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<![CDATA[meatloaf]]>Fri, 07 Mar 2014 13:20:14 GMThttp://cookingblogs.weebly.com/blog/meatloafPicture
  • 1 1/2 pounds ground beef

  • 1 egg

  • 1 onion, chopped

  • 1 cup milk

  • 1 cup dried bread crumbs

  • salt and pepper to taste

  • 2 tablespoons brown sugar

  • 2 tablespoons prepared mustard

  • 1/3 cup ketchup
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
  3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
  • Original recipe makes 8 servings

  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins




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<![CDATA[  ]]>Fri, 07 Mar 2014 13:10:46 GMThttp://cookingblogs.weebly.com/blog/1Picture
  • 2/3 cup water

  • 1/3 cup uncooked white rice

  • 8 cabbage leaves

  • 1 pound lean ground beef

  • 1/4 cup chopped onion

  • 1 egg, slightly beaten

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 (10.75 ounce) can condensed tomato soup

  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
recipe makes 8 cabbage rolls

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<![CDATA[February 16th, 2014]]>Sun, 16 Feb 2014 18:03:56 GMThttp://cookingblogs.weebly.com/blog/2Picture
  • 2 cups Japanese sushi rice

  • 6 tablespoons rice wine vinegar

  • 6 sheets nori (dry seaweed)

  • 1 avocado - peeled, pitted and sliced

  • 1 cucumber, peeled and sliced

  • 8 ounces smoked salmon, cut into long strips

  • 2 tablespoons wasabi paste

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
  • PREP 30 mins
  • READY IN 5 hrs

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<![CDATA[crust less spinach quiche ]]>Sun, 16 Feb 2014 13:23:51 GMThttp://cookingblogs.weebly.com/blog/crust-less-spinach-quichePicture
  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • 5 eggs, beaten

  • 3 cups shredded Muenster cheese

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  • In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.


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<![CDATA[Korean sushi]]>Sat, 15 Feb 2014 18:07:29 GMThttp://cookingblogs.weebly.com/blog/korean-sushi
  • 2 cups uncooked short-grain white rice

  • 2 cups water

  • 2 tablespoons cider vinegar

  • 2 leaves chard

  • 2 eggs, well beaten

  • 2 tablespoons soy sauce, divided

  • 3 tablespoons water

  • 1 onion, diced

  • 1 tablespoon vegetable oil

  • 3/4 pound beef tenderloin, minced

  • 1 (6 ounce) can chunk light tuna in water, drained

  • 1 carrot, julienned

  • 1 cucumber, julienned

  • 6 sheets nori (dry seaweed
    1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
    2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
    4. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
    5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
    6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
    makes 24 sushi pieces
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<![CDATA[pizza dough]]>Sat, 15 Feb 2014 15:55:12 GMThttp://cookingblogs.weebly.com/blog/pizza-dough
  • 3 cups all-purpose flour

  • 1 (.25 ounce) package active dry yeast

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt

  • 1 tablespoon white sugar

  • 1 cup warm water (110 degrees F/45 degrees C)

  1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
  2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes



  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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<![CDATA[christas cake]]>Fri, 13 Dec 2013 21:34:26 GMThttp://cookingblogs.weebly.com/blog/christas-cake Original recipe makes 1 - 8 inch square fruit cake 
  • 2 (8 ounce) containers candied cherries

  • 1 (8 ounce) container candied mixed citrus peel

  • 2 cups raisins

  • 1 cup dried currants

  • 1 cup dates, pitted and chopped

  • 2 (2.25 ounce) packages blanched slivered almonds

  • 1/2 cup brandy

  • 1/2 cup all-purpose flour

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cloves

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 cup butter

  • 2 cups packed brown sugar

  • 6 eggs

  • 3/4 cup molasses

  • 3/4 cup apple juice                               Directions
    1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
    2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
    3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
    4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
    Kitchen-Friendly View
    • PREP 30 mins
    • COOK 3 hrs 30 mins
    • READY IN 6 hrs
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<![CDATA[Christmas cosmo]]>Fri, 13 Dec 2013 20:58:51 GMThttp://cookingblogs.weebly.com/blog/christmas-cosmoPicture
recipe makes 1 cocktail 
  • 2 fluid ounces vodka

  • 1 fluid ounce cranberry juice

  • 1 fluid ounce triple sec (orange-flavored liqueur)

  •  2 teaspoons fresh lime juice

  • 1 lime wedge

  • 2 cranberries

  Directions
  1. Fill a cocktail shaker with ice; add vodka, cranberry juice, triple sec, and lime juice. Cover and shake. Strain cocktail into a martini glass. Garnish with a lime wedge and cranberries.





PREP 10 min
READY IN 10 min
jhu

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<![CDATA[duck for thanksgiving]]>Sun, 17 Nov 2013 14:35:25 GMThttp://cookingblogs.weebly.com/blog/duck-for-thanksgivingyou will need a duck oranges tangerines an soy sauce sugar for the glaze salt and pepper that comes with the duck. YOU WILL COOK THIS AT 350 Degrease this will take about 2 hours.

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<![CDATA[cranberry sauce]]>Thu, 07 Nov 2013 20:45:21 GMThttp://cookingblogs.weebly.com/blog/cranberry-sauce
  • 1 cup water

  • 1 cup white sugar

  • 1 (12 ounce) package fresh cranberries

  • 1 orange, peeled and pureed

  • 1 apple - peeled, cored and diced

  • 1 pear - peeled, cored and diced

  • 1 cup chopped dried mixed fruit

  • 1 cup chopped pecans

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg
  1. In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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<![CDATA[fluffy pancakes]]>Thu, 07 Nov 2013 20:37:23 GMThttp://cookingblogs.weebly.com/blog/fluffy-pancakes
  • 3/4 cup milk

  • 2 tablespoons white vinegar

  • 1 cup all-purpose flour

  • 2 tablespoons white sugar

  • 1 teaspoon baking powder
    cooking spray
    1/2 teaspoon baking soda


    1/2 teaspoon salt


    1 egg


    2 tablespoons butter, melted

  • Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
  • PREP 10 min
  • COOK 10 min
  • READY IN 25 min
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<![CDATA[donuts (deep fried)]]>Wed, 06 Nov 2013 20:18:17 GMThttp://cookingblogs.weebly.com/blog/donuts-deep-fried
  1. 2 1/2 cups all-purpose flour
    1/2 cup white sugar
    1 tablespoon baking powder
    1/2 teaspoon salt

    1 teaspoon ground cinnamon

    1/4 teaspoon ground nutmeg
    1 cup milk

  • 1 egg, beaten

  • 1/4 cup butter, melted and cooled

  • 2 teaspoons vanilla extract

  • 2 quarts oil for deep frying

  •  

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup white sugar

  1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  2. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
  3. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
    This will take two hours of prep time and 15 minutes cook time
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