Posted on Thursday, 20th November 2008 by WillDugan

Pumpkin Soup

• 4 tbsp (1/2 stick) butter
• 1 cup diced onions
• 2 cloves minced garlic
• 4 cups roasted pumpkin, diced ( 2 small pie type pumpkins.)
• 2 cups roasted sweet potato, diced ( 2 or 3 potatoes.)
• 6 cups chicken stock
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp chili power
• I tsp salt
• toasted pumpkin seeds, for garnish
• sour cream
• small carton cream

Instructions

1. Cut pumpkin in half ( use small pie type pumpkin) scoop out seeds brush with evoo (extra virgin olive oil) roast in 4oo degree oven for approx. 1 hour.

2. Peel sweet potatoes cut into large pieces roast with pumpkins for approx. 20 minutes check for doneness with a sharp knife.

3. Melt butter in a soup pot over medium heat. Saute onions until transparent. Stir in the pumpkins. sweet potato.

4. Add chicken stock, cumin, chili power, pepper & salt. Reduce heat to simmer and cook for 15-20 minutes. Add cream.

5. Process with immersion blender or food processor. If using a food processor let soup cool down and process a little at a time to avoid a big mess, reheat.

6. Serve in individual bowls, garnish with a small scoop of sour cream & sprinkle with pumpkin seeds.

I buy already roasted pumpkin seed but if you can’t find them in your local store you can roast them in a 400 degree oven for approx. 30-45 minutes.

Much Thanks To My Sister Denise

Tags: pumpkin, soup
Posted in Soup N Salad | Comments (0)

Posted on Thursday, 20th November 2008 by WillDugan

Chicago-Style Deep-Dish Pizza

• 1 package rapid-rise active yeast (1/4 oz)
• 1 cup warm water, between 105 - 115 F
• 1 tsp sugar
• 1 tsp sugar
• 2 1/2 cups flour
• 1/2 cup yellow cornmeal
• 1/4 cup olive oil
• 1 lb shredded mozzarella cheese
• 1 lb cooked Italian sausage, crumbled
• 1 (28 oz) can diced tomatoes, well drained
• 1 tsp dried sweet basil
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500 F oven for 15 minutes. Reduce the heat to 350 F and bake for 20 minutes, or until the crust is brown.

Mmm Mmm Good
Will Dugan

Tags: Chicago deep dish, pizza
Posted in Meat N Main Dish | Comments (0)

Posted on Thursday, 20th November 2008 by WillDugan

Veal Loin Chops N Onion Preserves

• 6 veal loin chops ( pork chops work just fine)
• 2 cups diced onions
• 4 peeled garlic cloves diced
• 1/2 cup sugar
• 2 tbsp balsamic vinegar
• onion preserves*

*Onion Preserves: Sauté onions in 2 tbsp extra virgin olive oil at a very low heat, add sugar and garlic. Continue to sauté at a very low heat for 45 minutes or until the onions are caramelized. Add balsamic vinegar and sauté for another 5 minutes.

The first time I tried this I was hooked. I make it to go with any meat.

Season the Chops with salt and pepper, lightly dust with flour. Sauté in extra virgin olive oil until they are browned.

Put the chops in a 250 degree oven until the reach 140 degree internal temperature, about 20 minutes. This method will keep the chops tender and juicy.

Make sure your onion preserves are ready before you start the chops.

ENJOY

With Much Thanks To My Sister - Denise

Tags: onion preserves, veal loin chops
Posted in Meat N Main Dish | Comments (0)

Posted on Thursday, 20th November 2008 by WillDugan

Do you like to drink Hot Chocolate. There are many great (and simple) ways to make hot chocolate, and one of easiest is to buy those “Pre-made Hot Chocolate Drink Mixes”. But, why buy when you can make your own? (And, by making your own, you can save some money - and that’s always good).This recipe is one of many “knock-off” or “copycat” recipes in the eBook - Restaurant Copycat & Famous Knock-Off Recipes eBook. (Pretty catchy title, huh?)

Swiss Miss Hot Chocolate

* 1 (16 oz) box non fat dry milk
* 1 cup sugar
* 3/4 cup cocoa

Sift all ingredients together three times.

Store this mixture in a tightly sealed container in a cool place.

When ready to use, you can add a couple of heaping tablespoons to hot water.

Serve with a sprinkle of miniature marshmallows on top.

I hope you enjoy this as much as I do.

Mmm Mmm Good
Will Dugan

Tags: copycat recipe, drink, Swiss Miss Hot Chocolate
Posted in CopyCat | Comments (0)

Posted on Wednesday, 19th November 2008 by WillDugan

Ice Cream Cookie Sandwich

This is a great recipe for “kids of all ages”! With some adult (or perhaps older sibling) supervision, this is great fun for even toddlers - a treat to eat and great fun to make!

Mmm Mmm Good
Will Dugan

Tags: ice cream cookie sandwich, kids fun, video recipe
Posted in Kids Fun | Comments (0)

Posted on Wednesday, 19th November 2008 by WillDugan

Easy Creamed Peas

An easy method to turn an “ordinary” can of peas from the pantry into a very tasty side dish!

1 (15.5 oz) can baby peas

For The Cream Sauce:
1/2 cup milk
1/2 cup liquid from can of peas
1 tbsp butter
1/2 tsp salt
1 tbsp flour

Heat peas and the juice from the can to boiling. Drain the juice, reserving 1/2 cup of liquid for the cream sauce.

For The Cream Sauce:
Combine the “still hot” 1/2 cup liquid from the can of peas with the milk.

Melt butter in a saucepan. Stir in the flour and salt until you get a smooth paste. Stir in the warm milk/liquid mixture, stirring constantly until sauce is thick and smooth.

Pour cream sauce over the peas, reheat and serve.

Mmm Mmm Good
Will Dugan

Tags: creamed peas
Posted in Vegetables N Sides | Comments (0)

Posted on Wednesday, 19th November 2008 by WillDugan

Pecan Phyllo Cups

Like A Crispy Bite Of Pecan Pie, Only Better!!

2 packages of mini phyllo cups*
3/4 cup chopped pecans
1/2 cup chocolate chips
2 eggs, beaten
1/4 cup light brown sugar
1/4 cup sugar
1/2 cup light corn syrup
1/4 teaspoon vanilla
pinch of salt

*Note: There is a brand name - Athens Fillo Cups. They are usually found in the refrigerated section of your grocery store. ALSO - check out some of their website recipes.

Preheat the oven to 375 degrees.

Spread the pecan pieces and chocolate chips evenly on the bottom of phyllo cups.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans.

Bake for about 20 to 30 minutes or until the filling sets. Cool for 10 minutes, if you can.

Top with whip cream.

You can use walnuts or butterscotch chips experiment!!

Mmm Mmm Good
Will Dugan
(Thanks To Denise - My Little Sister)

Tags: pecan phyllo cups
Posted in Sweets N Desserts | Comments (0)

Posted on Tuesday, 18th November 2008 by WillDugan

Basic Potato Salad

2 lbs new potatoes
1/2 lb mushrooms
3 green onions
3 stalks celery
3 tbsp vinegar
2 hard-boiled eggs
2 tbsp Dijon mustard
1/4 cup mayonnaise
salt and pepper,to taste

Cover potatoes in pan with cold water and bring to boil over high heat. Cook until potatoes are tender.

Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.

When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar.

Cover and refrigerate. When cool, chop eggs and add to bowl. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

This is a sample recipe from the Ultimate Salad Recipes eBook.

Mmm Mmm Good
Will Dugan

Tags: potato salad
Posted in Soup N Salad | Comments (0)

Posted on Tuesday, 18th November 2008 by WillDugan

Beef Jerky

2 lbs round steak (or flank or brisket)
1/4 cup soy sauce
1 tbsp Worcestershire
1/4 tsp each of pepper and garlic powder
1/2 tsp onion powder
1 tsp hickory smoke-flavored salt

Trim and discard fat from meat. Cut meat in 1/8 to 1/4 thick slices.

In a bowl combine all but meat. Stir until seasonings dissolve.

Add meat and mix thoroughly. Let stand one hour.

Shake off excess liquid and put meat slices on oven racks or shallow baking pan.

Dry meat at lowest possible oven temp (maybe 180 or 200) until it is brown, hard, and dry. Can take as long as 24 hours.

Mmm Mmm Good
Will Dugan

Tags: beef jerky
Posted in Snack N Appetizer | Comments (0)

Posted on Tuesday, 18th November 2008 by WillDugan

Cajun Onion Rings W/ Creamy Chili Sauce

3 large sweet onions, peeled and cut into 1/2-inch rings
oil (for frying)

For The Homemade Cajun Seasoning Mix:
5 tbsp paprika
2 tbsp + 2 tsp dried oregano
2 tsp salt
2 tsp salt
2 tsp garlic powder
2 tsp white pepper
2 tsp black pepper
1 tsp ground cayenne pepper (use more or less, to suit your desire for spicy heat)

For The Batter:
2 1/4 cups flour
1 tbsp Homemade Cajun Seasoning Mix*
2 tsp baking powder
1/4 cup cornmeal
2 cups club soda**
1 large egg, lightly beaten

For The Creamy Chili Sauce:
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 tsp cayenne pepper***

Place the onion rings in a large bowl of ice water. Let stand for 35 minutes. Drain, place on paper towels, and pat dry.

For The Homemade Cajun Seasoning Mix:
Combine all ingredients in a zip-seal plastic bag. Seal bag and shake well. Store tightly sealed. Shake well before each use.

* Note: You will only be using 1 tablespoon of this mixture in this recipe - save the rest for other uses. Use in any recipe calling for Cajun seasoning. Also adds great flavor sprinkled on fish, poultry, or pork.

For The Batter:
In a large shallow bowl, mix flour, a mere 1 tablespoon of the Homemade Cajun Seasoning Mix (you can also use your favorite “store-bought” Cajun seasoning, if you like), baking powder and cornmeal. Add club soda and egg, stirring until well blended and smooth. Chill for 20 minutes.

**Note: Substitute beer for the club soda for a very nice flavor.

Let’s Get To Frying:
Heat 3 inches of oil in a Dutch oven or heavy cast-iron skillet to 375 degrees.

Dip onion rings into the batter, coating well on both sides.

Drop battered onion rings, a few at a time, into hot oil and fry until golden brown on both sides. Drain and serve “hot from the pan”.

Creamy Chili Sauce:
Combine all ingredients and stir to mix well.

***Note: Accommodate different taste preferences:
Combine all ingredients except cayenne pepper.

Divide the mixture into 2 dipping bowls.

Add 1/4 tsp cayenne pepper to one bowl, and add enough cayenne pepper to excite the taste buds in the other bowl.

Mmm Mmm Good
Will Dugan

Tags: Cajun onion rings
Posted in Regional Favorites | Comments (0)