Shrimp Udon

 This one is Trinity's favorite:

2 x 200g (7 oz) packets pre-cooked udon noodles

1 tsp sesame oil

2 tbsp vegetable oil

2 heaped cups sliced cabbage

½ tsp sugar, plus ½ tsp extra

½ tbsp soy sauce, plus 1½ tbsp extra

4 garlic cloves, finely chopped

200g (7 oz) peeled and deveined prawns

½ tsp chilli flakes

3 tbsp oyster sauce

½ cup finely sliced spring onion (scallions)

Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil. 

Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked. Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.

Butter Swim Biscuits

 I have aways struggled with biscuits, but this one is winner in taste texture and simplicity.

2 1/2 cups flour (all purpose)

4 Tsp baking powder

1 Tbsp sugar

2 Tsp salt 2 cups buttermilk or whole milk

1 stick butter, melted (I usually melt it in 8 x8pan in microwave

Preheat oven to 450. melt butter in 8 x8 pan. mix all ingredients, adding milk last, stir till combined, making sure not to overmix the batter.  Using large spoon, drop lumpy batter into butter (in 8x8 pan) Cut into 9 square grid pattern letting butter seep in between cuts/biscuits. bake 20-28 min. let butter soak into biscuits before serving

Chocolate cake

 

CHOCOLATE CAKE

• 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g) 
• 3/4 cup unsweetened cocoa powder,(2.6 oz | 75 g) or regular Hershey's cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda, (or bi-carb soda)
• 1 teaspoon salt
• 2 cups white granulated sugar, (14 oz | 410 g)
• 2 large eggs
• 1 cup milk, (250 ml)
• 1/2 cup vegetable oil, (125 ml)
• 2 teaspoons pure vanilla extract
• 1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

• 4 oz butter, (120 g | 1/2 cup)
• 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g)
• 3 cups powdered sugar, (confectioners or icing sugar)
• 1/3 cup milk
• 1 teaspoon pure vanilla extract 

Butter and parchment 2 9x9 rounds. Preheat oven to 350. Mix all ingredients for cake mix till smooth. add boiling water last. Pour into pans. Bake 30 min. Let cool. 

For frosting melt butter first and all chocolate, add milk and sugar in stages. Add vanilla last. Frost cake

Chicken Fricasse with Dumplings

5 pound chicken cut up or 8/10 chicken pieces

1 cup flour

2 teaspoons salt

1 teaspoon pepper

2 teaspoons paprika

rosemary or thyme leaves

oil for frying

onion (Chopped)

1 cup water

3 tablespoons flour 

milk

Dumplings: 

1.5 cups flour

2 teaspoons baking powder

1/2 tsp salt

3 tablespoons shortening

1/4 cup milk

chives?

mix dry ingredients, cut in shortening, stir in milk

Directions:

wash chicken pieces and pat dry. Mix 1 cup flour, salt, pepper, paprika. Coat chicken with flour mixture. Heat thin layer of oil in skillet, brown chicken on all sides.  drain off fat reserve. Take out chicken,  to skillet add onions and thyme leaves. cook down, add back chicken and water. cover tightly and cook slowly. 2 hours till fork tender. remove chicken and reserve liquid.

For gravy:  heat 3 tablespoons  reserve fat in skillet, blend in 3T flour, make a rue, stir till warm an bubbly, add milk, reserved liquid, heat to boiling.  return chicken to gravy. prepare dough for dumplings/ drop by spoonfuls into hot chicken. cook uncovered 10 min. cover and cook 20 min longer.

2 ingredient biscuits

 2 cups self rising flour

1 1/4 cup crem

1 tsp salt.

Mix in bowl till dough forms 

Roll out and cut into biscuits. Brush with cream

bake 10 min@450

Banana Cream Pie

 2/3 cup sugar

1/4 cup corn starch

1/2 tsp salt

3 cups milk

4 egg yolks (slightly beaten)

2 tablespoons butter (softened)

1 tablespoon plus 1 teaspoon  vanilla

2 large bananas

whipped cream

pie shell

Bake pie shell. stir together sugar, cornstarch and salt in saucepan. blend milk eggs. stir gradually into sugar mixture, cook over med heat stirring constantly, until mixture thickens and boils. boil and stir one minute. take off heat, blend in butter and vanilla. pres plastic wrap onto filling in saucepan.  and cool to room temperature.

peel and slice bananas. arrange in layer in pie shell. pour in cooled filling. chill pie thoroughly. at least 2 hours. top with whipped cream and enjoy.

Empanada Sauce Avocado

 

• 1/2 cup Greek yogurt
• 1 lime, juice and zest
• 2 tablespoons extra virgin olive oil
• 1/4 cup water, more if you prefer a thinner consistency
• 1/2 avocado
• 3/4 cup fresh cilantro
• 1 garlic clove
• 1/4 cup green onion, white parts removed
• 1 teaspoon kosher salt

Instructions

• In a food processor, add the Greek yogurt, lime juice and half the zest, olive oil, water, avocado, cilantro, garlic, green onion, and salt. Pulse on high until fully combined. You can add more water if needed to thin out the sauce.
• Serve with homemade Chicken Empanadas!

Puertorican Turkey

Thaw out turkey. 

Wash and Dry turkey. 

Rub inside and outside of bird with salt, sofrito, and mustard. rub until well coated. plenty of each ingredient. 

At this point I usually let the turkey marinate while I make the stuffing.

Stuff bird with stuffing. 

bake according to package instructions - according to weight of bird. Usually 350 degrees for several hours. 

take lid off during the last hour. Basting every 15 minutes to brown turkey. 

Bird is ready when you push on the leg and it does not bounce back.

My Stuffing

Old Fashioned stuffing (for Turkey) 

 Ingredients: 

1 lb sausage cooked turkey giblets (neck, heard and gizzards) chopped 

1/2 cup butter 

3 large onions, chopped 

1 1/2 tsp marjoram leaves 

3/4 tsp each: pepper, ground sage. thyme leaves 

12 cups day old bread cut or broken into 1/2 inch pieces 

2 cups chopped celery 

1/2 cup chopped fresh parsley 

1 egg - fork mixed 

salt 

 Directions: cook sausage over med heat. remove from pan. add butter to pan and add onion, cook onion till translucent. add celery. then everything except bread and egg. remove from heat. Combine with bread and egg salt and toss till combined. stuff Turkey

Shrimp Fettuccine

Salt
Pepper
12 ounces fettuccine
Olive oil or butter, for tossing
3/4 pound large or med shrimp (about 16), peeled and deveined, tails removed
3 cloves gatrlic chopped
fresh parsley chopped
1 stick (8 tablespoons) butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. add garlic cook till fragrant, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. add fresh parsley to taste, Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

CrockPot Split Pea soup

INGREDIENTS
16 ounce bag green split peas, rinsed well and drained
2 carrots peeled and chopped small
2 ribs celery chopped small
1/2 cup finely chopped white or yellow onion
1 tablespoon minced garlic
1/3 cup chopped fresh Italian flat leaf parsley
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt plus additional as needed
Fresh ground pepper to taste
1 meaty ham bone
6 cups low-sodium chicken broth or water, as needed to cover

INSTRUCTIONS
Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on LOW for 8 to 10 hours.
Stir occasionally during cooking time. When peas are tender, remove ham bone to a cutting board. Pull off tear the ham into small pieces and return it to the slow cooker. Discard ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
This soup freezes exceptionally well. Freeze cooled soup in freezer containers. Thaw overnight in the refrigerator and then reheat in microwave or in a saucepan on the stove. When reheating, thin with a little water or chicken broth, if desired.

Crusty Artisian Bread

Found this recipe during the Corona virus shutdown..so delish

3 cups flour
1/4 tsp yeast
1 tsp salt
1-1/2 hot water
In a bowl mix dry ingredients first
add very hot water
mix with wooden spoon till combined
cover with plastic
let sit 3 to 5 hours
on a floured surface quickly roll the dough with a scraper in flour - no kneading required
transfer dough to a parchment paper lined bowl. let rest while oven heats up.
Heat oven to 450 and put a large pot or caldero with a lid in the oven to warm up. One meant for cooking in oven. i just use my turkey roaster
when oven is heated transfer dough to pot (parchment paper and all and close the lid. bale for 30 min. then bake another 10 min with out lid to desired brown color

Jerralee's Chocolate chip cookies

Jerralee went off to college and came back with the best chocolate chip cookie recipe we have ever had. So good!

1/2 cup shortning
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Mix wet ingredients first. Mix dry Ingredients in seprate bowl:

2 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Mix all ingredients together, add 1 cup chocolate chips
Bake at 350 for 8-10 min

Mom's Chili

1 pound hamburger cooked
2 cups pinto beans (soaked and drained)
1 onion (chopped)
3 garlic cloves (diced)
i cup sofrito
2 cans chopped or stewed tomatoes
1 can mexican tomato sauce (yellow duck)
1 small can tomato paste
1/4 cup chili powder
1 tsp cumin
1 TBS sugar
salt and pepper to taste

Bring all ingredients to a boil then simmer for about 1 or 2 hours
or put ingredients in crockpot and let simmer all day

add more liquid or chili powder as desired

Corn Bread

INGREDIENTS
Nutrition
2
(8 ounce) boxes Jiffy corn muffin mix
1
(8 ounce) can creamed corn
1
cup shredded cheddar cheese
2
eggs
2⁄3
cup milk or 2/3 cup sour cream

DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.

Peanut butter Cookies

I've looked High and low for a great PB cookie recipe and I finally found it.
These are soft and chewy and melty if you add PB chips. They also intensify the peanut flavor

1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
peanut butter chips
sugar for sprinkling, optional

INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. add 1 cup peanut butter chips
Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 5 days…but they won’t last that long.

Black eyed peas soup

16 oz bag dried black eyed peas (soaked and cooked) or 2 cans cooked
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water

If using dried peas - Soak peas in cold water overnight.Drain the next day.

In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.

Add onion and cook for 5 more minutes

Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.

Add soaked or canned

peas, rotel with juice, chicken broth and water.

Bring to a hard boil.

Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.

Salt and pepper to taste.

Serve with Tabasco sauce and cornbread

Jenna's Olive Garden Soup

This recipe i collected from my sister, It was super delicious on a cold winter day when I went to visit her and have made it a few times since.
serve with warm french bread and butter


1 lb Italian sausage
2 large russet potatoes (peeled and cubed)
1 onion chopped
2 garlic cloves minced
2 cups kale or swiss chard
2 cups chicken stock
2 cups water
1 cup cream
bacon bits (optional)
salt and pepper to taste


cook sausage and onion in bottom of soup pot and add the onions, then garlic then potatoes. Add broth and water and cook till potatoes are done, add bacon, kale, and cream. Season to taste and let simmer 1 hour.

Shrimp Tacos

Shrimp
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes

2 cups shredded green cabbage
1 large avocado
chopped tomatoes
Cheddar cheese
Corn (or flour) tortillas

Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
1/2 cup regular full fat mayo
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray

Instructions:
Shrimp
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).

In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.

Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Assemble Tacos
Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.

OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.

Lemon Cookies

1 and 3/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!