fuertes_rafagas' recipes

Marinades

fuertesrafagas — Tue, 15 Sep 2009 21:09:35 +0000

I’ve recently been doing quite a bit with Marinades and kind of making them up as I go along. Here are two of my favorites and exactly how I go about making them.

Good on steaks, pork, or chicken:
soy sauce
onions
garlic
vinegar (I just use regular white, but you could use most any kind)
maple syrup or brown sugar

Good on chicken and fish:
lemon juice
cilantro
green onions
garlic

I never measure any of the ingredients, I just do it to taste. I throw them all together in a Magic Bullet cup and blend for just a few seconds until it’s all good and mixed up. Then I throw the whole thing (meat and marinade) into a large ziploc bag and leave it in the fridge for at least a few hours, though the longer the better.

Remember: in any marinade, it’s always important to have an acidic component to help break down and soften the meat.

Sour Milk

fuertesrafagas — Mon, 15 May 2006 12:20:14 +0000

If you don’t have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 Tbsp. lemon juice or vingegar in a glass measuring cup. Add enough milk to cake 1 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Source: Better Homes & Gardens Cookbook, 12th Edition, pg. 157

Waffles

fuertesrafagas — Mon, 15 May 2006 12:13:51 +0000

I love waffles! I tried this recipe and using Bisquick and hands down I like this one better!

1 3/4 cups all purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 eggs
1 3/4 cups milk
1/2 cup cooking oil or butter, melted
1 tsp. vanilla
1/4 tsp. salt

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center and set aside.

2. In another medium bowl, beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be slightly lumpy).

3. Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, us a fork to lift waffle off grid. Repeat with remaining batter. Serve.

Buttermilk Waffles: Prepare as above, except reduce baking powder to 1 tsp. and add 1/2 tsp baking soda. Substitute 2 cups buttermilk or sour milk (see Tips & Tricks) for milk.

Source: Better Homes and Gardens Cookbook, 12th Edition, pg. 130

Raspberry Coffee Cake

fuertesrafagas — Sat, 13 May 2006 15:35:25 +0000

Almost every Christmas morning my younger brother and I would help Grandma Jo make this with her homemade jam for breakfast.

3 oz. cream cheese
2 cups biscuit mix
1/4 cup butter or margarine
1/3 cup milk
1/2 cup raspberry jam (or your favorite flavor)

Cut cream cheese and butter into 2 cups biscuit mix until crumbly. Blend in milk. Turn out onto lightly floured surface and knead 8 to 10 strokes. Roll dough to 12×8 inch rectangle. Turn onto greased baking sheet. Spread jam down center length of dough. Make 1 1/2 inch cuts at 1 in. interval down length of dough on both sides. Fold strips over filling. Bake at 425 degrees for 12 to 15 minutes.

Drizzle cake with warm icing: Combine 1 cup powdered sugar, 1/2 tsp. vanilla and about 1 1/2 Tbsp. milk.

Reference: The Ruby Family Cookbook, Grandma Jo and Grandpa Ruby

Brunch Casserole

fuertesrafagas — Sat, 13 May 2006 15:22:23 +0000

Something we usually have when the whole family is staying together or mom would make it the morning after a birthday party sleep-over.

12 eggs
2 cans mushroom soup
English muffin bread
Grated cheese
Brown and serve sausage

Prepare the night before. Butter English muffin bread (crusts removed) and place butter side down in a 9×12 baking pan.* Grease bottom and sides of glass baking dish. Mix together eggs and mushroom soup. Pour over bread. Add grated cheese over top. Refrigerate over night.

In the morning, top the casserole with sausages. Bake 40-45 minutes at 350 degrees until egg mixture sets.

*Recipe can be halved and made in a 7X11 baking pan.

Reference: The Ruby Family Cookbook, John and Mary Ruby

Beef Chestnut Supreme

fuertesrafagas — Sat, 13 May 2006 15:12:02 +0000

A hearty family favorite!

1. lb ground beef
1/2 cup raw white rice
1 can mushroom soup
1/2 cup diced celery
1/4 cup diced green pepper
1/2 medium onion chopped
1 can water chestnuts, drained, sliced
1 cup boiling water
1/4 cup soy sauce
2 Tbsp. brown sugar

Brown and drain beef; combine with remaining ingredients; add salt and pepper to taste; pour into casserole dish. Bake uncovered in 325 degree oven 1 1/2 to 2 hours. Serves 4-5.

Reference: The Ruby Family Cookbook, Grandma Jo & Grandpa Ruby

Thumbprint Cookies

fuertesrafagas — Sat, 13 May 2006 13:13:37 +0000

I remember my mother making these sometimes and using my grandmother’s homemade raspberry jam, always one of my favorites!

2/3 cup buter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1/3 to 1/2 cup filling: favorite jam, preferred frosting, or Nutella
Optional: 1 cup finely chopped walnuts and/or wheat germ

1. Beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar. Beat until combined, scraping bowl. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough about 1 hour or until very easy to handle.

2. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts or wheat germ. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball.

3. Bake in a 375 degree oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Just before serving, fill centers with your favorite filling.

Reference: Better Homes & Gardens Cookbook, 12th Edition, pg.216