No capsaicin (heat), no salt Cajun Seasoning. Add those two ingredients to taste when done if wanted, use any cayenne or chili powder for heat, I use about 1 to 2 teaspoons for this recipe 1.5 tablespoon smoked paprika 1 tablespoon sweet paprika (anything not hot is sweet enough) 1 tablespoon garlic powder 1 tablespoon […]
Makes about three and a half quarts 3x 28oz cans of crushed tomatoes* 1 cup of chopped green peppers 1 cup of chopped red/orange/yellow sweet peppers 2 cups of chopped onions (we’ve used red, spanish and yellow) 6 cloves of garlic 2-3 peppers for extra heat or sweetness (I like a cubanelle, a serrano, and […]
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 […]
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 a whole […]
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 make a […]
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 about enough for a 48 oz container if the product (whatever you are pickling) is flexible, or 32 oz jar of larger tomatoes. Great for cucumbers, peppers and green tomatoes, which will be preserved for weeks and possibly months. Ripe tomatoes should be eaten after twenty-four hours and before 1 week, or the skin […]
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 […]
The most important thing to know about pizza is that the toppings should be nearly fully cooked before you put it on the pie. The Pizza won’t be in the oven long enough to cook most toppings, especially meats, but also tougher vegetables like potatoes, carrots, broccoli, etc… Prepare toppings so that 10-15 mins in […]
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 […]
Dark Chocolate Syrup 2 cups Syrup Base (simple syrup heated to 240F, and cooled) 4 Tbsp of heavy (or whipping) cream 10 Tbsp of “Hershey’s Special Dark Cocoa Powder” 1/2 Tbsp of molasses 1 tsp of vanilla extract In a saucepan on low, warm heavy cream, add molasses,vanilla, and salt, then stir in cocoa powder. […]
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 […]
2 Tbsp chili powder 2 Tbsp all-purpose flour 1 Tbsp ground cumin 2 tsp kosher salt (or 1 tsp of salt and 1 tsp crushed beef bouillon cube) 2 tsp black pepper 1 tsp paprika 1/2 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp dried minced onion 1/4 tsp onion powder 1/4 tsp crushed […]
Cherry Syrup 4c Sugar 4c-6c Pitted cherries 1c Water 1/2c Corn Syrup With the heat on low, and a candy thermometer in the pot, cook the sugar, water, and corn syrup until the temp reaches 230F. Remove pot from heat, when the temp comes down to 200F, stir in cherries. When completely cool (could be […]
Cherry Chocolate Syrup 1/2 cup cocoa powder (as Dark as I can get it) 8 oz cherry syrup Pinch of salt Put cocoa powder and a pinch of salt in a 2 cup measuring cup, adding the syrup very slowly, stir the powder until it gets pasty, check to be sure all the powder is […]
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