Tag: Recipe

Ingredients:

• 5 (6 inch) pita bread rounds
• 1-2 tablespoon minced fresh garlic (or use about 1 teaspoon garlic powder)
• 1/4 cup olive oil (can use vegetable oil)
• salt
• black pepper (optional)

Directions:

1.      Split the pita rounds to make 10 rounds.

2.     Set oven to 400 degrees F (set oven rack to lowest position).

3.     In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.

4.     Sprinkle lightly with salt and pepper if desired.

5.     Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.

6.     Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

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This is such a great recipe for chicken broth. I am a firm believer in making my own chicken broth. Then not only do I have the chicken in the freezer on hand any time I need it, but I also have the broth on hand in the freezer. I don’t like to purchase, it’s expensive… lacks flavor, and it’s full of extra stuff you don’t need. Thanks for the recipe Ms. Kitty!

Ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10-12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions

1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. At this point you can transfer to a crockpot.
6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
7. Adjust salt to suit taste.
8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
11. Remove any fat that has gathered on top.
12. Heat again until just to a liquid (this will make it easier to strain).
13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
14. Let cool completely and freeze in containers.

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This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX. It’s such a simple, yet yummy recipe! I love it soooo much!! It’s creamy and flavorful.

Ingredients:

• 16oz Fresh Caulifour
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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I have never like brussel sprouts. They taste too much like cabbage to me. I decided to try this recipe in hopes that I would like it. I am the only one in my family who doesn’t like them, and I hate to NOT make them for everyone else. I LOVED these. They are wonderful. This is perfect for a brussel sprout hater like me!

Ingredients

• 15 Brussels sprouts, halved lengthwise
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, smashed with the flat of a knife
• freshly grated parmesan cheese (optional)
• salt and pepper

Directions

1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6. Top with freshly grated parmesan and salt& pepper to taste.

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The theme for the Ultimate Recipe Swap this week is “What do you do to make Valentine’s Day a little sweeter?” This recipe is a wonderful childhood memory for me. I always make these brownies for Valentine’s Day… You just can’t beat Caramel, and Chocolate in one pan!

Ingredients:

• 14 oz. package of caramels
• 2/3 cup evaporated milk
• 1 box German chocolate cake mix
• 3/4 cup softened margarine
• 1 cup nuts (walnuts and/or pecans)
• 12 oz. semisweet chocolate chips

Directions:

• Combine caramels and 1/3 cup evaporated milk on top of double boiler (when’s the last time you heard “double boiler?”). Stir mixture until melted.
• Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press half of cake mixture in a greased 13×9 inch pan and bake for six minutes at 350 degrees.
• Remove from oven and sprinkle chocolate chips on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightely and cut into bars.

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