Spiced Pickled Beets
Sliced beets are marinated with cider vinegar, sugar, spices and onion to create this fresh tasting and delicious side salad.
Place the beets into a medium bowl and set aside.
In a medium saucepan combine vinegar and 1/2 cup beet juice and bring to a boil.
Add sugar cloves peppercorns bay leaf salt and onion and return to a boil.
Remove from heat and pour mixture over the beets.
Toss until coated cover and chill.
Serve the beets very cold.
Red Velvet Cake III
Yellow cake mix, vanilla pudding, a little red food coloring, and cocoa powder are combined in this moist and delicious cake.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Butter and flour a 9 x 13-inch pan.
Combine cake mix.
One box of pudding mix, along with eggs, oil, food coloring, vinegar, and cocoa.
Fill prepared pan with liquid.
35 to 40 minutes of baking are required at 350 degrees F (175 degrees C).
Cool.
Milk and cream cheese are beaten together.
Add 1 box of pudding mix.
Whip the topping in.
On the cooled cake, spread.
Refrigerate
Ramen Eggs (Ajitsuke Tamago)
These soft-boiled, jammy eggs are marinated in a mixture of soy, mirin, and sake. Cut them in half and add them to your ramen soup for extra flavor.
Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
Meanwhile bring a large pot of water to a low boil.
Carefully pierce the bottom of each egg with thumb tack.
Gently lower eggs into the boiling water.
Gently lower eggs into water and boil for 6 minutes 20 seconds.
Remove eggs and place in a bowl of ice water until completely cool about 2 minutes.
While the eggs are cooling stir together soy sauce mirin sake and pepper for marinade in a bowl.
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
Pumpkin Butter
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Combine pumpkin apple juice spices and sugar in a large saucepan; stir well.
Bring mixture to a boil.
Reduce heat and simmer for 30 minutes or until thickened.
Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.
Club Chicken Casserole
This chicken-and-rice casserole is supplemented with canned mushrooms and pimentos.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 2 1/2-quart casserole dish.
Spread the rice into the bottom of the prepared casserole dish.
Melt butter in a saucepan over medium heat.
Cook and stir flour in melted butter until frothy 2 to 3 minutes; add half-and-half chicken broth rosemary and salt to the saucepan.
Stirring continually cook the broth mixture until slightly thickened about 5 minutes.
Stir cooked chicken mushrooms bell pepper and pimentos into the sauce; cook until the chicken is hot 2 to 3 minutes.
Pour the chicken mixture over the rice; stir lightly.
Bake in preheated oven until heated through and the rice is very tender about 30 minutes.
Turkey-Lentil Chili
This bright, delicious lentil chili uses turkey sausage in place of ground beef.
Bring lentils and vegetable broth to a boil in a large pot over high heat.
Reduce heat to medium and simmer for 10 minutes.
Meanwhile heat the olive oil in a large skillet over medium-high heat.
Stir in the garlic onion celery and sausage; cook and stir until the sausage is crumbly and no longer pink about 10 minutes.
Stir in tomatoes turmeric cumin thyme and red pepper flakes; cook 5 minutes more.
Stir the sausage mixture into the simmering lentils.
Continue simmering until the lentils are tender 20 to 30 minutes.
Season to taste with salt.
Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Sweet Russian Cabbage Soup
This is a straightforward recipe for a delicious, hearty cabbage soup.
Enter a big pot with the ground beef crumbled.
Beef bouillon cubes, diced tomatoes, tomato sauce, carrots, onion, vinegar, sugar, salt, and pepper should all be added.
1 quart of water should be added and brought to a boil.
While the beef is heating, stir to break it up.
After the soup reaches a boil, cover it and let it simmer slowly for 30 minutes.
Lunch Lady Texas Goulash
This beloved goulash will remind you of school lunches while also being full of delectable adult flavor.
Cook and stir ground beef bell pepper and onion in a large pot over medium-high heat until beef is browned and crumbly and vegetables are soft 5 to 7 minutes.
Pour pinto beans into a saucepan and cook over medium heat until heated through about 5 minutes.
Stir in tomato paste.
Combine 2 cups plus 2 tablespoons water chili powder sugar salt and pepper in a small bowl; stir into the beef mixture.
Add pinto bean mixture.
Cover and simmer for 20 minutes.
While goulash cooks bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.
Drain.
Pastry Cream for Pies
This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
In a small saucepan Heat milk to boiling point and remove from the heat.
In a heatproof mixing bowl beat egg yolks until smooth.
Gradually add the granulated sugar and continue beating until pale yellow.
Beat in the flour.
Pour the hot milk into the egg yolk mixture in a steady stream beating constantly.
When all the milk has been added place the bowl over (not in) a pan of boiling water or pour the mixture into the top of a double boiler.
Heat stirring constantly until thickened.
Cook 2 minutes more then remove from the heat.
Stir in the butter and vanilla.
Cover with plastic wrap and allow to cool.
Creamy Chicken Tortilla Soup
Half-and-half and a can of condensed soup give this chicken tortilla soup, made with leftover chicken, restaurant-quality creaminess.
Onion and garlic are added to oil that is heating in a sizable saucepan over medium heat.
About 5 minutes of sauteing or until the onion is translucent and soft.
Include broth, condensed soup, and hot sauce.
chili flakes Bring to a boil the oregano, cumin, cilantro, pepper, and bay leaf.
Add half-and-half and chicken corn.
30 minutes of simmering under cover.
Pour into bowls, then garnish with tortilla strips.