too)
· 5 teaspoons chili powder
· 1 tablespoon molasses
· 1 tablespoon honey
· 1 tablespoon balsamic vinegar (or any kind of vinegar), or lemon juice if preferred
· 1 - 2 squares dark chocolate, or 1 - 2 tablespoons cocoa powder
· Worcestershire Sauce or Liquid Smoke, to taste
· 3 (10 ounce) cans green chiles (chop these up really fine, either by hand or a food processor, or they will be "stemmy". If you like spicier chili, do not drain)


Start by slightly heating the olive oil in a large saute pan (if you prefer to mix olive oil with butter, this works too). Add onions, cook and stir until "sweated" (softened) and slightly translucent. Add diced tofu, continue cooking until tofu has had a chance to absorb the onion and olive oil flavors and is slightly browned. Do not overcook the tofu.

In a very large stock pot (for over the stove) or crock pot (for slow, all day counter top cooking), add the vegetable stock, beans, lentils, hominy, onions and tofu, vegetables and roasted garlic, spices, molasses, honey, vinegar (or lemon juice), chocolate (or cocoa), Worcestershire sauce or Liquid Smoke, and green chilies. Stir to mix well, adding more water or stock if needed (can also add 1 can or bottle of beer, if desired). After about 1 hour, taste and adjust spices if necessary. Simmer for as long as desired - I usually prepare mine on the lowest setting of my crock pot and let "stew" for at least 8 hours. (Hint: This dish often tastes better the next day!)

Depending on texture preference, part or all of the stew can be blended into a smooth consistency and then re-added to the pot. This brings a creamier texture to the dish. More rustic / chunkier tastebuds might prefer to skip any blending.

This can be eaten alone, or it can be served over rice, potatoes or noodles.

November 29, 2007

EC's Overnight Breakfast Casserole

Ingredients (Per 9x13" pan):

32 oz. frozen hash brown potatoes, thawed thorughly
Enough onion for 1 generous layer, chopped
Enough meat (of choice) for another generous layer, browned
Same for green (or red) peppers & mushrooms, if desired, chopped
8 oz shredded Cheddar cheese (or any cheese of preference that melts well)
10 eggs
6 tablespoons milk
Seasonings to taste
[suggested seasonings - not all needed - judge according to type of meat used: seasoning salt, pepper, dry mustard, cayenne pepper or hot sauce, Worcestershire sauce or steak sauce, steak or poultry seasoning, southwest, Cajun or Italian seasonings, etc.]


Spray or grease a 9x13 inch pan. Preheat oven to 350 degrees F.

Spread 32 oz. of thawed frozen hash brown potatoes (a 1/4" to 1/2" layer) on bottom of pan. Pack down lightly. (Note: if using flavored hash browns, omit the onions in this recipe).

Brown all of the ground meat and 1/2 of the onions together, along with seasonings of choice. Drain.

Top the potato layer with a light layer of chopped mushrooms, if desired. Or green or red peppers (although adding these on top rather than inside makes the dish more colorful!). Season lightly with at least Season Salt (or sea salt) and pepper (can use other seasonings, of course, if you like more rather than less seasoning).

Last layer (this one should also be generous) is the browned meat/onion mixture. If your meat of choice was bacon, make sure it is fried very crisp and diced. If a ham steak, fry or poach first till done, and then dice. If a sausage, fry and then slice or dice (according to preference). Vegetarians can substitute a soy protein product of choice, or even tofu, but again, best if cooked and flavored first before adding to casserole.

Top with 8 oz. shredded Cheddar cheese (or more, according to taste and preference). Can also use a mixture of cheeses if desired.

Beat 10 eggs with 6 tablespoons of milk and seasonings of choice. Pour over everything, making sure to distribute evenly, and that the egg mixture flows down through everything.

If you've reserved the diced peppers (red or green, or both) to use as color, sprinkle them on top now. Can also, of course, use roasted red peppers, or sun dried tomatoes, or even pimentos. Anything colorful and flavorful. They may settle into the mixture a bit, so you might want to reserve a handful or so to sprinkle on right before putting into the oven, or even right before serving.

Refrigerate overnight!

Next morning (and this is important): Take out of frig. about 1/2 hour BEFORE baking (must allow to come up to room temperature). Then bake at 350 degrees F. for about 40 minutes or longer (till "set").

August 7, 2007

Jin's Vegan/Vegetarian Quinoa

Another fabulous recipe from Jin over at Jintrinsique -- and this one qualifies as both Vegetarian and Vegan!! Way to go Jin - tho I have to admit that as a devoted Carnivore even my mouth is salivating!!

One 12 oz. Box of Quinoa (Pronounced KEEN-wah)

Olive Oil and/or Earth Balance Non-GMO Buttery Spread
3 Cups Water
2 Rapunzel Vegetable Bouillon Cubes
Seasonings to Taste

Any combo of chopped veggies will do. I used:
1 Vidalia Onion
1 Bulb Garlic (not a clove, a whole bulb!)
2 Medium Sized Patty Pan Squash

Chop & set aside until ready to use.

Seasonal Fresh Herbs. I used:
A Handful of Italian Parsley
A Handful of Cilantro

Heat about 2 Tablespoons of Olive Oil (I use Monini Chili Garlic Oil) in a saucepan on medium heat. Toss in your Quinoa and stir constantly until it begins to "POP".

Pour in your Water & add the bullion cubes.

Bring to a boil, cover, reduce the heat to low & cook, stirring occasionally, for 15 minutes.

Meanwhile, melt a few Tablespoons of Earth Balance (or Olive Oil if you prefer) on medium heat in a saute pan.

Toss in your garlic and saute for a minute, then add your onions and saute until they are nearly translucent. Then add the rest of your chopped veggies & reduce heat to low, stirring occasionally.

Chop your fresh herbs.

When the Quinoa is finished cooking remove from the heat, keep covered & let sit for at least 5 minutes more until all the liquid is absorbed. After that, fluff with a fork and season to taste. I use Black Pepper & Cayenne Pepper.

Stir your seasoned Quinoa into your sauteed veggies & add the herbs.

You can serve this as a side dish, although we have it as a main meal with garlic toast, kalamata olives & a few edible nasturtiums for that extra ZING!

This makes enough for a few meals. It tastes just as delicious heated up the next day! Enjoy!

August 5, 2007

Bunuelos (Mexican Doughnuts)

3/4 cup milk
1/4 cup butter (or margarine, if you must!)
1 Tablespoon aniseed, slightly crushed
2 beaten eggs
3 cups all-purpose flour
1 teaspoon baking powder
Cooking oil for deep-fat frying

Heat milk, butter, crushed aniseed, and 1 teaspoon salt to boiling. Cool to room temperature. Stir in eggs. Stir together flour and baking powder in a separate bowl; add egg mixture. Mix well.

Turn dough out onto lightly floured surface. Knead 2 to 3 minutes. Divide and shape dough into 20 small balls. Cover and let rest 10 minutes.

Roll out each ball to a 4 inch circle. Keep covered. Fry, one at a time, in deep hot fat (375F) for 4 minutes, turning once. Drain on paper toweling. Coat cooled but still warm doughnuts in a mixture of 1/2 cup sugar and 1 teaspoon ground cinnamon.

Makes 20 doughnuts - so you'll likely have to repeat the process once or twice!!

July 19, 2007

Jin's Home Made Cardamom & Cinnamon Ice Creams!

This recipe comes to us from Jin - Baker and Food Porn Goddess Extraordinaire! If you haven't yet dropped in for a visit to Jin's kitchen (ahem - blog, that is!) - you are truly missing some serious drool time!! These recipes for her hand made Cardamom and Cinnamon ice creams have me positively itching to make some quick-like, so's I can gobble 'em up even quicker-like! Thank you, Thank you, Jin!

Says Jin ...

I feel that I should offer a brief explanation about my unusual
ingredient ratios with this recipe. I am lactose intolerant yet I
still crave ice cream all the time! Your average ice cream recipe
calls for mostly (or all) heavy cream with just a couple of egg
yolks. This does not sit well in my tummy at all! I can personally
handle the eggs, which is why I add more of those to compensate for
the lack of heavy cream. I also highly recommend using organic milk
as it imparts a truly pure flavour. I feel that there are so few
ingredients in this delicacy that they should each be of the highest
quality. Your taste buds will thank you. :-)

I make a large batch of this but it can easily be cut down.

6 cups organic whole milk
1 cup heavy cream (This is optional! Omit for a lighter ice cream.)
12 oz. Turbinado sugar (also called raw or Hawaiian washed)
18 egg yolks ( I know this is a lot! Heehee! I save the whites for a
large angelfood cake. :-)
1 Tablespoon pure Vanilla extract

Heat the milk, cream (if used) and sugar in a saucepan until
steaming. Whisk a bit of the hot milk into the egg yolks; then pour
the yolk mixture back into the pan of milk whisking constantly until
incorporated. Stir, scraping the bottom, until the mixture starts
becoming thick and coats the back of a spoon. (Do not overcook as
the mixture can curdle! If this starts to happen you can salvage it
by quickly pureeing it in a blender or food processor until smooth
again.) Once it thickens, immediately set your pan in an ice water
bath to stop the cooking. Stir in your vanilla. Keep the pan in the
cool water until the mixture is no longer warm to the touch.

At this point you can either pour the mixture into your ice cream
machine or you can do what Jin did because her ice cream machine

I strained the liquid equally between 2 large plastic containers.
Into one I added 1/2 teaspoon ground Cardamom.
Into the other I added 1/2 teaspoon ground Vietnamese Cinnamon
(ordered from a fabulous spicehouse).

I had intended to use my stick blender every few hours to smooth the
ice cream as it started to freeze except that my stick blender broke
on my first try. Ha!

Plan C was to let the ice cream freeze until it turned 1/2 solid (it
was frozen on the bottom and sides yet still liquid in the center of
the container, which took about 6 -7 hours in my packed freezer!) I
then scraped the cinnamon variety out into my food processor &
whizzed it until smooth & poured it back into the plastic container
to freeze until it was solid. I did the same with the Cardamom
variety. This worked fabulously! It was smooth & creamy with no ice

For smooth rounded scoops I always let the ice cream sit at room
temperature for a bit before scooping it out (for those of you that
are impatient just pop it in the microwave for about 15-25 seconds).
I run my scoop under steaming hot water to ensure that it plows
through the ice cream easily. Rinse before each scoop.

June 23, 2007

Mock Caramel Sauce

This is a "short cut" I came across some years ago to make a sauce very similar to caramel sauce. I use it whenever I don't have those little caramel candies on hand to melt down (which is most of the time, with a Diabetic in the house!)

Mock Caramel Sauce

2 (14 oz) cans sweetened condensed milk

Empty the cans into a glass baking dish, distribute evenly. Cover the dish tightly with tin foil.

Put this dish fully inside another baking dish, being careful that none of the sides touch the 2nd dish. Carefully fill the 2nd dish with enough water to come half way up the 1st dish's side.

Put into a 300 degree F. oven and bake for one and one half hours. Check occasionally to see if the water level has dropped, replenishing as necessary.

The end result should be a thick, creamy sauce tasting very similar to caramel sauce!

May 28, 2007

Jin's Trier Squares

Yay! I've been hoping Jin over at Jintrinsique would be able to contribute to BWC soon (despite being continually swamped and beyond busy)! Go have a quick look at her blog to get a "Jintaste" of her marvelous creations, and then come on back to see about her great Trier Squares recipe, which she has given me permission to reproduce here! This is taken straight from her March 2006 post - word for word (well, almost!) and glorious picture for picture! By her words alone, can't you just feel the LOVE Jin puts into her creations???? Can't you just about taste them - right through your computer screen??? Hey ... STOP that!!!! You're not supposed to actually lick your computer screen!!! Teeheeheehee ... thanks soooo much Jin!

"I enjoy making these bars more than anything else. It's not one of my favourites to eat; but to create them...ahhh...the scents of all the ingredients are the most incredible! I will do my best to describe them as I go through the recipe.

They are named after the town of Trier, located on the banks of the Mosel River in southwestern Germany. These bars are are filled with a vegetarian version of mincemeat. You could make them into mini tarts, a large tart (no pun intended; my British husband would laugh hysterically at this), a pie, or, as I do here, in a 12"x18" pan."

Cream in mixer (w/ paddle), food processor or by hand:
1# Unsalted Butter, I use European Style (less water content)
1 cup Sugar
1 Egg

Slowly add enough unbleached flour, I use organic bread flour, until the dough forms a ball. (The amount of flour varies with your ingredient quality. You can start with about 1# of flour.) It will be slightly sticky.

Put dough in the freezer or refrigerator until it starts to firm up.

Roll 2/3 of your dough into the bottom of a parchment lined 12"x18" pan. Freeze or refrigerate until firm.

Roll out the remaining dough. Cut strips about 1/2"-3/4" wide. Chill & reserve for the lattice decoration on the top of the bars.

Spread about 1-1/2 cups of jam, preserves or fruit spread on the crust. I've already used Apricot, Strawberry & Raspberry. It's really your preference

....the really yummy part is coming up...

Stir together in a medium sized bowl:
1# Sliced Almonds
1# Sugar
10 oz. Sultanas
2 teaspoons Penzey's Ceylon Cinnamon

...a few notes here......
1. If you don't have sultanas (golden raisins) go ahead & use regular raisins, or, try something different like dried blueberries, cherries, chopped apricots, etc. Remember - a recipe is only a starting point!
2. Penzey's is a spice house that has some phenomenal spices, herbs, extracts, etc. I order many things from them. Sure, you can substitute plain old cinnamon for this. But, in my opinion, you will be missing out on one of my favourite parts of making these. Ceylon cinnamon, 'true' cinnamon has a very citrusy smell & taste. It's not nearly as strong as Vietnamese cinnamon which I absolutely LOVE, but is not suited to this particular recipe. I highly recommend, upon opening the jar of Ceylon cinnamon, to inhale deeply, several times. Ahhh, I swear it's an antidepressant! :-)
3. I also just love the sound of this mixture. Yes, I said sound. The crunch of the sliced almonds swishing against the granulated sugar inside the stainless steel bowl. Phusssht, swish, crunch, tink tink tink, phusssht, swish, crunch, tink tink.


Add to the above mixture & stir well:
1/2 cup Milk or cream
1/4 cup Lemon juice (only use the pure stuff, nothing from concentrate!)

...are you ready for the best part? You are going to make beurre noisette, "brown butter".

Put 7 oz. unsalted butter in a large sauce pan. Heat on medium-high until the butter is melted. turn the heat down to medium-low & continue to cook until the water evaporates & the butter solids drop to the bottom of the pan & turn brown. Turn off the heat, stand back slightly, & add 1 Tablespoon of Neilson Massey Madagascar Bourbon Vanilla

...crackle crackle crackle crackle, pop pop, crackle crackle crackle...the second it stops spitting out of the pan, waft that steam ALL AROUND the kitchen! To me this is the most wonderful fragrance on the planet! Because your butter is hot, the alcohol in the vanilla burns off instantly, leaving you with a buttery, nutty vanilla essence that is divine.

As soon as you recover from your state-of-bliss, pour this over your almond mixture, stir together thoroughly, (note how the cinnamon scent changes as you add the warm butter!) & pour it over your jam layer, spreading evenly. Top with your lattice stripes & brush the pastry with an egg wash. Bake in the lower third of your oven @ 375 degrees F. for 40-50 minutes, until golden brown.

Cool, slice & ENJOY!!!

Chicken and Dumplings

1 stewing or fryer chicken
1 diced carrot
1 diced potato
garlic powder (not garlic salt, otherwise stew might be too salty)
1 8 oz package wide egg noodles

Stew chicken in seasoned water until tender (seasonings being the parsley, salt, pepper, garlic powder - and any other flavorings you like. For instance, I sometimes chunk up onions, turnips, celery, broccoli stems or whatever might be left overs that I want to use up - they all add great flavor!). You'll want to slow stew the chicken and broth for a number of hours, until chicken practically falls off the bones. Using a slow cooker, set on its lowest setting, while you're away at work all day works great!

Remove, cool and debone the chicken, but first: stick the entire pot of stew broth (veggies and all!) into the refrigerator or freezer, to quick-cool, so it'll be easier to skim later. Then return to deboning the chicken. Deboning is the process of picking the meat from the bones, and then tearing or cutting into bite-sized pieces. Discard all bones and cartilage. I personally remove and discard all skin, too.

Next, skim the broth (it should be sufficiently chilled now). Doing a very thorough job of this is important, especially if you stewed the bird with the skin on. You will want to get rid of all that fat and bits of skin, as well as the veggies and large pieces of herbs, so that you'll be left with as clear a broth as possible. If the broth was chilled sufficiently, all the fat and skin will have congealed on the surface, making it easy to simply scoop off carefully with a spoon. If not cooled sufficiently, skimming can still be done but is a bit trickier. Try using a pastry brush (wiping the surface gently, and rinsing the brush often), or even using the leafy part of a celery stalk or a lettuce leaf as a brush. If the broth still looks "murky" or you still see bits floating about, you can strain through a fine mesh strainer as the final step.

Next, add the chicken, diced carrot and diced potato to the broth. If you like other veggies in this dish, feel free to add whatever you like. Cook until tender. Lastly: add the noodles and cook only until about 1/2 way soft.

While the noodles are getting 1/2 done, prepare the dumplings:
2 cups (16 oz.) All Purpose Baking Mix
2/3 cup milk
Mix together just long enough to blend well, don't over work. Form the dumplings by slightly overfilling a large Tablespoon and then dropping into the broth.

Important: Here are the Tricks to making Excellent Dumplings:
1. Drop in so that they do not touch
2. Work quickly so that the entire batch of dumplings will remain uncovered as little as possible
3. Once all the dumplings are in, cover with a tight fitting lid, turn heat down to simmer, and ...
4. DO NOT LIFT THAT LID!! Not for anything! For at least a full 15 minutes!!!
(Honest - not lifting the lid is the secret!)

Impossible Pie

1/2 cup (4 oz.) sugar
4 eggs
2 cups milk
1 teaspoon vanilla extract
3 Tablespoons meted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup All Purpose Baking Mix

Preheat oven to 400F (205C).
Butter a 9 inch pie plate.

In a blender, combine sugar, eggs, milk, vanilla, melted butter, cinnamon and nutmeg - blending until smooth. Add All Purpose Baking Mix and blend 30 more seconds.

Pour into prepared pie pan and bake for 25 to 30 minutes, until golden.
Cool slightly, serving warm.
The finished product should be spicy with a custard bottom and cake-like crust on top!

Beer Battered Fish

This is another recipe that can be made from the All Purpose Baking Mix, and since Fish & Chips is one of my all-time favorite dishes, I make it often! Enjoy! .... EC

Beer Battered Fish
1 lb fish fillets of your choice, or large shrimp
1 cup + 3-4 Tablespoons All Purpose Baking Mix
1/2 teaspoon salt (I use sea salt)
Fresh ground pepper to taste - roughly 1/2 teaspoon
1/4 teaspoon dill or dried parsley
1 egg
1/2 cup beer (sip the rest while cooking!)

Mix the all-purpose mix, salt, pepper, spices, egg, and beer until smooth. Lightly coat each fish piece first in flour and then by dipping into batter, letting excess drip back into the bowl. Fry in deep fat (enough to cover and allow fish to float) set to 350 degrees F, until golden brown (roughly 2 minutes each side for fish). Drain and season (immediately) with salt & pepper. Enjoy!

English Griddle Scones

This is a recipe I came across recently in my recipe treasure trove. Scones can, of course, be baked at 400F (205C) for 10 to 12 minutes. But I like this griddle version a lot - maybe because of the recipe for Peach Devonshire Cream attached to it! No matter how the scone is made - I strongly hold that a scone should be gently pulled apart with a fork or fingers, and not ever cut, in order to preserve their tender texture. .... EC

3-1/2 cups (28 oz.) All Purpose Baking Mix
2 eggs, room temperature
2 Tablespoons honey
1/2 cup whipping cream
Peach Devonshire Cream

Peach Devonshire Cream:
1/2 cup heavy whipping cream, well chilled
2 Tablespoons brown sugar
1/2 cup sour cream
1 cup diced, fresh peaches (if you truly must use canned or frozen - be sure to drain them well!)

1. In a bowl or electric mixer, combine whipping cream and brown sugar. Let stand 2 or 3 minutes.
2. Whip cream mixture until firm peaks form.
3. Gently fold in sour cream and peaches.
4. Spoon into a medium serving dish, cover and refrigerate.
5. Serve cold. Should make about 2-1/2 cups.

Put All Purpose Baking Mix in a large bowl. Add eggs, honey and whipping cream, them mix all with a fork just until blended and a ball forms.

Turn out onto a generously floured surface. Flour your hands and gently pat or press dough only until it holds together. Do not over handle this dough! Cut dough in half. Pat each half into a circle about 1/2 inch thick. Cut each circle into quarters.

Preheat an ungreased griddle or skillet over medium-low to low heat. Gently place the scones on the hot surface. When bottoms are lightly browned and scones rise slightly, 8 to 10 minutes, turn and brown other side, 6 to 8 minutes.

Serve hot with Peach Devonshire Cream.

Caramel Nut Pudding Cake

1 cup (8 oz.) All Purpose Baking Mix
1/2 cup brown sugar, packed
1/2 cup raisins, if desired
1/2 cup chopped nuts
1/2 cup milk
Brown Sugar Topping

Brown Sugar Topping:
1 cup brown sugar, packed
1 Tablespoon butter or margarine
2 cups boiling water
When time to prepare: combine and blend well.

Preheat oven to 375F (190C).
Lightly grease a an 8 inch, square pan.

In a medium bowl combine All Purpose Mix, brown sugar, raisins (if desired) and nuts. Mix well. Add milk and blend well. Pour into prepared pan.

Prepare Brown Sugar Topping. Gently pour over top of cake mixture, without stirring! Bake 30 to 40 minutes, until cake springs back when lightly touched in center.

Cool in pan 15 minutes before serving.

Quick Pancakes

2 cups All Purpose Baking Mix
1 Tablespoon sugar
2 teaspoons baking powder
1 cup (8 oz.) milk
2 Tablespoons lemon juice
2 eggs

Stir ingredients until blended. Using a small sized ladle (or a 1/4 cup measure), pour a ladle full onto a hot (buttered) skillet or griddle. Cook until edges are dry and bubbles begin to form on top and just begin to pop. Turn and cook just until golden brown.

Zucchini Fritters

1/3 cup All Purpose Baking Mix
1/4 cup grated cheese (Parmesan, cheddar, jalapeno, whatever you like)
1/8 teaspoon pepper
2 eggs
2 Tablespoons milk
2 cups (16 oz.) shredded zucchini (actually, any veggie can be used; especially if it can be shredded or julienned)
2 Tablespoons melted butter

Mix together All Purpose Baking Mix, pepper and cheese. In another bowl, break and beat the eggs, then mix into the milk mixture. Add All Purpose Baking Mix and cheese mixture to the egg mixture, and mix very well. Fold in your zucchini (or other veggie), and the melted butter. Drop by tablespoons into deep hot fat (deep enough for the fritters to float). Fry until golden brown. Drain on paper towel, add additional seasonings of your choice immediately upon pulling from the fat (again, I like sea salt and fresh ground pepper, maybe even some red pepper flakes).

Corn Dogs


1 cup (8 oz.) All Purpose Baking Mix
2 Tablespoons yellow cornmeal
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8 teaspoon salt (I use sea salt)
1 egg
1/3 cup milk

Mix all ingredients togehter well to make a batter. Insert sticks (I use kebob sticks broken down to size - soak them in water first!) into one end of each hot dog (or weiner - or I'm thinking tofu can even be used for a vegetarian version). Dip into batter to coat fully, then fry 3 minutes in hot fat. Makes enough batter to cover about 1 pount of hot dogs.

May 27, 2007

All Purpose Baking Mix (Like Bisquick)-Quantity Batch

"One of my very first posts here to Blogger World Cooking, if you'll recall, was EC's Apple Cobbler In it I referenced "Bisquick", which is a commercially made all-purpose baking mix. It has since dawned on me that Bisquick likely isn't available everywhere (patience, my friends, I'm a slow learner and it takes awhile for things to sink in!) Well, I have my own recipe to make a very similar product as a storable mix (below) -- but I'm not too sure if it is any more helpful as it calls for dry powdered milk - which also might not be available everywhere! In the hopes that you can use it in your area, however, I offer this all-purpose baking mix recipe. It can make a wide variety of things for you, some of which I've listed after the recipe and (over time) I hope to add those recipes here to BWC also! Enjoy!" .... EC

EC's All Purpose Baking Mix

8-1/2 cups all-purpose flour
1 tablespoon salt
4 tablespoons baking powder
1 teaspoons baking soda
2 teaspoons cream of tartar
1-1/2 cups instant dry milk, or dry buttermilk powder
2-1/4 cups vegetable shortening (a solid fat, not liquid, is best since this is a dry mix that you store and use over time; however, I have heard of folks substituting regular vegetable oil with success, altho I've not tried this myself).

Slightly Healthier Alternative:
Use 4-1/4 cups all-purpose flour + 4-1/4 cups whole-wheat flour.
Increase baking powder to 5 tablespoons.

In a very large bowl, sift together all the dry ingredients one by one, and then blend everything very, very well. With a heavy-duty mixer, or by hand with pastry blenders or forks, cut in shortening until the mixture resembles a cornmeal texture, or until you can see that all the shortening has been broken down into tiny pea size or smaller and is thoroughly coated in the dry mix and is thoroughly and evenly distributed. Nothing wet should be evident at all.

Put in an airtight container, and label with the date: this mix if properly stored will keep for up to 12 weeks. It will make about 13 cups of mix.

What commercial powdered milk might look like in your area:

Recipes that can be made with this mix:
(I'll try to remember to add live links, as I add the recipes!)
And so much more!

May 14, 2007


"Another recipe possibility from All Purpose Baking Mix ... Actually, this recipe is not mine. A very long time ago I copied it from somewhere -- and I've been using it ever since -- but I can't for the life of me remember where I got it from! Anyway, enjoy!" ... EC


-- 1 pound of your favorite, seasoned, ground sausage or ground meat - crumbled, browned, drained slightly & cooled (you can add a bit of chopped onion during the browning process if you like - I usually do!)
-- 1 pound of grated cheddar cheese (either mild or sharp, to your preference. I've even spiced it up a bit by using Pepper Jack cheese instead, or adding some grated or finely chopped jalapeno!)
-- 1 cup of All Purpose Baking Mix
-- 1/4 cup milk (more if too dry, but add sparingly and start with 1/4 cup first)
-- 1 egg. This is optional, for those who prefer to work with some sort of binder.


Preheat oven to 350 degrees F.

In a large bowl, mix everything together very well. Then roll dough with your hands into 1 inch sized balls. Rolling these as loosely as possible helps to keep them moister. Place them in lightly greased mini-muffin tins, or simply place on baking sheet with room between each.

Bake for 25 minutes, or until nicely golden brown. Best served warm, and can be served with a dipping sauce such as bar-b-que sauce or ketchup, etc.

But these can also be eaten later as a snack (if they last that long!) like this: crumble desired number of Asteroids into a glass or bowl, add milk to cover (milk can be warm or cold), enjoy with a spoon or fork! As a youngster (many moons ago!) I used to do this with cornbread all the time - wow, what a treat! It's a favorite Southern States (USA) thing to do!

May 12, 2007

Biscuits - Biscuits and Gravy

"These biscuits are one of the recipes made from my All Purpose Baking Mix When you combine these fresh-baked biscuits with Sausage Gravy (recipe also below), you have a wonderful comfort meal in itself! But for really hearty appetites, Biscuits and Gravy can also be combined with eggs (made your favorite way) for breakfast, or with a tossed salad for a dinner entree. Any way you have it, you can not be worried about either calories or cholesterol -- this is not a dish for the faint of heart (no pun intended!)

At the end of this post are a few photos of what the finished biscuits should look like, as well as what a true helping of biscuits and gravy looks like! Enjoy!" ... EC

3 cups All Purpose Baking Mix
2/3 cup of milk

Preheat over to 450 F. (230 C.). Combine All Purpose Mix and milk in a medium bowl and blend till just mixed well. Let dough stand (rest) about 5 minutes.

On a lightly floured board, knead dough about 15 times. Roll out to 1/2-inch thickness (do not roll thin - you want the product to be big and fluffy!). Cut with a floured biscuit cutter or, if you don't have this, you can use anything circular with about a 2-3" diameter (for example, drinking glass or small serving bowl). Make your cut outs close together, without actually cutting into each other, so as to not waste dough. You can re-roll the leftover dough to use again if you like, but beware that this "second" batch might be just a bit less fluffy and soft than the first because of all the handling.

Place the cutout biscuits (pronounced "bis-kets") about 2 inches apart on an un-greased baking sheet, and bake about 10 to 12 minutes - until a nice golden brown (not too light, not too dark).

This recipe should make about 12 large biscuits.

Country Sausage Gravy

This is also known as Sawmill Gravy, just Country Gravy, or just Sausage Gravy. I've offered two different versions, based on whether you like spice/heat, or not. The one with out the spice/heat is the traditional version. Either version is awesome!

Basic Ingredients to Both Versions

1 pound of ground pork sausage (I think it's best not to use a sweet sausage, but I leave this to your discretion!)
1/3 cup all-purpose flour
2-3 cups milk (start with 2 cups, then add more based on how thick you like your gravy. We like very, very thick gravy!)
2 Tablespoons prepared, strong, black coffee
1 Tablespoon Worcestershire sauce (this is optional, but it does add wonderful flavor and depth!)
1/2 teaspoon salt
1/2 to 1 full teaspoon fresh ground pepper (it's the pepper that makes this dish, so the more the better!)

Additional Ingredients for a Spicier and/or Hotter Version
(add whatever you like from the following)
Hot pepper flakes, or hot sauce - to taste
1 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg; otherwise up to 1/2 teaspoon
1/2 to 1 full Tablespoon steak sauce

Brown the sausage in a skillet over medium-high heat; remove from the pan. Stir flour into the pan juices (you can add up to 3 Tablespoons more bacon grease OR lard OR shortening, depending on your tastes if you like, but I don't usually have to do this; this is usually only necessary if you used really lean ground pork sausage). Stir constantly, until golden brown. Gradually, but steadily, add the milk to the pan - and cook until the mixture begins to simmer. Then add the sausage back in, along with the coffee, Worcestershire sauce (if desired), salt, pepper - and any other spices you are using. Reduce heat and simmer for 15 minutes or until the gravy thickens. Serve gravy over split open (or broken up) biscuits.

My husband and son eat this on plates, and always end up regretting it because it is so messy! I break my biscuits up into a big (and I do mean big!) bowl and then just cover everything with a very generous ladle full (or 2!) of gravy. Enjoy!

What biscuits should look like...

A typical serving of Biscuits and Gravy...

And for the really brave at heart (again with the puns!) - the following is an example of a good ol' Southern breakfast: a huge ham steak, over-sized biscuits with gravy served on the side (in the bowl on the platter; it is served "on the side" because some like to smother the ham steak in the gravy, while others do not), a side of grits (the smaller plate on the platter) and fried eggs! I have been known to eat like this, but when I do this is usually all I eat that day! Also, since I'm not a big fan of ham, I usually substitute a huge, thick, grilled steak. The gravy is also awesome served over fried chicken, or a baked potato, or rice, or .... well, just about anything!!

May 7, 2007

EC's Southwest Chicken Stew

"It's a family joke that I just can't follow a recipe -- in fact more often than not I simply start throwing things together as the impulses occur to me! These have become known as "Mom's Experiments"! Sometimes they are winners ... and sometimes only the garbage can eats well that night!!

This 'Southwest Chicken Stew' (so named by my son) is one of the big hits! It's so yummy I had to share my recipe, such as it is. But true to form, I couldn't even follow my own original recipe!! Originally I slow cooked everything together for a long, long time (usually overnight), and then pulled out the chicken pieces to pull or shred the meat and re-add it to the stew. In my latest version, I stew the chicken alone, in either a pot on the stove or in a slow cooker (if slow cooker, 8 hours on low usually does it - I do this while I'm at work). Then I debone and shred the chicken (shredding or "pulling" meat is a technique of using two forks, going in opposite directions), and then (finally) I add everything else together and slow cook it long enough to heat everything through.

If you prefer a vegetarian version, simply omit the meat and use vegetable broth or water."

8-12 pieces of chicken
(whatever cut you like; amount depends on how much chicken you like, we like tons!)
1 reg. sz. can black beans, drained
1 reg. sz. cans enchilada sauce
2 reg. sz. can diced tomatoes (plain or flavored), not drained
1 small can finely diced, mild green chilies
(straight from the can is never chopped fine enough for my taste so I always dice even finer, or put through a processor or chopper; otherwise tiny bits can remain tough, even after slow cooking. Drain if you don't like any heat at all, leave undrained for the extra zing)
1 reg. sz. can creamed corn
(2 cans if you really like corn; regular canned kernel corn can be used, but be sure to drain first)
1 reg. sz. can of cheese soup
(for instance, Campbell's Nacho Cheese Soup)
1 small can mushrooms, not drained
(or fresh mushrooms, if you prefer and have on hand)
1 whole onion, diced fine
(can substitute dried onion flakes, if you like)
2 small garlic cloves, minced very fine or put through a garlic press
Have some stock or water on hand, just in case it all gets too thick
Your favorite kind of pasta, or rice, or this is even good as a baked potato topper

Layer the chicken in either a stew pot or slow cooker, add a bit of salt between layers. If you want to flavor your chicken, go ahead and add the usual rough chopped/chunked stewing vegetables such as onions, celery, carrots, leftover vegetable stems (such as broccoli, cauliflower cores, etc.) - whatever you have on hand, or whatever suits your tastes. Then add enough water to cover.

If stewing on the stove, bring up to a boil, then reduce heat, cover and simmer about 4-5 hours (until pink is gone and chicken either pulls away from the bone easily, or simply falls off the bone of its own accord!).

If cooking in a slow cooker, start on high for about an hour then turn down to low and slow cook much, much longer - usually overnight or 10-12 hours.

With either method (stew pot or slow cooker), the longer simmering time is especially important if you start with frozen chicken - you want to make certain the chicken is cooked all the way through, no pink is left, and all bacteria has been killed.

When the stewing/slow cooking is done - pull out all the meat, but discard all the water/broth and vegetables. Next, debone the chicken (e.g., remove all bones and cartilage). Then, using two forks positioned back to back begin"pulling" or shredding all the meat. You can also shred with your hands, but be sure to shred - and not simply chunk - the meat.

Here are photos of the pulling process and what the finished product should look like:

Next, mix all remaining ingredients in a large bowl, just to get everything thoroughly mixed and blended. Then mix in the pulled chicken, mixing thoroughly to coat all chicken with the stew. Once again, place everything in either a stew pot or slow cooker, and simmer just long enough to heat everything through evenly. Stir every now and again to keep from sticking. If it appears to be getting too thick, simply add more stock or water.

While the Stew is heating through, prepare your pasta or whatever you've chosen. When everything is done, for individual servings and preferences, simply spoon desired amount of stew over desired amount of pasta and enjoy!!

April 28, 2007

Phos Stew

Yay! Another drool-inducing recipe from Phos! ...

"Seems odd to be discussing stew as the weather becomes warmer but it is one of my favorite dishes for any season.

Stewing may be done in the oven, but I think the burner is more efficient so I prefer to use the top of the stove. This is a very flexible dish. It is another that is great for leftovers and can be all vegetarian, beef, chicken - just about anything that would benefit from slow cooking."

Beef Stew
2 Sticks of celery
2 Medium Carrots
1 Small Onion
1 Lb Beef Stew Meat
1 Can New Potatoes
2 Tbs Pearl Barley
1 Qt Beef broth
1 clove of garlic crushed slightly
1 Tbs Olive Oil

Rough chop 3 stks of celery (including the green leaves), carrots, and onion. Toss in bottom of 4-6 quart pan, add garlic and oil - bring heat to low. Sweat the veggies until the onion goes translucent, then add the barley and meat. Add a dash of salt and pepper . Pour in the beef broth and the new potatoes and bring pot to simmer (about 180F). Allow to simmer for two hours or until meat is soft.

As with all cooking keep an eye on the pot, I like the vegetables with a bit of a crunch so like to pull the stew prior to them getting too soft.

I don’t generally use a lot of thickener, but if you wish you can put a tablespoon of whole wheat flour and 2 tablespoons of water in a small covered container and shake until they are thoroughly mixed (unless you enjoy raw flour dumplings in your stew!). Add the flour/water mixture and bring the pot to a boil, stirring to blend the flour. Allow stew pot to cool a bit before serving, this will allow the meat to reabsorb some of the liquid that cooked out.

EC's Oriental B-B-Q Sauce

My stepmother was Chinese, born and raised in China. I practically grew up on her Oriental B-B-Q sauce, lavished generously over spareribs (either roasted or grilled). Alas I never did get her recipe, but over the years I've devised this close mock-up:


1/4 cup Catsup
1/4 to 1/2 cup Hoisin Sauce (storebought, amount according to taste)
1/4 cup Bourbon
2 Tablespoons Sugar
1/2 to 1 Teaspoon Sea Salt
Fresh Ground Black Pepper (to taste)

Although I use this sauce on pork spareribs, it is really very good on just about any grilled or roasted meat that you want to lend an oriental B-B-Q flavor to (probably even just veggies too, although I've not tried it myself). Simply prep the meat in your favorite manner, before cooking. Then place in a plastic bag or large glass container. Pour this sauce over all, using a brush or your hands to massage into the meat making sure to get it into every nook and cranny. Seal the bag, or cover the dish in plastic wrap, and refrigerate overnight, or at least 8 hours. If possible during this time, either shake the bag a bit or uncover the dish and re-rub/distribute the sauce. The next day, roast or grill the meat in your favorite way.

Note: I've become accustomed to using sea salt and fresh ground pepper (they do add so much more flavor), but of course regular table salt and pepper can also be used.

April 3, 2007

Katy's Kartoffelsuppe mit Wienerwürstchen

This German Potato Soup with Sausage recipe comes to us from Katy, and she's offered it both in English and German, as well as offering both carnivore and vegetarian preparations! Thank You Katy!

"This is one of my favorite dishes ever since I can remember. It is particularly good when its cold outside. It is very easy to make as all of it cooks together. It keeps well frozen or refrigerated and can be made low fat if one leaves the butter out and uses low fat or fat free sour cream.

This recipe is also good for vegetarians and vegans just leave out (or substitute) the sour cream, butter and hot dogs and use vegetable bouillon for the stock."

For 8 portions:
1 tablespoon sour cream
1 tablespoon marjoram
1 tablespoon of butter (if desired - leave out for low fat recipe)
4 chicken and beef bouillons, or 8 vegetable bouillons
8 Wiener (hot dogs or vegetarian sausages)

peel and dice...
12 medium potatoes,
1 carrot
1 stick of celery
1 onion

Add all to a large pot and fill with water until everything is covered. Add 4 bouillons of chicken and beef (or 8 vegetable bouillons for the vegetarians) and cook until all is very soft (30 -45 min depending on the potatoes). Mash or blend the mixture (be sure to keep add the fluid if you blend it) place back into the pot add sour cream and butter if desired. Add fresh or dried marjoram (about a tablespoon - if fresh make sure it is chopped small but leave some for decoration). Add salt if needed.

Serve with Wiener or Knackwurst (or without, for vegetarians)

Guten Appetit!


"Dies ist eins meiner Lieblingsgerichte solange ich mich daran erinnern kann. Es schmeckt vorallem gut wenn es draussen kalt ist. Es ist sehr einfach zu zubereiten da alles im selben Topf gemacht wird. Es lässt sich gut im Kühlschrank oder Gefriertruhe aufbewaren.

Das Rezept kann sehr einfach auch fettarm zubereitet werden indem man keine Butter dazu fügt und die fettarme Creme Fraiche nutzt. Vegetarier können Gemüse Brühe nutzen und keine Wiener hinzugeben."

Kartoffelsuppe mit Wienerwürstchen

Fuer 8 portionen:
1 grossen löffel creme fraiche
1 löffel majoran
15 g Butter (für das fettarme rezept nicht nutzen)
4 Huehner und Rind Brühwürfel or 8 Gemüse Brühwürfel
8 Wiener (für Vegetarier nicht nutzen)

schälen und würfeln
12 mittel grosse Kartoffeln,
1 Möhre
1 stange Sellerie
1 Zwiebel

Alle Zutaten in eine grossen Topf mit Wasser geben so das alles bedeckt ist. Brühwürfel zufügen und auf mittlere Hitze stellen

kochen lassen bis alles weich ist (so 45 minuten)

alles zerstampfen bis ein Püree ergibt (wenn Mixer genutzt wird sicherstellen das Flüssigkeit mit eingegeben wird)

Die Mischung zurück in den Topf geben und creme fraiche und Butter hinzufügen

frischen (zerhackt) oder getrockneten Majoran darunter rühren

abschmecken wenn nötig Salz hin zufügen

Serviere mit Wiener oder Knackwurscht (oder ohne für Vegetarier)

Guten Appetit!

March 14, 2007

Luciluna's Tortilla Casserole

This recipe comes to us from Luciluna, over at Musings from Luciluna. Well, no - that's not quite right! It actually comes from her other blog, here, also a recipe blog! And while you're in the neighborhood (and especially if you enjoy awesome needlework), you might want to check out her third blog here. And she generously shares her fondest memories with us all right here on her Things I Recall With Gratitude blog. In her spare time (!!) she sings - mostly classical. Would you believe she describes herself as "shy" in her intro?!! Luciluna, whatever it is you think you may be shy of -- it certainly isn't energy, or inspiration for the rest of us! Welcome Aboard, Luciluna - and Thank You!

Serves 4-6
Quick and Easy

3 Tortillas, whole grain
2 cans chopped green chiles
2 eggs
1 1/2 cups (12 ounces) of milk
1 can refried beans (I use fat free)
6-8 ounces low-fat shredded Colby and jack cheeses

Spray the bottom of 2 quart casserole dish with nonstick cooking spray, like Pam. Layer like a lasagna in this order - tortilla, 1/3 can of refried beans, 1/3 of chiles, 1/4 of cheese in three layers, saving the last fourth of cheese for top. Whisk the eggs and milk together. Pour egg-milk mixture over casserole, and top with cheese.

Bake for 35-40 minutes at 325 degrees Fahrenheit. Can be made in a cake pan or a casserole wide enough to accommodate the tortillas.

Serve with sour cream and salsa!

March 4, 2007

Easy Peasy Taco Soup

This is a very easy recipe - many folks have their own version of it. It's easy because other than browning some meat and a bit of onion together and then draining, the only work involved is opening cans and packages and then emptying everything UN-drained into a slow cooker to slow simmer all day! Thus, I sometimes call my version "Dump Soup!" The can sizes are all "normal" sized cans (e.g., not small or individual serving sized, nor large economy sized).

2 pounds lean ground beef
1 large chopped onion
4 oz can diced green chilis (I dice the contents up even finer than it comes)
2 cans corn (remember: DO NOT drain anything!)
4 cans stewed tomatoes (or any combination of diced/stewed/whole canned tomatoes you have on hand equalling 4 cans - I don't often have 4 cans stewed, but can mix & match enough to come up with the equivalent without having to run to the store!)
1 can pinto beans (or black beans, or white beans - whatever will work in this "Southwest" dish!)
1 can kidney beans
1 packet taco seasoning mix
1 packet ranch dressing and/or dip mix
2-3 cups liquid (can be broth, water -- or my favorite -- beer!)

Brown the ground beef and the chopped onion together in a large skillet. Drain. Put meat and onions into a large crock pot (slow cooker). Then just start opening cans and packets and start dumping all into the crock pot! I usually stir after each addition. Then put the lid on, turn on low, and at the end of the day (or a couple hours) voila: Taco Soup!!

Phos' Goulash

Another most excellent recipe from Phos ...

"I had this dish in Germany, the version in Rudesheim was made with dry red wine, Trifles, with wild boar. Most excellent. I have also had it with venison. I chose tri tips for this version because it gets nice and tender. ... Phos"

2 Lbs Tri-tip roast cubed
1 Medium onion sliced thin
2 cups Beef stock (or enough to cover meat in the pot)
1 pinch Kosher Salt
1 Tsp Freshly ground pepper
2 Tbs Sweet or Smokey paprika
2 Tbs Flour mixed with 3 TBS water

Place cubed meat in pot, cover with beef stock. Add onions, salt, pepper and paprika, stir to combine. Bring pot to boil, turn heat down to simmer. Simmer for at least an hour or until meat is tender. Add flour and water mixture to thicken, bring to a boil and then remove from heat.

May be served with Knodels (dumplings) or wide egg noodles.

January 31, 2007

Phos' Fried Rice

Yet another recipe from Phos! Yay! Keep 'em coming Phos!

Hardware: Wok

3 cups - Cooked brown rice
1 - Red pepper, diced
1 - Yellow pepper diced
1/2cup - Diced ham
1 can - Water chestnuts
1/2cup - Bean sprouts
1/4cup - Green peas
3 - Chopped Scallions
1/4cup - Mushrooms
2 - Large Eggs whisked
1 tsp - Minced garlic
1 tsp - Minced ginger
2 Tbs - Oyster flavor sauce
3 Tbs - Soy Sauce
1/4 tsp - Sesame oil
1/8 tsp - Freshly ground white pepper
2 Tbs - Peanut or Canola Oil

Fried rice is a good way to clean out the fridge. The recipe is a basic start, chicken or shrimp may be substituted or combined with the ham. The list of ingredients vary as the vegetables are merely suggested, last night’s leftover kernel corn can be added and so forth.

Tip: Have everything measured out and prepared prior to starting – once the heat is on there is no time to turn back.

Heat the wok on high, add the oil and swirl pan to coat sides. As soon as the oil is hot, drop in the whisked egg. When egg is cooked remove with slotted spoon and set aside. Add ham, garlic and ginger and stir vigorously. Drop in mushrooms and vegetables and stir fry. Add rice, soy sauce, oyster flavor sauce, and sesame oil and mix thoroughly. Add egg and chop, mixing it in. Serve.

The rice stores well in a covered container in the fridge and will serve up to six people.

January 27, 2007

Red Cooked Ribs

Another great recipe donated to us from Phos over at V Agent for Breakfast! Thanks Phos ... looks positively yummy!

"This is a braised dish I like to cook for the Lunar New Year’s celebration (Chinese New Year). It is a braised dish using a strong soy sauce as a liquid. I am getting ready to celebrate and like to test some dishes before I cook them for my guests. I have attached a recipe for Red Cooked Ribs that I made tonight. It has been Husky tested and approved - and Mrs. Phos liked them too!"


Heavy pan with tight fitting lid


5 “Country style” ribs (actually thickly sliced Pork Butt)
½ cup (4 oz.) Strong Soy sauce (Kikkoman’s works well)
1 tsp (US measure) Minced garlic
1 tsp (US measure) Minced ginger
4 Star Anise (optional)

Preheat oven to 300 degrees F. Pour ½ cup soy sauce in bottom of heavy pan, add ginger and garlic, Star Anise (if desired). Stir to combine. Add ribs. Lid the pan and place in oven for 2 hours.

This low and slow method uses the juices from the meat combined with the flavorful liquid to cook and permeate the meat making it tender and delicious.

January 15, 2007


This recipe comes to us from The Phosgene Kid over at V Agent for Breakfast ...

This is based on a tapenade or Muffuletta olive salad. In fact if you leave everything whole or coarsely chop by running it through the food processor it makes Muffuletta salad. The key is leaving it sit in the fridge a day after you make it - this is one of those dishes that improves with age. The ingredients are typical for the Mediterranean, in fact the herbs, oil, and lemon juice are used in Souvlaki and other dishes.

1 Can Black Olives (6oz)
¼ cup Green Olives
8 Kalamata olives
3 Tbs Roasted Red Pepper strips
2-1/2 Tbs Olive Oil
2 Tbs Lemon juice
1 Tbs Minced garlic
1 Tsp Dried Oregano
1 Tsp Dried Parsley

Ensure all the olives are pitted; pimentos in the green olives are ok. Mix all the ingredients together.

At this point, if you want olive salad place mixture in an air tight container and store in fridge. Allow to sit for at least eight hours, stir before using.

If you want a nice olive paste for spreading on bread or using with salads, place mixture in the bowl of a food processor and pulse until the mixture is paste like. Once again, it will need to sit. I use this paste instead of butter, but it could be used on bruschetta or mixed with a little more oil and some vinegar and be used as a salad dressing.

December 18, 2006

Mi's Mashed Potatoes With Flav-A

This recipe comes to us from Mi over at Thoughts' Meeting Place - stop on over and say "Howdy"!

I call this recipe my "mashed potatoes with flav-A"! It all starts with just plain old mashed potatoes with milk and butter, or cream and butter. To add some distinct and good flavor to it, just add a whole bunch of minced cilantro (raw) in it and mix well.... it'll make your guests go "these are the best mashed potatoes ever!"

Love...Mi, from the thinkingcorner :)

December 14, 2006

Magic Maries

This is a cookie recipe donated to us from Angel and her son Damien. Angel is a single mom, and she and Damien live in South Africa. After drooling over these cookies (and how easy they are to make!), go and visit Angel at her blog "Angel's Mind":

Here's a contribution from li'l ol' mois, they're cookies, and Damien and I call them "magic maries" (pronounced "mahrees") and its lovely for anytime but specially for Christmas 'coz they're very colourful.

We used to be able to buy them and we loved them- and then when Bakers (I think) stopped selling them, we started making our own. It's very simple and its messy and its fun for the kids too!
You'll need:
--> white cooking chocolate
--> sprinkles called "hundreds-and-thousands"... dunno what they're called overseas (see photo)
--> flat biscuits- I usually use marie biscuits

What you do is melt a slab of white chocolate, I usually use a 200g slab. Dip or spread the top of the cookies with the chocolate and lay them flat on a baking sheet covered with wax paper (for the mess of course). Sprinkle the spread cookies liberally with the hundreds-and-thousands! Leave them out so the chocolate can set again (don't refrigerate them). I usually get about 30 cookies-depending on how much chocolate you use on each biscuit. I sometimes even wrap them up as gifts for Easter and Mothers Day! Eat and enjoy!

December 5, 2006

EC's Special Peppermint Hot Cocoa Mix

Watch Out!...This recipe makes about 15 (8 oz) cups of mix! Mix can keep up to 3 months if stored properly (sealed and kept dry) - but it's doubtful you'll be able to keep it around that long!

1 26.5 oz pkg. dry (powdered) milk
2-3 cups cocoa powder, sifted
4-5 cups sifted powdered sugar (can also use regular sugar, if preferred; powdered sugar just makes it creamier)
8 oz French Vanilla coffee creamer (or any flavor you like that will go well with peppermint; double this amount if you really want this flavor to come to the forefront, otherwise let the peppermint shine!).
Enough finely crushed peppermint candies to make 2-3 cups when crushed.
2 cups mini chocolate chips (optional)
2 cups mini marshmallows (optional)

Mix in a very large mixing bowl. Add one ingredient at a time, and then mix very thoroughly before adding the next ingrediant. I've found that using a large whisk works best. Store in a large airtight container.

For each serving: Place 2-3 heaping tablespoons mix in a cup or mug, then fill with hot water. Stir, stir and stir some more, especially if you included the chocolate chips: they take awhile to melt down!

Best to keep this out on the kitchen counter top - always within easy reach! Enjoy!

November 29, 2006

EC's (Spicy!) Green Chili

"Green" chili is common here in the USA Western areas, but not very well known elsewhere. Two things differentiate it from "regular" or "red" chili: the considerably increased heat level (spice heat, that is!), and the fact that it is made with pork - not beef. Oh. And for those who simply must have beans in their chili you could, I suppose, add 2 16-oz cans of any kind of white bean to this recipe -- but if I were you, I wouldn't tell anyone here in the West! This makes a lot, is started in a large stockpot and can be finished off (if desired) in a crock pot or slow cooker - just be sure your slow cooker is a big one!

3-4 pound boneless pork roast, fat trimmed, cut into large (1" sized) cubes
roughly 1 cup (or a bit less) vegetable shortening
roughly 3-4 tablespoons olive oil
2 large onions, chopped fine
1 27-oz can green chilies, or about 1-1/2 pounds roasted chilies
1 27-oz can whole, crushed or diced tomatoes
2-4 fresh jalapenos, minced very fine*
1 large fresh pablano pepper
4-5 cloves garlic, pressed or mashed
1 tablespoon crushed cumin seeds
1 tablespoon ground cumin
2 heaping teaspoons oregano (Mexican oregano is best)
1/2 teaspoon thyme
1/2 cup finely chopped cilantro (optional)
5-6 heaping tablespoons chili powder
1 large can enchilada or green chili sauce
1/4 cup Worcestershire sauce
2 tablespoons red wine vinegar
salt and pepper
2 double-strength beef bouilion cubes, OR...
2 rounded Tablespoons beef base, OR...
1 quart beef stock
6-8 cups water (if using the stock, reduce this to 2-4 cups)
1-1/2 to 2 cups flour

*Remember, when using fresh jalapenos the heat is in the seeds, so you can control (to some degree) the heat of this dish by deciding how many peppers you'll leave the seeds in when mincing!

In the stockpot, sweat the onions and garlic in the olive oil for just a few minutes (just to render the flavors and oils and to soften a bit). Add chilies, tomatoes, jalapenos, crushed cumin seeds, ground cumin, oregano, thyme, cilantro, chili powder, enchilada or green chili sauce, Worcestershire sauce, red wine vinegar, salt & pepper (to taste) - your choice of either the bouilion cubes, beef base or beef stock - plus the water. Bring to a slow simmer and keep it simmering slowly while you prepare the meat...

Brown the cubed pork roast in the vegetable shortening almost (but not quite all the way) to a fried state. This tastes best if done in an iron skillet, but any skillet can be used. It may have to be done in batches due to the amount of pork. When nearly to the fried state, coat all the pieces with the flour and allow the flour to "cook" or "brown" slightly (this cooks out the flour taste). Transfer to a large platter for cooling. Once cooled, using two forks pulling in opposite directions, pull or "shred" all of the pork (best and easiest done on a large cutting board).

If your slow cooker has a temp setting capable of a gentle boil (and if it can handle all of the pork plus all of the stockpot contents), then this is the time when you can put everything into the slow cooker on the boil setting. Otherwise just continue in the stockpot. In either case, boil rapidly just a few minutes, and then simmer slowly for at least another hour. If more liquid is needed, simply add either water or stock.

Enjoy! Oh - how to eat! Green chili can, of course, be eaten just as regular chili (in a bowl), but it is also fantastic over eggs, as a potato topper, as a chip dip, or just about any other way you'd use a spicy "sauce".

November 24, 2006

French Onion Soup, By Frenchie! ;)

Jewel's Blog
Her Jewelry website

Okay, I've received a request for my supah-dupah French Onion Soup recipe, so I thought I'd share it with ya'll, thinking that someone else might be in the mood to attempt it. It's quite easy, but stinky! ;)

I make my soup slowly and carefully, and bring my onions almost to a caramelization point, where they get to a deep brown color. The cold weather is coming, and I can assure you, this is one hearty soup that will please many!

Ingredients (This will serve up to 6 people)
4 large onions (I like Spanish onions, or Vidalia)
2 tbsp. Olive Oil
3 tbsp. Butter
~ 2 Litres of beef stock (can be substituted for vegetable stock)
Sliced French bread
2-3 oz grated Cheddar or Gruyère cheese
Salt and freshly ground pepper to taste
Rosemary sprigs (either fresh or dry)

1. Peel and quarter the onions and slice or chop them into 'smallish' pieces. Heat the oil and butter in a large saucepan. Use one with a wide base, so you'll get better coverage with the onions.

2. Fry the onions on Med-High heat for a few minutes, stirring constantly.

3. Reduce the heat to Medium, and cook until the onions become a light shade of brown (~25 - 30 minutes)

NOTE: The onions will gradually turn golden, then very quickly to brown. You only need to stir the onions on occasion at first, but as the onions brown, you'll have to stir more frequently. You need to stir them constantly when they brown, so they won't stick or burn at the bottom of the pan.

4. When the onions are a deep brown, this is where I add the salt and pepper, and the rosemary. I stir it all for a few minutes, to let the flavours mix together, then I add the stock. Then you just let the pot simmer for about 30 or 45 more minutes.

5. While the soup is simmering, slice your baguette, and grill or toast the slices. Spoon the soup into ovenproof (or microwave safe) bowls, place a piece of bread in each bowl, and then sprinkle a generous amount of grated cheeze over each bowl. Grill in the oven (250) for a few minutes until golden. Season with a fresh sprig of rosemary, and some freshly ground pepper, and VoilÃ! French Onion Soup à la Jewels! Bon Appétit!

I hope you will like it as much as I do. It's delicious, very easy to prepare, and worth the wait. Perfect after a nice brisk fall walk.

November 23, 2006

Fuff's Heavenly Mashed Potato

Potatoes (red or floury)
Garlic (5-6 cloves for half a kilo of potatoes)
Sea salt

Boil the potatoes until soft, drain and dry out on the heat taking care not
to burn them
Put them through a ricer or mash until they are completely smooth.
Add butter, cream and garlic that has been roasted with skin on in foil
until soft and browned.
Return to the heat and stir until smooth and all of the ingredients have
Add a little sea salt.

November 20, 2006

Anzac Biscuits

This is an authentic, traditional New Zealand biscuit (or cookie) recipe, donated to us by "Tui" living in New Zealand. When questioned about the "teacup" measurement, this is what Tui had to say for guidance: "We colonials know that a teacup is smaller than a breakfast cup. However, when I look at my measuring container I notice that an American 'cup' is smaller than an 'Imperial' cup. So a standard US cup would probably be fine." And on the subject of golden syrup Tui offers, "Don't know how to describe 'golden syrup' - it's sort of like a light and sweeter treacle."

Anzac Biscuits

2 oz flour
3 oz white sugar
1 teacup coconut
1 teacup rolled oats (porrige oats)
2 oz butter
1 tablespoon golden syrup
half teaspoon baking soda
2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup together. Dissolve the soda in the boiling water and add to butter and golden syrup. Make a well in the centre of the flour mix and stir in the liquid until fully distributed through mix. Place in dessert spoonfuls on cold greased tray and bake for 15 to 20 minutes at 350F.

Should be light brown, and chewy in the middle.

November 18, 2006

EC's Apple Cobbler ...

Contributed by: Eternally Curious

This is my recipe for apple cobbler. Warning: My recipies tend to be "sans mesasurements", requiring an ability to "play it by ear (or eyesight, as the case may be)"...

6-8 apples (depends entirely on your tastes)

bunch of sugar

bunch of cinnamon

2 cups Bisquick, or similar (all purpose baking mix)

1 cup milk

1 egg if large, otherwise 2

yet more sugar (grin)

yet more cinnamon too (bigger grin)

Peel, core and chunk the apples into a square baking pan that has been either buttered (my preference, but my doctor doesn't agree!) or treated with cooking spray. Sprinkle the apples liberally with cinnamon, and then with sugar. How much? Entirely up to you and your taste buds! Mix all up, and then sprinkle again (maybe just a bit more lightly this time!).

In a small bowl combine Bisquick, milk, egg(s), and about 2-3 tablespoons of sugar - just until mixed thoroughly and no dry mix remains. Spread evenly over top of apples. You can add a last sprinkling of sugar and cinnamon on top, if you like, for color.

Bake in 350 degree F. oven (sorry - not sure what the Centigrade translation is), for about 30-45 minutes, or until top is deep golden brown. Let stand for 10 minutes before serving (if you can!)