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August 2014

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Sent: Saturday, August 30, 2014

This is a good one:

* Exported from MasterCook *

Bourbon-Glazed Salmon

Recipe By : Original from Cooking Light, October 2007, modified by Art
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
Cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted

Combine first 7 ingredients in a sauce pan. Bring to a boil and reduce to a simmer; cook until reduced by half.

Heat a large, skillet over medium-high heat. Coat pan with cooking spray. Add fish when pan is very hot, skin side down. Cook fish 4 minutes and remove from heat. Brush with reduced glaze then place pan in 375F oven to finish, about another 4 minutes. Fish should flake easily when tested with a fork. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

Prepared by Art on 8/30/2014. It was excellent. However, as usual I doubled-up (plus) on the sauce/glaze and it was just about enough for us!

Contributed to the FareShare Group by Art; 2014

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Sent: Monday, August 25, 2014 12:56 PM

Saw this and thought of Art. He said he likes potato soup and the one he
mentioned had cheese. I tried it and liked it so passed it on. This is a
copycat of Outback's Baked Potato Soup.

* Exported from MasterCook *


Recipe By :
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 30 oz. bag frozen, shredded hash browns {I used Ore Ida}
3 14 oz. cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/4 teaspoon ground pepper
1 package cream cheese {Don’t use fat free. It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Note: This is a copycat of Outback Steakhouse Baked Potato Soup.

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David in Carolina

The other day I wasn't feeling good and a neighbor brought me some chicken strips, biscuits and gravy for lunch. I thought she had bought them at KFC. Not so. This is the coating mix she used. If you like the blend of spices from KFC, you will love this.

* Exported from MasterCook *

KFC style spiced coating

Recipe By :
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
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1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon

Combine all the ingredients together in a food processor or blender so it becomes uniform. Add ¼ cup of the spice mixture for every 1 cup of flour to create chicken coating. Reserve 3 tablespoons of the mixture before it touches raw chicken to make a delicious gravy!

Note: Using Buttermilk instead of Egg wash when coating adds extra flavor. I usually marinate in buttermilk over night for juicy chicken. Then dip in buttermilk and then coating before frying.

I'm going to try this as a shake and bake style coating. My doctor will
be happier if it works.

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David in Carolina

In my earlier e-mail I said I was having Pizza for supper. Well I decided to have a Mock Pizza instead.

I will still use the Pulled Pork and BBQ sauce, but will follow this recipe instead.

* Exported from MasterCook *

Mock Pizza

Recipe By :
Serving Size :1
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 Flour tortilla
Cookie sheet
2 tablespoons salsa or spaghetti sauce
2 to 3 tablespoons cheddar or mozzarella cheese
1 tablespoons olive oil

Optional toppings: shredded chicken, chopped vegetables, pepperoni

Preheat oven to 375 degrees.

Place a flour tortilla on an oiled cookie sheet. Add a couple of tablespoons of salsa for Mexican pizza
or spaghetti sauce for Italian pizza. Spread the sauce nearly to the edge of the tortilla. Sprinkle cheddar or mozzarella cheese on top. Add optional toppings if desired.

Bake in preheated oven until the cheese begins to turn golden. Remove and place on a plate before cutting with a pizza wheel.

I will use Mozzarella and Swiss cheese and add Pineapple bits on top. I'm using an whole wheat tortilla.

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David in Carolina

I know I have passed on quite a few recipes lately, but the high heat here has kept me inside more, so I have more free time.

These are two recipes I used today. The first I had for breakfast and the second I cooked up and put in the fridge. I'm making a pulled pork Pizza for supper and will use it then.

* Exported from MasterCook *

Baked French Toast with Peaches

Recipe By :
Serving Size : 4
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1/4 cup egg substitute
1/2 cup skim milk
1 1/3 tablespoons dark brown sugar, firmly packed
1 teaspoon cinnamon
4 slices whole-wheat bread, cubed
2 medium peaches, pared, cored and diced
3 tablespoons all-purpose flour
2 tablespoons dark brown sugar, firmly packed
2 teaspoons butter spread (like Brummel & Brown)
1 dash cinnamon

Preheat oven to 350 degrees.

Spray two 5x3 inch loaf pans with nonstick cooking spray. To make toast, in medium bowl, lightly beat egg substitute. Add milk, brown sugar and cinnamon; stir to blend. Add bread cubes and peaches, stirring gently; let stand until bread has absorbed all liquid, 2-3 minutes.

To prepare topping, in small bowl, combine flour, brown sugar, margarine and cinnamon with fork. Divide the bread mixture evenly between the prepared loaf pans; sprinkle each evenly with topping. Bake 35-40 minutes, or until golden brown. Serve warm.

I made half a recipe and will heat up the leftovers for an afternoon snack.

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* Exported from MasterCook *

Copycat Sweet Baby Ray's BBQ Sauce

Recipe By :
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 6 oz. can tomato paste
1 1/2 cups water
1 1/2 tablespoons canned pineapple juice
1/2 heaping teaspoon kosher salt
1/2 teaspoon garlic powder
3/4 teaspoon liquid smoke
1/4 cup white vinegar
3/4 tablespoon fresh squeezed lemon juice
4 tablespoons molasses
3 tablespoons light corn syrup
3 tablespoons brown sugar
3 tablespoons cold water +
1 tablespoon corn starch, for slurry to thicken sauce

In a medium size saucepan over medium heat, mix together all ingredients except for the slurry.

Cook and stir til well combined and heated through. Allow mixture to boil, stirring often. Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally. Then add in the slurry. Stir and cook about another 5 minutes.

Remove from heat and let cool. Pour into glass jar and refrigerate until ready to use.

This is one of my favorite BBQ sauces. I will use it in the pulled pork and again as the sauce for my Pizza.

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Sent: Friday, August 15, 2014 10:45 AM

My Uncle loves Cracker Barrel restaurants. Every time he visits he takes me there for dinner. One of the menu items I like is their Potato Soup. I tried this copycat recipe and it is very close, so I'm passing it on.

* Exported from MasterCook *

Cracker Barrel Old Country Store Potato Soup

Recipe By :
Serving Size :12
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
3 pounds potatoes, peeled and diced into 1/2 x 1-inch pieces
8 ounces chopped celery
2 1/2 quarts water
4 ounces chicken base
1/2 teaspoon pepper
1 tablespoon Jane's Crazy Salt
1 1/2 quarts milk
4 ounces melted margarine
1 cup flour

In large pot put first 6 ingredients in large pot and simmer 20 minutes.

Add milk and bring to 170F.

In bowl blend melted margarine and flour till smooth then add 1 quart of soup broth and blend. Using wire whip add back to pot and blend well. Simmer 20 minutes.

This is the original recipe which makes a lot of soup. I divide it into smaller portions and freeze for later use.

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David in Carolina

This is another of my sisters recipes. We had this cooked on the grill with crusty garlic rolls and sweet tea. I'm including her recipe for home made Sriracha sauce.

* Exported from MasterCook *

Honey-Sriracha Chicken Foil Packet

Recipe By :
Serving Size :4
Categories : Chicken

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
1 cup uncooked instant brown rice
1 cup water
1 box (7 oz) Green Giant™ healthy weight frozen vegetables (sliced carrots, sugar snap peas, black beans and edamame lightly tossed with butter sauce), thawed
4 Taste and adjust for seasoning if necessary.

Transfer the Sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week.

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From: Bobbie <>
Sent: Friday, August 08, 2014 6:05 PM

Hello all, I finally figured out what I was doing wrong when trying to send recipes to you.

This was a good night to figure it out as we had a casserole for the two of us that we thought was delicious.
Al thought it was quiche-like. I'll send some more soon.

* Exported from MasterCook *

Corny Calico Casseroles

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or margarine
1/2 cup cornbread stuffing mix
1 cup frozen whole kernel corn -- or fresh corn cut
from the cob
1/2 small red or green bell pepper -- chopped
2 tablespoons sliced green onion
1 tablespoon butter or margarine
2 eggs
1/4 cup milk
1/4 teaspoon Worcestershire sauce
1 dash pepper
1/4 pound cooked Polish sausage -- chopped
1/2 cup shredded Swiss cheese -- (2 ounces)

In a small bowl micro-cook butter or margarine, uncovered, on High power for 30-40 seconds or until melted. Toss with stuffing mix, then set aside.

In a 1-quart casserole combine corn, pepper, green onion and butter or margarine. Micro-cook, covered on High power, about 3 minutes or until pepper is crisp-tender.

In a 2-cup measure beat together eggs, milk, Worcestershire and pepper slightly with a fork. Stir egg mixture, sausage and cheese into corn mixture. Spoon into two individual 15 ounce casseroles. Sprinkle stuffing mixture on top. Micro-cook on High for 6 to 7 minutes, or until almost set. Let stand 2 minutes.

Serves 2.

Contributed to the FareShare Group by Bobbie; August 2014

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From: Art Guyer <>
Sent: Monday, August 04, 2014 10:14 PM

Our daughter made this the other night using squash and tomatoes she and her husband are growing. It was very good.

* Exported from MasterCook *

Southwestern Stuffed Acorn Squash
Recipe By : Candice Valencia
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 acorn squash (about 2-3 lbs each)
1 cup rice mix
1/2 pound loose sausage
4 cloves garlic, minced
1/2 large sweet onion, minced
1/4 teaspoon salt
1 1/2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons smoked paprika
1 can black beans, not drained or rinsed
1 cup skinned and diced tomatoes
1 avocado, chopped
1 cup grated cheddar cheese
fresh minced cilantro, for serving
hot sauce (optional)
salsa (optional)
1. Preheat your oven to 375 degrees.

2. Slice the tops off each acorn squash and scoop out the seeds with a spoon; cut off enough of the bottoms so the squash will sit up when stuffed and served. Toss seeds in the garbage and lay the squashes, open side down, on a greased foil lined sheet tray. Roast for about 30-40 minutes until very tender when pricked with a fork. Cook the "caps' along with the squashes.

3. Cook the rice mixture (your choice) in a rice cooker.

3. While the squashes are roasting, begin to prepare the filling. In a large pan, brown the sausage, onions and garlic. Add the cooked rice, salt, cumin, chili powder, and paprika. Reduce heat to low. Simmer for about 15 minutes until liquid has been absorbed. Add black beans and hot sauce to taste. Remove from heat. Add tomatoes and avocado and mix well.

4. Fill the inside of the squashes with the sausage and rice mixture and top with cheddar cheese. Broil on high for about 3-4 minutes until cheese melts.

5. Top squashes with fresh cilantro, more hot sauce and salsa if desired. Serve with caps.

Notes: Candice made this on August 3, 2014, using her own home-grown acorn squash and tomatoes. It was an excellent dinner.

Contributed to the FareShare Group by Art; August 2014

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Sent: Sunday, August 03, 2014 4:55 PM

Schlotzky's is a chain restaurant. They have Sandwich bun's that I love. They are soft and chewy with a sourdough taste. This recipe comes really close to theirs. I use this dough to make hot dog buns and dinner rolls also. I even thin it down to batter consistency and make pancakes.

* Exported from MasterCook *

No Knead Soft & Chewy Sourdough Schlotzky's Bread

Recipe By :
Serving Size : 9
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 1/4 to 2 1/2 cups All purpose flour/Bread flour (unbleached)
2 1/4 teaspoons (1 packet) Active Dry Yeast
1 tablespoon Sugar
1/2 cup Warm Water
1/2 cup Sour Yogurt (plain)
1/4 cup Milk
1/4 teaspoon Baking Soda
1 1/2 teaspoon Warm water
3/4 teaspoon Salt
2 tablespoon Cornmeal/Semolina

In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up.

In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer.

Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky.

Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour. Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required.

Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands).

Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour.

Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method.

If you have it you can substitute Sourdough Starter for the Yeast .

Starter: Put 1/2 cup of dough and 1/2 cup of warm water in plastic container. Mix together and allow to sit at room temperature for 8 hours. Add 1 cup warm water and 1 cup flour and stir together. Allow to sit for another 8 hours.

When you want more bread take 1 cup of this starter and add enough water and flour to make soft dough. Treat as above.

Add one cup water and one cup flour to remaining starter. Allow to sit for a couple hours then cover with lid and place in refrigerator until needed. To use remove from refrigerator and allow to come to room temperature. Remove 1 cup and repeat above. The starter takes the place of 1 cup of flour and the yeast. The longer you keep the starter the more pronounced the sourdough flavor. To stop action place sealed container in freezer. To use remove and allow to come to room temp and add some flour and warm water and allow to sit over night.

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Sent: Saturday, August 02, 2014 10:52 AM

Thought I'd pass these along. I made them last week.

The first is the black bread from Outback steak house.

* Exported from MasterCook *

Outback Black Bread

Recipe By :
Serving Size :
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 1/2 cups water (100°-110°F)
4 Tablespoons butter, margarine, or vegetable oil
2 Tablespoons caramel color
1/2 cup honey
3 1/3 cups wheat flour
4 cups all-purpose flour
2 Tablespoons cocoa
2 Tablespoons active dry yeast
2 Tablespoons vital wheat gluten
2 teaspoons salt

Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.

Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes. Cover and allow to rise till doubled; about 20-30 minutes.

Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans. Rise 20 minutes or till doubled, about 20 minutes.

Bake at 350 degrees for 20-25 minutes.

Note: McCormack makes Carmel Coloring. If you want larger loaves divide into 3 parts for 1 lb. loaves or 2 parts for 1 1/2 lb. loaves. For dinner rolls divide into 16 parts. This bread does not taste of Rye it is just Black Honey Wheat Bread.

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The second is Chili's Restaurant Salsa

* Exported from MasterCook *

Chili's Copycat Salsa Recipe

Recipe By :
Serving Size :12
Categories :

Amount Measure Ingredient Preparation Method
-------- ------------ -------------- ------------------
2 Cans (14.5 oz) tomatoes (whole tomatoes, drained)
3 canned jalapeño peppers (3-4 canned, whole jalapenos (not pickled)
1 onion (yellow, quartered)
1 teaspoon garlic salt
1/3 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
2 teaspoons lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Note: Adjust heat by using more or fewer peppers.

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David in Carolina




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