a little of each

A family's cookbook

Welsh Rarebit March 29, 2013

Filed under: Breads — alittlemoreofeach @ 1:39 pm
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Ingredients

½ cup beer

1 tsp Worcestershire sauce

1 tsp dry mustard

½ tsp paprika

dash of cayenne pepper

1 pound Cheddar cheese, shredded

1 egg, slightly beaten

toast or English crackers

 

Directions

Combine the first five ingredients in a double boiler. Heat over simmering water until warm. Add cheese, stirring constantly until cheese is melted. Add small amount of the hot cheese mixture to the beaten egg, then stir into the mixture in the double broiler; stir until smooth and hot. Serve on toast or English crackers.

 

English Fondue

Filed under: Breads — alittlemoreofeach @ 1:36 pm
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Adam, Jenn, Ken, and I broke in our fondue pot, a wedding gift, with this fondue and a chocolate one for dessert.

 

Ingredients

½ pint beer

½ pound grated cheddar cheese

1 clove garlic, minced

2 Tbl butter

½ tsp dry mustard

2 Tbl cornstarch

a little extra beer

 

Directions

Put beer, cheese, and garlic into fondue pot. Stir over low heat until the cheese is melted. Stir in butter. In a separate bowl, mix dry mustard and cornstarch with a little extra beer until smooth. Stir into fondue. Stir until the mixture is thick and creamy. Serve with French bread chunks and crisp-tender vegetables.

 

Traditional Swiss Fondue

Filed under: Breads — alittlemoreofeach @ 11:58 am
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Adam and Jenn rang in 2005 with the English Cheddar Fondue, a chocolate fondue, and this yummy and stringy one.

 

Ingredients

8 oz Gruyere, finely shredded

8 oz Emmentaler, finely shredded

1 cup dry white wine

1 Tbl fresh lemon juice

½ – 1 clove garlic, to taste

1 Tbl cornstarch

1 Tbl Kirsch or vodka

salt and pepper to taste

good fresh bread, cubed

assorted fresh vegetables

 

Directions

In a fondue pot, heat white wine over medium heat (do not allow to boil). Then add cheeses. Stir until melted. Add lemon juice and garlic. Stir until completely blended. In a separate bowl, blend Kirsch or vodka and cornstarch together until smooth. Add cornstarch mixture to pot. Increase heat until mixture comes to a slow bubble. Allow to heat and bubble for a few minutes, stirring constantly. Lower heat and serve with fresh breads and vegetables.

 

Rosalie’s Crazy Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:56 am
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A New Mexican-style fried rice.

 

Ingredients

6 strips of bacon, cooked and crumbled

2 eggs

2 cups cooked rice, room temperature

2 carrots, shredded

2 celery stalks, diced (optional – Jen does not add)

salt and pepper to taste

 

Directions

After cooking bacon, keep grease hot in pan, and crack the eggs into the grease. Wait 30 seconds and pop the yolks. Cook eggs through. When done, remove from pan and blot on a paper towel, then dice the egg. Put all ingredients in a saucepan and steam for 30 to 40 minutes, covered on low heat. Season with salt and pepper.

 

Indian Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:55 am
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This fluffy, aromatic rice  is wonderful as an accompaniment or foundation to Tandoori chicken, chicken curry, Nana’s Indonesian ginger chicken, or even with spoonfuls of lentil soup ladeled over it – an Indian version of black beans and rice.

 

Ingredients

2 Tbl oil

2-3 cloves of garlic, minced or 1 shallot, minced

1 Tbl grated fresh ginger

1 cup uncooked Basmati rice

1 ½ cups water

½ tsp cinnamon

pinch of turmeric

 

Directions

Heat oil in a medium pot. When hot, add garlic and ginger and cook for a few minutes, until they are soft and aromatic. Add uncooked rice and cook for 2 or 3 minutes, stirring constantly. Add water, cinnamon and turmeric. Stir. Cover pot, reduce heat to medium-low and leave until all water is absorbed.

 

Spiced Rice Almondine

Filed under: Pasta and Grains — alittlemoreofeach @ 11:53 am
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Ingredients

1 box wild rice

1 lb bulk sausage

½ cup green pepper, chopped

½ cup onion, chopped

½ cup celery, chopped

¼ cup almonds, slivered

1 can cream of chicken soup, condensed

 

Directions

Cook rice according to the package. Crumble sausage meat in a skillet and brown. Add pepper, onion and celery. Cook over low heat for 10 minutes. Blend in rice, almonds and soup. Put in casserole dish and bake at 350 degrees for 35 to 40 minutes.

 

Orange Rice

Filed under: Pasta and Grains — alittlemoreofeach @ 11:52 am
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Ingredients

1 ½ cup short-grain brown rice

½ tsp salt

2 oranges

1 small red onion

1 Tbl olive oil

2 Tbl basil

 

Directions

Combine rice, salt and two cups of water in a medium saucepan over medium heat. Grate one Tbl zest from one orange; peel and section both oranges. When rice is tender, fold in zest, oranges, basil and olive oil. Season with salt and pepper.

 

Fresh Blueberry Banana Bread

Filed under: Breads — alittlemoreofeach @ 11:51 am
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Ingredients

1 cup fresh blueberries

1 ¾ cups sifted flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

1/3 cup butter

1 cup sugar

2 eggs

1 cup bananas, mashed

 

Directions

Wash and drain berries, then toss with a little flour. Sift the rest of the flour, baking soda, baking powder and salt. Cream butter, beat in sugar then add eggs, one at a time. Add flour and then bananas, alternating between the two. Fold in berries and pour into a greased and floured loaf pan. Bake at 350 degrees for about 50 minutes.

 

Pumpkin Cranberry Muffins

Filed under: Breads — alittlemoreofeach @ 11:47 am
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I altered a lemon-blueberry muffin recipe from Cooking Light magazine to this autumny pumpkin one. Makes one dozen.

 

Ingredients

2 cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

1 small can of pumpkin

2 large eggs

1 tsp pumpkin pie spice

¾ cup dried cranberries

 

Directions

Combine flour, sugar baking powder and salt in a large bowl and make a well in center of mixture. Stir together pumpkin, eggs and spice. Then add to dry ingredients, stirring until just moistened. Toss cranberries in a little extra flour until lightly coated; fold into batter. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 for 20 to 25 minutes or until dark gold. Remove muffins from pans immediately and cool on wire racks.

 

Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.

 

Ingredients

2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries

 

Directions

Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.