Milk and Cookies
#milkandcookies
Tuesday, November 10, 2015
French Onion Soup
Outback Steakhouse Copycat Recipe
Ingredients:
2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
1 1/2 cups shredded Colby-Monterey Jack cheese
Directions:
In a large, heavy pot over medium heat, bring 2 quarts water to a boil.
Stir in bouillon cubes and let boil 10 minutes, until dissolved.
Place onions in boiling water, reduce heat and simmer 30 minutes.
Stir in salt and pepper and simmer 30 minutes more.
Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions.
Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.
Thin with water if necessary.
Serve hot, garnished with croutons, if desired.
J.P.'s Big Daddy Biscuits
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
AllRecipes.com
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
AllRecipes.com
Chipotle Jalapeño Poppers
INGREDIENTS:
1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 egg
1 cup Progresso™ plain bread crumbs
Vegetable oil for deep frying
DIRECTIONS:
In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Tablespoon.com
1 package (8 oz) cream cheese, softened
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile pepper powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
10 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
1 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1 egg
1 cup Progresso™ plain bread crumbs
Vegetable oil for deep frying
DIRECTIONS:
In medium bowl, mix cream cheese, Cheddar cheese, cumin, chile pepper powder, onion powder and garlic powder until well blended. Spoon mixture evenly into chile halves.
In small bowl, mix flour, salt and pepper. In second bowl, beat milk and egg with whisk or fork. In third bowl, place bread crumbs. Dip each stuffed chile half in flour mixture and then in milk mixture; dip again in flour mixture and milk mixture, then dip in bread crumbs (making sure chiles are completely coated).
In deep fryer or heavy saucepan, heat 3 inches oil to 350°F. Fry chiles in batches in hot oil 2 to 3 minutes or until golden brown. (If cheese starts to ooze out, poppers are starting to overcook; remove immediately.) Drain on paper towels. Serve warm.
Tablespoon.com
St. Louis Style Toasted Ravioli
INGREDIENTS:
1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1⁄4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels
DIRECTIONS:
Prep:
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle.
(CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
Cook:
Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
Serve HOT with you favorite marinara or spaghetti sauce!
Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!
www.food.com
1 (16 ounce) package beef ravioli (fresh or frozen -thaw if frozen)
2 large eggs, beaten
1⁄4 cup water
1 teaspoon garlic salt (optional)
2 cups flour
2 cups Italian breadcrumbs
fryer
vegetable oil (See your Deep Fryer or Fry Daddy Instructions on proper amount needed)
aluminum foil
paper towels
DIRECTIONS:
Prep:
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle.
(CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON’T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!)
Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs.
Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them.
Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain.
Cook:
Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them.
Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren’t sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack.
Serve HOT with you favorite marinara or spaghetti sauce!
Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don’t want them to burn!
www.food.com
Upper Peninsula Pasties
Ingredients:
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
Directions:
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
www.tasteofhome.com
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
Directions:
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
www.tasteofhome.com
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