Moved! December 5, 2010

My recipe blog has moved to http://toomanyhands.blogspot.com/ update your bookmarks

Cheddar Studded Turkey Burgers April 8, 2010

Ingredients:

(This recipe is not grill friendly, omit the cheese if you want to grill it)

• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 1 medium red onion, half finely chopped, half diced
• 1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
• 1 rounded tablespoon chili powder, a healthy palmful
• 2 teaspoons cumin (2/3 of a palmful)
• 1 jalapeño or serrano pepper, seeded and finely chopped
• 2 cloves garlic chopped
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1/2 cup sour cream
• A handful of cilantro leaves, chopped

Preparation

Chop and dice onion, cheddar cheese, pepper, garlic and cilantro. Ask a grown-up helper (GH) for help with the chopping if you need it.

Pre-heat a large nonstick skillet, indoor grill pan or tabletop grill to medium-high heat. Have your GH help you with the stove or grill if you need it.

Combine ground turkey, onion, cheddar cheese, chili powder, ground cumin, jalapeño or serrano pepper, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into four large patties no more than one inch thick.

Wash your hands after handling the raw turkey.

Drizzle EVOO on the patties and place patties in a hot skillet or on a hot grill with a spatula and cook 5-6 minutes on each side or until turkey is cooked through.

For the cilantro cream, combine the sour cream and chopped cilantro, salt and pepper in a small bowl.

Serve the Cheddar-Studded Turkey Burgers topped with a little of the cilantro cream and alongside the South-of-the-Border Iceberg Salad.

This is a great recipe for kids and the whole family from Yum-o! It’s good AND good for you. For more information about Yum-o! go to the Yum-o! website.

Sconecutter Like Scones April 8, 2010

ingredients:
2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tablespoon salt
2 cups warm water or warm milk
1/4 cup shortening, butter, or margarine
7 cups all purpose flour

Dissolve yeast completely in 1/2 cup lukewarm water; stir in sugar and salt. Add warm water or milk; stir until frothy and smooth. Add shortening or butter and 4 cups of the flour to make a moderately stiff dough which is each to handle.

Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down dough. Place on lightly floured surface and roll out to 1/2 inch thickness. Allow to rest five minutes. Cut with pizza cutter into desired shapes.

Fry dough in deep, hot vegetable shortening (350 degrees) one minute on each side. Serve hot with honey butter, butter and honey, or jam.

For Wheat Bread Scones, substitute 2 cups whole wheat flour for 2 cups of all purpose flour.

Thanks to Recipe Cut Outs for sharing this amazing recipe!

Mexican Restaurant at home January 29, 2010

Last night we had a Mexican restaurant  meal at home….It was amazing, I stumbled across the most amazing website called Your Homebased Mom and I am hooked I love the stuff she posts!

The Menu:

Re-fried beans (from a can) topped with a bit of cheese

Shredded Lettuce

Mexican Rice

Beef Enchiladas

Hot Fudge Sundae Cake (crockpot recipe) January 23, 2010

I hate when I don’t remember to take pictures… It’s like I smell chocolate and that devouring it is my main adjective….I will for sure be making this again, and I will snap a picture the next time. My sister Tammy found this recipe, and it is oh so very good! I think I may try tweak it a bit to give it more of a brownie texture, but it is amazing as it also.

Hot Fudge Sundae Cake Recipe

(cake in a crockpot)

1 cup all-purpose flour
1/2 cup granulated sugar
2 Tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
1/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

1. Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray.

2. Mix flour, granulated sugar, 2 tablespoons cocoa, baking powder, and salt in a medium bowl.

Stir in milk, oil, and vanilla until smooth.

Stir in nuts, then spread batter evenly in bottom of cooker.

3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.

4. Cover and cook on high heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.

5. Turn off cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.

6. Spoon warm cake into dessert dishes and spoon sauce over cake. Top with your favorite ice-cream.

Very good.

Ingredients can be halved and made in a small crock pot

Asian Beef Buns January 22, 2010

I LOVE LOVE the filling for this recipe. I however need to get a better technique for the pinching the dough, as mine had WAY too much bread on the bottom after they baked….But Don’t they look Lovely?

Asian Beef Buns

Dough

• 1/3 cup(s) warm water, (105 to 115 degrees F)
• 1 TBSP active dry yeast
• 3 1/2 tablespoon(s) sugar
• 1 3/4 cup(s)  flour
• 1/2 teaspoon(s) salt
• 2 large eggs, warmed to room temperature and beaten
• 3 tablespoon(s) vegetable oil

Filling

• 1 tablespoon(s) vegetable oil
• 1 tablespoon(s) peeled, chopped fresh gingerroot
• 2 clove(s) garlic, finely chopped
• 3/4 pound(s) ground beef round
• 2 tablespoon(s) hoisin sauce
• 2 tablespoon(s)  soy sauce
• 1/4 teaspoon(s) paprika
• 1/8 teaspoon(s) ground red pepper
• 1 cup(s) finely chopped green onions
• 1/2 cup(s) chopped roasted sweet red pepper
• Black sesame seeds, (optional)

Egg Glaze

• 1 large egg
• 2 tablespoon(s) milk

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Directions

1. Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy — about 5 minutes.
2. In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined.
3. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic — about 8 minutes.
4. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size — about 1 1/2 hours.
5. Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and sauté 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside.
6. Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze.
7. Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm.
8. Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.Nutrition information per bun without sesame seeds

Mint Chip Cookies January 22, 2010

The Sass was watching TV and there was a kid having milk and cookies, and she turns to me with a sad face and big brown eyes…”mom, we have milk, but we don’t have any cookies” and then a big sad face…..Here is my answer

Mint Chip Cookies…..YUM!

Ingredients:

1/2 cup  butter – softened
3/4 cup brown sugar
1/2 cup white  sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 – 10 minutes.

Cool on pans for two minutes before removing

Mikes Deli Famous Eggplant Parmigiano January 11, 2010

As Featured on Food Networks Throwdown with Bobby Flay

Ingredients

• Oil
• 2 large eggplants
• All-purpose flour (1-2 cups)
• 4 eggs
• Bread crumbs (about 2-3 cups)
• 1 quart marinara sauce (32 oz I used two cans of HUNTS spaghetti sauce)
• 8 ounces sliced dry mozzarella (I shredded mine)
• 4 ounces grated Romano  (I used plain old Parmesan)

Directions

Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano

Place the eggplant into the oven and cook for 20 to 25 minutes.

Arancini December 5, 2009

I really need to stop watching diners, drive ins and dives because I always see things on there and then want to make them…Latest case is these Arancini (Risotto Balls). I must tell you, I’ve been scared to make Risotto up till now and I would make it again and again. My Arancini aren’t as pretty as the ones on the show, but they were delicious!

Garlic Parmesan  Risotto

INGREDIENTS

• 1 14.5-ounce can low-sodium chicken broth plus water to equal 2-1/2 cups
• 3 tablespoons olive oil
• 1-1/4 cups (8 ounces) arborio rice(medium grain rice)
• 3 large cloves garlic, minced
• 2 tablespoons freshly grated Parmesan cheese
• Freshly chopped parsley, for garnish

Bring the broth to a boil over high heat. Cover; reduce to low and keep at a simmer.

In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute.  Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It should take about 30 minutes until the last of the broth is absorbed. Regulate the heat if it appears that the liquid is absorbed too fast. When the rice is done, add the Parmesan cheese and stir well to combine.

Arancini

Recipe from Food is Luv
(4 servings)
3 cups cooked mushroom risotto, cooled (I used Garlic Parmesan risotto recipe above )
12  mozzarella cubes, 1/2 inch
1 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
vegetable oil for frying

to serve
1/2 cup of marinara sauce
1 tablespoon flat leaf parsley
2 tablespoon of parmesan (optional)

wet your hands with water. scoop a heaping tablespoon of the risotto and roll into a 2 ” ball. Gently toss back and forth between your hands. poke a small hole in center of each ball with your finger. insert a cube of the mozzarella, add 1/2 tablespoon more risotto to close up the hole and form back into a ball.

place the flour, eggs and panko crumbs in 3 separate bowls. first, dredge a risotto ball in flour, shaking off excess. second, dip in egg, letting excess drip off. lastly, dredge in bread crumbs.

when you are ready to fry, fill large pot with about 1.5 inches of vegetable oil on medium high heat. in small batches, carefully place the risotto balls into the oil. when one side is golden brown, turn the ball so all sides are evenly browned, about 4 mins total. using a slotted spoon, let the excess oil drain and place on a wire rack, with paper towel underneath it. top with parsley and serve with a side of marinara sauce.

Chicken Pot Pie November 13, 2009

I love pot pie, it’s a comfort food. My husband in our 6 1/2 years of marriage has always told me he hated it so I never dared to make it, finally I decided to ask him what he hated about it, and he said “I hate the fake chicken, the peas and the sauce” I said what if I can make it without those things would you be willing to try it, and of course he said yes. So I pretty much made up a recipe based on a few things I know about casseroles, and pot pie is a casserole in a pie crust basically. I hope you enjoy it because it is super easy AND got rave reviews from my husband…Oh yeah and about halfway through the prep I realized I didn’t have a pie pan so..Don’t laugh at my square pie 

Chicken Pot Pie

Crust

1 cup butter chilled and cut into 16 pieces

3 cups all purpose flour

3 tbsp Sugar

1/3 cup ice water

Sift together flour and sugar. Cut in butter with a pastry blender or fork until it resembles course crumbs. Lightly knead to form ball split into two  balls and then flatten each, then cover with plastic wrap and chill for an hour or over night.

 

For the Filling

2 cups chicken (or turkey)  cooked and cut into bite sized pieces

1 small onion diced

2 large carrots diced

2 stalks celery diced

1 potato diced

2 cloves of garlic minced

2 tbsp oil

1 can cream of chicken soup

2 tbsp grated parmesan

1 egg lightly scrambled

Saute onions garlic and potatoes in oil in skillet for 2 minutes, then add carrots and celery saute for 2 minutes, remove from heat add soup  and chicken and set aside.

Preheat oven to 375º

Roll out  one ball into a  9 inch circle (or in my case square) Lay over pan. Pour in the mixture then roll out second ball into a 9 ” circle (or square) and lay over the top. trim edges to hand just over the edge of pan (longer if you like more crust) fold under toward pan and then either scallop with fingers or use a fork.  Brush with egg mixture,  Bake for 15  minutes and then sprinkle Parmesan on, cook for 15-20 minutes longer until lightly browned.

let cool Ten minutes before serving. Yum Yum