My mother was an amazing woman, but the kitchen was not her favorite place. Every year, Thanksgiving and Christmas, she would make these amazing rolls. I am on a mission to reproduce that recipe because she is gone and no one can find the darn recipe. This one is: http://orangesandbiscuits.blogspot.com/2008/11/grandma-hattons-porterhouse-rolls.html
This is a shiny, versatile, flavorful recipe. The amount is easy to multiply and flavors, colors and additions make it really easy to come up with your variations. The texture thickens up, but doesn't quite harden, leave out the butter if you want a hard cookie icing, leave out the corn syrup if you want a fluffy result. Play with it, have fun!
This is the base for any soup or stew, chicken, beef, italian, sausage, meatball, pork hamburger, asian, vegetarian, vegan, noodle whatever you want add, go for it. Quick and easy for Christmas turkey soup or day after roasted chicken. The recipe is written to be multiplied or a quick, easy broth for 2. All amounts of all ingredients are as variable as the additions.
This recipe is written for one serving. To multiply, leave cooking times as they are and increase ingredients, which are approximate anyway. Super Yummy! I use Sinfire because it is less sweet, but Fireball or the Yukon Jack variation, all sweet cinnamon whiskies, will work equally well.
This recipe is based on parts, 1/2 part worsty, 1 part this and that and 2 parts whisky or bourbon, or rum, or cognac,... so it is very easy to increase the amount of servings and vary the flavor profile. If it sits overnight, the flavors really have time to blend and it's really good even if it's made while the steak cooks.
Quick and easy summer salad with a light balsamic vinaigrette that even the grandkids gobbled up. The fresh basil is optional, but adds a lot. It could be replaced with baby spinach, parsley or fresh cilantro. Play with this recipe, all ingredients except those in the vinaigrette are approximate. Add some chopped bacon at the last minute to highlight the savory flavors, some cumber for extra fresh crunchiness.. Heirloom tomatoes, yellow tomatoes add so much color and depth to the flavor. Have some fun!
This is a great dressing for my favorite salad, baby spinach, mandarin oranges, bacon with a few ribbons of fresh basil. The salt can be varied, but a good coarse ground salt such as Hawaiian salt adds so much. It's also a great little marinade for flavorful fish like salmon or even chicken or pork.
Clear out the fridge using most of the crunchy stuff, broccoli stems, apples (replaces or adds to cabbage) or whatever you want to try. All veggie ingredients are approximate, feel free to improvise, I do. I'm thinking I'll try some zucchini, julienned, maybe? The dressing is what makes this work as a side dish or on a sandwich when the kids show up with the grandbabies. If you are out of mayo, try ceasar or italian bottled dressing. Exceptionally versatile recipe.
Leftover or freshly cooked rice, cheese and green veggies, yum. I cook my rice for the recipe and add 3 chopped garlic cloves to the water, we like garlic. The peppers give the punch (add some jalapenos for fun) and the rice adds the creamy. This is the lower fat version of the California RIce Casserole. I add asparagus, broccoli or fresh sweet peppers, although cauliflower might not be a bad idea either. The milk can be anything from skim to half and half, sour cream or even cottage cheese. You could add some left over chicken. Play with this recipe, I do. Prep time does not include cooking rice, which takes about 20 minutes.