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Sunday, March 23, 2014

Creamed Corn



Delicious--different than any other I have tasted--definitely not like the stuff from the can!
Chef Lacey Lee Berry
Full recipe                                       Half recipe
2 lbs. sweet corn (frozen is OK)
8 oz. milk
8 oz. heavy cream
2 Tbsp. granulated sugar
¼ tsp. black pepper
½ tsp. salt

2-3 Tbsp. melted butter
2 Tbsp. corn starch
1 lb. sweet corn (frozen is OK)
4 oz. milk
4 oz. heavy cream
1 Tbsp. granulated sugar
1/8 tsp. black pepper
¼  tsp. salt

1 ½  Tbsp. melted butter
1 Tbsp. corn starch
Pinch of cayenne pepper (just a pinch—it will not be as good if you skip it)

Mix corn, milk, heavy cream, sugar, pepper & salt together in heavy saucepan over medium heat, stirring often.  Bring to boil.  Cook 7-10 minutes.  Reduce heat.

Melt butter, add corn starch & stir well to create a smooth “slurry”.  Add slurry to corn mixture, stir well.  Bring back to boil.  Cook 3-5 minutes.  Add pinch of cayenne pepper, stir well.  Serve.


In the video, Chef Lacey shows Texas Beef Brisket, rolls, cole slaw & creamed corn—the creamed corn starts at about the 16 minute mark.


Sunday, March 16, 2014

Barbecue Beans

Red or Pinto beans are particularly good with this smoky barbecue taste.  Can multiply this recipe x2, x3, x4 or more with good success.  (I always at least double the recipe.)


1 cup dried beans (red, pinto, pink, kidney or lima beans)
water for soaking*
2 1/2 cups water
2 slices bacon
1/4 cup chopped onion
1 garlic clove, minced
1/4 tsp. salt


2 Tbsp. ketchcup
1-2 Tbsp. your favorite BBQ sauce
1/2 Tbsp. vinegar
1 Tbsp. brown sugar
1/2 Tbsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
optional:  dash of liquid smoke

Sort/clean dried beans.  Soak overnight (8-10 hours).  Drain beans.  In a medium saucepan, combine beans and 2 1/2 cups water.  Slice bacon in 1" pieces.  In a small skillet, fry bacon until crisp.  Drain on paper towels; crumble.  Saute' onion and garlic in bacon drippings until onion is tender.  Add sauteed onion mixture, bacon and salt to beans.  Bring to a boil; reduce heat.  Cover and simmer until beans are just tender--1-1 1/2 hours.  Drain, reserving cooking liquid.  In a small bowl, combine ketchup, BBQ sauce,  vinegar, brown sugar, mustard, salt pepper and liquid smoke (if desired).  Stir sauce together well.  Add to beans, mix well.  Cover and simmer 30 minutes longer, adding more cooking liquid as needed.  Makes about 2 cups of prepared beans.

*Soaking beans--soaking is not an essential step in bean preparation.  Use room temperature water.  The purpose of soaking is to begin rehydration before cooking, thereby reducing cooking time.  Unsoaked beans take longer to cook and require more attention so they won't cook dry. DISCARD the soak water to decrease some of the bean's natural side effects.
During soaking, beans take up their lost water, increasing up to twice their dried size.  Enough water must be used to keep the beans covered while soaking.  Once rehydrated, beans cook in 1-3 hours, depending on the type of bean.
Quick soak: rehydrates beans in a little more than 1 hour.  Bring the beans and soaking water to a boil.  Boil for 2 minutes.  Remove the beans from the heat and cover the pot.  Let the beans soak in the hot water for 1 hour.  At the end of the hour, discard the soak water and cook the beans.  Beans soaked in hot water longer than 2-3 hours can spoil.
Cooking without soaking:  Use twice the amount of cooking water specified in the recipe.  Combine the water and rinsed beans in the pot and bring to a boil.  Some cooks like to bring the water to a boil first, then drop in the beans a few at a time so the boiling doesn't stop.  Cover the pot and reduce the heat to maintain the simmer.  Watch closely and add more water to keep them covered during the cooking process.  Most beans will be cooked tender in 2-3 hours.

adapted from Bean Cookery, Sue & Bill Deeming, HP Books, 1980 Fisher Publishing, Inc.

Sunday, March 02, 2014

French Bread



plain loaf       -         lame'  -         lame' used to cut slits in dough before final rise
(yield 1 loaf)  EASY to mix by hand--no special equipment required!
3-3 ½ cups all-purpose flour
1 packages active dry yeast
½ teaspoon salt
1 cup warm water (120 degrees F to 130 degrees F)
 
Directions
1.  In a large mixing bowl stir together 1 cups of the flour, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2.  Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
3.  Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, add parchment paper to a baking sheet.
4.  Roll the dough into a 15x10-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet. Let rise until nearly double in size (35 to 45 minutes).
5.  Preheat oven to 375 degrees F. Using a sharp knife (or lame'), make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Continue baking for 15 to 20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire rack.  Spread butter over top just out of the oven for soft crust.  Makes 1 loaf (14, 1-inch slices).

Nutrition Facts (French Bread)
  • 85 kcal cal.;
  • 18 g carb.;
  • 1 g fiber;
  • 3 g pro.;
  • 0 mg Riboflavin;
  • 1 Starch; 
  •  0 mg Thiamin;
  • 0 mg Pyridoxine (Vit. B6);
  • 2 mg Niacin;
  • 52 µg Folate;
  • 37 mg Potassium;
  • 128 mg sodium;
  • 1 mg iron

Strawberry-Lemonade 4-layer Cake

My new strawberry slicer makes that task QUICK & easy!
1 strawberry cake mix (made per box directions).

Slice each layer in half to make 4 layers

8 oz. softened cream cheese
8-12 oz. Cool Whip
1 pkg unsweetened Kool-Aid Lemondade (I used pink)
fresh, sliced strawberries

Mix the cream cheese, lemonade powder & cool whip together to make a delicious frosting. Frost each layer, cover each layer with sliced strawberries.  Refrigerate.

Easy, Tasty Pinto Beans



2 cups dried pinto beans
6 cups water
5 slices bacon sliced into 1-inch pieces

Clean rocks/sticks/debris from beans.  Rinse beans.  Add beans to 6 cups of water (3qt pot) add uncooked bacon to pot.  Bring to boil, cover and reduce heat to low/simmer. Stir lightly every 30 minutes to make sure nothing has stuck to the bottom of the pan.  Cook for 2 hours.

Saute’ ½ cup finely chopped yellow onion in 1 Tbsp olive oil until lightly browned (about 10 minutes).

Add to bean mixture:
Sautéed onion
1 tsp minced garlic
½ tsp fresh ground pepper
2 Tbsp (or more to taste) finely chopped jalapeno peppers (NO seeds)

Heat through to blend all for 30-60 minutes.

Sunday, February 02, 2014

Bacon Cheeseburger Meatballs

Meaty & Cheesy--how can you go wrong? :)

Ingredients:
1 lb ground beef (or turkey)
1 egg
1 Tbsp flour
2 Tbsp milk
1/2 lb bacon, cooked, cooled & crumbled
1/4 cup crushed french fried onions
4-8 oz cheddar cheese (1/2 cubes)
optional: a splash of dill pickle juice (1-2 Tbsp)

Instructions:
In a large bowl combine egg, ground beef/turkey, flour, milk, bacon crumbles and crushed french fried  onions.  Mix well.  Shape meat mixture into 1 1/2-inch meat balls.  Press a cube of cheese into each meatball and re-shape slightly to cover cheese well.  Line a 9 x 13-inch pan or cookie sheet with foil.  Bake @ 375 degrees for 20-25 minutes or until cooked through.  

Serve with your favorite BBQ sauce or fry sauce (1/4 cup Ketchup & 1/2 cup mayo mixed well)



 

Sunday, January 26, 2014

Chocolate Pudding (made with Silk soy milk)



1/3 cup unsweetened cocoa
3/4 cup sugar
1/4 tsp salt
1/4 cup cornstarch
3 cups Silk soy, almond or coconut milk (any flavor EXCEPT Light)
3 Tbsp butter
1 1/2 tsp vanilla

Preparation
1.  Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well.
2.  Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly.
3.  Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken. 
4.  Remove from the heat and whisk in the margarine (or butter) and vanilla.
5.  Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.
Nutrition information:
Serving size: approximately 1/8 of recipe
116 calories
1g protein
17g carbohydrate
6g fat including 0g saturated fat and 0g trans fat
11mg cholesterol
130mg sodium
2g fiber
vitamin A 7%
vitamin C 0%
calcium 17%
iron 4%
Pudding Mixture after milk added
Pudding mixture brought to a boil

Chocolate Pudding--ready to enjoy!

The Purpose of Scratch Only

The purpose of Scratch Only is to share recipes and ideas. Not all of these are my original recipes (and I know not EVERYTHING is from scratch), I have made these over and over and will not post anything that I do not make and enjoy first (no seafood please). This blogger reserves the right to edit or delete posts with content deemed inappropriate or unwanted for any reason. If you have questions, please e-mail.