Recipes Discovered - Recipes

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Ingredients:

• Fresh eggs
• 1 to 2 teaspoons vinegar

Directions:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to congeal more easily.Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes for medium poached eggs. Lift eggs out of pan with a slotted spoon.

Nutrition:

Substitutions:

Recipe courtesy of Simple Recipes.

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Ingredients:

• 1/4 cup firmly packed brown sugar
  
• 1/4 cup sweet paprika
  
• 3 tablespoons ground black pepper
  
• 3 tablespoons kosher or sea salt
  
• 1 tablespoon grill seasoning
  
• 2 teaspoons garlic powder
  
• 2 teaspoons onion powder
  
• 2 teaspoons celery seeds
  
• 1 teaspoon cayenne powder

Directions:

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

Nutrition:

Substitutions:

Recipe courtesy of Steven Raichlen.

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Ingredients:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions:

Combine all ingredients thoroughly.

Yield: 2/3 cup

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse.

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Ingredients:

Dough:

• 3 ounces cream cheese, cold
• 4 tablespoons cold butter, cubed
• 4 cups flour
• 1/2 teaspoon salt
• 2 beaten eggs
• 1 cup milk

Filling:

• 1 pound potatoes, peeled and cooked
• 15 ounces large curd cottage cheese
• 1/2 to 3/4 cup grated Parmesan cheese
• 2 egg yolks
• Salt and pepper, to taste

Directions:

Filling: Mash the potatoes with a fork or potato masher until it resembles the constancy of the cottage cheese. Add the cottage cheese to a large bowl. Add an equal amount of the mashed potatoes. Add Parmesan cheese, egg yolks, salt and pepper. Mix to combine. Store in the refrigerator until ready to use.

Dough: Combine the cream cheese, butter, and flour is a large bowl. Work the cream cheese and butter into the flour with your fingers until it resembles fine crumbs. Mix together the egg and milk, and then pour the mixture into the crumb mixture. Stir together until combined and allow to chill in the refrigerator for 20 minutes. After chilled, roll out on a heavily floured surface as thick or thin as desired. Cut out circles with a sandwich cutter or an inverted cup. Fill circles with 1 teaspoon of the filling, fold over into a half circles, and carefully seal the edges. Place onto floured baking sheets.

If cooking immediately, bring a large pot of water to a gentle simmer and drop pierogies into water. Simmer gently for about 5 minutes. Remove pierogies with a slotted spoon. Pierogies can be served as is, or fried gently in butter and onions

If freezing, place baking sheet in freezer for about an hour, until pierogies are hard. They can then be removed from the baking sheet and placed in a freezer bag. To cook, follow cooking method above with frozen pierogies, except increase cooking time to 10 minutes.

Enough filling for about 50 pierogies, may need more dough if you like a thicker pierogi.

Nutrition:

Substitutions:

I like a thicker dough, so I usually need a 1 1/2 batches of dough for the filling. I also find it easier to divide the dough in half before rolling it out. Dough can be re-rolled after cutting pierogies out. Small curd cottage cheese can also be used.

Recipe courtesy of Sharon Gibbons.

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Ingredients:

• 1 cup butter softened at room temperature (Do Not Melt)
• 1/2 cup honey
• 1 tsp cinnamon

Directions:

In small bowl, combine butter and honey. Beat at high speed until light and fluffy. Add cinnamon.

Makes enough butter for 24 rolls.

Nutrition:

Substitutions:

Goes great with Texas Roadhouse Dinner Rolls!

Recipe courtesy of www.recipelink.com

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Ingredients:

• 1/2 cup (1 stick) butter
• 2 ounces granulated sugar
• 2 ounces brown sugar
• 4 teaspoons cinnamon

Directions:

Beat all of the above ingredients together until smooth. Cover and refrigerate.

Makes enough for 12 rolls.

Nutrition:

Substitutions:

Try this with Texas Roadhouse Dinner Rolls!

Recipe courtesy of www.recipegoldmine.com

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Ingredients:

• 2 tablespoons cream of tartar
• 1 tablespoon baking soda
• 1 tablespoon cornstarch

Directions:

Combine ingredients and store tightly covered. For double-acting baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon needed.

Nutrition:

Substitutions:

Recipe courtesy of www.dianaskitchen.com

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Ingredients:

• 1 gallon dill pickles, whole, halves or quarters
• 2 packets Kool-aid
• 1 pound sugar

Directions:

Remove the pickles from the jar and drain the juice. If the pickles are whole, cut them in half. In the pickle jar, mix together the Kool-aid, sugar, and about 8 cups of water. Shake the mixture until the sugar is dissolves. Place the pickles back in the jar (add more water if they aren’t completely covered) and store in the refrigerator for at least one week.

Nutrition:

Substitutions:

I used tropical punch flavored Kool-aid.

Recipe courtesy of Nick Deliman

Ingredients:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Directions:

Combine all ingredients thoroughly and store in an airtight jar or container.

Yields 2/3 cup.

Nutrition:

Substitutions:

I don’t add the cayenne pepper to this mix.

Recipe courtesy of Emeril Lagasse