Kern Family Belgian Waffle Recipe (emeril lagasse)

 

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk
• non-stick cooking spray

• Preheat the waffle iron according to the manufacturer's instructions.  In one medium bowl sift together flour, baking powder, and salt.  Set aside.  In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.  Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.  Combine the egg-milk mixture with the flour mixture and whisk just until blended.  Do not over mix.  In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.  Using the rubber spatula, gently fold the egg whites into the waffle batter.  Do not overmix!  Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.  Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes.  Serve immediately.

Note: I actually start with melting the butter in a large bowl and then add the separated eggs into two bowls (whites in a clean one, yolks with the melted butter) . This just saves me extra bowls.

Also I make 1.5 of this recipe for our family of 7.

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Fresh Raspberry Pie

Crust:  make single crust for 9 inch pie.  

Filling

1

cup granulated sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

cup water 

4+

cups fresh raspberries, but more is even better ...

1

tablespoon butter

Topping

1

cup whipping cream

1

tablespoon powdered sugar

1

teaspoon vanilla

Steps

• 1

  Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2

  Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch, salt and water. Stir in 2 cups of the raspberries. Heat to boiling. Boil 1 minute, stirring constantly. Stir in butter. Cool completely, about 30 minutes.
• 3

  Stir remaining 2 cups raspberries into cooled raspberry mixture. Spoon into cooled baked shell. Refrigerate at least 2 hours before serving.
• 4

  To serve, in medium bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Garnish pie or individual servings with whipped cream. Store in refrigerator.

This one is a winner.  Add fresh raspberries on the top

https://www.pillsbury.com/recipes/fresh-raspberry-pie/cda0f106-61cb-4d61-8cbb-fd42393d248f

Homemade Ravioli

Ravioli


For Dough:
2 1/4 C. Semolina flour (can do half regular flour)
3/4 tsp. salt
3 eggs
1 1/2 T. water
1 1/2 T. oil

Stir flour and salt.  Make a well in the middle.  Drop 1 egg into the well.  Using fingertips of hand draw part of the flour onto the egg.  Add a second egg and draw part of flour onto egg.  Add third egg and mix into dough dough.
Add water and oil and knead into a ball.
Knead for 10 minutes.

Put ball in small plastic bag and let rest for 1 hour.
Cut into 6 pieces.  put dough into 4" square and roll to a 10 x 6 rectangle


For filling:
2 C. Ricotta
3/4 C. parmesan
3 eggs
mix together.  Can also add smoked salmon, braised short rib, or other tasty things.


Place 1" space apart on dough.
Cover with another section of dough.
Crimp and cut.
Let dry for 1 hour.
Cook 12 ravioli for 4 min.

Grapefruit Pie

Grapefruit Pie

Graham Cracker Nut Crumb Crust 1 c. Graham Cracker Crumbs ¼ c. Ground Pecans ¼ c. Ground Almonds 4 Tbsp. Salted Butter - Melted Bake at 350° for 10 min

Filling 32 Marshmallows 1 Tbsp. Grapefruit Juice 4 c. Grapefruit sections 1 ½ c. Sweetened Whipped cream           with Vanilla and Almond ext. 1 tsp. Almond Extract Toasted Almonds

Press Crust ingredients into a 9” pie plate and bake.  In a large bowl, melt marshmallows with grapefruit juice.  Let cool and slightly stiffen.  Fold in Grapefruit sections, Whipped Cream, and Almond Extract.  Add into pie crust and sprinkle with Toasted Almonds.  Chill until set.  To serve, set pie pan in warm water to release crust and cut with warm knife.  

Aussie Meat Pies

1 T Olive oil
1 large brown onion, finely chopped
500 grams lean beef mince (ground beef) 1 pound = 454 grams
1 T corn flour
3/4 c. beef stock
3/4 c. tomato sauce
2 T Worcestershire Sauce
1 T barbecue sauce
1 tsp Vegemite (haven't found yet, so I use a bit extra beef bullion)
2 sheets frozen ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

(I just throw this in a regular crust if I don't want to make puff pastry).

Heat oil in a saucepan over medium-high heat.  Add onion.  Cook for 3 minutes or until soft.  Add ground beef.  Cook for 4 minutes, stirring with a wooden spoon, or until browned.

Mix corn flour and 1 Tablespoon of stock to form a paste.  Add remaining stock.  Add stock, sauces and Vegemite to ground beef.  Bring to boil. Reduce heat to medium-low.  Simmer for 8 minutes or until thick.  Cool.

Preheat oven to 425*F. Place baking tray into oven.  Grease 4 3 in. base measurement pie pans.

Cut 4 6 in circles from shortcrust pastry.  Use to line bases and sides of pans.  Fill with the ground beef.  Brush rims with water.  Cut circles from puff pastry.  Place over meat.  Press to seal.  Trim.  Brush with egg.  Season.

Place pies onto hot tray.  Bake for 20-25 minutes or until golden.

(from cnn eatocracy)

biscuits

Biscuits

Makes 10-12

Ingredients

2 cups flour, plus more for kneading

1 Tbl baking powder

1 tsp sugar, plus more to taste

½ tsp salt

8 Tbs butter, cold (1 stick)

¾ cup half-and-half or buttermilk

Cooking Directions

Preheat oven to 450 degrees and grease a baking sheet or cast-iron skillet.  Mix together the flour, baking powder, sugar and salt.

Cut the stick of butter to pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. (I use a cheese grater to cut the butter into small pieces)  Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.

Pour the dough onto a floured surface and knead for a minute.  Dough should be smooth and no longer wet.  You can sprinkle more flour on the surface if you find it’s sticking.  Make the dough into a ball and hit it with a rolling pin, (I just punch it) turning it and folding it in half every few whacks.  Do this for a couple of minutes.

Roll out the dough until it’s ¼ of an inch thick and then fold it in half.  Using a round biscuit cutter, cut out the biscuits from the folded dough.  Place on a greased baking sheet or in a cast iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

If you don’t want to roll and cut them out, after kneading and beating the dough drop the dough onto the baking sheet with a spoon.  They’re not as symmetrical biscuits are also known as cat-head biscuits), but they’re no less delicious.   

Derby Pie (as in Kentucky Derby)

Start with unbaked pie crust.

Mix all of these ingredients together in a bowl:  

1 stick butter, melted

1/2 cup flour

1 cup sugar

2 eggs, slightly beaten

1 tsp. vanilla

1 cup chocolate chips

1 cup pecan pieces

Pour into pie crust.  Bake at 350.  if you want a slightly gooey cookie like center bake for 25-30 minutes.  Toothpick will come out a little gooey but top should be golden brown.  Most people like gooey version better.

Or you can have a firm center by baking it 30-35 min.

by Sarah Phillips

Drunken Noodles

Drunken Noodles        Fox Magazine 8/15/2016  Jet Tila

Ingredients:

1 Tbsp. mushroom soy sauce

2 Tbsp. sweet soy sauce

1 Tbsp. oyster sauce

1.5 Tbsp. fish sauce

1 Tbsp. sriracha sauce

1 Tbsp. sugar

2 tsp. garlic, minced

6-8 Thai basil leaves

3 Tbsp. canola or peanut oil

2-3 garlic cloves, minced

1-2 serrano chiles, sliced thin

2 eggs

1/3 lbs. beef, pork, or chicken, thin sliced against the grain

1/2 medium white onion, sliced

3-4 cups fresh rice noodles, separated

1/4 cup Chinese rice wine

1 cup Thai basil leaves, loosely packed

1/2 cup grape tomatoes, halved

Instructions:

Combine sauce ingredients in a small bowl and set aside.

Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.

Add eggs in and lightly scramble until barely set.

Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.

Add fresh rice noodles and sauce. Toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.

Deglaze pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!

Old Time Beef Stew (Shtoup)

Old Time Beef Stew               Jaci Kern

2lb beef chuck cut into 1” cubes

1 tsp Worcestershire sauce

1 clove Garlic

1 medium Onion, sliced

1 or 2 Bay Leaves

1 Tbls Salt

½ tsp. Paprika

¼ tsp Pepper

dash Allspice or Cloves

6 carrots, sliced

4 potatoes, quartered

1 lb small white onions

4 stalks celery, sliced

Gravy

In the dutch oven, thoroughly brown meat in 2 Tbl hot shortening, turning often.  Add 4c. hot water and 8 ingredients.  Cover; simmer 1 ½ hours stirring occasionally to keep from sticking. Remove bay leaves.  Add vegetables; cover and cook 30-45 minutes until vegetables are tender.  Add gravy and serve.

Gravy – Combine 1/3 c. water with 3 Tbl cornstarch.  Stir into hot stew.  Cook and stir until bubbly and slightly thickened, about 3 minutes.  Serves six.

I add more spices and worcestershire than called for and a bit more cornstarch.

Luau Chicken

(Recipe from Stephanie Allred)

2-3 boneless chicken breasts (cube if you want)
1/2 onion (chop into 1/2 inch pieces)
1/2 green pepper (chop into 1/2 pieces)
1/2 carton sliced mushrooms (optional)

Sauce:
1 lg can chunk pineapple (drain)
1 c. brown sugar
1/4 c. corn starch
1 t. salt
1 c. vinegar
2 T. soy sauce

Add veggies, chicken and then sauce (I don't pre-mix, I just dump it all in).  Cook all day on low or on high for three to four hours.  Serve with rice.

*Because this calls for 1/2 an onion and 1/2 of a pepper, I just dump the other half into a freezer bag and double the rest of the recipe into that bag for a freezer meal to have later.