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--- recipes [2019/06/01 15:30] – add Corn Cakes josh
+++ recipes [2020/05/17 11:58] (current) – josh
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+====== 7 Layer Taco Dip ======
+  * 1 oz package taco seasoning mix
+  * 16 oz can refried beans
+  * 8 oz package cream cheese, softened
+  * 16 oz sour cream
+  * 16 oz jar salsa
+  * 16 oz diced tomatoes
+  * 1 bunch green onions
+  * 2 c shredded cheese
+  - blend taco seasoning and refried beans, spread in oiled 9x13 pan
+  - mix sour cream and cream cheese, spread over beans
+  - add salsa, tomatoes, green onions, and cheese
+  - bake 20 min at 400
 ====== Apple Pie ======
 ===== Filling =====
-  * 6-7 apples
+  * 6-7 medium apples
   * 1/2 c white sugar
   * 1/4 t salt
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 Mix sugar and flour together.
-Mix in butter with pastry blender.
+Mix in butter with pastry blender (without a pastry blender I used a regular blender to break up the butter and then mixed the rest by hand).
 Carefully pour topping on pie filling.
 Bake at 400 for 45 min.
+Notes:
+Made on 2019-10-06 with 2 Ida Red, 2 Spy, and 2 Empire. It was overall very good but a little tart.
+====== Bisquick Ultimate Pancakes - Josh version ======
+  * 2 c bisquick mix
+  * 1 c almond milk
+  * 2 eggs
+  * 3 T sugar
+  * 2 t baking powder
+  * 2 T canola oil
+  * Optional:
+    * 1 t vanilla
+    * 1 c blueberries
+    * cinnamon
+Makes 8 medium size pancakes.
+====== Broccoli Slaw - Mom H ======
+  * 12 oz pkg of broccoli slaw
+  * 1 pkg ramen noodles, oriental or chicken
+  * 1/2 c chopped green pepper
+  * 1/2 c chopped red pepper
+  * 1 pkg sliced almonds
+  * 5 green onions, chopped
+Toast crumbled ramen noodles at 325F for 10min (or on stove top). Mix all above *just* before eating. Mix dressing below and mix into above mixture:
+  * 1/2 c canola or vegetable oil
+  * 1/2 t salt
+  * 1/4 c sugar
+  * 1/2 t pepper
+  * 2 T vinegar
+  * oriental seasoning pkt from ramen pkg
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   - cover with aluminum foil
   - cook for 25 min
+====== Green Bean Casserole - Mom D ======
+  * 2 cans french style green beans
+  * 1 can cream of mushroom soup
+  * 2 T milk
+  * french fried onions
+  - mix together beans, cream of mushroom soup, milk
+  - bake at 350 for 30 min
+  - add french fried onions
+  - bake 5 more min
+====== Guacamole ======
+  * 2 avocados
+  * 2/3 greenhouse tomato, finely diced
+  * 1/2 c onion, finely diced
+  * 1 T lime juice
+  * 1 t minced garlic
+  * 2 T canola oil
+  * 1 T cilantro
+  * 1/2 t salt
+  * 1 pinch cayenne
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 These turned out excellent, very moist even with no pink.
 Could possibly try increasing cayenne or garlic but were good as-is.
+A second time these seemed very slightly overdone.
+Probably will reduce cook time ~20s on each side.
+I increased garlic about 50% and that was great.
+====== Hummus ======
+  * 2 15 oz cans chickpeas (drained and rinsed)
+  * 1 medium lemon (juice only)
+  * 1/2 c tahini sauce
+  * 1/2 t salt
+  * 1-2 large garlic cloves
+  * water
+  - Put ingredients in food processor and blend until smooth
+  - add more lemon juice or water to loosen up as needed
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 Add eggs one at a time, beating in thoroughly, scraping bowl between each addition.
 Mix together remaining ingredients.
-Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes.
+Pour on top of crust and bake in a water bath at 350F (put foil around springform pan) until set but slightly jiggly, about 75-90 minutes. *I found this might need more than 90 minutes since it was a little underdone at 90 once*.
 Cool at least 6 hours, preferably overnight.
+====== Quesadilla - Taco Bell Style ======
+===== Sauce =====
+  * 1/4 c mayo
+  * 1/8 c shredded jalepeno slices
+  * 1/2 t cumin
+  * 1/2 t paprika
+  * 1/8 t cayenne pepper
+  * 1/8 t garlic powder
+  * pinch salt
+===== Body =====
+  * shell
+  * sauce
+  * chicken
+  * shredded pepperjack cheese
+====== Quesadilla - Tomato Hummus ======
+  * shell
+  * hummus
+  * sliced/diced cherry tomatoes
+  * diced onion
+  * salt
+  * pepper
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 Overall this turned out very well. The filling tasted excellent. The topping was good but a little bland. Perhaps some spice or extra flavor could be added to make it taste less bland. Still great though.
+-07-06 Did this again for neighbor get-together. I increased recipe by about 50% (2 apples instead of 1), added some cinnamon in the topping, and cooked in a 9x13. Turned out great, and the cinnamon in the topping helped a bit.
+====== Spinach Pizza ======
+From Michigan Country Lines.
+  * 2 T olive oil
+  * 1 small red bell pepper (or aloha), chopped
+  * 1/4 c onion, chopped
+  * 3/4 t salt
+  * 1/4 t black pepper
+  * 1/2 t garlic, minced
+  * 10 oz spinach, washed and coarsely chopped
+  * 12in pizza crust (I use half of Stromboli Dough recipe)
+  * 1 1/2 c shredded mozarella cheese
+  * 1 sm can mushroom stems and pieces (optional)
+  - Preheat oven to 450F.
+  - Heat olive oil in large skilled (wok worked well) over medium heat.
+  - Add red pepper, onion, salt, and pepper.
+  - Cook until tender, 3-5 min, stirring occasionally.
+  - Add garlic (and mushrooms); cook and stir 1 min.
+  - Add spinach; cook and stir until wilted.
+  - Sprinkle pizza crust with 1 c mozarella.
+  - Distribute spinach mixture evenly over crust.
+  - Sprinkle remaining 1/2 c mozarella over spinach layer.
+  - Bake 10 min.
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   - Combine ingredients, liquids first, in bread machine. Run on dough cycle.
+====== Stromboli ======
+Possible filling ingredients (all optional):
+  * 10 slices provalone cheese
+  * 1 jar pizza sauce
+  * grated parmesan cheese
+  * 1 small green pepper, diced
+  * 1 1/4-inch slice of a large red onion, diced
+  * 2 small cans of mushroom stems & pieces
+  * 1 small can of black olive slices
+  * A couple ounces of jalepeño slices, cut up into smaller pieces
+  * 12ish oz shredded mozarella cheese
+  * pepperoni
+  * crushed red peppers
+  - Start making [[#Stromboli Bread Dough]] about 4 hours before you want to eat fresh stromboli. The dough cycle will take about 1.5h, then let dough sit for 0.5-1.0h.
+  - Split dough into two halves, roll each out, and place next to each other on baking pan lined with parchment paper.
+  - Add desired filling ingredients.
+  - Bake at 350 for 20 min.
+  - Melt 2 T butter and spread over tops with a basting brush.
+  - Sprinkle grated parmesan cheese over tops.
+  - Bake for 10 more min.
+  - Let sit and cool for 25-30 min.
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   * Should try cutting the Nori sheets to about 75-80% of their size
   * Adding shrimp is good
+====== Swiss Vegetable Medley ======
+  * 24oz frozen broccoli, cauliflower, and carrots; cooked and drained
+  * 1 can (10.5 oz reduced sodium) condensed cream of mushroom soup
+  * 1 1/2 c shredded Swiss cheese
+  * 5/8 c sour cream
+  * 1/2 t black pepper
+  * 1 jar (8 oz) chopped pimentos, drained
+  * 2.8 oz can french fried onions
+  - preheat oven to 350
+  - combine vegetables, soup, half cup of cheese, sour cream, pepper, pimentos, and half of onions
+  - pour into 1 q casserole dish and bake uncovered 30 min
+  - top with remaining cheese and onions
+  - bake 5 min longer
+This turned out ok. Girls didn't love it too much.
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 This one turned out great but not spicy enough.
 Need to add more spice next time.
+====== To Try ======
+===== Chicken Alfredo Tortellini Soup =====
+From [[https://www.theslowroasteditalian.com/2018/01/chicken-alfredo-tortellini-soup.html?m=1]]
+  * 2 tablespoons unsalted butter
+  * 1/2 medium yellow onion, diced
+  * 4 ounces baby carrots, halved lengthwise and sliced into half-moons
+  * 2 cloves garlic, minced
+  * 1 pound boneless skinless chicken breasts, cut into bite-size cubes
+  * 1 teaspoon kosher salt
+  * 1/2 teaspoon freshly ground black pepper
+  * 1/4 cup all-purpose flour
+  * 4 cups reduced-sodium chicken stock
+  * 1 cup half-and-half
+  * 1 teaspoon crushed red pepper flakes
+  * 9 ounces cheese tortellini, frozen or fresh
+  * 2 cups freshly shredded Parmesan cheese
+  * 2 ounces fresh baby spinach
+  - Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
+  - Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
+  - Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
+  - Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
+===== Chili =====
+From Tony.
+  * 1 lb ground turkey or beef
+  * 16 oz black beans
+  * 1 can kidney beans (light or dark)
+  * 3 cans diced tomatoes with green chilies
+  * 1/2 diced onion
+  - Cook the turkey/beef.
+  - Add onions.
+  - Drain beans.
+  - Add beans plus tomatoes in pot.
+Seasoning:
+  * 1 T chili powder
+  * 1 t cumin
+  * 1/4 t cayenne pepper
+  * 1/4 t garlic powder
+  * 1/2 t onion powder
+  * 1 t salt