While surfing the net today, I mean while WORKING today, I visited one of my favorite websites, www.stuffwhitepeoplelike.com. It's ironic and witty and just a lot of fun. Apparantly, white people like hummus!
http://stuffwhitepeoplelike.com/2008/10/27/112-hummus/
Hmm... I am white, therefore I like hummus! However, just because I like hummus, it doesn't necessarily follow that I am white (see dad, college paid off! Logic, FTW!). But I am white. Very, very, pasty white.
What does this have to do with hummus? Nothing. Do I care? Not so much.
Okay, this recipe is a copycat of the California Pizza Kitchen's Tuscan hummus, but since it isn't made with garbanzo beans, I would call it more of a white bean dip. A freaking AWESOME white bean dip, though. I serve it with pita bread or tortilla chips. Okay, I'll admit it, I'm all about the tortilla chips.
CPK Tuscan Hummus Copyat recipe
Ingredients:
10 medium garlic cloves
30 oz can cannellini beans (Great Northern beans), canned drained
1/2 cup sesame paste (tahini)
1 Tbs-ish EVOO
1/4 cup fresh lemon juice
1 Tbs soy sauce
1/2 tsp soy sauce
1 1/2 tsp salt
1 1/2 tsp ground cumin
1/8 tsp corriander
1/2 tsp cayenne pepper
1/4 cup cold water, if needed
Directions:
Process the garlic cloves in a food processor until finely minced, stopping the processor occasionally to scrape down the sides of the bowl. Add the beans and pulse the machine a few times to chop them coarsely. Next, with the machine running, puree them while you slowly pour the sesame paste through the feed tube. Still with the motor running, pour the olive oil, lemon juice, and soy sauce through the feed tube, stopping the processor occasionally to scrape down the sides of the bowl. Stop the processor, open the lid, and add the salt, cumin, coriander, and cayenne. Process until thoroughly blended. If the puree is too thick, mix in the 1/4 to 1/2 cup cold water. Transfer the puree to a bowl, cover, and refrigerate before serving.
Thursday, October 30, 2008
Wednesday, October 29, 2008
Reuben Spread
My friend Jen gave me this recipe. It's good with crackers or little rounds of rye bread.
Reuben Spread
2 small pkg of Budig corned beef (chopped)
1 can sauerkraut (14 oz)
8 oz shredded Swiss cheese
1 cup mayonnaise
1 small onion, chopped fine
horseradish (optional)
Combine ingredients and put in a 9x9 pan. Bake at 350 degrees until bubbly.
Huh, no cooking time. I'd try 20 minutes and then check it. I'll bet it takes 30 minutes though. Everything seems to take 30 minutes.
Reuben Spread
2 small pkg of Budig corned beef (chopped)
1 can sauerkraut (14 oz)
8 oz shredded Swiss cheese
1 cup mayonnaise
1 small onion, chopped fine
horseradish (optional)
Combine ingredients and put in a 9x9 pan. Bake at 350 degrees until bubbly.
Huh, no cooking time. I'd try 20 minutes and then check it. I'll bet it takes 30 minutes though. Everything seems to take 30 minutes.
Cocktail Meatballs
My Aunt Carol gave me this recipe. LOVE these spicy balls. : )
Cocktail Meatballs
2 lbs ground beef
4 eggs, slightly beaten
2 cups cracker crumbs, crushed
4 Tbs minced dried onions
4 Tbs sweet pepper flakes (I can hardly find these, so I either chop up fresh green pepper or if I want them h-o-t I add red pepper flakes)
18 drops of Tabasco sauce
1/2 tsp garlic salt or powder
dash of salt
Sauce ingredients:
1/2 cup vinegar
1 1/2 cup ketchup
1 cup water
2/3 cup brown sugar
1 Tbs dried minced onions
2 tsp mustard
1 Tbs salt
8 tsp Worcestershire sauce
12 drops of Tabasco
Mix all the meatball ingredients (not the sauce ones). Shape into 1 inch balls and place in a single layer in a 13 x 9 pan. Bake at 325 degrees for 30 minutes. Place the balls into a casserole dish. Combine the sauce ingredients and pour over the meatballs. Bake 1 hour.
Cocktail Meatballs
2 lbs ground beef
4 eggs, slightly beaten
2 cups cracker crumbs, crushed
4 Tbs minced dried onions
4 Tbs sweet pepper flakes (I can hardly find these, so I either chop up fresh green pepper or if I want them h-o-t I add red pepper flakes)
18 drops of Tabasco sauce
1/2 tsp garlic salt or powder
dash of salt
Sauce ingredients:
1/2 cup vinegar
1 1/2 cup ketchup
1 cup water
2/3 cup brown sugar
1 Tbs dried minced onions
2 tsp mustard
1 Tbs salt
8 tsp Worcestershire sauce
12 drops of Tabasco
Mix all the meatball ingredients (not the sauce ones). Shape into 1 inch balls and place in a single layer in a 13 x 9 pan. Bake at 325 degrees for 30 minutes. Place the balls into a casserole dish. Combine the sauce ingredients and pour over the meatballs. Bake 1 hour.
Tijuana Pie
I got this recipe from my Dad's wife, Lee. I omit the corn and olives because I hate corn "in" stuff and well, I hate olives in ANYTHING. I make this in a round crockpot.
Tijuana Pie
1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 pound (or more) of grated cheddar cheese (or Mexican blend)
2 10 oz cans of red enchilada sauce
2 16 oz cans of chili seasoned beans
1 8 oz of corn (OPTIONAL)
1 6 oz of sliced black olives, drained (even more OPTIONAL)
9 corn tortillas
Brown beef, onion and garlic. Pour off excess fat. Season with salt and pepper. Spray inside of crock pot with cooking spray. Place one tortilla in the bottom of the crock pot, top with 1/4th the meat, then 1/2 a can of enchilada sauce and cheese. Add another tortilla, cover with 1/2 a can of beans, 1/4th a can of corn, a few olives and cheese. Repeat those layers three more times. Top with one more tortilla and top that with the last of the cheese.
Cover the crockpot and cook 5 - 7 hours on low.
Tijuana Pie
1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
3/4 pound (or more) of grated cheddar cheese (or Mexican blend)
2 10 oz cans of red enchilada sauce
2 16 oz cans of chili seasoned beans
1 8 oz of corn (OPTIONAL)
1 6 oz of sliced black olives, drained (even more OPTIONAL)
9 corn tortillas
Brown beef, onion and garlic. Pour off excess fat. Season with salt and pepper. Spray inside of crock pot with cooking spray. Place one tortilla in the bottom of the crock pot, top with 1/4th the meat, then 1/2 a can of enchilada sauce and cheese. Add another tortilla, cover with 1/2 a can of beans, 1/4th a can of corn, a few olives and cheese. Repeat those layers three more times. Top with one more tortilla and top that with the last of the cheese.
Cover the crockpot and cook 5 - 7 hours on low.
Barbecue
Barbecue. Cue. BBQ. Bar B Q. I really don't care what you call it, but this is my recipe. Now I prefer Eastern North Carolina BBQ from a pig pickin' but since I don't have a cooker nor a good Eastern NC BBQ recipe, this is a good second.
Now my mother will claim that this is HER recipe. Hello, Becky, I doubled the brown sugar, so it is mine now. Bite me, Mama!
For the meat, I like to cook a 4 to 5 pound pork shoulder butt in the crock pot on low over night with about a cup of water and seasoned with greek seasoning. My mom cooks it in the pressure cooker but I am scared I'll lose an eye with one of those things. You just take the meat, remove all bone and fat, and then shred the rest with forks or your hands (I won't judge).
Barbecues
1 stick butter (or margarine if you're my mom)
1 onion chopped
3 Tbs vinegar
1 cup ketchup (yes ketchup, don't be a hater)
1 cup water
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1 tsp dry mustard
1/2 tsp black pepper
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the remaining ingredients and stir until it starts to boil. Reduce heat to low and cook for 30 minutes or until the sauce "gets thicker" (thank Becky for that). Add the meat and cook until warmed through.
Now my mother will claim that this is HER recipe. Hello, Becky, I doubled the brown sugar, so it is mine now. Bite me, Mama!
For the meat, I like to cook a 4 to 5 pound pork shoulder butt in the crock pot on low over night with about a cup of water and seasoned with greek seasoning. My mom cooks it in the pressure cooker but I am scared I'll lose an eye with one of those things. You just take the meat, remove all bone and fat, and then shred the rest with forks or your hands (I won't judge).
Barbecues
1 stick butter (or margarine if you're my mom)
1 onion chopped
3 Tbs vinegar
1 cup ketchup (yes ketchup, don't be a hater)
1 cup water
1/4 cup brown sugar
2 Tbs Worcestershire sauce
1 tsp dry mustard
1/2 tsp black pepper
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the remaining ingredients and stir until it starts to boil. Reduce heat to low and cook for 30 minutes or until the sauce "gets thicker" (thank Becky for that). Add the meat and cook until warmed through.
Chicken cacciatore
Oh hell, I don't even know if this is considered cacciatore and I really don't care. All I know is that when I am being good and trying to get in veggies, this is my go to recipe. Try it with some brown rice for a yummy and healthy dinner.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
Chicken Cacciatore
1 pound of boneless skinless chicken
1 Tbs EVOO
1 medium onion
2 bell peppers (green, red, or yellow, mix it up!)
1 or 2 cloves chopped garlic
1 15 oz can of crushed tomatoes
1 8 oz can of tomato sauce
1/2 cup or so of white wine
Prep:
Cut the chicken into bite size pieces. Cut the onion into rings (I halve the rings too). Chop the garlic (I used jarred chopped garlic, sue me!)
Cooking:
Add olive oil to a large skillet over medium-high heat. Add chicken and stir and cook until you can no longer see any pink on the outside. Add the garlic, onions and peppers, stir and cook for a few minutes. Add the tomatoes, tomato sauce and the wine and stir well. (At this point, I see if there is enough liquid. I use my judgement and either add 1/2 small can of water or some more tomato sauce.) Reduce heat to a simmer and cook for 30 minutes.
Chicken Enchiladas
Okay, now these chicken enchiladas are killer. My sister originally got the recipe out of either a Better Homes and Gardens or Betty Crocker cookbook...or so she says. I have yet to find it in either myself. I have doubled the cheese of the original recipe (hello? who wouldn't?) and the original recipe used corn tortillas, but I prefer flour. If you like heat, try a can of diced jalapenos instead of the green chilis.
Chicken Enchiladas
1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)
Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.
Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.
Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.
Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).
Chicken Enchiladas
1 lb chicken
3 Tbs butter or margarine
1 small onion, chopped
2 cloves garlic, chopped
3 Tbs flour
1 cup sour cream
1 can diced green chilis
2 cups chicken broth
2 cups shredded cheese (cheddar or Mexican blend)
8-10 small corn or flour tortillas (I prefer the flour)
Boil the chicken and then shred it. Place shredded chicken into a large bowl and set aside.
Preheat oven to 350 degrees. Prepare a 9x13 in casserole dish by spraying the inside with cooking spray.
Melt butter over medium-high heat, then add the onions and saute until translucent. Add the garlic and cook for another minute or two. In a small bowl, stir the flour into the sour cream until well blended. Add the sour cream and flour to onion mixture and stir until well combined.
Whisk in the chicken broth until smooth and then add the green chilis. Cook until the mixture begins to boil and starts to get thicker. Remove from the heat and add 1 cup of the cheese. Then pour 1/2 of sauce over your chicken and mix together well. . Fill the tortillas with chicken mixture, and roll burrito style. Place them in the prepared dish seam side down (cram them in there if you have to). Pour the rest of the sauce over the filled tortillas and then cover with the remaining cup of cheese. Cover with foil and bake for 30 minutes. Remove the foil and place back in the oven for 5 more minutes (or until the cheese is melted).
Macaroni and Cheese
I am starting with this recipe, because it is one of my most requested. I got it years ago out of a book called "365 Ways to Cook Pasta" but I have made a couple of changes.
I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!
Macaroni and Cheese
1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)
Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven
I love, love, love this stuff. It's just yummy cheesy goodness and I eat the leftovers for days after. It goes great with ham. Or meatloaf. Or anything. It is one of my grandmother's favorites and she will ask me to bring her some when I go to visit her. I hope you like it too!
Macaroni and Cheese
1 lb jumbo macaroni
4 Tbs butter
¼ cup flour
4 cups pre-heated milk (I microwave it)
1 tsp salt
4 cups cheddar cheese (I use a mix of sharp and mild)
Cook macaroni and set aside
Melt butter, then stir in flour. Cook, while stirring, over low heat for 3 minutes. Whisk in hot milk. Stir constantly and bring to boil. Turn heat to low and cook for 10 minutes, stirring frequently. Remove from heat and add 3 cups of cheese and salt, stir. Mix with macaroni. Pour into 9x13 buttered dish. Cover with 1 cup of cheese. Bake for 45 minutes or until browned in 350 degree oven
These are recipes of Hope
Okay, so they are my recipes and my name is Hope, hence the title. These recipes will not change your life. They will not cure cancer. Hell, they may not even taste that great to you! However, I like them and I hope a few others may too. Some are family recipes and others are bastardized versions of ones I have found in various cookbooks.
The main reason I am starting this site is to consolidate all of the recipes that I copy and paste for my friends into one central location. Hopefully I will also be able to use this site to store my recipes and stop searching through the box (shutty!) like a maniac because I can't remember if I put the brownies under desserts or cookies. Yes, it's all about me and my needs!
The main reason I am starting this site is to consolidate all of the recipes that I copy and paste for my friends into one central location. Hopefully I will also be able to use this site to store my recipes and stop searching through the box (shutty!) like a maniac because I can't remember if I put the brownies under desserts or cookies. Yes, it's all about me and my needs!
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