1 whole chicken (4 to 5 pounds)
8 cups (64 ounces) chicken broth, fat free and low sodium
2/3 teaspoon Bell’s poultry seasoning
2/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
4 to 6 ounces broad egg noodles (about half a package)
2 tablespoons cornstarch
1/4 c. cold water
Bake* whole chicken at 375 degrees for 1 1/4 to 1 1/2 hours.
When chicken is almost done, add the broth, seasoning, and vegetables to large kettle and bring to a low boil.
(*It’s better to bake the chicken and then add it to the broth already cooked ,rather then to cook it by boiling it. Boiled chicken does not have as much flavor.)
Put the whole, baked chicken into broth and simmer for 15 minutes.
Remove chicken from broth and set aside. Add noodles to broth and cook 8 to 10 minutes.
Meanwhile, separate chicken meat from the bone and cut into bite size pieces. Take 2 cups of mostly dark pieces and add to the broth (the rest of the chicken can be used for another recipe).
Mix together the cornstarch and cold water. Stir into soup to slightly thicken. Serve piping hot.
1 c. heavy cream
3/4 c. sugar
2 T. water
8 oz. bittersweet chocolate, melted and cooled
1 T. vanilla
8 T. (1 stick) unsalted butter, cut into 1/2 inch pieces and softened
1 9-inch pie crust, baked and cooled
1. Whip cream with electric mixer on medium-high speed for 2 to 3 minutes, just until you have stiff peaks.
2. In bottom portion of a double boiler, add 1/2 inch of water. Bring to a slow simmer. In the top portion of the double boiler, combine the eggs, sugar and water. Beat constantly until egg mixture reaches 160 degrees (takes about 7 to 10 minutes). Remove top portion from heat and continue to beat egg mixture until fluffy and cooled to room temperature (about 8 minutes).
3. To the egg mixture, blend in the chocolate and vanilla. Beat in the butter, a few pieces at a time, until well combined.
4. Using a spatula, fold the whip cream into the egg-chocolate mixture. Spoon into pie shell and refrigerate until set (at least 3 hours) before serving.
3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon chopped parsely
1 cup while milk
3 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
3 carrots, cut into 1/2 inch rounds
1 large sweet potato, peeled and cut into 1/2 inch cubes
2 cloves garlic, finely chopped
10 ounces baby spinach
Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the broth and set aside.
Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, parsley and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.
In another large saucepan, heat the oil over medium heat. Add the celery, carrots and sweet potato. Cook for 5 minutes. Add the garlic and cook another minute. Add the reserved chicken broth. Bring to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes, until vegetables are tender.
Add the chicken back into the large saucepan and cook for another 5 minutes. Add the spinach and cook for another minute.
Ladle into shallow bowls to serve.
Sugared Curried Pecans
1 package of pecan halves (6 ounces)
1 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon red pepper
Maple Cider Vinaigrette
2/3 c. cider vinegar
1/4 c. maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups olive oil
Either one (10 ounce) package of spinach or one head of lettuce
1 apple, thinly chopped
1 (4 ounce) package goat cheese
Preheat oven to 350. Toss pecans in butter. Stir together sugar and next four ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick, foil-lined pan. Bake for 10 to 13 minutes until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork.
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.
Combine greens and next three ingredients in a large bowl. Drizzle half the salad dressing over the greens and toss. Sprinkle pecans on top. Serve the remaining salad dressing on the side.
1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper
Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla
½ cup boiling water
8 tablespoons butter (1 stick), softened
2½ cups confectioner’s sugar, sifted
2-3 tablespoons half-and-half
¼ teaspoon vanilla
1. Preheat oven to 325º F.
2. Place 12 cupcake liners in muffin tins.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk through to combine.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. The cake batter is thinner than most, but results in a very tender and moist cupcake.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.
1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.
2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold its shape.
3. Frost the cooled cupcakes.
Makes 12 cupcakes.
1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
Preheat the oven to 350 degrees.
Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.
Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.
Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Makes 24 servings.
1/2 cup water
2 cloves garlic, crushed
1/8 tsp cayenne powder
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon roasted ground ginger
1 lb sirloin steak or London broil, cut into very thin 3-inch strips (freeze for a few hours to enable thin slicing)
1-2 tablespoons vegetable oil, divided
2 cups fresh broccoli florets
1 can water chestnuts, drained
handful of fresh snap peas
1 small onion, cut into wedges
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
In a bowl, combine soy sauce, brown sugar, ginger, pepper, garlic and 1/2 cup water. Add beef and toss. Marinate for 30 minutes or more. Remove beef, reserving marinade.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli, onion, water chestnuts, and snap peas in remaining oil for 4-5 minutes. Return beef to pan.
Mix together cornstarch and water until smooth. Stir into the reserved marinade. Add to the pan of beef and vegetables and cook a few minutes until bubbly.
Serve over rice.
3/4 cup brown sugar
1/4 cup flour
3/4 coup pecans, chopped
1/4 cup butter, melted
Sweet Potato Mixture:
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cups sweet potatoes, mashed
1 egg, well beaten
1/4 cup butter, melted
In a small bow, combine ingredients for the Crust Mixture and set aside.
In a large bowl, combine ingredients in the order listed for the Sweet Potato Mixture. Beat until well blended.
Pour Sweet Potato Mixture into buttered baking dish (size not specified but I think 13×9). Sprinkle Crust Mixture on top. Bake at 350 degrees for 30 minutes. Allow to cool 5 to 10 minutes before serving.
1 large ham bone with some ham meat still on it (leftover from a baked ham dinner. Alternatively, you can use a pound of deli ham, cut into cubes)
1 pound bag of green or yellow dried split peas
2 onions, diced
2 – 3 potatoes, diced
2 – 3 stalks of celery, diced
2 – 3 carrots, diced
8 – 10 cups of water
2 bay leaves
salt & pepper to taste
Place ham in kettle, add water to cover. Add in onions and bring to a boil.
Stir in peas and potatoes, bring back to a boil, them simmer about 5 minutes stirring frequently.
Add remaining ingredients and bring to a low simmer. Let simmer for about an hour, stirring frequently. The split peas and potatoes should be completely dissolved in the soup when ready.
If you used ham with a bone, any remaining meat should be coming off the bone very easily. Separate the ham from the bone and add back to the soup. Discard the bone.
It may be necessary to add additional water to the soup pot based on the amount of vegetables added to get the desired consistency.
This is a very forgiving recipe which allows you to adjust the ratio of vegetables and meat to water to achieve different consistencies and flavors. As a variation, you can use stir in a teaspoon of ground cumin.