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Archive for the ‘Recipes’ Category

Best Aluminum Foil Alternative for Home Cooking

I often come across Facebook posts about cookware to avoid and what to replace it with, sometimes including lists of other kitchen items to stop using. Aluminum foil is often mentioned, but I’ve rarely seen suggestions for alternatives.

A few weeks ago, while making lasagna, I realized I was out of aluminum foil right when it was time to bake. Since lasagna needs to be covered while baking and I didn’t feel like running to the store, I searched my kitchen for a replacement. I spotted a freshly washed cookie sheet in the drying rack, and it fit perfectly over my lasagna pan. I baked it like that, and it turned out great. Since then, I’ve been using a cookie sheet as a cover for dishes that need to go in the oven.

Ultimate Cooking Tips for Every Occasion

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Recipes, Useful tips

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Easy Cheesy Potatoes Recipe

CHEESY POTATOES

Ingredients:

  • 3 tablespoons margarine or butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups milk
  • 1 cup shredded Cheddar cheese (about 4 ounces) (divided)
  • 4 cups 1/8-inch slices potatoes
  • 1/2 cup chopped green onions
  • ½ teaspoon paprika

Directions:

  1. Microwave margarine, flour, salt and pepper uncovered in 2½-quart microwave safe casserole dish on high 1 minute; stir until smooth.
  2. Microwave until bubbly, about 1 minute.
  3. Stir in milk. Cover loosely with parchment paper and microwave until thickened, 5 minutes, stirring every minute.
  4. Stir in 3/4 cup of the cheese.
  5. Place potatoes and onions in casserole, spooning cheese sauce over potatoes. Cover and microwave on medium-high (70%) until potatoes are tender, 18-20 minutes, turning the casserole one quarter turn every 6 minutes.
  6. Mix remaining cheese and paprika together.
  7. Sprinkle over potatoes.
  8. Let stand 5 minutes.

Makes about 8 servings.

Category:

microwave cooking, Recipes

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Everything in the Fridge, Jambalaya

My family has said this for years that we put everting, but the Kitchen sink in the Jambalaya. We don’t, but it sometimes it seems as if we do.

Ingredients:

  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 1 cup chopped green onion
  • 2 cloves garlic, minced
  • 1-16 oz can tomatoes, drained (reserve the juice)
  • 1/2-pound smoked sausage, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup cooking oil
  • 1 1/2 cups stock or water
  • 1/2-pound chicken, cut into cubes
  • 1 cup chopped onion
  • 1 1/2 cups of rice
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • stock and Worcestershire sauce to equal 2 1/2 cups

Directions:

  1. In a large heavy Dutch oven, sauté sausage and chicken until lightly browned.
  2. Remove from pot. Sauté onions, bell peppers, celery, green onion, and garlic in meat drippings until tender.
  3. Add tomatoes, thyme, pepper and salt.
  4. Cook 5 minutes.
  5. Stir in rice.
  6. Mix together liquid from the stock, tomatoes, and Worcestershire Sauce to equal 2 1/2 cups.
  7. Bring to a boil, reduce to a simmer and add sausage and chicken back to the pot.
  8. Cook uncovered, stirring occasionally for about 30 minutes or until the rice and chicken are done.

Category:

Lunch/ Dinner, Recipes

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Fall Themes: Bible, Cooking, Poems, and More

Here you will find diverse fall categories including Bible topics, cooking recipes, poems, stories, and educational content for kids.

Bible and Christian Issues

Cooking

Poems

Stories / Books

Educational

Category:

baking, bread, Fall, Recipes, Seasonal, Stories and more

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Easy Microwave Glazed Grapefruit

GLAZED GRAPEFRUIT

Ingredients:

  • 2 large grapefruit
  • 3 tbs sugar
  • 1 tsp cinnamon
  • 2 tsp butter or margarine
  • 4-5 tsp orange juice
  • mint leaves or cherries (optional)

Directions:

  1. Cut the grapefruit in half
  2. Place each half in a microwave safe bowl.
  3. Combine sugar and cinnamon in a small bowl.
  4. Sprinkle the cinnamon-sugar mixture over the grapefruit halves.
  5. Place a small dot of butter on each grapefruit half.
  6. Pour a tsp of orange juice over each grapefruit half.
  7. Microwave for 6 to 7 minutes on high, or until warm.
  8. Garnish with mint leaves or cherries.
    4 Servings
  9. Notes:
    • For 2 halves, microwave 3 to 4 minutes on HIGH.
    • For 1 half, microwave 2 to 2 1/2 minutes on High.

Category:

microwave cooking, Recipes, winter

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Easy Blackberry Jam Recipe for Beginners


Makes 8 eight-ounce jars

  • 4 cups blackberry juice (about 3 quarts blackberries)
  • 7½ cups sugar
  • 2 pouches (3 ounces each) liquid pectin

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
  2. Wash fully ripe berries, removing stems or caps.
  3. Crush the berries and extract juice.
  4. Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
  5. Bring to a full, rolling boil over high heat.
  6. Add pectin; return to a full, rolling boil and boil hard 1 minute.
  7. Remove from heat and skim off foam.
  8. Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
  9. Process in a boiling hot water bath (212F) for 15 minutes.
  10. Remove jars and let cool in a draft free area.

Category:

Canning, Pickling, and Preserving, other, Recipes, Seasonal, Spring, summer

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How to Make Sweet Watermelon Rind Jelly

READY IN: 14 hrs
YIELDS: 8 pints

INGREDIENTS:

  • 16 cups watermelon rind
  • 5 cups sugar
  • 1 lemon slice
  • 1 lemon, juice and zest of
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • Optional instead of ground spices add with lemons:
    • Cinnamon sticks (eight short pieces, 1 for each jar).

Directions:

  1. Trim green peel and red flesh from watermelon. Cut rind into small cubes (14- 16 cups).
  2. Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind.
  3. Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).
  4. Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
  5. Add thinly sliced lemon, juice, and zest of the other lemon. Stir in the ground or whole spices of your choice.
  6. Turn down the heat to low and cook on low heat until rinds are translucent, checking and stirring often (don’t want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
  7. Stir well. Seal in prepared jars, clean jars, lids, and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
  8. Process in a boiling hot water bath (212F) for 15 minutes.
  9. Remove jars and let cool in a draft free area.
Ultimate Online Cookbook: Your Guide to Simple Meals

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Canning, Pickling, and Preserving, other, Recipes

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Easy Raspberry Jam Recipe

Makes 5 eight-ounce jars

Ingredients:

  • 2 quarts raspberries
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1 package (14 ounces) powdered pectin
  • 6 cups sugar

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions.
  2. Wash and drain raspberries.
  3. Combine raspberries, lemon peel, lemon juice and water in a large saucepot.
  4. Stir in pectin; bring to a full rolling boil over high heat, stirring frequently.
  5. Add the sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.
  6. Remove from heat; skim foam.
  7. Carefully ladle jam into hot jars, leaving 1/4-inch head space; adjust caps.
  8. Process 10 minutes in a boiling water bath canner.

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Canning, Pickling, and Preserving, other, Recipes

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Homemade Blueberry Jelly in 7 Steps

Makes 4 small cans

Ingredients:

  • 2 cups fresh, cultivated blueberries
  • 1 cup water
  • 3/4 cup confectioner’s sugar

Directions:

  1. Cook blueberries slowly in water 15 minutes.
  2. Strain off juice through a fine sieve or cheesecloth bag.
  3. Reheat clear liquid.
  4. Add sugar; simmer 30 minutes, skimming foam off top from time to time.
  5. Pour into hot, sterilized jelly glasses; cool.
  6. Process in a boiling hot water bath (212F) for 15 minutes.
  7. Remove jars and let cool in a draft free area.

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Canning, Pickling, and Preserving, other, Recipes

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Delicious Peach-Plum Jam Recipe

Makes 2 half-pints

Ingredients:

  • 3/4-pound peaches, peeled and pitted
    3/4-pound plums, halved and pitted
  • 3 tablespoons lemon juice
  • 1 cup light corn syrup
  • 2 cups sugar
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered pectin

Directions:

  1. Crush peach with a fork
  2. Chop or purée plums in a blender, a few at a time.
  3. Measure 2 cups of combined fruits with juices; combine with lemon juice.
  4. Mix together corn syrup and sugar; mix into fruit. Let stand 10 minutes.
  5. Mix water and pectin together in a saucepan; bring to a boil. Boil 1 minute, stirring constantly.
  6. Stir pectin mixture into fruit; continue stirring 3 minutes.
  7. Ladle mixture quickly into sterilized jars; seal according to manufacturer’s directions.
  8. Let jars stand at room temperature 24 hours.
  9. Store jars in the freezer. (make sure that you use freezer safe jars.)

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Canning, Pickling, and Preserving, Recipes

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