Author: Arjay

Gazpacho

Ingredients

  • 4 Cups V8 Tomato Juice
  • 4 Vine Ripened Tomatos
  • 1 Cucumber
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 Cloves Fresh Garlic
  • 3 Tbsp Fresh Lemon Juice
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1/4 Cup Fresh Parsley
  • 5-6 Fresh Basil Leaves
  • Salt & Pepper to Taste

Preparation

  1. Mince Garlic and sauté in olive oil
  2. De-skin, de-seed, and chop the tomatoes
  3. De-seed and chop the cucumber
  4. Mince the bell peppers and onion
  5. Chop parsley and shred basil
  6. Combine all ingredients, cover and chill at least a few hours (overnight is best).

 

Pumpkin Cheesecake

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cups finely ground ginger cookies, homemade or store bought
  • 1 tablespoon granulated white sugar
  • 1/4 cup unsalted butter, melted

Filling Ingredients

  • 3 8oz.pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice

Whipped Cream Ingredients

  • 1 pint heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 cup powdered sugar

Prep

  1. Bring all ingredients to room temperature.

Making the Crust

  1. Mix crust ingredients together. Press into the bottom of your spring-form pan. Tip: A heavy glass with a flat bottom or similar helps.
  2. Bake for 5 minutes at 350. Set aside.

Making the Filling

  1. Combine cream cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.
  2. Add pumpkin, eggs, and spices, to the cream cheese mixture and beat until smooth and creamy.

Baking

This is the most tricky step. It is very easy to overcook a cheesecake. You can tell that your cheesecake is done baking when the sides have set up but the center is still wobbly and wet in appearance. Overcooking will cause ugly cracking and may affect the texture of your cheesecake.

  1. Pour cream cheese mixture into pan and bake at 350°.
    1. 50-60 minutes for a 8″ spring-form pan.
    2. 30-40 minutes for a 9″ spring-form pan.
  2. After about half way through keep a close eye to make sure you don’t overcook.

Cooling

  1. Set cheesecake on wire rack and let cool completely (at least 2 hours).
  2. Cover and chill overnight.

Whipped Cream Topping

  1. Beat cream until soft peaks start to form.
  2. Add sugar, extract, and spices.
  3. Continue beating until desired consistency is reached. Do not overbeat.

Serving

  1. Slice it up, add a whipped cream dollop to each slice, and watch your thighs grow in real time!

Vegetable Tagine

Servings: 4

Ingredients

  • 4 cloves garlic, finely minced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • juice of one lemon
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 small sweet potatoes, peeled and cut in half length-wise, then into quarters
  • 2 red potatoes, unpeeled and cut the same as sweet potatoes
  • 1 small eggplant, unpeeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 large bell pepper, cut into 1-inch pieces
  • 2 tomatoes, cut into eighths
  • salt to taste

Directions

  1. Stir together the garlic, paprika, cumin, cayenne, salt, cilantro, parsley, lemon juice, vinegar, and olive oil.
  2. Steam or parboil potatoes until just barely tender, about 10 minutes.
  3. Put the potatoes in a large baking dish along with the rest of the vegetables. Pour the marinade over and toss until the veggies are evenly coated. Cover and set in the refrigerator to marinate for about an hour.
  4. Bake, covered, for about 35 minutes at 375. Remove lid and bake for another 10-15 minutes, until the vegetables are completely tender. Serve over couscous.

Roasted Butternut Squash & Poblano Soup

  • Yield: 1 quart
  • Servings: 6
  • Total Time: 2 hours

Ingredients:

  • 2 large butternut squash roasted
  • 1 white onion chopped
  • 2 poblano peppers roasted
  • 6 ounces amber beer
  • 2 cups vegetable stock
  • 1/2 cup brown sugar
  • 1 tablespoon garlic minced
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 serrano chili minced
  • 1 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Cut the squash in half and remove it’s seeds.
  2. Roast squash in roasting pan with water at 400 for 45 minutes or until tender.
  3. Remove squash from oven and allow to cool.
  4. Roast, peel, and de-seed poblano chiles.
  5. Preheat skillet until scorching hot.
  6. Saute onions and chiles.
  7. Deglaze skillet with beer.
  8. Add all remaining ingredients except for the cream.
  9. Simmer for 30 minutes and puree when done.
  10. Remove soup from heat and slowly fold in the heavy cream.
  11. Garnish with sliced green onion

Authentic Italian Tomato Sauce

  • Servings: 10
  • Prep Time: 20 mins
  • Total Time: 3 1/2 hrs

Ingredients:

  • 2 (28 ounce) cans tomato puree
  • 1 (28 ounce) can peeled plum tomatoes
  • 2 cloves garlic
  • 1 small onion, diced
  • 6 cloves
  • 1 teaspoon basil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated cheese

Directions:

  1. In a large pot, saute onion and garlic in olive oil.
  2. Empty plum tomatoes into large bowl and squash with your hands.
  3. Add all ingredients to pot and simmer for 3 hours.

Authentic Italian Meatballs

  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4

Ingredients:

  • 1 lb ground beef
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon fresh oregano
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons olive oil

Directions:

  1. Mix all ingredients in a large bowl by hand.
  2. Divide meat into 4 equal parts and form meatballs by hand. Do not over work them.
  3. Simmer garlic in a fry pan until slightly browned.
  4. Add meatballs to pan and brown on two sides for a couple minutes. The garlic should encrust itself on the meatballs.
  5. Add meatballs to a large pot of your favorite tomato sauce.
  6. Simmer for at least 30 minutes.

Louisiana-Style Crawfish Etouffee

Prep Time: 1 Hour
Yields: 6 Servings

Ingredients

  • 2 pounds crawfish tails, cleaned
  • 1/4 pound butter
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tbsps minced garlic
  • 2 bay leaves
  • 1 cup flour
  • 1/2 cup tomato sauce
  • 2 quarts crawfish stock or similar
  • 1 ounce sherry
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and cayenne pepper to taste
  • 2 cups steamed white rice
  • Louisiana hot sauce to taste

Directions

  1. In a 2-gallon saucepot, saute onions, bell peppers, tomatoes, garlic, and bay leaves until wilted (3-5 minutes).
  2. Whisk in flour until a white roux is achieved.
  3. Blend crawfish tails and tomato sauce into mixture, cook 5 minutes, stirring to prevent scorching.
  4. Slowly add stock until a sauce-like consistency is achieved.
  5. Add more stock as needed to retain consistency.
  6. Bring to a rolling boil then reduce to simmer and cook 30 minutes, stirring occasionally.
  7. Add sherry, green onions, and parsely.
  8. Cook 5 minutes and season with salt and cayenne pepper
  9. Thank you get eat!

Patty’s Sweet Potato Casserole

Filling Ingredients

  • 1 (2.5 lb) Can of Yams (drained)
  • 1 Cup White Sugar
  • 1/4 Cup Butter
  • 2 Eggs
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Topping Ingredients

  • 1 Cup Shredded Coconut
  • 1/4 Cup Butter
  • 1/3 Cup Flour
  • 1 Cup Chopped Pecans
  • 1 Cup Firmly Packed Light Brown Sugar

Directions

  1. Preheat oven to 350°
  2. Combine filling ingredients with a mixer until smooth
  3. Pour filling into a greased 2 quart casserole dish
  4. Mix topping ingredients thoroughly and spread evenly over filling
  5. Bake at 350° for 30-35 minutes

© 2017 Stuff I Like to Eat

Theme by Anders NorenUp ↑