Recipes with Rachel: Crockpot sausage and potatoes - The Edwardsville Intelligencer |
- Recipes with Rachel: Crockpot sausage and potatoes - The Edwardsville Intelligencer
- 20 Best Honey Recipes — How to Cook with Honey - Country Living
- Cooks' Exchange: Sometimes the best recipes use ingredients you have on hand - Madison.com
- RECIPES: A return to salad days - Arkansas Online
|
Recipes with Rachel: Crockpot sausage and potatoes - The Edwardsville Intelligencer Posted: 08 Jun 2021 03:29 PM PDT  If I had to pick my top five favorite crockpot dishes, this one would be on the list! It's so easy, but we just devour it every time. It's cheesy, has protein and potatoes and is just delicious comfort food. All you have to do is toss all of the ingredients in the crockpot and let it cook low and slow all day. Get home from work, give it a stir and it's ready! This is a great option on those summer nights when you're running around to kid sports and need something quick too. Crockpot Sausage and Potatoes Prep time: 5 minutes | Cook time: 6 hours | Total time: 6 hours Ingredients 1 polka kielbasa sausage, cut into 1 in pieces 1/2 small white onion, diced 1 32-oz bag of frozen potatoes o'brien 1 cups shredded cheddar cheese 10.5 oz can of cream of chicken soup 1/2 cup milk 1/2 cup sour cream salt and pepper to taste Recipe In a crockpot, add the sausage, onion, potatoes o'brien and cheese. Stir it all up until it's all nicely mixed. In a separate bowl, add the cream of chicken soup, milk, sour cream and salt and pepper. Stir it all up and then add it to the crockpot. Stir until everything is nicely coated. Put the lid on the crockpot and set it to cook on low for 6 hours (until the potatoes are soft). NOTE: If meal prepping and reheat, I reheat this in the skillet with a little bit of chicken broth. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group at Recipes with Rachel. Get cooking! Rachel Rachel Tritsch, creator of Recipes with Rachel is a full-time working wife and mother of two little girls. She creates simple and delicious recipes for busy families like her own because family dinner around a table is important, but it doesn't need to be hard. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group, Recipes with Rachel.  |
|
20 Best Honey Recipes — How to Cook with Honey - Country Living Posted: 08 Jun 2021 02:51 PM PDT  There are a lot of good reasons to keep honey around. Though it's part of a decent hair conditioner and it makes a great home remedy for coughs, honey is first and foremost a fantastic sweetener. It makes a great ingredient for cocktails, is essential in glazes, and always adds depth to salad dressings. In fact there are dozens of ways to cook with honey. Here are 20 of our most favorite ways to use honey when cooking. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io  |
|
Cooks' Exchange: Sometimes the best recipes use ingredients you have on hand - Madison.com Posted: 08 Jun 2021 12:16 PM PDT  Letters from readers during the past 29 years continue to fuel my enthusiasm. While many have mentioned favorite recipes enjoyed from the "old" days and years that followed, many events, episodes and recipes are also shared by good friends and favorite eating establishments. Lately, a new set of comments have arrived with newer recipes requiring ingredients I don't have on hand or never heard of before. While recently sorting through a box of old saved mail, I found a letter from Mrs. D.J. Williams, of Monroe, written on Oct. 21, 1993, thanking me for the column and including comments about how people once used the ingredients they already had on hand, and how glad she was to have lived in that era. She also mentioned that the recipe had recently appeared in my column for a chocolate sauce. Immediately reminding her of a Chocolate Shop Torte served at the beloved State Street location where "everyone who went to the University of Wisconsin enjoyed the recipe and wanted the recipe," she also confessed that the recipe had been given to her long ago by a friend who worked there and took a vow never to reveal their secret. Chocolate Shop TorteHere is the recipe, exactly as she printed. ½ cup butter 1 cup powdered sugar 4 eggs, separated 3 squares melted chocolate 12 marshmallows, cut up 1 cup nuts, broken up (walnuts and pecans) 12 graham crackers, rolled fine 1 teaspoon vanilla Cream butter and sugar. Add egg yolks, one at a time. Beat well after each addition. Add chocolate; mix. Add nuts, marshmallows and vanilla. Fold in beaten egg whites. Put half of the crumbs in bottom of a buttered 6x10x2-inch pan. Pour in mixture. Cover with remaining crumbs. Chill in refrigerator 12 hours. Cut in squares. Top with whipped cream and a cherry. Enjoy! Hot Fudge Mary Jane BrowniesBack in March 1995, longtime Rennebohm employee Dorothy Jones shared not only the history of the drug store, founded in 1919 as Badger Pharmacy on University Avenue, but also known by the 1950s as Rennebohm's, or "Rennie's" with a chain of stores within walking distance throughout Madison. Jones graduated from Prairie du Sac High School in 1930 and was hired immediately to work at the stores in Madison six to seven days a week, working nine to 10 hours a day earning a monthly paycheck of $55. Thanks to Marc Wehrs, State Journal copy editor news, I learned Rennie's all-time favorite recipe for Hot Fudge Mary Janes that everyone who devoured one wanted more for the rest of their lives. 1½ cups sugar ½ cup butter 3 squares baking chocolate, melted ¾ cup flour ½ teaspoon baking powder Pinch of salt 1 teaspoon vanilla 1 cup nut meats, chopped Vanilla ice cream Cream together sugar and butter. Beat in eggs, one at a time, mixing well. Add melted baking chocolate. Mix together dry ingredients and add to batter. Stir in vanilla and fold in nuts. Batter will be very stiff. Grease and flour 9x12-inch pan. Bake at 300-325 for 25-30 minutes. Use your oven as a baking guide. Top a brownie with a scoop of vanilla ice cream and a drizzle with hot fudge. Chocolate Chip Cookie Dough CheesecakeHere is a recipe The Olive Garden generously shared a long time ago. 2 tablespoons butter 2½ cups chocolate cookie crumbs 2 pounds cream cheese 1 cup granulated sugar 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1 pound refrigerated chocolate chip cookie dough 2 ounces chocolate chips 1 pint heavy whipping cream, whipped Chocolate chips Chopped walnuts Preheat oven to 325 degrees Crust: Generously grease bottom and sides of a 10-inch springform pan. Combine butter with chocolate cookie crumbs. Press onto bottom and sides of the pan. Filling: Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix until blended. Pour one half of the batter into prepared crust. Cut cookie dough into golf ball size chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off oven and open door to the broiler position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove sides of the springform pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Pasta Roma SoupThe Olive Garden also included a recipe for a delicious soup. 2 16-ounce cans garbanzo beans, drained 6 slices bacon ¹⁄³ cup olive oil ¾ cup onions, diced 1 cup celery, diced ¼ teaspoon garlic, minced 1 cup carrots, julienned, ¹⁄8x1x8x1½ 1½ cups canned tomatoes, drained, diced 1 quart chicken broth ½ teaspoon black pepper ¹⁄8 teaspoon rosemary, ground 2 tablespoons parsley, fresh, chopped ½ cup miniature pasta bow ties, dry Drain garbanzo beans. Add beans to food processor with blade attachment. Process using on/off pulse until beans are well mashed. Scrape down sides of processor as necessary. Reserve. Cook bacon thoroughly and drain on paper towels. Chop into ¼ inch pieces and reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients, except pasta, and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Meanwhile, cook pasta bow ties or other small pasta according to package directions. Drain well and add to the finished soup. Serve immediately. Serves: 4-6 Herbed Cheese-Beer BreadAlthough my mother was a great cook, her Hungarian-German background didn't find her making homemade bread using beer to enjoy with goulash or sauerkraut and wiener suppers. I'd learn later that beer gives bread a yeasty flavor and aroma, even when there is no yeast in it. With no milk or eggs, here is one of the easiest loaves to make and enjoy with soups, salads, and thinly sliced ham and cheese sandwiches from the "Kitchen Library" of Chuck Williams. 2½ cups all-purpose (plain) flour 2 tablespoons sugar 1 tablespoon baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 tablespoon chopped fresh sage or 1½ teaspoons dried sage 1½ cups beer, freshly opened 1 cup finely grated Cheddar cheese Preheat oven to 375 degrees. Grease and flour a large 9-inch loaf pan. In a medium bowl, stir and toss together flour, sugar, baking powder, baking soda, salt and sage. Stir in the beer and cheese until completely blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 50-55 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Yield: 1 large loaf Pimiento Cheese SpreadYears ago, when my husband was an Air Force fighter-pilot, then later flew with WANG, one of his fellow fighter-pilot buddies, General Ralph "Bud" Jensen, spoke often about a pimiento cheese spread he couldn't seem to get enough of from an old eating establishment in Madison. Now and then he'd ask if I could find one resembling the description. Hope this comes close, Bud. Found in Martha Storey's "500 Treasured Country Recipes" of time-honored, tried & true, soul-satisfying recipes, this one belongs to her mother that "lasts forever, but never around long". 1 pound Velveeta 4-ounce jar of roasted pimientos, chopped, with juice ½ cup mayonnaise Cut cheese into ¼-inch chunks. Add chopped pimiento and their juice. Add mayonnaise; mix until thoroughly blended. Add more mayonnaise if needed to achieve spreading consistency. Store, tightly covered, in the refrigerator. Spread on crackers, raw vegetables, sandwiches or toast. Yield: About 3½ cups Contact the Cooks' Exchange in care of the Wisconsin State Journal, P.O. Box 8058, Madison, WI, 53708 or by email at greenbush4@aol.com.  |
|
RECIPES: A return to salad days - Arkansas Online Posted: 09 Jun 2021 12:11 AM PDT Deirdre was invited to a picnic. Deirdre went to the grocery store and bought a plastic tub of potato salad. Everyone else brought homemade food and regarded Deirdre with barely concealed contempt. Don't be Deirdre. It's picnic season again. Even people who are not good cooks can take this opportunity to avoid embarrassment by making their own dishes for the occasion. I'm not talking about anything fancy or difficult. It doesn't have to impress. All your friends and family will be appreciative if it just comes from your own hands. It's the difference between a homemade Mother's Day card made with crayons and glitter, and a mass-produced one bought at a store. Let's stick with the basics, the simple staples that are welcomed at every picnic and potluck: potato salad, coleslaw, pasta salad, egg salad and chicken salad. OK, let's get just a little fancy. We'll make an ordinary American chicken salad and also a curried chicken salad. I love curried chicken salad. What all of these recipes have in common is mayonnaise. None of them has a lot of it — too much mayo can detract from the main ingredient of the salad — but each has just enough to build flavors from a creamy, smooth base. For potato salad, I always use red potatoes; their firm texture holds up best to boiling, their skins add just the right astringent note to balance the richness of the mayonnaise and their taste is the best to play off the other ingredients. In this case, the other ingredients of note are red onion, Dijon mustard and minced sweet pickles. It's subtle, but there is a bit of a sweet-and-sour vibe going on in this dish. More importantly, though, is the vinegar. Potatoes by themselves are bland, but these are greatly enlivened by being tossed in red wine vinegar with salt and pepper while they are still warm. The potatoes absorb the seasoned vinegar to become bright, lively and delightfully invigorating. A Classic Chicken Salad is similarly easy to make. I begin by poaching boneless, skinless chicken breasts and chopping them up with celery, green onions, parsley, mayonnaise and, for a little sprightly pep, a couple of splashes of lemon juice. So far so good. But I like my Classic Chicken Salad with a classic twist — a sprinkling of fresh tarragon that really wakes up the flavors. Fresh basil will do the same. But if you don't want the trouble, the dish is absolutely wonderful without the fresh herbs, too. Curried Chicken Salad takes the same basic idea and builds on it. It begins with curry powder, obviously, though not very much of it — the curry is more a hint than an assault. Halved grapes deliver a hit of contrapuntal sweetness, and toasted sliced almonds add a little burst of enjoyment in nearly every bite. I add chopped apples to mine. I like the way they add a bit of crunch to the salad and some sweetness to help tame the curry. The Classic Egg Salad is, as its name implies, classic. It is not encumbered by pickle relish, green onion, sweet onion, cream cheese (cream cheese?), paprika or any of that extraneous stuff. It's simple, clean and basic chopped eggs with mayonnaise, red onion, Dijon mustard, lemon juice and parsley. It's pure egg salad. I happen to prefer creamy coleslaw, which is to say coleslaw with mayonnaise, to sweet and sour coleslaw, which has vinegar and sugar. But the kind I like to make is surprisingly complex precisely because it is made with, yes, vinegar and sugar. It just has less vinegar and sugar than the sweet-and-sour version. Plus mayo, of course. It also benefits from a clever trick, courtesy of the folks at America's Test Kitchen. Before making the slaw, you toss the shredded cabbage with a little salt and let it sit for an hour or more. Cabbage has a lot of water in it, and this method draws some of that water out, leaving more good, undiluted cabbage flavor behind. And what is a picnic without pasta salad? I like to make mine with fresh ingredients: tomatoes, cucumbers, red onion and chopped oregano for just the right amount of spice. But to be honest, what makes this pasta salad stand out from others are a couple of other ingredients, kalamata olives and crumbled feta cheese. It's a pasta salad with a decidedly Greek sensibility, the strong flavors mixing with pasta to please everyone at your picnic or potluck and make you the star. 
American Potato Salad (TNS/St. Louis Post-Dispatch/Hillary Levin)
American Potato Salad
Bring the potatoes and 4 quarts water to a simmer in a large pot and cook until tender, about 10 minutes. Drain. Gently toss the warm potatoes with the vinegar, ½ teaspoon salt and ½ teaspoon pepper, and refrigerate for 20 minutes. Meanwhile, mix together the mayonnaise, pickles and mustard. Toss the chilled potatoes with the mayonnaise mixture, celery, eggs, onion and parsley. Season with salt and pepper to taste. Makes 6 to 8 servings. Recipe from "The America's Test Kitchen Family Cookbook." 
Classic Egg Salad (TNS/St. Louis Post-Dispatch/Hillary Levin)
Classic Egg Salad
In a large bowl, mix the celery, mayonnaise, onion, parsley, mustard, lemon juice, ½ teaspoon salt and a pinch of pepper. Gently fold in the eggs and season with salt and pepper to taste. Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a squeeze of lemon juice. Makes 6 servings. Recipe from "The America's Test Kitchen Cookbook." 
Creamy New York Deli Coleslaw (TNS/St. Louis Post-Dispatch/Hillary Levin)
Creamy New York Deli Coleslaw
Toss the cabbage with 1 teaspoon salt and allow to sit in a colander for at least 1 hour and up to 4 hours. Toast caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes; transfer to a plate to cool. Rinse the cabbage, then thoroughly pat dry with paper towels. In a very large bowl, whisk together the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar and ¼ teaspoon pepper. Add the cabbage, carrots and onions, and toss. Chill at least 1 hour before serving. Season with salt and pepper to taste. Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a dash of vinegar. Makes 6 to 8 servings. Recipe from "The America's Test Kitchen Family Cookbook." 
Pasta Salad with Black Olives and Feta (TNS/St. Louis Post-Dispatch/Hillary Levin)
Pasta Salad With Black Olives and Feta
Fill a large bowl with ice and water, and set aside. In a large stockpot, bring 1 gallon water to a rolling boil. Add 1 tablespoon olive oil, the 2 tablespoons of salt and pasta and cook until al dente, according to the package directions. Drain in a colander and immediately transfer to the bowl of ice water to cool. Drain well and transfer to another bowl, and toss with the remaining olive oil. Mix all the remaining ingredients in a bowl. Toss with pasta, adjust seasonings and serve. Makes 8 servings. Recipe adapted from "City Cuisine" by Susan Feniger and Mary Sue Milliken. ■ ■ ■ Classic Chicken Salad
Put enough water in a frying pan to just cover the chicken and heat on high until it simmers. Add chicken and gently simmer until cooked through, 10 to 15 minutes depending on the size of the breasts. Season chicken with salt and pepper, and refrigerate until chilled, about 30 minutes. Meanwhile, in a medium bowl, combine the celery, mayonnaise, green onions, lemon juice, parsley and tarragon or basil, if using, and mix well. Cut the chicken into ¼-inch pieces and toss with mayonnaise mixture. Can be made 1 day in advance; to freshen, add 1 tablespoon of mayonnaise and a squeeze of lemon juice. Makes 6 servings. Recipe adapted from "The America's Test Kitchen Family Cookbook." ■ ■ ■ Curried Chicken Salad
Put enough water in a frying pan to just cover the chicken and heat on high until it simmers. Add chicken and gently simmer until cooked through, 10 to 15 minutes depending on the size of the breasts. Season chicken with salt and pepper, and refrigerate until chilled, about 30 minutes. Meanwhile, toast the almonds in a skillet over medium heat until golden and fragrant, about 4 minutes; set aside. Mix together the mayonnaise, lemon juice, mustard, curry powder, ½ teaspoon salt and ¼ teaspoon pepper, and refrigerate until needed. Cut the chilled chicken into ¼-inch pieces and toss with the mayonnaise mixture, celery, grapes, apples, green onions and parsley. If serving within 2 hours, stir in almonds now; otherwise stir in almonds just before serving. Can be prepared up to 1 day in advance and freshened with a spoonful of mayonnaise and a squeeze of lemon juice. Makes 6 servings. Recipe adapted from "The America's Test Kitchen Family Cookbook."  |
| You are subscribed to email updates from "recipes" - Google News. To stop receiving these emails, you may unsubscribe now. |
Email delivery powered by Google |
| Google, 1600 Amphitheatre Parkway, Mountain View, CA 94043, United States | |
from What to Cook https://ift.tt/3g65iZh