charisstoma

https://www.cooksillustrated.com/recipes/8749-whole-grain-mustard?
Whole-Grain Mustard

Homemade mustard is easy to prepare and packs a lot more punch than the store-bought stuff. For our recipe, we start with a 1:1 ratio of milder yellow mustard seeds to more pungent, spicier brown seeds. A little brown sugar tempers the mustard seeds’ bite while cider vinegar (rather than straightforward white vinegar) adds complexity. We soak the seeds before processing them in a food processor with the other ingredients. This step not only softens the seeds but also ensures that they break down evenly when processed. Reserving ½ cup of the soaked seeds and stirring them back into the pureed mustard gives it an appealingly grainy consistency. If sampled right after mixing, the mustard might taste a little bitter. We found it best to let the mustard “ripen” on the counter for a few days to allow bitter compounds to dissipate and spicy ones to develop. Refrigeration will halt these enzymatic reactions, so chill it once it reaches your desired heat level.

Yield - 2 Cups
Ingredients

3/4 cup cider vinegar
1/2 cup water
1/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
2 tablespoons packed light brown sugar
1 1/4 teaspoons salt

Instructions

Don’t be tempted to hurry the soaking time by using hot water, as heat activates an enzyme that will kill the mustard’s flavor.

1. Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours.

2. Measure out ½ cup vinegar–mustard seed mixture and set aside. Combine remaining vinegar–mustard seed mixture, sugar, and salt in food processor and process until coarsely ground and thickened, 1 to 2 minutes, scraping down bowl as needed; return to medium bowl. Stir in reserved vinegar– mustard seed mixture.

3. Using funnel and spoon, portion mustard into two 1-cup jars. Cover and let mustard stand at room temperature until it has reached desired spiciness, 1 to 2 days. (Mustard will become spicier as it rests at room temperature, so refrigerate it once it has reached desired spice level. Once refrigerated, its flavor will continue to mature, but it will not become more spicy. Mustard can be refrigerated for up to 6 months.)

Stirring in some whole mustard seeds delivers the right texture.

Apple Cider Gravy

YIELD:Makes 3 cups

Ingredients
1/4 cups flour
3 cups turkey stock
1 cup apple cider
2 teaspoons sage (finely chopped)
ground black pepper
kosher salt

DIRECTIONS
1.Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

2.Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Stir in sage and season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Hmmmmm and if it's Ham...
cloves in place of sage?

Smokey Mountain Breakfast Casserole Recipe
smokey mountain breakfast casserole

Ingredients
10 eggs (egg beaters are ok)
2 1/2 cups of milk
1/2 cup of chopped onion
1/4-1/2 Cup Chopped bell pepper (green or red, both nice)
1/2 to 1 Cup fresh mushrooms
1/2 cup Velveeta cheese**
1/2 cup shredded sharp cheese
3 slices bread buttered and cubed
1 cup pork sausage or ground beef*

Instructions
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.

Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.

Spread cheese over bread. Then sprinkle sausage mixture over all.

Refrigerate over night covered.

Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.

* Homemade Beef Breakfast Sausage Patties
Recipe By:papadooka
"A delicious alternative to pork sausage."

Ingredients
1 tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon ground black pepper
1 teaspoon onion powder
1/4 teaspoon dried marjoram
1/8 teaspoon crushed red pepper flakes
2 pounds ground beef

Directions
Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.

Divide the ground beef mixture into 8 patties.

Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Basic Country Beef Sausage

INGREDIENTS
1 pound Ground Beef (96% lean)
2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper

INSTRUCTIONS
Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly.
To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months. To use, heat large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.

** Velveeta is the brand name of a processed cheese product having a taste that is identified as a type of American cheese, but with a softer and smoother texture than cheese.

There is a magic substance: Sodium Citrate (easy to find - but may have to order.... Also called "sour salt") - Dissolve it water (or beer or whatever), heat and add real shredded cheese (maybe mix in a little corn starch with the shredded)..... it will make the cheese as smooth as velveeta (even hard cheeses)... you can then use it hot (nachos,mac and cheese, fondue). or wrap a baking sheet in plastic wrap and pour in, chill in fridge for a couple hours to make slices.... or put in a plastic wrapped bread pan and refrigerate over night for a smooth block..... It will still have the full flavor of the original cheeses.

Homemade Ketchup
Yields ( 1 ½ C (360mL) From Tomato to Ketchup by Roberta Basel

6 oz. (170 g) tomato paste
½ C (120mL) light corn syrup
½ C (120mL) white vinegar
¼ C (60 mL) water
1 T (15mL) sugar
1 t ( 5mL) salt
¼ t (1.2 mL) onion powder
1/8 t (.6 mL) garlic powder


1. Put all ingredients into a saucepan
2. Stir as you cook the mixture over medium heat. Mixture should become smooth. Heat the mixture until it boils.
3. Turn heat to low. Let mixture cook for 20 minutes, stirring often.
4. Take saucepan off stove and cover. Let cool.

5.Keep in a sealed container in the refrigerator.

Masala Sauce
Recipe courtesy of Bobby Flay http://www.foodnetwork.com/recipes/bobby-flay/masala-sauce-recipe.html
Total Time:45 min
Prep:25 min
Cook:20 min
Yield:4 servings
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Ingredients
2 tablespoons ghee or canola oil
1 medium yellow onion, halved and thinly sliced
2 -inch piece fresh ginger, peeled and finely grated
1 serrano chile, finely diced
3 cloves garlic, finely chopped
1 tablespoon tomato paste
2 teaspoons smoked Spanish paprika
2 teaspoons garam masala
1 (28-ounce) can plum tomatoes, pureed until smooth
Honey
1/4 to 1/2 teaspoon chile de arbol or cayenne powder (depending on how spicy you like it)
1/2 cup water
Salt and freshly ground black pepper
3/4 cup heavy cream
Chopped cilantro leaves
1 red onion, cut into thin rings and soaked in ice water

Directions
Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
Stir in the heavy cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.

Sweet and Sour Chicken


4 chicken breast ( cut into bite sized pieces)
1 cup flour
1/2 tsp black pepper
1 tsp seasoning salt. I did BBQ chicken
1 egg ( beaten)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced

Mix flour with pepper and seasoning salt.
Dip Chicken in eggs and then flour, fry it until nice golden. Place in a 9 x 13 baking dish. Place veggies onto of chicken. Pour sweet and sour sauce*recipe on bottom* over fried chicken and veggies. Bake for 30 min at 350. Serve over rice

Sweet and sour sauce
1 1/2 cup sugar
1/2 cup water
1/2 cup pineapple juice
1/2 cup vinegar
6 Tbsp ketchup
2 Tbsp soya sauce
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp cornstarch mixed with 2 Tbsp water

Place all ingredients in a pot and boil all ingredients till thickened.

If you've paid for this 'special international' spice they've been ripping you off.
I like the second version best. And you can use this with more than the 'pumpkin' version of squash. Sweet potatoes too.
http://www.myrecipes.com/recipe/five-spice-sweet-potato-pie


"Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size."
Pumpkin Pie Spice I
Yield 8 servings
http://m.allrecipes.com/recipe/20477/pumpkin-pie-spice-i/?mxt=t06rda

Ingredients
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

Directions
In a small bowl, combine all ingredients and mix well. Store in air tight container.




"This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned."
Pumpkin Pie Spice II
http://m.allrecipes.com/recipe/20476/pumpkin-pie-spice-ii/

Ingredients
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions
In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Streusel
http://www.foodnetwork.com/recipes/alton-brown/streusel-recipe.html
Recipe courtesy of Alton Brown
Total Time:15 min Prep: 15 min

Yield:3 cups
Level:Easy
Ingredients

4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, chopped and toasted
3 ounces unsalted butter, room temperature

Directions

Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.

Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.

Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

Recipe courtesy of Alton Brown, 2010
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Mrs. Kostyra's Streusel Topping
http://www.marthastewart.com/335561/mrs-kostyras-streusel-topping
YIELD: MAKES ENOUGH FOR 1 TEN-INCH CAKE OR 2 SIX-INCH CAKES

INGREDIENTS

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

DIRECTIONS

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

All-Purpose Herb Rub
http://www.williams-sonoma.com/recipe/all-purpose-herb-rub.html?print=true

To season meat or poultry before grilling, first coat the food well with canola or olive oil, then rub this flavorful herb blend on all sides of the food, rubbing well to cause some friction.

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 8

Ingredients:
1 Tbs. dried basil
1 Tbs. dried thyme
1 Tbs. dried oregano
2 tsp. dried rosemary
1 tsp. coarse sea or kosher salt
1/2 tsp. coarsely ground pepper

Directions:
In a small bowl, stir together the basil, thyme, oregano, rosemary, salt and pepper. Makes about 4 Tbs., or enough for 2 to 3 lb. of meat or poultry.

Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

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Sage and Rosemary Herb Rub
http://www.williams-sonoma.com/recipe/sage-and-rosemary-herb-rub.html?print=true

Rubs are dry mixtures of herbs and spices, sprinkled or pressed onto food to flavor it. They can be applied just before grilling or several hours earlier so the food has more time to absorb the rub’s flavors. To help a rub adhere, lightly coat the food with oil and then apply the rub. Experiment with your own mixtures, adding or subtracting from the recipe suggested here. Dried herbs such as rosemary, oregano or thyme are all good additions. Paprika, garlic powder, salt and pepper are also used in most rubs.

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6

Ingredients:
2 Tbs. sweet paprika
2 Tbs. ground sage
1 Tbs. dried rosemary
1 Tbs. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Directions:
In a small bowl, stir together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Store leftover rub in a sealed jar in a cool, dark place for up to 4 months. Makes 7 Tbs., or enough for 1 chicken.

Adapted from Williams-Sonoma Collection Series, Grilling, by Denis Kelly (Simon & Schuster, 2002).

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Dry Marinades

Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8

Ingredients:

For lamb, beef and chicken:
2 Tbs. chopped fresh rosemary or 2 tsp. dried
rosemary
2 large garlic cloves, minced
1 1/2 tsp. salt
1 tsp. freshly ground pepper
Finely grated zest of 1 lemon or lime
For fish:
2 Tbs. chopped fresh dill or 2 tsp. dried dill
2 tsp. mild paprika
1 Tbs. grated lemon zest
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

For pork:
2 Tbs. chopped fresh thyme or 2 tsp. dried
thyme
1 Tbs. chopped fresh sage or 1 tsp. dried sage
2 tsp. salt
1 tsp. freshly ground pepper
1/4 tsp. ground allspice or cloves
2 garlic cloves, minced

Directions:
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb. lamb, beef, chicken or pork, or 2 lb. fish.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).