Everyone is entitled to MY own opinion
Easy one skillet dinner
If you like egg rolls, this is amazing
INGREDIENTS:
I bag coleslaw mix
1 lb pork sausage
2 cloves garlic minced (or garlic powder)
1 tsp ground ginger
Salt to taste
1/4 c onion diced
Directions:
Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss, and taste. Finish to your taste/texture preference.
The pretzels won’t look gorgeous as they come out of the boiling water, but don’t worry—they will brown and crisp up and be oh-so-gorgeous when they come out of the oven!
The pretzels won’t look gorgeous as they come out of the boiling water, but don’t worry—they will brown and crisp up and be oh-so-gorgeous when they come out of the oven!
Yields: 32
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 0 hours 40 mins
Ingredients
Cooking spray 1
(16.3-oz.) can refrigerated biscuit dough
4 c. water
1/4 c. baking soda
1 large egg, beaten
Coarse salt 2 tbsp.
butter 2 tbsp.
flour 1 c.
milk 2 c.
cheddar
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Directions
Skillet Potatoes and Bacon makes a simple yet spectacular addition to any dinner meal.
Skillet Potatoes and Bacon makes a simple yet spectacular addition to any dinner meal. With crisp edges, creamy centers, and loads of flavor, the everyone will be fighting over the last piece!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Ingredients
Instructions
Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols.
Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols.
It’s taken to church on Easter morning in a special basket with other foods to be blessed.
Note: while there are multiple steps to this recipe, this Easter babka is broken down into workable categories to help you better plan for preparation and baking.
Make the Dough
Steps to Make It
At Easter one says “Khrystos Voskres” (“Christ is risen!”) and responds “Voistynu Voskres” (“He is truly risen”).
The aroma of freshly-baked bread has more than just the power to make your mouth water. According to a new study, it can also make you a kinder person. With all of us cooped up self-quarantining bake up some of these loaves for a kinder home… after all, who can be angry when the house smells like a French bakery?
The aroma of freshly-baked bread has more than just the power to make your mouth water. According to a new study, it can also make you a kinder person. With all of us cooped up self-quarantining bake up some of these loaves for a kinder home… after all, who can be angry when the house smells like a French bakery?
INGREDIENTS
2 cups of bread flour (regular flour will work too)
1 cup fine corn meal
1 teaspoon salt
½ a package of yeast (1 package will work for about 5 cups of flour)
2-3 tbsp of olive oil and about a cup of warm bleach free water ,give or take,
METHOD
Mix all this together well till is actually cleaning the bowl, dough shouldn’t be too sticky form into a ball, and knead for about 2-3 minutes.
oil bowl and cover with a humid towel and let rest for about 2 hours in a warm area till double
After it has double do not knead again just shape into a ball or loafs
Brush with olive oil and sprinkle a little coarse salt on top
Let rest for about 30-40 minutes and baked in a very hot oven or your BBQ for about 20 minutes.
If you have a food processor/stand mixer then just add everything to the bowl a little water first then the oil then the water till starts to clean the bowl and then just let it knead for a few seconds.
Artisan bread requires no kneading, just mixed everything and let it rest till double
Dumped the dough into a mold or well oil cast iron Dutch oven with a piece of foil/parchment paper on the bottom
Let rest like before and baked in a very hot oven.
Also unglazed quarry tiles or oven tiles will give you a beautiful crusty loaf once they get hot enough just like the old wood ovens, a charcoal BBQ works great for this.
PS.the internal temperature of the bread should be about 180* when fully baked. And the house should smell like Heaven.
Lambert’s Cafe, in Sikeston, Missouri, which calls itself the “Home of Throwed Rolls,” has made a name for itself by throwing hot dinner rolls to customers. They are light, yeasty and delicious. What follows is my interpretation of those yeasty gems.
Lambert’s Cafe, in Sikeston, Missouri, which calls itself the “Home of Throwed Rolls,” has made a name for itself by throwing hot dinner rolls to customers. They are light, yeasty and delicious. What follows is my interpretation of those yeasty gems.
Ingredients
1 teaspoon sugar. 1 (1/4 ounce) package dry active yeast. 1/4 cup tepid water (105-110 degrees).
1 cup warm milk. 1/4 cup melted butter. 1/4 cup sugar. 1 egg, beaten (at room temp). 1 teaspoon salt. 4 cups all-purpose flour.
Directions
Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl.
Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours approximately).
Butter a 12-cup muffin tin. Punch down dough.
Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup- it will be a tight fit.
Cover dough loosely with plastic wrap for 45 minutes.
Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
Serve as soon as they are cool enough to throw.
Imagine breakfast without toast, a grilled cheese sandwich without the bread or a burger without the bun, even simple soups taste better with a slice of bread or dinner roll.
Some of us were lucky enough to be taught “old-time” skills from parents and grand parents who lived through the Depression. “Use it up, wear it out, make it over or do without” was their mantra and it served them, (and us), well.
I believe that our society has lost its’ way.
We have become dependent upon handouts from the government; junk food full of chemicals and “entertainment” that should make decent folks want to vomit.
It wasn’t always this way. Not too long ago, our grandparents and their fore-bearers knew how to grow things; how to make things; how to preserve the harvest. They knew how to not only survive, but to thrive, through good times and lean times.
There was a time when all folks knew these skills and tricks, but over the past 70 years or so, many skills and much of the knowledge that was commonplace became rare and in some cases was lost.
This next series of posts will be an attempt to provide a resource where those who are interested in becoming more self-reliant and self-sufficient can find some answers, (and, perhaps, share some of their own knowledge).
The next few days will be devoted to feeding your family.
WELCOME TO GRANDPAS’ OLD-TIME RECIPES.
Some of them come from my parents and grandparents; some from friends and family and some from some of my favorite chefs and restaurants.
I have tested all of them and they are delicious!
BASIC WHITE BREAD
If you can’t bake bread you will not survive! You can’t stock-up on bread because it is perishable, so you must bake it yourself. For a well balanced self-sufficient meal plan you must bake it every week.
Imagine breakfast without toast, a grilled cheese sandwich without the bread or a burger without the bun, even simple soups taste better with a slice of bread or dinner roll.
(Total time 3 hours) Makes one loaf
INGREDIENTS
3 cups All-Purpose Flour, (grind you own from wheat berries or use a good quality like King Arthur)
1/4 cup Sugar
1/3 cup Oil (or Melted Crisco Shortening)
1 tsp Salt
1 cup 110-120 degree water
1 pkg (1 tsp) “Active Dry Yeast” or “Rapid Rise Yeast”
Proofing, (blooming), the Yeast:
For guaranteed rising results when using “Active Dry Yeast” or “Rapid Rise Dry Yeast”
I proof the yeast in warmed water 100-110 degrees checked with a thermometer and combine the sugar and yeast into a small bowl or measuring cup and stir until dissolved, let froth for about 5-10 minutes.
Combining:
In another bowl combine and whisk together all the dry ingredients.
Then add the bloomed yeast, oil and blend for 2-5 minutes with a stiff handle rubber spatula. Now just blend the ingredients into a ball but do not knead. Should take 1-2 minutes.
1st Rise:
Now remove from the bowl and knead aggressively for 1-2 minutes. Place the dough back into the bowl. (This can be as long as overnight)
2nd Rise:
Punch the dough down, knead for 1-2 minutes and then shape to fit in a greased bread baking pan. Let it rise again in the pan, in a warm place, until about double is size, about 60 minutes.
Bake:
Now after the dough has risen the second time put it in the oven, middle rack and bakes at 325 degrees F for 45-55 minutes or until golden brown.
Cool for 30 minutes and enjoy.
Tips:
• Oven temperature is critical for success. Use an oven thermometer on the shelf you’re baking on for accurate temperature.
• To prevent the bread sides and bottom from burning or becoming overdone place a pizza stone on the shelf you’re baking on (to deflect the heat rising from below) then place the bread pan on the pizza stone.
• Avoid dead bread: The yeast must be kept warm through out the preparation to give the results you want.
Most cases of bread rising failure goes right back to the time you add your ingredients. The flour, sugar and oil must be warm also (room temp) If these items are stored in a refrigerator or a cold pantry they will draw the heat out of the yeast and water. The result is stalled yeast and little on no rising will occur = Dead Bread. The ideal temperature for letting bread dough rise is 80 degrees f. This holds true for all yeast recipes.
Method
1 Cook the rice: Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.
2 Sauté onions, bell peppers, garlic: Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more.
3 Add beans, vinegar, Tabasco, then simmer: Add the black beans, vinegar and Tabasco or cayenne. Bring vinegar to a simmer, reduce heat, cover and simmer for 5 minutes.
4 Stir in rice and oregano. Add salt and pepper to taste.
Mixing some chopped up canned green olives, the ones with pimentos in them, for giving an additional boost to basic black beans and rice makes for an interesting addition.
This is a great side dish with grilled chicken.
Ingredients
3 ears of corn, (or two cans)
1 cup fresh basil leaves, packed, (or the equivalent, dried)
1/2 cup grated parmesan cheese
1/2 cup walnuts
2 cloves garlic
1/4 tsp salt and pepper each
3 Tbsp olive oil divided
(you can substitute a jar of pesto for the previous 6 ingredients)
2 cups cooked white rice
Method
Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes. Cool and then remove from the cob. (If using canned corn, sautee’ until browned a bit).
Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.
Top it with Cinnamon sugar, honey, butter, fruit, eggs, taco fixings and more. Easy Navajo Fry Bread is so simple and inexpensive to make you will want to try it with many different toppings!