SMOOTH SWEET POTATO PIE.
I've heard people say, "I like pumpkin pie but not sweet potato pie". Well I say, "they just haven't had it baked right". This is the real deal. A Sweet Potato Pie so smooth and rich you will think it's a cheese cake. You see, there is a little known secret about sweet potatoes or yams. They are fibrous and stringy. But there is a trick to removing the fibers and making the filling smooth.
Wow... Should I give this away or get everyone to pay for it?
2 medium sweet potatoes
1 graham cracker crust or Pet/Ritz crust
1 stick butter or margarine (room Temperature)
1/2 Tsp. McCormick vanilla butternut flavor
1/4 Tsp. McCormick lemon flavor
2 large eggs
1 Tsp. McCormick ground cinnamon
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
Peel and boil potatoes until fork soft. Now here is the trick. Using a hand mixer, mix at medium speed. The fibers get caught in the blades. Rinse out fibers and mix again removing more fibers. I usually mix three times to get as many fibers out as needed for a smooth filling.
Preheat oven to 350 F.
Add butter or margarine, milk, vanilla butternut flavor, lemon flavor, cinnamon and sugar. mix well.
Add eggs to mixture last so as not to mix eggs in while filling is still very warm.
Pour mixture into crust and bake for 45 to 60 minutes. baking times vary by oven.
Be sure to bake one level above center to avoid overcooking your crust. Pet/Ritz crust should have edge covered to avoid overcooking.
Allow plenty of time to cool. Top with whipped cream or serve with your favorite vanilla ice cream.
This is perfect for this time of the year. Serves just like pumpkin pie. In fact to make it taste more like pumpkin pie, add a dash of nutmeg to your filling.
Wednesday, October 17, 2012
Thursday, September 27, 2012
Alberta's Bread Pudding
Alberta's Bread Pudding.
This is going to be the most complicated recipe you have ever tried from Cabinet Chef. The difficulty lies not in technique, but in patience. DIETERS BEWARE!!
When my mom first taught me this recipe she said "you must mix each ingredient in this recipe one at a time". I said "sure OK".
The first time I made it I just tossed all of the ingredients in and mixed it all up, baked it, tasted it, and threw it away. It was mushy and off flavored and it just looked ugly... Lesson Learned!
What I am giving you now, is the right way to make this Bread Pudding. Believe me when I say this, It will be well worth the effort to follow these instructions.
Set your oven to 350F.
Some of these items you probably have in your cabinet and fridge already:
1 Loaf Nature's Own Butter Bread or your own bakery's butter bread.
4 Cups Whole Milk.
4 Large eggs.
1 Can Carnation Condensed Milk.
2 Cups Sugar.
2 Tbsp McCormick Ground Cinnamon.
1 Tsp McCormick Imitation Vanilla Butter Nut Flavor (OK to use Pure Vanilla Extract).
1/4Tsp McCormick Pure Lemon Extract.
1 Stick Butter or Margarine (softened).
5 Ounces of Sun-maid Raisins (little more than half of 9 oz box).
1/2 Cup Bakers or Peter Paul Mounds Coconut flakes.
(Raisins and coconut are optional in this recipe)
These quantities make a large sheet cake sized bread pudding. For smaller size cut all ingredient in half except Vanilla Butter Nut and Lemon Extract.
In a large mixing bowl pour in your condensed milk. Mix in your ground cinnamon, followed by your eggs then your sugar (you can substitute most of your sugar with Stevia In The Raw). Mix well by hand or a mixer set on slow. Stir in your vanilla and lemon flavoring.
In a separate bowl pour in your milk. Quickly wet your bread in the milk (don't let the bread get so wet it falls apart) and put into your prepared mixture. After the whole loaf is wet and added to mixture, pour in excess milk and by hand mix the bread in until well mixed.
Coat your pan with Bakers Joy or similar baking spray with flour (Mom just greases and flours hers). Mix in the butter or margarine and your coconut and raisins and pour into pan (if too much for the pan just refrigerate the rest for later). Bake for 60 to 90 minutes or until dark golden brown (cooking times may vary in different ovens). Let cool for 1 hour before serving. Top with whipped cream.
I have never offered before, but if you want to try it before you bake it yourself, I am willing to make a batch and let you taste it as long as I get enough requests to make one pan to ship. That means that 12 people can try the original. I can make half with coconut and raisins and half without.
Contact me at cabinetchef@gmail.com.
This is going to be the most complicated recipe you have ever tried from Cabinet Chef. The difficulty lies not in technique, but in patience. DIETERS BEWARE!!
When my mom first taught me this recipe she said "you must mix each ingredient in this recipe one at a time". I said "sure OK".
The first time I made it I just tossed all of the ingredients in and mixed it all up, baked it, tasted it, and threw it away. It was mushy and off flavored and it just looked ugly... Lesson Learned!
What I am giving you now, is the right way to make this Bread Pudding. Believe me when I say this, It will be well worth the effort to follow these instructions.
Set your oven to 350F.
Some of these items you probably have in your cabinet and fridge already:
1 Loaf Nature's Own Butter Bread or your own bakery's butter bread.
4 Cups Whole Milk.
4 Large eggs.
1 Can Carnation Condensed Milk.
2 Cups Sugar.
2 Tbsp McCormick Ground Cinnamon.
1 Tsp McCormick Imitation Vanilla Butter Nut Flavor (OK to use Pure Vanilla Extract).
1/4Tsp McCormick Pure Lemon Extract.
1 Stick Butter or Margarine (softened).
5 Ounces of Sun-maid Raisins (little more than half of 9 oz box).
1/2 Cup Bakers or Peter Paul Mounds Coconut flakes.
(Raisins and coconut are optional in this recipe)
These quantities make a large sheet cake sized bread pudding. For smaller size cut all ingredient in half except Vanilla Butter Nut and Lemon Extract.
In a large mixing bowl pour in your condensed milk. Mix in your ground cinnamon, followed by your eggs then your sugar (you can substitute most of your sugar with Stevia In The Raw). Mix well by hand or a mixer set on slow. Stir in your vanilla and lemon flavoring.
In a separate bowl pour in your milk. Quickly wet your bread in the milk (don't let the bread get so wet it falls apart) and put into your prepared mixture. After the whole loaf is wet and added to mixture, pour in excess milk and by hand mix the bread in until well mixed.
Coat your pan with Bakers Joy or similar baking spray with flour (Mom just greases and flours hers). Mix in the butter or margarine and your coconut and raisins and pour into pan (if too much for the pan just refrigerate the rest for later). Bake for 60 to 90 minutes or until dark golden brown (cooking times may vary in different ovens). Let cool for 1 hour before serving. Top with whipped cream.
I have never offered before, but if you want to try it before you bake it yourself, I am willing to make a batch and let you taste it as long as I get enough requests to make one pan to ship. That means that 12 people can try the original. I can make half with coconut and raisins and half without.
Contact me at cabinetchef@gmail.com.
Saturday, August 25, 2012
SMASHED POTATO SALAD
SMASHED POTATO SALAD.
I had some friends over and as usual I was talking about food. One of my friends said "I hate potato salad, I don't like eating potatoes with mayo". Well, I took that as a challenge.
So here is my recipe for potato salad that makes the mayo go away.
Don't get me wrong you have to use mayo or it's not potato salad, but changing just a couple of steps, makes it look more like mashed or smashed potatoes that tastes like potato salad.
If I do say so myself, this came out great!
This recipe works well with Idaho or White potatoes.
Peel and cut 4 or 5 medium sized potatoes into about 8 pieces each.
Boil potatoes until they are fork tender, cover and let sit for 10 minutes.
Drain and allow to cool for 30 minutes.
Boil three eggs . After cooling, shred into small pieces.
Finely cut or chop: 1 - stalk of celery, 1/2 medium yellow onion.
Use 3 heaping tablespoons of your preferred real mayonnaise. I like Hellman's.
Add 1 large tablespoon of yellow mustard. I prefer French's.
Optional: Add 1 tablespoon of sweet relish. I like Mt. Olive.
In a container that can be covered, mix all of your ingredients together.
The more you mix the more like mashed or smashed potatoes it becomes.
A little black pepper, give it one more mix, cover and refrigerate for at least 1 hour.
As good as this tastes the first day, the next day will be even better!
ENJOY!
I had some friends over and as usual I was talking about food. One of my friends said "I hate potato salad, I don't like eating potatoes with mayo". Well, I took that as a challenge.
So here is my recipe for potato salad that makes the mayo go away.
Don't get me wrong you have to use mayo or it's not potato salad, but changing just a couple of steps, makes it look more like mashed or smashed potatoes that tastes like potato salad.
If I do say so myself, this came out great!
This recipe works well with Idaho or White potatoes.
Peel and cut 4 or 5 medium sized potatoes into about 8 pieces each.
Boil potatoes until they are fork tender, cover and let sit for 10 minutes.
Drain and allow to cool for 30 minutes.
Boil three eggs . After cooling, shred into small pieces.
Finely cut or chop: 1 - stalk of celery, 1/2 medium yellow onion.
Use 3 heaping tablespoons of your preferred real mayonnaise. I like Hellman's.
Add 1 large tablespoon of yellow mustard. I prefer French's.
Optional: Add 1 tablespoon of sweet relish. I like Mt. Olive.
In a container that can be covered, mix all of your ingredients together.
The more you mix the more like mashed or smashed potatoes it becomes.
A little black pepper, give it one more mix, cover and refrigerate for at least 1 hour.
As good as this tastes the first day, the next day will be even better!
ENJOY!
Sunday, August 5, 2012
BETTER THAN GRILLED RIBS
BETTER THAN GRILLED RIBS.
That's right, I said it! Better than grilled ribs. Prove me wrong, try this recipe.
As in anything preparation is the key. Do not use frozen ribs for this recipe.
You can use baby back, spare , or country style ribs.
Your biggest consideration is what size pan will fit your oven.
A large baking sheet works best.
To remove the membrane from back of ribs, just lift with a paring knife and peel off.
Select your ribs, 1 slab of spare ribs should help your measure of the other cuts.
Note: There is a fine membrane that covers the back(bony side) of ribs. Remove.
1 Yellow Onion
1 Green Bell Pepper (OK to add other colors of peppers as well)
2 Tbsp. Lowery's Seasoning Salt
1 Tbsp. Lowery's Garlic Salt
1 Tsp. McCormick's Black Pepper
1 Bottle of your favorite sauce. I like Kraft Honey Hickory Smoke.
Preheat oven to 350 F. Remove membrane from back of ribs.
Use wide heavy duty aluminum foil to completely wrap ribs.
Spread evenly on both sides, all of your seasonings, but do not add BBQ sauce.
Bake for 1 hour, then remove and brush BBQ sauce on both sides. 
That's right, I said it! Better than grilled ribs. Prove me wrong, try this recipe.
As in anything preparation is the key. Do not use frozen ribs for this recipe.
You can use baby back, spare , or country style ribs.
Your biggest consideration is what size pan will fit your oven.
A large baking sheet works best.
To remove the membrane from back of ribs, just lift with a paring knife and peel off.
Select your ribs, 1 slab of spare ribs should help your measure of the other cuts.
Note: There is a fine membrane that covers the back(bony side) of ribs. Remove.
1 Yellow Onion
1 Green Bell Pepper (OK to add other colors of peppers as well)
2 Tbsp. Lowery's Seasoning Salt
1 Tbsp. Lowery's Garlic Salt
1 Tsp. McCormick's Black Pepper
1 Bottle of your favorite sauce. I like Kraft Honey Hickory Smoke.
Preheat oven to 350 F. Remove membrane from back of ribs.
Use wide heavy duty aluminum foil to completely wrap ribs.
Spread evenly on both sides, all of your seasonings, but do not add BBQ sauce.
Bake for 1 hour, then remove and brush BBQ sauce on both sides.
Replace aluminum foil and bake for 45 minutes more.
Remove top of foil, add more sauce,and bake uncovered for 15
Minutes. If desired brush on more sauce and serve with your favorite side.
I suggest home made potato salad, southern style, or dirty rice.
Suggestions: If you have a large enough pan with a rack this works best but is not necessary. Experiment. Try your own variations of this recipe. Try different sauces, add brown sugar, more garlic, honey, there is on limit to your own creativity.
I have given you the basics.
Now carry on!
Suggestions: If you have a large enough pan with a rack this works best but is not necessary. Experiment. Try your own variations of this recipe. Try different sauces, add brown sugar, more garlic, honey, there is on limit to your own creativity.
I have given you the basics.
Now carry on!
Monday, July 16, 2012
PIE OR PUDDING?
NO BAKE PUMPKIN VANILLA.
It is time for dessert.
Of all the recipes I have posted this one is going to probably be my biggest hit!
Jello Instant Vanilla Pudding and Pie Filling 4.6 oz. package.
Milk 2-1/2 cups cold. Whole or 2%. Whole tastes better.
One can of Libby's 100% pure pumpkin.
Sugar 3/4 cup.
Brown Sugar 2 tbsp (dark or light brown sugar work equally well).
McCormick Vanilla Butter Nut Flavor 1/2 teaspoon (pure vanilla works, but not as tasty).
McCormick Pure Lemon Extract (just try to pour 1 drop and whatever comes out will be enough).
McCormick Ground Cinnamon 1 tsp.
Butter or Margarine 3 tbsp melted.
Keebler Graham Cracker Crust. (for no crust, just use a plain glass or plastic container).
Mix Jello Instant Pudding and Pie Filling, the 2.5 cups of milk is for the pie recipe.
In a mixing bowl combine the Libby's 100% pure Pumpkin, the sugar and brown sugar, McCormick Vanilla Butter Nut Flavor and McCormick Lemon Extract, butter or margarine, McCormick Ground Cinnamon. Mix well.
If using Keebler Graham Cracker Crust, bottom layer is Jello Pie Filling topped with Libby's 100% pure Pumpkin mix. Get out a spoon and enjoy what's left of the pumpkin topping.
If no crust, put one layer of pie filling, one layer of pumpkin mix, another layer of pie filling and top with Pumpkin mix. Won't be much left in the pumpkin bowl so hand it to the kids and you won't even have to wash the bowl.
Now, I know this will be the hardest part. You have to let it sit in the refrigerator for at least
1 hour...or not.
Until next time, enjoy :)
Thursday, July 12, 2012
Alberta's Fish Stew
Alberta's Fish Stew
This is my Mother's recipe and you might as well take your shoes off, this will curl your toes.
As with most Cabinet Chef recipes, this one is simple.
Start with 5 or 6 red or golden potatoes, 1 medium yellow or vidalia onion, 6 slices of bacon, 2 lemons, and your choice of fish. The recipe works well with economy fish like Tilapia.
Marinate fish in juice of 2 lemons for 30 to 60 minutes.
Cook bacon until crispy.
After washing, cut potatoes into bite sized chunks with skin on. Cut onions as if you are making skinny onion rings. Add 6 cups of water to a pot and boil.
Crumble bacon and add to potatoes and onions.
Cook for 30 to 45 minutes until potatoes are fork tender.
Add fish and lemon juice and cook another 10 minutes. Add salt and pepper to taste.
Allow to sit for 10 to 15 minutes, grab a bowl and some crackers and enjoy!
Adding other veggies that you like does not take away from this recipe.
This is one of several fish soup recipes. A couple are like gumbo and others are like chowder.
I will be glad to post more, and I do requests. Just send a message to this blog and I will get back to you. See you again soon =)
This is my Mother's recipe and you might as well take your shoes off, this will curl your toes.
As with most Cabinet Chef recipes, this one is simple.
Start with 5 or 6 red or golden potatoes, 1 medium yellow or vidalia onion, 6 slices of bacon, 2 lemons, and your choice of fish. The recipe works well with economy fish like Tilapia.
Marinate fish in juice of 2 lemons for 30 to 60 minutes.
Cook bacon until crispy.
After washing, cut potatoes into bite sized chunks with skin on. Cut onions as if you are making skinny onion rings. Add 6 cups of water to a pot and boil.
Crumble bacon and add to potatoes and onions.
Cook for 30 to 45 minutes until potatoes are fork tender.
Add fish and lemon juice and cook another 10 minutes. Add salt and pepper to taste.
Allow to sit for 10 to 15 minutes, grab a bowl and some crackers and enjoy!
Adding other veggies that you like does not take away from this recipe.
This is one of several fish soup recipes. A couple are like gumbo and others are like chowder.
I will be glad to post more, and I do requests. Just send a message to this blog and I will get back to you. See you again soon =)
Tuesday, July 10, 2012
Alberta's Dirty Rice
Alberta's Dirty rice.
I guess you can tell I love my Mother's cooking. She might end me if she finds out I am giving away her recipes. If you are on a diet use this recipe in moderation or modify it to include your own healthy ingredients. All in all this is not too much calorically.
This recipe works best with Parboiled Rice. Follow 1 cup cooking instructions on your rice. Cook and set aside to cool.
Brown 1 roll of Jimmy Dean's Mild, Hot or Italian Sausage. Drain.
Add Sausage to Rice, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper, 1/8 cup Italian Seasoning.
Toss all ingredients together, cover and allow to settle for about 10 minutes.
The different flavors of Jimmy Dean's Sausage are for different main courses.
Use the Jimmy dean's Italian for baked Chicken, turkey, or pork entrees.
Use the Jimmy Dean's Mild or Hot for fried chicken, turkey or pork. Careful...Hot is Hot.
Use any of these products with any beef dishes.
For you fresh ingredient users Italian seasoning is: Marjoram, Thyme, Rosemary, Sage, Oregano, Basil.
The pre made shelf brand works well because all the ingredients are in ratio.
Now how simple is that!?
This recipe requires your favorite wine ;-)
I guess you can tell I love my Mother's cooking. She might end me if she finds out I am giving away her recipes. If you are on a diet use this recipe in moderation or modify it to include your own healthy ingredients. All in all this is not too much calorically.
This recipe works best with Parboiled Rice. Follow 1 cup cooking instructions on your rice. Cook and set aside to cool.
Brown 1 roll of Jimmy Dean's Mild, Hot or Italian Sausage. Drain.
Add Sausage to Rice, 1/2 tsp Sea Salt, 1/4 tsp Black Pepper, 1/8 cup Italian Seasoning.
Toss all ingredients together, cover and allow to settle for about 10 minutes.
The different flavors of Jimmy Dean's Sausage are for different main courses.
Use the Jimmy dean's Italian for baked Chicken, turkey, or pork entrees.
Use the Jimmy Dean's Mild or Hot for fried chicken, turkey or pork. Careful...Hot is Hot.
Use any of these products with any beef dishes.
For you fresh ingredient users Italian seasoning is: Marjoram, Thyme, Rosemary, Sage, Oregano, Basil.
The pre made shelf brand works well because all the ingredients are in ratio.
Now how simple is that!?
This recipe requires your favorite wine ;-)
Subscribe to:
Posts (Atom)