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Banana Bread Pudding

1 quart whole milk

7 large eggs

¾ cup brown sugar

1T vanilla extract

1¼ pints pureed ripe banana

1T rounded Cinnamon

1 each 20oz loaf wheat bread- sweet/honey version is best

Toast bread until light brown.  This can be done in an oven spread out on a sheet pan at 350 degrees.  Baking time will vary. 

In a mixing bowl dissolve brown sugar with the milk, cinnamon and vanilla, mix well.  Beat the eggs into the milk & sugar mix.  Stir very well until smoothly mixed.  Break up the bread into medium large pieces, and mix into the batter.  Stir well and make sure the bread sucks up the batter.  Butter a baking pan large enough to hold the mix.  Add the mix, spread out evenly.  Cover with foil, bake at 325 degrees.  Remove foil if you want to brown off the top when it is near done baking.  Internal temperature should be no less than 165 degrees, don’t go over 180 is you are getting into over baked levels.  Pudding will be firm but moist to touch. 

Additional ingredients can be added into the mix like blueberries, blackberries, pecans, walnuts, pears, peaches, soaked raisins, dates, cherries, etc.

When pudding comes out of oven honey or maple syrup diluted with a little water can be brushed over the top.  Likewise, melting Salted butter is a nice touch, as the salted butter will enhance the sweet pudding flavor.  Serve warm or cold, with ice cream or caramel sauce, whipped cream or chocolate sauce.

Fresh Cinnamon Applesauce

16 medium –large sized apples - Granny smiths are best

48 oz apple cider or juice

½ pound light brown sugar

5 T good quality ground cinnamon

1 t ground ginger

½ t ground nutmeg

 

Fast method:  Simmer 36 oz of water, add brown sugar and seasonings.  Add one 12 ounce can of concentrated apple juice-frozen-thaw first.  Then add your peeled and cut-up apples.  The smaller the pieces (wedges are cool) the better your end result.  Simmer until the apples fall apart.  The thickness of the sauce will depend on you.   More cooking=thicker sauce.   It can be removed at any time once the apples fall apart.  Stir with a whip and this process will quicken.  Optional 4oz stick of butter can be stirred in.  This is very shelf stable in sealed refrigerated container 40 degrees and lower.  It can be frozen.  Great straight up, cold or warm, on ice cream, fruit, cereal, pancakes, French toast, between cake layers, made into ice cream, hot oat meal or in crepes

 

 

 

 

 

 

 

 

Sun dried Tomato Corn relish

 

4 cups kernel corn – frozen works best – thawed.

½ cup diced sun dried tomatoes

½ cup diced green bell pepper

½ cup diced red bell pepper

¼ cup minced jalapeño – no seeds

½ cup chopped cilantro fresh

2 oz. lemon juice

4oz white vinegar

6oz corn oil

1t black pepper

1t salt

 

Mix salt, pepper, oil, lemon juice and vinegar in a mixing bowl.  Add the rest of the ingredients, mix well, cover and refrigerate.  Serve chilled.  Toss just before serving.

Shelf life is about 7 days before vegetables begin to get too soft.

 

Cranberry Relish

4 cups cranberries

1 ½ cups brown sugar

4oz orange juice

3T lime juice

1 cup cider vinegar

4oz water

½ t nutmeg

¼ t ginger

¼ t allspice

¼ t dry mustard

 

Add all ingredients except lime juice into a thick bottomed pot.  Heat on a low flame until it simmers.  When cranberries begin to fall apart and sauce thickens, remove from fire.  Add lime juice.  Stir well.  Serve warmed, or chilled.  The longer you simmer it the thicker it will get.  If it is too thick for your tastes, add a few ounces of water to thin it down.

                    

All purpose seasoning blend

 

2T Dry Mustard

4T granulated onion

2T granulated Garlic

2T basil

2T chervil

1T thyme

1T oregano

2t white pepper

1T celery salt

1T sea salt

 

Mix and use for burgers, croutons, grilled fish, steaks, fries, oil & vinegar dressing, stuffing, vegetables, soup, rice, pasta or even stewed beans.

 

Cool Stuffing

 

One 20oz loaf bread, sliced, dried, then diced.  Avoid thick crusts or heavy European style hearth breads.  Whole wheat and even a white bread will work nicely.

 

Sauté in butter ½# diced celery,

Then add to pan ½# diced onion

Then add to pan ½# sliced mushrooms

Add 40oz chicken stock or even better 40oz turkey stock.

Add 3T seasoning blend (see previous page)

2t Chervil

2t salt

2t basil.

Boil, then cool.

In a skillet sauté 1 ½ cups chopped pecans in 1 stick salted butter (4oz.) until nice and hot, lightly browned.

OPTIONAL:  You can add a pound or so of diced chicken, turkey meat or chicken sausages to this before baking to make it heartier.

Place the diced bread in a large leak proof pan or bowl to be able to mix it without making a mess. 

When the broth is cool enough to not burn you, but still warm, mix with butter and pecans.  Then pour into the bowl of diced bread.  Mix well. 

Add 4 large whole eggs, and 1 cup grated Romano (or another type of cheese if you wish).  Mix well.

Place into a baking pan about one inch deep.   Bake in 350 oven for about 40 minutes until firm and about 180 degrees in temperature throughout the pan.  Serve hot. 

Cool thoroughly before covering in the refrigerator.  Air tight covering is best.  Reheat covered, add a little bit of water here and there to help prevent drying out the stuffing. 

Roasted Red Bell Pepper Sauce for Golumki

10oz. roasted red bell peppers

¼ cup diced Onion

 ½ cup thin sliced Carrot

¼ cup thin sliced Mushroom

4 pitted prunes

1t Salt

1t Dry mustard

1t marjoram

1 cup Chicken broth

1 plum tomato diced

Saute with enough oil to prevent sticking, the carrots first for about 5-7 minutes, then add the onion and cook until translucent.  Then add mushrooms, when they are wilted from cooking, add the rest of the ingredients.  Simmer everything until all ingredients are soft and can be easily smashed with the back of a spoon when pressure is applied to them.  Add everything into a food processor and puree until smooth & strain.   Adjust seasonings if needed, salt & pepper to your taste. 

Filling for Golumki (Stuffed Cabbage)
1 Whole Medium Cabbage for wrapping the mix
1 Onion, finely chopped                                                                                                                                                                                                                                                                                                                           3 medium mushrooms chopped fine                                                                                                                                                                                                                                                                                                                                                                           2 tbsp Butter
1lb ground Beef
8oz ground Pork
8oz Cooked Rice
2 x-large eggs
1 tbsp Freshly Chopped Parsley
1 tsp Fresh thyme                                                                                                                                                                                                                                                                                                                                        1T Marjoram                                                                                                                                                                                                                                                                                                                                                  1T Dry Mustard
2 tsp smoked Paprika                                                                                                                                                                                                                                                                                                                               1T  fresh chopped garlic
1 ½ T salt                                                                                                                                                                                                                                                                                                                                                         ½ T black pepper                                                                                                                                                                                                                                                                                                                                       4oz beef stock  (Cold)

Saute onion until caramelized, add mushrooms, cook several minutes then add garlic, cook until garlic is only hot, pull from fire and cool.  In a mixing bowl add the beef stock and all seasonings & mix well.  Whip in the eggs, and add the cooled off vegetables.  Then, mix in the ground meat.  Mix thoroughly and set aside in refrigerator.  Core the cabbage head.  In a pot large enough for boiling water and the head of cabbage boil lightly salted water.  At the same time have a pan or bowl of cold water with some ice cubes in it.  Use a chef’s fork to hold the cabbage by the base when you insert it into the boiling water.  It will be easier to remove from the pot.  If you have a colander that fits the pot using that also works.  Pull the leaves of cabbage off one at a time as they loosen up and place them in the cold water to prevent over cooking.  The leaves should be very pliable.  Fill each leaf of cabbage with enough beef to roll and be completely enveloped by the cabbage.  Try to keep them the same size for even and consistent baking.  The baking time will vary depending on the size of the meat filling.  A 375 oven will work best.  Brush the rolls with a touch of oil to help prevent the cabbage from drying out & cracking while baking.  Add about ¼ inch beer in the baking pan and cover loosely with foil.  Bake approximately 30 minutes.

BIGGOS – HUNTERS STEW

Vegetable oil to saute` with

All purpose flour to coat beef with

1 cup diced onion
1 T chopped Garlic                                                                                                                     

1 cup baby carrots                                                                                                                                                                                                                                                                                          4oz. sliced mushrooms (Portebello or Cremini is a good choice)      

8oz sliced sirloin cut in medium-large dice                                                                                                                                                                                                                                                          6oz smoked Ham, cut in large dice                                                                                                                                                                                                                                                                  10oz Smoked Sausage (Kielbasa), thickly sliced ¾ inch

2 tsp fresh Thyme
1/2 tsp Cayenne Pepper
1t salt                                                                                                                                                                                                                                                                                                                  1 tbsp mild Paprika                                                                                                                         

½ t black pepper                                                                                                                              

3T Tomato Paste
8 oz White Cabbage, coarsely chopped
1 Grannysmith Apple, coarsely chopped                                                                                          

1 fluid oz measure chopped fresh Parsley
4 pitted Prunes, quartered
2 Plum Tomatoes, large dice
6 fl.oz. Red Wine          

Lightly salt & pepper the beef.  Then toss in flour, shake off excess flour.  In a 10” pan or larger, sauté  and brown the beef in enough oil to prevent sticking on a medium high heat. 
When browned  remove the meat from the skillet.  Add the carrots, when they begin to brown,   add the ham and sausage and brown them also. 
Remove all from the skillet and keep together with the beef.  Now sauté the onions (add a bit of oil if needed), then the mushrooms after several minutes and chopped garlic last.   
Add red wine and reduce the alcohol out of it.  Next add your dry seasonings, stock, tomatoes, tomato paste, prunes, apples, and all the meats & carrots.
 Bring to a simmer, add the fresh thyme and cabbage, simmer for a few minutes and serve.  For a duskier flavor add porcini mushroom. 
The beef can be substituted with veal, venison, pork, or lamb.  Can be served with roasted or boiled potatoes.  




BARBECUE SEASONING BLEND

1T MUSTARD POWDER

8T CHILI POWDER

1T BLACK PEPPER

1T BASIL

1T ONION POWDER

1T GARLIC POWDER

1T MARJORAM

½ T GROUND CUMIN

2T PAPRIKA

1T CELERY SALT

3T SEA SALT

MIX WELL AND USE TO SEASON JUST ABOUT ANYTHING YOU WISH FROM SALMON TO RIBS.

 

CAJUN SEASONING BLEND OR BLACKENING SEASONING

3T PAPRIKA

2T SEA SALT

1T ONOIN POWDER

1T GARLIC POWDER

1T GROUND CAYENNE PEPER

2t WHITE PEPPER

2t BLACK PEPER

1 ½ t THYME

1 ½ t OREGANO

Mix well and use for rice, chicken, pork, beef, lamb, venison, mushrooms, or omelet’s



BLUE CHEESE DRESSING

2 cups Sour Cream
1 + 1/4 cups good quality mayonnaise
1oz Lemon Juice - fresh is best
2oz water
1t granulated onion
2t Worcestershire sauce
1/4t white pepper
1t salt
1T frozen or dried chopped chives
2/3 cup crumbled blue cheese
2 methods, your choice:  dissolve the seasonings in the lemon juice and water, mix well in a bowl with the rest of the ingredients and store in a plastic container.
For a smoother dressing/dip, blend all ingredients in a food processor, and add blue cheese last. 



COCKTAIL SAUCE

16oz Chili Sauce
6oz ketchup
4T horseradish
1T lemon juice fresh is best
1/2t hot sauce-(Tabasco or similar sauce)
2t Worcestershire Sauce
1/4t salt
1t granulated onion
1/2t granulated or fresh chopped garlic
Mix in a 1 quart bowl, and you are done



4 CHEESE DRESSING

2  EXTRA LARGE WHOLE EGGS
1t SALT
1t BLACK PEPPER
2oz WHITE WINE VINEGAR
1T GRANULATED ONION-POWER
1T LEAF BASIL DRY
1T PARSLEY
2T GRATED ROMANO
2T GRATED PARMESAN
2T GRATED ASIAGO
1T GRATED AGED PROVOLONE

2 CUPS CORN OIL

IN A BLENDER OR FOOD PROCESSOR ADD ALL OF THE INGREDIENTS EXCEPT THE CORN OIL.  TURN ON THE MACHINE, ADD THE CORN OIL IN A STEADY SLOW STREAM UNTIL THOROUGHLY BLENDED.  IF YOU WANT LARGER PIECES OF CHEESE IN THE DRESSING, ADD THE CHEESE AFTER THE CORN OIL AND BRIEFLY MIX INTO THE DRESSING WITH THE PROCESSOR.  STORE IN A CLEAN SEALED CONTAINER IN YOU REFRIGERATOR.  SHELF LIFE IS AN EASY 2-3 WEEKS IF CHILLED PROPERLY AT 40 DEGREES OR LOWER.  MAKES ABOUT 31/4 CUPS DRESSING.  FRESH GARLIC CAN BE ADDED TO TASTE IF SO DESIRED.

TRADITIONAL RUSSIAN DRESSING

In a blender, add:
4oz ketchup
1T sugar
2T Worcestershire sauce
3 T lemon juice, fresh is best
2T cider vinegar
1T granulated onion
1/2 t salt
1t paprika
1/2 t black pepper
Turn on the machine, and slowly pour and blend in 6oz corn oil.  Store in refrigerator in covered & sealed clean container.  Shelf life is an easy three weeks when stored at 40 degrees and less.

CLASSIC OIL & VINEGAR DRESSING
 
In a 2 quart mixing bowl, add:
16oz salad or corn oil
10oz virgin olive oil
8oz red or white wine vinegar
1t mustard powder
1t dry basil
1t granulated garlic
2t Worcestershire sauce
1t ground black pepper
1/2t celery salt
1t oregano-dry
1/2t  thyme
1/2 t chopped parsley or chervil
1t granulated onion
1/2t salt
1t Herbs De Provence (optional)
Fresh garlic will turn bitter as it rests in this dressing on the bottom of its container when stored.  Granulated will lend a more consistent flavor for a longer stretch.  if used quickly, use fresh and that will not be an issue.  this is a separated dressing, so shake well before each use to insure best results.  Can be stored at room temp away from heat & sunlight without fresh garlic.  Shelf stable at room temp for two weeks, longer when refrigerated.



FAT FREE ROASTED RED BELL PEPPER VINAIGRETTE

Saute in a pan in this order:
1 stalk of celery sliced thin
1/2 cup peeled thin sliced carrot
1/2 cup thin sliced mushroom
1/4 cup thin sliced onion
1 tsp chopped garlic
add 8 ounces water, 10 ounces roasted peeled red bell pepper, 4 sun dried tomatoes diced.
Boil until everything is soft enough to puree.  Puree in a food processor, strain, and cool.  Rinse out processor, add pureed vegetables.
Then add
9 ounces red, or white vinegar (your choice),
1 + 1/2 teaspoon dry basil
1 + 1/2 teaspoon dry oregano
1 teaspoon ground black pepper
1 teaspoon leaf marjoram
1 teaspoon salt
4 ounces of tomato juice(or V-8)  add more if you wish to thin down the dressing.
blend for a minute.  Store for about 2 weeks in a sealed clean container in your refrigerator 40 degrees or less.


CHIVE & GARLIC BUTTER

1 POUND SALTED BUTTER
3 TABLESPOONS DRIED CHOPPED CHIVES OR 2 1/2 TABLESPOONS FROZEN OR 4 T FRESH
1/2 TEASPOON SALT
1 TEASPOON BLACK PEPPER
1 TEASPOON ENGLISH MUSTARD- COLEMANS
2 ROUNDED TABLESPOONS CHOPPED GARLIC
1 ROUNDED TABLESPOON PARSLEY FLAKES OR FRESH FINE CHOPPED PARSLEY

HEAT-DON'T COOK THE GARLIC AND CHIVES IN SEVERAL TABLESPOONS OF THE BUTTER.  LET COOL. 
IN A FOOD PROCESSOR (BEST) OR MIXING BOWL BLEND IN ALL OF THE INGREDIENTS UNTIL THOROUGHLY MIXED-(DO NOT MELT).
SCOOP OUT WITH A SPATULA.  PLACE IN AN EVEN "LOG" ON BAKING PAPER.  ROLL UP INTO A STICK AS TIGHT AND EVEN AS YOU CAN (2 INCH DIAMETER IS GOOD).  KEEP YOUR HANDS CLEAN FOR THIS PART.  DO NOT USE FOIL YOU WILL REGRET IT!  PLASTIC FILM CAN BE USED, BUT NOT ADVISED.
LABEL THE OUTSIDE PART OF THE ROLLED PAPER WITH A MARKER.  FOLD THE ENDS CLOSED AND ROLL THIS IN PLASTIC AND PLACE ON A TRAY, SLIDE IN COOLER OR FREEZER TO FIRM AND HARDEN.  CUT OFF SLICES AS NEEDED, REMOVE ANY PAPER THAT MAY STICK.  LAY SLICES ON TOP OF STEAKS, FISH, VEGETABLES, RICE, PORK, SHRIMP-TOMATO BREAD-SOME EXAMPLES- AND LET MELT SLOWLY ONTO THE FOOD YOU CHOOSE.  THIS WILL ALLOW YOU TO ENJOY ALL THE FLAVORS OF THE BUTTER TO BE ENJOYED BOTH SEPARATELY AND TOGETHER.  GREAT FOR TOPPING GRILLED FOODS.


GINGER SOY MARINADE

1 CUP SOY SAUCE
4 OUNCES CORN OIL
4 OUNCES DARK MOLASSES
2 TSP GROUND GINGER
1 TABLESPOON GRANULATED ONION
1 TEASPOON DRY MUSTARD - COLEMANS

MIX THE INGREDIENTS THOROUGHLY.  COVER MARINADED FOOD-FISH-CHICKEN-PORK-STEAK-VEGETABLES.  THE LONGER THEY SOAK THE DEEPER THE FLAVOR.
DRAIN AND GRILL., OR BAKE!


BASIL MAYONNAISE

1 WHOLE LARGE EGG
1 OUNCE CLEANED BASIL LEAVES & SMALL STEMS FRESH
1+1/2 OUNCES WHITE WINE VINEGAR
1 TSP LEMON JUICE
1/4 TSP SALT-TO TASTE
1/8 TSP WHITE PEPPER
2 TABLESPOONS ROMANO CHEESE
6 OUNCES OLIVE OIL-POMACE
4 OUNCES CORN OIL
IN A FOOD PROCESSOR, PLACE ALL INGREDIENTS EXCEPT OIL AND BASIL.  TURN ON MACHINE.  SLOWLY ADD  ALL OF THE OIL, ALLOWING THE MACHINE TO BLEND EVERYTHING INTO A  MAYONNAISE.  WHILE THE MACHINE IS RUNNING, DROP THE BASIL LEAVES INTO THE MIX AND LET THE MACHINES RUN FOR A MINUTE OR TWO.  SCRAPE DOWN THE INSIDE WALLS OF THE MACHINE IF NEEDED WITH A RUBBER SPATULA AFTER THE MACHINE IS TURNED OFF.  COVER AND REFRIGERATE.  SHELF LIFE IS ABOUT TWO WEEKS WITH LITTLE EFFECT ON FLAVOR.  THE MIX WILL HAVE A LIGHT GREEN TINT TO IT.  EXCELLENT ON SANDWICHES, ANY AND ALL GRILLED FOODS,  CRAB CAKES, FRIED SHRIMP, FRIED MUSHROOMS, PASTA SALAD DRESSING, VEGGIES BURGERS, TURKEY BURGERS,  ROAST SIRLOIN, BAKED FISH, STEAMED FISH, STEAMED BROCCOLI, AND MUCH MORE.
IF YOUR MAYONNAISE SEPARATES ON YOU, START THE PROCESS OVER WITH A WHOLE EGG IN THE MACHINE FIRST AND TURNED ON, SLOWLY ADDING THE DRESSING BACK INTO THE EGG BASE WITH THE MACHINE DOING THE WORK. AN OUNCE OR TWO OF OIL WILL THICKEN IT IF YOU WISH.



APPLE SMOKED SWISS CORN MUFFINS

IN A MIXING BOWL ADD THESE INGREDIENTS:
2 WHOLE EGGS
1 CUP MILK
1/2 STICK MELTED BUTTER=2oz.
1 TSP SALT
1/4 CUP SUGAR
1T CAJUN SEASONINGS
1T GRANULATED ONION
2T CHIVES
1T PARSLEY DRY OR 2T FRESH CHOPPED
2/3 CUP SHREDDED APPLE SMOKED SWISS CHEESE
4t BAKING POWDER
1 MEDIUM SIZED GRANNYSMITH APPLE SHREDDED OR GRATED
1 CUP AND 2T ALL PURPOSE FLOUR
1 CUP YELLOW CORN MEAL
MIX THOROUGHLY, USE SPATULA TO MAKE SURE THERE ARE NO LUMPS OF FLOUR, ETC  SCOOP INTO MUFFIN PANS. APPROXIMATE BAKING TIME IS 12 MINUTES AT 375 CONVENTIONAL OVEN, FASTER WITH A CONVECTION OVEN.  BAKING TIME WILL VARY SLIGHTLY DEPENDING ON SIZE OF MUFFIN AND YOUR OVEN, TYPE OF MUFFIN TIN.  SO KEEP AN EYE ON IT THE FIRST TIME YOU TRY TO MAKE THE RECIPE TO AVOID OVER BAKING OR PULLING THEM TOO SOON.  THEY WILL BE FIRM TO THE TOUCH WHEN DONE,  TOOTH PICK TEST WILL HELP.  COVER OUT OF OVEN WHEN STILL   WARM FOR A MORE MOIST MUFFIN.

Pumpkin Cheesecake

8oz cream cheese

1 and ¼ cups sugar

5 whole eggs

10oz pumpkin meat canned

2tsp. pumpkin pie spice blend

Whip cream cheese and sugar first, scrap bowl.  Add pumpkin meat and seasonings, mix thoroughly.  Add eggs and whip well for several minutes.

In standard size muffin tins line the bottom of the paper cup with ground oreo crumbs, and pack lightly.

Pour about 2oz  of batter into each cup.  Bake for about 20 minutes at 340 degrees until springy to touch.  Pull from oven, while warm/hot top with enough sour cream topping to cover(about 1T).  Return to oven for another 5-7 minutes until topping is hot.  Pull from oven, cool on counter.  At room temp remove from muffin tins and store in refrigerator in sealed container.  Freezable.

Topping: 8oz sour cream, zest from 1 large orange, 2T sugar mix in bowl until smooth