Originally 1 comment:
https://ohsweetbasil.com/empty-tomb-rolls-recipe/#wprm-recipe-container-50836
Anonymous said…
It looks good. Just by looking at the picture it makes me want to have one hey maybe you can make them at the beach so we all can have one.
Love Ya lot H.A.G.S Annisa 7:18 PM posted Monday, April 16, 2007
First Published Sunday, March 23, 2008
Milk Beans (a recipe from Tanzania)
This Recipe comes from Mom (Anna Ruth). I asked her what I could make for an Ugali meal for some people from church who wanted an African meal, but “not too spicy,” and she suggested Milk Beans.
Saute for 2-3 min.
1 cup chopped onions
1 cup fresh or canned tomatoes, chopped; or tomato sauce
Add:
2 cups cooked pinto, kidney, or other beans with a bit of liquid
approx. 2/3 cup milk, for gravylike consistency
1 tsp. salt
pepper to taste
Add 1 or more of the following spices:
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. curry powder
1 1/2 tsp. chili powder
Bring to a boil. Reduce heat and simmer 15-20 minutes to blend flavors. Serve over rice or with ugali.
First posted Saturday, December 05, 2009
1 cup granulated sugar
1/2 cup water
2 cups raw shelled peanuts, skins on
Dissolve sugar in water in saucepan over medium hear. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 for approximately 30 minutes, stirring at ten minute intervals. (I also add a few drops of red food coloring).
First posted Thursday, April 15, 2010
Peanut Butter Eggs
1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla
Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.
To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.
Recipe first posted Saturday, December 18, 2010
Clean sprouts, cut in half
Toss with Olive Oil and course salt
Roast at 400 for about 30 minutes
I roast mine on parchment paper to ease cleanup.
Jane’s variation is to add hazelnuts.
First posted on Thursday, November 28, 2013
First you start out by making the crust! This is also the crust that I use for making pies!
List of ingredients:
Snickerdoodles
Place the flour into a bowl. Make a well in the flour and place the egg yolk in the center of the well. (DO NOT USE THE EGG WHITE!) Next add one stick of butter; you want it to be at room temperature, so place it out ahead of time. Using your hands, mix both the egg yolk and butter together with the flour. Mix this very well!
Next, get yourself a bowl of water and ice. Using this bowl, add 4 tablespoons of water to the mixture. Add a couple more if the dough feels dry. (If the dough is too dry, it is very hard to roll out.) Form the mixed ingredients into a ball. Wrap the dough ball in plastic wrap (e.g. Saran wrap). Make sure that it is air tight. Put the dough ball in the fridge for about half an hour, then it remove from the fridge and let sit at room temp so that it becomes easier to manipulate. Preheat the oven to 375 degrees. Sprinkle a liberal amount of flour on the rolling surface so that the dough does not stick. Roll out the dough into a circle as best as you can.
Next, melt the remaining stick of butter. Brush the butter onto the dough. (More butter is better!) Sprinkle sugar and cinnamon on it to your liking. Roll the dough into a cylinder shape (like a rolling pin) and cut into about 1 inch circles. Place the circles/pinwheels onto the parchment paper on the cookie sheet. (This makes clean-up easier!) Place the pinwheels into the oven and cook for about 20 minutes. Then serve and enjoy the yummy deliciousness that fills your mouth!
Pie Crust
If you are making just the pie crust, follow the dough instructions in the first two paragraphs above, but preheat the oven to 425 degrees instead of 375. To prevent the dough from rising, use a fork to poke holes in the bottom of the dough. Cover the crust with tin foil and place pie weights in it (or some other heavy object(s) that can withstand the temperature) so the dough doesn’t rise. Bake the dough for 15 minutes. Remove the tin foil and pie weights and lower the temperature to 375 degrees. Cook for another 15 minutes. Remove from the oven and let it cool. Place whatever pie filling into the dough and cook for however long it takes, then enjoy!
With love, Sasha Rosemarie Lopez-Jacobs, Snickerdoodler Extraordinaire
First posted Tuesday, April 15, 2014
By Don Jacobs
“As far back as I can remember, when April arrived we brought in dandelion leaves for our annual Spring Tonic, which was dandelion leaves, bacon, eggs on mashed potatoes. Can still taste it. All those memories came back this noon as Anna Ruth prepared the exact same “tonic.” Talk about soul food! As I recall you have to have this four or five times before it does much good. While doubting its efficacy, I enjoyed the comfort!”
First published Saturday, December 27, 2014
By Jordan Levine
This is a chicken my mom regularly cooked while I was growing up and and continues to do so. As Von always likes to quote an episode of ‘Will and Grace’, my family’s relationship with chicken – “it’s real and it’s deep”. This was NOT the recipe my grandmother used – her’s was simpler – but it’s been our best shot at replicating what we imagine to be old-country magic.
Ingredients:
Roaster (5-6 lbs)
Garlic Powder
Hungarian Paprika (not the spicy variety)
Kosher Salt
White Wine (Sauvignon Blanc seems to work well)
Pre-heat your oven to 425F. After cleaning the chicken, place it in a roasting pan. Pour wine over the bird so that it forms approximately 1 cm of wine at the base of the pan. Then apply a coating of garlic powder and paprika to the chicken. Pour more wine over the chicken so that some of the spices make their way into the sauce at the bottom of the pan. Apply another coating of garlic powder and paprika so that the chicken is well covered. Lightly sprinkle the chicken with the kosher salt. (My mom and grandma usually used Kosher chickens so this step was not necessarily needed as the chickens would be previously salted.)
Place the chicken in the oven for approximately 1.5 hours. (if you cut between a leg and thigh, the juices should run clear with no blood/pink remaining).
Take the chicken out and allow it to rest for 15-20 minutes to lock in the juices before serving.
