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red sauce
I cant, for the life of me, put measurement to this! I try, lord have i tried. Everytime i write it down, follow the directions, it comes out wrong! I have no idea what it is. I will do my best to tell you.
in a bulb of garlic, twice the diameter of a golf ball, remove two to three cloves of the outer, most ripe, largest cloves. Two if theyre exceptionally large. Three if theyre a little bit smaller. With the skin on, chop the part off which connects with the bulb. Laying a chefs knife broad side on top of the garlic, blade angled down slightly. Strike the blade with the heel of your hand. To crush the garlic flat. Use a meat hammer or a rolling pin if you are un sure. Practice before you strike on how it will work. Then remove the skin. Always crush your garlic. It will release an oil that doesnt show when you just mince. It makes for a milder, more rich flavor. Toss your crushed garlic in the food processor. With a sweet onion about the size of a baseball, quarter it up and throw that in the food processor too.
Ingredients
I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper
Directions
I have gone the route of milling every kind of tomato. Raw. Skinned and seeded. With or without the juice from the tomato. And, for the effort.. If you can find a really good puree is the way to go. All natural. Nothing added. DO NOT USE HUNT'S. Pour the puree in the processor. Run it until well incorporated. Add a "shot" (not a shot glass) of sweet marsala wine. Cheap kind will work. If you cant get SWEET MARSALA wine, it will be fine without it. DO NOT substitute for any other wine. With your thumb covering most of the bottle mouth, aggressively tip or jam the bottle to spill wine for a fraction of a second. You can practice in the sink if you want. Youll probably end up with in the neighborhood of 1/2 to 1tblsp. When that is done in the processor, and you take off the lid.. The scent will permeate you nasal passages with a rich smell, unlike anything on earth. The tomato will sing a deep note that is not unlike a male choir singin in a basilica. Beautiful in all of its glory. Robust and fruity. The garlic will dance with the scent of tomato. And the wine. Not too much. Just enough. It is easy to over do it on the wine.
Notes
Food processor
Chefs knife
Meat hammer
Tomato puree 15oz
Tomato juice (from concentrate)5.5oz
Parmesan
Sweet onion
Garlic
Basil
Oregano
Fennel seed
Crushed red pepper
Sugar
Black peppercorns
*savory and the sweet marsala wine optional*
Do not cook separately or additionally. It is ready to use as is. You can cook it when it goes on your pizza linguine ect. I'm sayin that once its finished, its ready.
Cook Time:
Total Time: 20 minutes
Number of Servings: 1
Yield: 2Lg pizzas, or 4 servings of pasta
Style: European, Italian
Pita
Tzatziki:
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.
I add fresh basil, ground in a mortar. And dried dill.
Ingredients
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
Directions
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Yield:
Style: European, Greek
Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
Ispanak - Spinach
This recipe is traditional Mama kitchen recipe from Türkiye ,I am not modest about cooking slow - pan food ,I am passionate about Turkish and G-local food cooking.Enjoy , afiyet olsun.
Ingredients
1 big pc. onion
1 table spoon rice
3 table spoon oil , - sunflower,preferable olive oil-natural
1 tablespoon tomato paste
Salt , scale is - due to your taste
Red ground pepper or,spicy fresh green pepper - depends on your taste-
1 water glass water
Directions
Drain Spinach.
Add oil in pan and heat it ,Cut onion in cubes -how you liked in food , roast till colors get pink and-or yellowish brown -in oiled pan.
Add tomato paste on onion.
Then add spinach and turn till gets soften and lighten in pan then add pepper , washed rice ,salt
Add 1 glass of hot water in pan.
Turn the heat low level and close the lid of pan ,wait till rice getting soften (Approximately , 30-40 minute )watch out --- don't burn my spinach ,ha ha ha...
Serve for 2-3 person ,if you like you can add yogurt on top .
You also can add , 1-2 clove garlic with onion and 1-2 carrot after onions get yellowish .This recipe is the based one , you can add harmonious vegetable with spinach - like cabbage, zucchini or cauliflower ,seperate or together -or ingredients what ever you like
Cook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 3
Yield: 2-3 servings
Style: Middle Eastern, Turkish
Coquito
This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice.
Ingredients
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
Directions
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
Notes
Cook Time:
Total Time: 15 minutes
Number of Servings: 2
Yield: about 2 bottles
Style: Latin American, Caribbean
Goulash
You can find variations of this recipe in areas of Israel, Lebanon, Italy, and other places where Sefardi Jews have traveled. It has that Mediterranean flavor with the flare of middle eastern that will delight your palate.
This particular recipe has been passed down through the maternal generations of my family, and I carry it on! I hope you enjoy it!
Ingredients
1 onion, diced
8 cloves garlic, crushed and diced
1 large carrot, grated
2 stalks celery, diced
1 zucchini, grated
1 large can crushed tomato
1 large can diced, stewed tomato
6 leaves of basil, chopped
1 teaspoon fresh/dried minced rosemary
1/2 teaspoon ground coriander seed
1 to 1 1/2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white sugar
Directions
Drain out all grease from the meat.
Pour in the other ingredients and stir well. Turn heat down to a low medium and simmer for 30 minutes.
Put a pot of water on to boil. When water is boiling, cook 1-2 packages of shell or penne pasta according to instructions on the package.
After straining the pasta, mix it into the meat mixture. Serve hot with a side of crusty bread and/or salad.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 5
Yield: 6-8 servings
Style: Middle Eastern, Israeli
Two Layer Celebration Cake
Baking is one of my favourite pastimes......especially celebration cakes where I can let my imagination run wild on the decorating.....
Ingredients
Directions
Notes
Cook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 30
Yield: At least 30 from large one......less depending on size
Style: European, UK and Ireland
Easy Broccoli Salad
I found this recipe on the internet and I even made it myself and it was good.
Ingredients
1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 Jones Dairy Farm Dry-Aged Bacon or any kind of bacon preferred strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise or if preferred us Miracle Whip
2 tablespoons white vinegar
1 tablespoon sugar
Directions
In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving. Yield: 2 servings.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 2 servings
Style: American, Midwest
Homemade Cranberry Relish Had to redo recipe cause I couldn't post my recent photo of the original
I make this relish every Holiday season
NOTE: May also be prepared in a food grinder.can be frozen up to two months.
Ingredients
1 12-ounce package Ocean Spray Fresh Cranberries,rinsed and drained
3/4-1 cup sugar
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Makes about 3 cups.
Cook Time:
Total Time: 30 minutes
Number of Servings: 8
Yield: Makes 3 cups
Style: American
The Internet's BEST Yeast Crumpets EVER!! You will be HOOKED!! Dale Calder Has the perfect formula!!
See on YouTube https://youtu.be/v4HZ5hL5w_w
Ingredients
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
Directions
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 6
Style: European
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