Index
Burke Family Dressing
Mama Thiel's Fudge
Bacon and Tomato Pasta Stir-Fry
Susan's Carrot Cake
Grilled Lamb and Feta Burgers (Food Network)
James Sly's Famous Ribs (with some tweaks)
Ingredients
Extra Virgin Olive Oil
1 stick of butter
6 ribs of celery
2 medium onions
4 cups boiling water
2-3 Tbsp poultry seasoning, depending on age
2 tsp salt
1.5 loaves of whole grain bread or 2 loaves of Wonder bread
1 broth from turkey
Directions
Don't preheat the pot. Coat the bottom with extra virgin olive oil and dump in butter, celery, and onion. Simmer ingredients at high heat. Add boiling water, poultry seasoning, and salt. Bring mixture to near boil. Cover, turn down heat, and simmer for 1 hour. Use this time to cut up or rip bread. Add in bread and stir by folding until bread is soaked. Cook for 20 minutes and then taste. Add more seasoning and turkey broth as necessary for flavor and consistency.
Ingredients
1.5 bags of chocolate chips [I always use Nestle milk chocolate -- FB]
14 oz Eagle Brand milk
1.5 tsp vanilla
butter
Melt chips & Eagle Brand milk. Remove from heat. Pour in vanilla. Put in buttered 9x9 pan.
Ingredients
6 oz. (2 cups) uncooked bow tie pasta
4 slices bacon, cut up
2 boneless skinless chicken breast halves, cut into thin strips
1 cup fresh baby carrots, sliced lengthwise
¼ cup water
2 cups snap peas (frozen or fresh)
1 ½ cups halved cherry tomatoes
½ t. garlic-pepper blend
½ t. salt
6 T. shredded Parmesan cheese
Directions
Cook pasta, drain and keep warm
Cut up bacon, cook to a crisp, & remove from pan
Leave 1 T. bacon grease in pan and cook chicken for 3-5 min. ‘til browned
Add carrots and water; cover and cook 3 min.
Add peas and seasonings; cook 3-5 min., and add tomatoes
Add pasta, bacon, and 4 T. cheese; cook ‘til warm; add 2 T. cheese and serve
Ingredients
Cake
1 ¾ cups of sugar (reduced if some of the oil is replaced with apple sauce)
2 cups of flour
3 -4 cups of finely grated carrots – note – the peeled so called baby carrots are not as sweet as the ones you peel yourself - I use the ones you peel yourself.
4 eggs
1 teaspoon cinnamon – I use Penzey’s
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups of vegetable oil (I usually replace up to ½ of the oil with unsweetened homemade applesauce and reduce the sugar)
½ cups nuts optional
Frosting
8 oz of light cream cheese (at room temperature)
4 oz of unsalted butter (at room temperature)
A pinch of salt
2 teaspoons of vanilla (I never use imitation anything)
About 1 ½ cups of SIFTED powdered sugar
Directions
Preheat oven to 350.
Grease and flour a 9x13 cake pan.
In a medium bowl whisk the dry ingredients together.
In a stand mixer: Blend sugar, oil, add eggs one at a time. Mix well, add dry ingredients. Fold in nuts and then carrots. (the mixture will be soupy).
Pour into prepared pan and bake at 3:50 for 45-50 minutes.
Beat frosting ingredients together in a standard mixer for at least 8 minutes
Frost.
Notes
This is a ‘dump –snack cake’ you will notice that the cake will rise and then level out as it bakes – this is due to the weight of the ingredients and is normal.
I change up the way I make this cake adjusting to what it will be used for. (If it’s for a quick unfrosted breakfast cake I add more nuts, dried fruit, the full 4 cups of finely grated carrots – and replace ½ or more of the oil with apple sauce - the cake will keep well in the refrigerator for up to 2 weeks)
Ingredients
1 1/2 pounds ground lamb
2 cloves garlic, finely minced
1/2 pound feta cheese, crumbled
1/2 teaspoon ground allspice
1/3 cup fresh parsley leaves, coarsely chopped
Kosher salt and freshly cracked black pepper
Directions
In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture.
Form the lamb mixture into 4 to 6 patties.
Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes.
Turn the burgers over and let cook another 4 minutes.
Let the burgers rest 10 minutes.
Serve topped with Easy Tzatziki on a roll or bun.
Ingredients
Broth
2 12-oz cans of beer (we used regular Budweiser)
2 12-oz cans of cola (we used regular Coca-Cola)
6 crushed clothes of garlic
10 bay leaves
2 cups of sliced onion
1/2 cup soy sauce (we used Kikkoman less sodium)
1/2 cup salt
1 Tbps hot sauce (we used Meijer sriracha chili sauce)
1 Tbps fresh ground pepper
(AVOID!!) 2 Tbps liquid smoke
roughly 4 Tbps of sugar (we used unbleached)
1 pinch chili powder (we added this)
1 tsp black pepper (we added this)
Sauce
6 oz ketchup
2 oz chili sauce (we used Meijer sriracha chili sauce)
1 Tbps Worcestershire sauce
2 Tbps orange juice
(AVOID!!) 1 Tbps liquid smoke (NOT important!)
3 Tbps molasses
1 Tbps chili powder
1/2 diced small onion
Directions
Remove membrane from ribs.
In a pot large enough to hold the ribs, combine all broth ingredients in order.
Simmer for 10 minutes.
Add the ribs. Leave the ribs to simmer - not boil - on the stove and check back every 10 minutes (we rotated the ribs every 10 minutes). It may be necessary to add some water to make sure the ribs are completely covered (we added 1 cup 1/3 of the way through and another cup 2/3 of the way through). When the meat is about to fall off the bone (can be pushed off with a wooden spoon), the ribs are ready to be put on the grill. You can't really cook 'em too long unless you really try. (It took about 1 hour and 15 minutes of total cook time. Leave the ribs in the broth while you set up the grill.)
Heat up the grill.
While the grill is heating up, combine the sauce ingredients in a small pan on stove. Heat them on high until thoroughly heated.
Coat the top of the ribs with sauce and grill for 10 minutes (this is on a traditional 18" charcoal grill - it's significantly faster on other grills)
Flip the ribs, coat the other side, and grill for 10 more minutes.