This is a really fun recipe to use in the summer, on a hot day, or just for fun. Kids love rolling it back and forth (and this is a great use for used 10# food storage cans).
1 c milk
1 c whipping cream
1/2 c sugar
1/2 tsp vanilla
Mix together and put in large mason jar (I also use cleaned jars from the yummy peaches, del monte I think)and put the lid on very tightly. Place inside 10# can. Put ice and rock salt around the jar and put lid on can. Roll back and forth between people for 10 minutes. Refill ice and rock salt and roll for 5-10 more minutes. Yummy and fun ice cream.
Thursday, July 2, 2009
Cheddar Corn Chowder
We tried this recipe 2 weeks ago and it was delicious. I changed some of the ingriedent amounts below from the original recipe. We had this with homemade corn bread (I'll post that recipe soon) and it was yummy. We had leftovers for the next day and froze some for dinner or lunch another time.
* 8 ounces bacon, chopped
* 1/4 cup good olive oil
* 3 cups chopped yellow onions (2 large onions)
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup flour
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground turmeric
* 12 cups chicken stock
* 6 cups medium-diced potatoes, unpeeled (2 pounds)
* 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
* 2 cups half-and-half
* 8 ounces sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Cheddar Corn Chowder
Rated: 5 stars out of 5125 Reviews
**recipe altered from barefoot contessa, foodtv.com
* 8 ounces bacon, chopped
* 1/4 cup good olive oil
* 3 cups chopped yellow onions (2 large onions)
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup flour
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground turmeric
* 12 cups chicken stock
* 6 cups medium-diced potatoes, unpeeled (2 pounds)
* 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
* 2 cups half-and-half
* 8 ounces sharp white cheddar cheese, grated
Directions
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Cheddar Corn Chowder
Rated: 5 stars out of 5125 Reviews
**recipe altered from barefoot contessa, foodtv.com
Quick and Easy Chicken Satay
If you love chicken satay (chicken with the peanut sauce), you'll love this recipe! This is a yummy, inexpensive, healthy, and quick dinner to prepare for your family.
Rotisserie style chicken
1/2 c peanut butter
3 Tbsp soy sauce
3 heaping Tbsp honey
1 Tbsp oil
1 tsp minced garlic or 1/2 tsp powdered
3 c cooked rice, which ever kind you like
1 bag mixed frozen vegetables
Mix peanut butter, soy sauce, honey, oil, and garlic together in medium bowl. Pull pieces of chicken off the bone and add to the sauce. Put into sauce pan and heat on low or low-medium until warmed through. Cook vegetables in the microwave and serve the chicken with peanut sauce over the rice with the vegetables on the side.
Rotisserie style chicken
1/2 c peanut butter
3 Tbsp soy sauce
3 heaping Tbsp honey
1 Tbsp oil
1 tsp minced garlic or 1/2 tsp powdered
3 c cooked rice, which ever kind you like
1 bag mixed frozen vegetables
Mix peanut butter, soy sauce, honey, oil, and garlic together in medium bowl. Pull pieces of chicken off the bone and add to the sauce. Put into sauce pan and heat on low or low-medium until warmed through. Cook vegetables in the microwave and serve the chicken with peanut sauce over the rice with the vegetables on the side.
Baked French Toast Casserole
This recipe is delicious and less time consuming than standing over the stove making french toast, one batch at a time, while your family gobbles it up and asks for more, before you can even enjoy one slice (like regular french toast).
1 loaf french bread (13-16 oz)
8 eggs
2 c half and half
1 c milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping, below
maple syrup
slice french bread into 20 slices. Arrange slices in two layers, overlapping slices in a 9 x 13 pan. In a large bowl, mix the rest of ingredients listed (through the salt) with a whisk, until bubbily. Pout mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
You can mix the praline topping the night before also (just leave on the counter or refrigerate and let soften before putting on top), but put on top just before baking.
Praline topping:
1 stick butter
1/2 c brown sugar
1/2 c chopped pecans
1 Tbsp light corn syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
spread over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with a drizzle of maple syrup.
The next day,preheat oven to 350.
**recipe adapted from food network
1 loaf french bread (13-16 oz)
8 eggs
2 c half and half
1 c milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
dash salt
praline topping, below
maple syrup
slice french bread into 20 slices. Arrange slices in two layers, overlapping slices in a 9 x 13 pan. In a large bowl, mix the rest of ingredients listed (through the salt) with a whisk, until bubbily. Pout mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
You can mix the praline topping the night before also (just leave on the counter or refrigerate and let soften before putting on top), but put on top just before baking.
Praline topping:
1 stick butter
1/2 c brown sugar
1/2 c chopped pecans
1 Tbsp light corn syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
spread over the bread and bake for 40-50 minutes, until puffed and lightly golden. Serve with a drizzle of maple syrup.
The next day,preheat oven to 350.
**recipe adapted from food network
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