Ingredients:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 oz.) 100% LIBBY'S pure pumpkin pie
2 cans (12 fl. oz. each) evaporated milk
2 unbaked 9-inch (4-cup volume) deep-dish pie shells
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Notes:
Best pumpkin pie recipe! Be sure to top with real whipping cream (found in the milk section of the grocery store). Beat the whipping cream on high, adding powdered sugar to sweeten. Also, I like to use homemade pie crust. The one in Better Homes and Gardens Cook Book is great. As for the pies, I usually have to bake them at least 10 minutes more to get the knife/tooth pick to come out clean.
Source:
LIBBY'S 100% Pure Pumpkin can label
Showing posts with label five stars. Show all posts
Showing posts with label five stars. Show all posts
Sunday, November 25, 2012
Friday, June 10, 2011
Curry with Roti
Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
Wednesday, May 25, 2011
Teriyaki Pork Chops with Tropical Salsa
Ingredients:
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops
Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste
Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.
In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.
Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.
Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!
Source:
Favorites
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops
Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste
Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.
In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.
Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.
Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!
Source:
Favorites
Thursday, December 9, 2010
Couscous Chicken Salad
Ingredients:
6 chicken breast halves
4 cups chicken broth
2 cups couscous
1 tomato, chopped
3 green onions, sliced
1 (15-ounce) can garbanzo beans, drained
1 red pepper, diced
1/2 cup dried currants (or yellow raisins)
1/4 cup parsley, minced
Dressing:
1/2 cup lemon juice
6 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon Tabasco
1/2 cup pinenuts, toasted
Directions:
Simmer chicken in broth in large skillet until cooked through, about 15 minutes. Remove chicken from broth. Strain broth and return to skillet. Bring to boil and slowly stir in couscous. Mix with fork and remove from heat with cover on. Let stand 15 minutes. Fluff couscous and trasnfer to large bowl. Cut chicken into bite-size pieces. Add to bowl with couscous and mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley. Blend dressing and add to couscous. Toss well. Refrigerate one hour. Sprinkle with toasted pinenuts before serving.
Notes:
I've never used the currants, always the raisins, though I'd like to try them some day. I often serve this without chilling the hour, and it is always FABULOUS! Healthy, tasty, everything good about it. Also, this makes a very large bowl that lasts me for days, so I like to keep the pinenuts separate and add them to individual servings so they stay crisp.
Source:
Favorites Cookbook
6 chicken breast halves
4 cups chicken broth
2 cups couscous
1 tomato, chopped
3 green onions, sliced
1 (15-ounce) can garbanzo beans, drained
1 red pepper, diced
1/2 cup dried currants (or yellow raisins)
1/4 cup parsley, minced
Dressing:
1/2 cup lemon juice
6 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon Tabasco
1/2 cup pinenuts, toasted
Directions:
Simmer chicken in broth in large skillet until cooked through, about 15 minutes. Remove chicken from broth. Strain broth and return to skillet. Bring to boil and slowly stir in couscous. Mix with fork and remove from heat with cover on. Let stand 15 minutes. Fluff couscous and trasnfer to large bowl. Cut chicken into bite-size pieces. Add to bowl with couscous and mix in tomato, green onions, garbanzo beans, red pepper, currants and parsley. Blend dressing and add to couscous. Toss well. Refrigerate one hour. Sprinkle with toasted pinenuts before serving.
Notes:
I've never used the currants, always the raisins, though I'd like to try them some day. I often serve this without chilling the hour, and it is always FABULOUS! Healthy, tasty, everything good about it. Also, this makes a very large bowl that lasts me for days, so I like to keep the pinenuts separate and add them to individual servings so they stay crisp.
Source:
Favorites Cookbook
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