Ingredients 1 pound dry kidney beans 1/4 cup olive oil 1 large onion 1 green bell pepper 2 stalks celery 2 tablespoons minced garlic 6 cups water 2 bay leaves 1 tablespoon dried parsley 1 teaspoon Cajun seasoning 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/4 teaspoon dried sage 1 pound andouille sausage, sliced […]
Approx. 28oz of plain tomato puree 2 Tbsp Italian seasoning (mostly oregano and basil, some thyme, savory, sage, and marjoram) 1/2 Tbsp of onion powder 1 tsp of garlic powder 1/2 Tbsp of sugar 1/2 Tbsp of salt 3 Tbsp of olive oil 3 Tbsp of red wine/cherry mead/white wine, etc… Put puree in 2 […]
[youtube http://www.youtube.com/watch?v=wJmzxyOis3M&w=560&h=315] Via Faithe’s Wicked Delights, you can also subscribe to her YouTube channel here I decided to concentrate the second show on just the chicken. It’s an economical, tasteful marvel and I rarely cook it in pieces. With the incredible benefits of bone stock which I spoke about previously and the cost savings of […]
[youtube http://www.youtube.com/watch?v=mAzGLxBhJeY&w=560&h=315] Via Faithe’s Wicked Delights On my first show I talked about a basic marinara sauce. Here are a few words plus the ingredients for each recipe! My basic marinara sauce usually contains a piece of chicken, as mentioned in the video our family uses chicken in the sauce to ‘sweeten’ it. We never […]
10 cans 28-29oz tomato puree 250ml of oil 300ml red wine 1/2 tsp Ground Savory 1/2 tsp Ground Sage 2 tsp Rosemary 2 tsp Marjoram 2 tsp Thyme 2 tsp Black Pepper 1 Tbsp Crushed Red Pepper 1 Tbsp Garlic Powder 2 Tbsp Kosher Salt 2 Tbsp Onion Powder 3 Tbsp Sugar 1/4 cup Grated […]
Makes at least 40 servings (8oz of concentrate per person). To serve for five, take 40 oz of the concentrate (recipe below), add 20-40 oz of your favorite stock. Best served with bread. ____________________________________________ Ingredients for Vegetable Soup Concentrate: ~2 lbs peeled carrots ~1 lbs mushrooms ~2 lbs zucchini, mixed green and yellow ~3/4 lbs celery 20oz […]
2 cups of fresh basil olive oil 1/4 cup of grated parmesan very small handful of walnuts (or raw pine-nuts) a dash of ground black pepper Salt to taste Start with about 1/8 of a cup of olive oil. Pulse in a food processor about 4 secs and look at it. Walnuts should grind […]
3 Tbsp flour 3 Tbsp butter (or oil) 1+1/2 cups milk (or half and half, or light cream) 8oz cheese (at least 8oz, I like swiss and cheddar) Salt to taste Melt butter, add flour and stir until smooth. On low, add milk in small parts, stir until smooth (a whisk works best). After milk […]
(for white pies) In food processor or blender, add 1 peeled medium sized head of garlic and cover with olive oil. Add up to 3 tsp of dried oregano and 1 tsp of dried basil. Pulse until chopped fine. Put as much of this topping as you want on the pizza shell and add extra olive […]
Start with about 16 oz of a dollar store, generic “buffalo sauce” or make your own (11oz of hot sauce, 5 oz of butter, 1 tsp onion powder and 1 tsp garlic powder) Warm in a pot, adding; 2 tsp of worcestershire (or A1 steak sauce) 1 tsp of garlic powder 1/2 tsp ground black […]
Ingredients 1 (16 ounce) package jumbo pasta shells 1 lbs of Ricotta 12 oz mozzarella cheese, shredded 3 eggs, lightly beaten 2 tsp dried oregano 1 tsp dried parsley 1 (26 ounce) jar spaghetti sauce 1/4 cup grated Parmesan cheese 1 cup finely chopped onion 2 tsp minced garlic 1 Tbsp of olive oil 2 […]
Bread/Pizza Dough Sponge- Make this 12-24 hours before preparing to make the bread. 190ml water (about 2/3cup +2Tbsp) 1/8 tsp yeast 1 cup bread flour Start with water, add yeast, add flour, mix approx 4 mins, cover with plastic wrap 12-24 hours Bread- Sponge (12-24 hours old) 30ml milk (2tbls) (or 1/2 teas sugar and […]
Inspired by Refried Black Beans on Simply Recipes (Refried Black Beans by Elise) 1 lbs black beans 1 large white onion, chopped (about 2 1/2 – 3 cups) 2 garlic cloves, minced 3 Tbsp cilantro 3 Tbsp olive oil 2 tsp salt 2 tsp chili powder 1 tsp chipotle chili powder 1/2 tsp ground cumin […]
I use my pre-cooked crust. Toppings listed in order, use as much or as little of each ingredient to taste. I usually prepare 6-8oz of shredded cheese per 16in pie. Top the shell, put in a pre-heated oven at 425F for 8-12 mins (8 for thin pies, 12 for the heaviest), finish under the broiler […]
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