Recipes tag:hamstead.net,2011-08-13:/recipes//9 2012-12-26T01:31:40Z Movable Type 5.2 Gertruda Sauce tag:hamstead.net,2012:/recipes//9.125 2012-12-26T01:31:38Z 2012-12-26T01:31:40Z Ingredients 2c. port wine 1/2 c. scallions 1/2 c. BV sauce 1/2 stick salted butter juice of 1/2 lemon chopped parsley, salt a dpepper Directions Brown chopped scallions in wine. Add meat extract, salt and pepper and reduce to real... Seth Ingredients
  • 2c. port wine
  • 1/2 c. scallions
  • 1/2 c. BV sauce
  • 1/2 stick salted butter
  • juice of 1/2 lemon
  • chopped parsley, salt a dpepper

Directions

Brown chopped scallions in wine. Add meat extract, salt and pepper and reduce to real thickness. Just before serving add butter, stir in lemon, and parley. Serve on tenderloin. Makes about 1 cup sauce.

]]> Watermelon Pickle Muffins tag:hamstead.net,2012:/recipes//9.87 2012-05-14T20:31:52Z 2012-05-23T23:05:33Z Ingredients 1 C SUGAR 1 C WATER Heat to a boil and add: ½ C BUTTER Cool before adding: 2 C FLOUR 1 t. BAKING SODA ½ t. GROUND CLOVES 1 t NUTMEG After adding dry ingredients beat until smooth;... Seth Ingredients
  • 1 C SUGAR
  • 1 C WATER

Heat to a boil and add:

  • ½ C BUTTER

Cool before adding:

  • 2 C FLOUR
  • 1 t. BAKING SODA
  • ½ t. GROUND CLOVES
  • 1 t NUTMEG

After adding dry ingredients beat until smooth; then add:

  • 1 C FINELY CUT WATERMELON PICKLES
  • 1 C CHOPPED NUTS (DUSTED W/ FLOUR)

Combine with a few hand strokes; use paper cups in muffin tins; fill about half full.

Bake at 325 degrees for approx. 20 minutes or until light brown on top and tooth pick is clean.

MAKES: 18 muffins

]]> YoMa's Pizza tag:hamstead.net,2012:/recipes//9.86 2012-05-14T20:27:06Z 2012-05-14T20:27:08Z Ingredients 1 envelope dry yeast 1/3 C + 2 T warm water 1.5 C flour 1/4 C olive oil 1/2 t salt Directions Dissolve yeast in warm water. Mix flour, olive oil, salt, and yeast in a large bowl. Knead... Seth Ingredients
  • 1 envelope dry yeast
  • 1/3 C + 2 T warm water
  • 1.5 C flour
  • 1/4 C olive oil
  • 1/2 t salt

Directions

  1. Dissolve yeast in warm water. Mix flour, olive oil, salt, and yeast in a large bowl. Knead well; cover and let rise 1 hour. Pat dough into desired shape (enough for one 14” crust.)

]]> Gonnie's Crab Dip tag:hamstead.net,2012:/recipes//9.85 2012-05-14T20:21:55Z 2012-05-14T20:22:37Z Ingredients 1 Small package cream cheese 1 C. mayonnaise 1 C. chili sauce 2 crushed garlic cloves 1 t. dry mustard 2 T. fresh horseradish 2 T. worcestershire sauce ¼ t. Tabasco sauce 4 hard boiled eggs, chopped 3 cans... Seth Ingredients
  • 1 Small package cream cheese
  • 1 C. mayonnaise
  • 1 C. chili sauce
  • 2 crushed garlic cloves
  • 1 t. dry mustard
  • 2 T. fresh horseradish
  • 2 T. worcestershire sauce
  • ¼ t. Tabasco sauce
  • 4 hard boiled eggs, chopped
  • 3 cans crab, drained

Directions

  1. Mix all together and chill before serving.

]]> Ruth Talbott Hamstead's Refrigerator Rolls tag:hamstead.net,2011:/recipes//9.78 2011-08-13T20:07:19Z 2011-08-13T20:07:22Z Originally from: Ruth Talbott Hamstead Ingredients 2pks Yeast 2 Cups Warm water ½ Cup Sugar ¼ Cup Shortening 1-1/2tsp salt 1 egg 6-1/2 Cup sifted flour 1 Tbsp butter for greasing tops Directions Dissolve yeast in warm water in a... Seth Originally from: Ruth Talbott Hamstead

Ingredients

  • 2pks Yeast
  • 2 Cups Warm water
  • ½ Cup Sugar
  • ¼ Cup Shortening
  • 1-1/2tsp salt
  • 1 egg
  • 6-1/2 Cup sifted flour
  • 1 Tbsp butter for greasing tops

Directions

  1. Dissolve yeast in warm water in a large bowl.
  2. Blend in sugar, shortening, and salt.
  3. Beat egg with a fork and add to mixture.
  4. Add ½ of flour and beat for 150 strokes with a wooden spoon.
  5. Add remaining flour and beat 150 strokes more or until blended.
  6. Grease large bowl, put dough into bowl, lightly grease the top with some of the butter. Cover, and let rise in a warm place until double in bulk. (2 hours)
  7. Punch down. Lightly grease the top again. Cover and place in refrigerator for at least 2 hours.
  8. Use as needed.
  9. Shape into rolls and put on greased pan. Cover, and let rise in a warm place until doubled in bulk. (1 hour) Bake in a 375 degree oven for 20 minutes.

If cutting the recipe in half, still use one egg.

]]> Italian Wedding Soup tag:hamstead.net,2011:/recipes//9.77 2011-08-13T20:01:14Z 2011-08-13T20:01:16Z Originally from: Mt. Vernon Newspaper Ingredients Soup: 3 cartons chicken stock (or homemade) ½ cup chopped celery ½ cup chopped carrot ½ cup chopped onion 1 bunch endive 1 pkg frozen or fresh spinach, chopped 4 eggs beaten ½ cup... Seth Originally from: Mt. Vernon Newspaper

Ingredients

  • Soup:
  • 3 cartons chicken stock (or homemade)
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • 1 bunch endive
  • 1 pkg frozen or fresh spinach, chopped
  • 4 eggs beaten
  • ½ cup graed Parmesan cheese
  • Meatballs:
  • 1 lb learn ground beef or pork
  • 1 lb ground sausage
  • 1 egg
  • ½ cup parmesan cheese
  • ½ cup dry bread crumbs
  • I tsp Italian seasoning
  • 1 tsp garlic salt
  • ½ tsp ground pepper

Directions

  1. Make the meatballs by combining all ingredients and roll into tiny balls. Bake the meatballs for 30 minutes at 350 until brown.
  2. In a LARGE pot combine the celery, carrot and onion and sauté for 3-5 minutes. Add broth and bring to a simmer. Put in endive and spinach for a bout 5 minutes. Add the meatballs. Mix in the eggs with cheese. Stirring constantly, pour the egg mixture into the soup. Simmer 10 minutes. Makes about 10 servings.

]]> Granpa Myers' Sangria tag:hamstead.net,2011:/recipes//9.76 2011-08-13T19:58:38Z 2011-08-13T19:58:39Z Originally from: Edwin Myers Ingredients ½ gal Burgundy (aka cheap) wine 1 ½ cup vodka 1 ½ cup Apricot brandy 1 cup sugar 1 can sliced peaches 1 can pineapple chunks 3 limes sliced 3 lemons sliced 2 oranges sliced... Seth Originally from: Edwin Myers

Ingredients

  • ½ gal Burgundy (aka cheap) wine
  • 1 ½ cup vodka
  • 1 ½ cup Apricot brandy
  • 1 cup sugar
  • 1 can sliced peaches
  • 1 can pineapple chunks
  • 3 limes sliced
  • 3 lemons sliced
  • 2 oranges sliced
  • 1 can Slice or Sprite

]]> Grandma Myers' Chip Dip tag:hamstead.net,2011:/recipes//9.75 2011-08-13T19:52:50Z 2011-08-13T20:49:43Z Originally from: Grandma Myers Ingredients 1 brick cream cheese (low-fat OK) ¼ cup water 2 cubes beef boullion 2 tblsp minced, dehydrated onions Directions Mix hot water, boullion and onion and let sit about 5 minutes Stir into room temperature... Seth Originally from: Grandma Myers

Ingredients

  • 1 brick cream cheese (low-fat OK)
  • ¼ cup water
  • 2 cubes beef boullion
  • 2 tblsp minced, dehydrated onions

Directions

  1. Mix hot water, boullion and onion and let sit about 5 minutes Stir into room temperature cream cheese

]]> Granny's Angel Biscuits tag:hamstead.net,2010:/recipes//9.61 2010-12-12T18:09:03Z 2010-12-12T18:09:05Z Originally from: Helen Hart Ingredients 5 cups flour 3 tablespoons sugar 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup shortening 1 pkg dry yeast in 1/2 cup warm water 2 cups buttermilk Directions Dissolve yeast... Seth Originally from: Helen Hart

Ingredients

  • 5 cups flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 pkg dry yeast in 1/2 cup warm water
  • 2 cups buttermilk

Directions

  1. Dissolve yeast in water. Add Sugar. Set Aside.
  2. Sift dry ingredients.
  3. Thoroughly blend in shortening
  4. Add yeast mixture and buttermilk.
  5. Roll on floured bread board, cut.
  6. Bake on ungreased cookie sheet at 400 degrees until brown on top (approx 10 min)
]]> Granny's Biscuits tag:hamstead.net,2010:/recipes//9.60 2010-12-12T18:06:43Z 2010-12-12T18:06:45Z Originally from: Helen Hart Ingredients 5 cups flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup shortening 2 cups buttermilk Directions Sift dry ingredients Thoroughly blend in shortening. Add buttermilk, blend in. Roll on floured... Seth Originally from: Helen Hart

Ingredients

  • 5 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 cups buttermilk

Directions

  1. Sift dry ingredients
  2. Thoroughly blend in shortening.
  3. Add buttermilk, blend in.
  4. Roll on floured bread board, cut
  5. Bake on ungreased cookie sheet at 400 degrees until golden brown
]]> Maque Choux tag:hamstead.net,2010:/recipes//9.59 2010-07-13T03:11:50Z 2010-07-13T03:12:22Z Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which... Seth Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish it’s distinctive creaminess.

I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:

from nolacuisine.com

yield Serves 2-3.

Ingredients

  • 4 Tbsp Unsalted Butter
  • 1/4 cup Tasso, finely diced
  • 3 Ears of Corn
  • 1/2 cup Onion, finely diced
  • 1/4 cup Celery, finely diced
  • 1/2 cup Green Pepper, finely diced
  • 1 Tbsp Fresh Thyme leaves
  • 1/8 cup Garlic, minced
  • 1 Cup Tomato, diced
  • 1/2 Cup Green Onions, finely sliced
  • Kosher salt, black pepper and Cayenne to taste

Directions

  1. Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
  2. Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
  3. Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
  4. Add the green onions, salt, black pepper and cayenne to your taste.
]]> Grandmother Ruth's Celery Seed Dressing tag:hamstead.net,2010:/recipes//9.58 2010-06-23T18:26:54Z 2010-06-23T18:27:45Z Originally from: Ruth TalbottIngredients2 T margarine1 1/2 T flour1/2 C cool water1/4 C sugar2 T apple cider vinegar1 T celery seeddash salt2 T milkDirectionsIn sauce pan melt margarine over low heat. Add flour and stir. Add cool water, continue cooking... Seth Originally from: Ruth Talbott

Ingredients

  • 2 T margarine
  • 1 1/2 T flour
  • 1/2 C cool water
  • 1/4 C sugar
  • 2 T apple cider vinegar
  • 1 T celery seed
  • dash salt
  • 2 T milk

Directions

  1. In sauce pan melt margarine over low heat. Add flour and stir. Add cool water, continue cooking until smooth. Stir in sugar and vinegar and add celery seed and salt. Cook until thickened, then remove from heat. After cooled stir in milk.

Note: Celery seed may be bitter so add 1/2 T then taste.

]]> Blackeye Pea and Pork Gumbo tag:hamstead.net,2010:/recipes//9.55 2010-04-13T00:15:48Z 2010-05-12T17:30:32Z Originally from: Cochon Restaurant, New Orleans A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever... Seth Originally from: Cochon Restaurant, New Orleans

A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever else you have leftover in the fridge.

Ingredients

  • 1 ½ cup flour
  • 1 ½ cup oil
  • 2 cup diced onion
  • 1 cup diced green pepper
  • 1 cup diced celery
  • 3 Tablespoon chopped garlic
  • 1 ½ gallon pork or chicken stock
  • 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
  • 2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
  • 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper)
  • 2-3# Pork butt (raw weight) fully smoked and chopped
  • File 2 Tablespoons
  • Thyme 1 Tablespoon
  • Chile powder 1 Tablespoon
  • Paprika 1 Tablespoon
  • White pepper 1 Tablespoon
  • Black pepper 2 Tablespoon
  • Cayenne pepper 1 Tablespoon
  • Bay leaves 3 each

Directions

  1. Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice and gumbo recipes
  2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
  3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.
  4. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
  5. When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

 

My best method so far for a dark roux is to use peanut oil and not let the oil get above 400F. With constant stirring, the roux should take 45-60 minutes. Be patient and you will be justly rewarded. --Seth

]]> Olive Oil Polenta Cake tag:hamstead.net,2010:/recipes//9.54 2010-04-02T15:42:34Z 2010-05-12T17:31:47Z Originally from: Gina Depalma - "Dolce Italiano: Desserts From The Babbo Kitchen" Ingredients 1 1/2 cups plus 1 Tbs unbleached all-purpose flour, plus more for dusting the pan 1 lemon 1 lime 1 orange 3/4 cup instant or fine polenta... Seth Originally from: Gina Depalma - "Dolce Italiano: Desserts From The Babbo Kitchen"

Ingredients

  • 1 1/2 cups plus 1 Tbs unbleached all-purpose flour, plus more for dusting the pan
  • 1 lemon
  • 1 lime
  • 1 orange
  • 3/4 cup instant or fine polenta
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup extra-virgin olive oil
  • 2 cups confectioner's sugar, plus more for dusting (optional)

Directions

  1. Preheat the oven to 325 F and position a rack in the center. Lightly grease a 9-inch springform pan with butter or nonstick cooking spray, dust the pan with flour, and tap to knock out the excess. Grate the zest from the lemon, lime, and orange, setting the zests aside for the cake batter and reserving the fruit for the glaze.
  2. In a medium bowl, whisk together the flour, polenta, baking powder, and salt and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar together on medium-high speed until they are pale yellow and have tripled in volume, 3 to 4 minutes. Beat in the reserved citrus zests.
  3. Alternate adding the dry ingredients and the olive oil to the egg mixture; begin with one third of the dry ingredients, then add half the oil, followed by another third of the dry ingredients, beating only until each addition is incorporated. Stop the mixer and briefly scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last third of the dry ingredients.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 25 to 30 minutes, rotating it 180 degrees halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and when a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.
  5. While the cake is cooling, make the glaze: Sift 2 cups confectioners' sugar into a large bowl. Squeeze 1 Tbs of juice from each of the reserved citrus fruits. Add the citrus juices to the bowl and whisk until smooth. If the glaze seems too thick, add a few drops of water until it falls easily from a spoon. Drizzle the glaze over the cooled cake and allow it to set until it is completely dry.
  6. Carefully remove the bottom of the springform pan with an offset spatula and transfer the cake to a serving plate. If desired, dust the cake with additional confectioners' sugar before serving. Any leftover cake may be wrapped in plastic and served the following day.

 

Omit the glaze and replace with candied kumquats and mascarpone cream (ala Avec). Use a high-quality, fruity Spanish Olive Oil.

]]> Lamb Patties tag:hamstead.net,2010:/recipes//9.53 2010-04-02T15:32:51Z 2010-05-12T17:32:46Z Originally from: Seth Hamstead Ingredients 2 Tablespoon Mint, minced 2 Tablespoon Cilantro, minced 1/2 Yellow Onion, minced 4 cloves Garlic, crushed 1 teaspoon Cumin 2 teaspoon Coriander 2 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Cayenne Pepper 2 Tablespoon... Seth Originally from: Seth Hamstead

Ingredients

  • 2 Tablespoon Mint, minced
  • 2 Tablespoon Cilantro, minced
  • 1/2 Yellow Onion, minced
  • 4 cloves Garlic, crushed
  • 1 teaspoon Cumin
  • 2 teaspoon Coriander
  • 2 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Cayenne Pepper
  • 2 Tablespoon Olive Oil
  • 1.5 Pound Lamb Shoulder, ground

Directions

  1. Combine ingredients and mix until slightly tacky and all ingredients are well distributed.
  2. Form into patties and grill, fry, or roast.
]]>