Rants Raves and Recipes

February 8, 2014November 14, 2014

Macaroni and Beef

I think macaroni and beef is more American than apple pie. Generations have been raised on the simple and inexpensive concept of ground beef and elbow macaroni. It’s healthy and filling and on a per serving basis relatively cheap.

There are no rules, feel free to experiment with different spices and herbs to find your own personalized recipe. The same goes for the cooking method. mix the cheese in and do it all in one pot or layer the macaroni in a baking dish cover with cheese and bake, or do both it’s up to you. Here’s my version I like to do a one pot meal (doing it all in one pot makes clean up easy),but if you like bake it.

Ingredients for Macaroni and Beef

1 1/2 -2 pounds of lean ground beef
1 pound grated cheddar cheese ÷ 2
1 pound elbow macaroni cooked al dente
2 -14 oz cans diced tomatoes
1 cup ketchup
1 medium onion diced
1 clove garlic minced
1 tsp allspice
2 tsp crushed rosemary
1 tsp cumin
1 tsp sage
2 Tbs Worcestershire sauce
Salt and pepper to taste
2 -3 Tbs canola oil

Directions for Macaroni and Beef

In a large pot cook the elbow macaroni. Once cooked empty, into a colander and set aside.

Add the canola oil to the pot, let it get hot the add the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef . When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce. Check seasoning and adjust with salt and pepper. Put the cooked macaroni in and stir to combine. Now add half the cheese and mix completely.

You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.

Here are a few items to help make this recipe:
Spectrum Wall-Mountable Black Scroll Spice Rack
Belgique 12 Qt. Stainless Steel Stock pot
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover

Despite my extraordinary good looks, I’m not a “Spice Girl”, 3 paws for the chop meat.

Macaroni and Beef

2014-02-06 18:01:08

Serves 6

A great tasting, inexpensive yet filling dinner.

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Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Ingredients

1 1/2 -2 pounds of lean ground beef
1 pound grated cheddar cheese ÷ 2
1 pound elbow macaroni cooked al dente
2 -14 oz cans diced tomatoes
1 cup ketchup
1 medium onion diced
1 clove garlic minced
1 tsp allspice
1 tsp crushed rosemary
1 tsp cumin
1 tsp sage
2 Tbs Worcestershire sauce
Salt and pepper to taste
2 -3 Tbs canola oil

Instructions

In a large pot cook the elbow macaroni. Once cooked empty into colander and set aside.
Add the canola oil to the pot, let it get hot the add the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef . When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce. Check seasoning and adjust with salt and pepper. Put the cooked macaroni in and stir to combine. Now add half the cheese and mix completely.
You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

February 2, 2014November 14, 2014

Chicken Pudding

One of my past times is to browse through old cook books. I was recently going through Mary Randolph’s “The Virginia House-Wife”. First published in 1824 it was one the most important cook and house hold management books of the 18th century in America. As I was going through the book I came across this recipe and as I already had chicken out for dinner I thought I’d tweak it and use it. It came out quite nice. My recipe is for two so if your going to make more multiply the recipe.

Ingredients for Chicken Pudding

Chicken pieces, breast , thigh etc.1-1 1/2 per person
Bouquet Garni *
3 eggs
1 cup milk or half & half
salt and pepper
1 – 4 Tbs flour
Butter to grease cooking pan
Parsley chopped for garnish

*Bouquet Garni

In a cheesecloth sachet place:

4-5 pepper corns
dried Thyme
crushed rosemary
4-5 sprigs parsley

Bechamel Sauce

1 Shallot or small onion finely chopped
1 clove garlic finely chopped
2 Tbs butter
2 Tbs flour
2 cups milk or half & half
Salt and pepper to taste
1/8 cup grated Parmesan cheese

Directions for Chicken Pudding

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.

Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.

For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.

In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 – 40 minutes until pudding is set and beginning to lightly brown on top.

While the chicken is cooking prepare the sauce.

In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don’t want the sauce to become too thick, if it is add a little more liquid to thin and you don’t want to use too much Parmesan to overpower the herbs the chicken was cooked in.

When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover

Chicken pudding? Is it dessert gone wild? Who cares IT”S CHICKEN! 5 paws

Chicken Pudding

2014-02-02 17:52:06

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Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 15 min

Ingredients

Chicken pieces, breast , thigh etc.1-1 1/2 per person
Bouquet Garni *
3 eggs
1 cup milk or half & half
salt and pepper
1 - 4 Tbs flour
Butter to grease cooking pan
Parsley chopped for garnish
*Bouquet Garni

In a cheesecloth sachet place

4-5 pepper corns
dried Thyme
crushed rosemary
4-5 sprigs parsley
Bechamel Sauce
1 Shallot or small onion finely chopped
1 clove garlic finely chopped
2 Tbs butter
2 Tbs flour
2 cups milk or half & half
Salt and pepper to taste
1/8 cup grated Parmesan cheese

Instructions

In a pot large enough to hold the chicken, cover the chicken with lightly salted water add the bouquet garni and bring to a boil and cook the chicken for about 20 to 30 minutes. When cooked remove from the pot and let cool.
Once the chicken is cool enough to handle, skin and pull the meat from the bones, and cut into bite size pieces.
For two use a au gratin dish, for larger portions use a pie plate or casserole to bake the pudding in, buttering the dish well.
In a separate bowl add the eggs and milk and salt and pepper and whisk until fully blended. Add enough flour to make a thin batter, add the chicken pour the whole into the baking dish and bake at 375° for 30 - 40 minutes until pudding is set and beginning to lightly brown on top.
While the chicken is cooking prepare the sauce.
In a sauce pan place the butter and shallot and garlic and cook on medium heat until the shallot is softened. Once the shallot is softened, add the flour and mix until all the flour is combined, continue to cook for a few minutes more to cook out the flour, then add the milk, raise the heat to medium high to high and stir the sauce to dissolve the roux and begin thickening the sauce. As the sauce begins to heat up add the salt and pepper to taste and add the Parmesan. You don't want the sauce to become too thick, if it is add a little more liquid to thin and you don't want to use too much Parmesan to overpower the herbs the chicken was cooked in.
When the chicken is done remove from the oven and garnish with the chopped parsley and serve with the sauce on the side.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

January 27, 2014May 16, 2015

Shortbread and Lemon Curd Bars

Most of the recipes you”ll find for lemon bars have a “shortbread type” crust, so why not just make a batch of shortbread. Some of the recipes use way too much sugar in the topping making it too sweet. You can do a lemon filling, a lemon curd, homemade or canned whatever you find easiest for you. For this recipe I make my own curd, I like the slightly tart flavor it has. The “must” is don’t use the bottled type of lemon juice, go with the real thing. You’ll need the zest anyway. I use our family favorite shortbread recipe, http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe , it will make 3 batches of bars, or make one and the rest cookies, or do a few different kinds of shortbread bar recipes.

Ingredients for Shortbread and Lemon Curd Bars

For the Shortbread:

1 pound butter softened
1 cup granulated sugar
1 egg yolk
2 tsp vanilla (optional)
4 cups all purpose flour

For the Lemon Curd:

5 large egg yolks
1/2 cup granulated sugar
Zest of 4 lemons
1/2 cup lemon juice strained
pinch of salt
6 Tbs butter cut into small cubes

Directions for Shortbread and Lemon Curd Bars

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix, until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl about 10 -15 minutes. Don’t let the bowl come in contact with the water and keep the water from coming to a full boil or you might scramble the eggs.

Once the mixture thickens take the bowl off heat and add the butter, a little at a time, whisking the butter completely into the curd before adding more.

Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.

Now begin the shortbread.

Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).

Preheat oven to 325°

In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.

Add the yolk and vanilla and continue to mix until completely incorporated.

Slowly add the flour and mix until all combined.

When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.

Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.

Bake in the center of a 325° oven for about 50 minutes until the top begins to lightly brown. Remove pan to a wire rack to cool completely.

Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.

Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2″ squares. Optional sprinkle a little powdered sugar over the top.

Here are a few items to help with this recipe:
Cuisinart 7111-20 Chef’s Classic Stainless Universal Double Boiler with Cover
Wilton Perfect Results 8-Inch Square Cake Pan
StainlessLUX 73601 Brilliant Stainless Steel Juicer / Fruit Squeezer – Quality Houseware for Your Home

A slightly tart, delicious summery treat, I think I’d even like broccoli if you put it on shortbread! 5 paws.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Shortbread and Lemon Curd Bars

2014-01-24 16:42:31

A light summery treat for any time of year

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Ingredients

For the Shortbread
1 pound butter softened
1 cup granulated sugar
1 egg yolk
2 tsp vanilla (optional)
4 cups all purpose flour
For the Lemon Curd
5 large egg yolks
1/2 cup granulated sugar
Zest of 4 lemons
1/2 cup lemon juice strained
pinch of salt
6 Tbs butter cut into small cubes

Instructions

In a double boiler, place the egg yolks,sugar, lemon juice,zest and salt. Whisking constantly mix until the eggs turn a pale yellow and the mixture thickens and forms a ribbon when the whisk is lifted from the bowl.
Take the bowl off heat and add the butter, a little at a time whisking the butter completely into the curd before adding more.
Strain the mixture through a fine mesh strainer into a clean bowl. Cover with a piece of plastic wrap that comes in contact with the top of the curd (this will prevent a skin from forming). Place in refrigerator to cool and thicken.
Now begin the shortbread.
Line a 8 x 8 inch pan with aluminum foil (this will make removing the bars from the pan easy).
Preheat oven to 325°
In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
Add the yolk and vanilla and continue to mix until completely incorporated.
Slowly add the flour and mix until all combined.
When a dough begins to form take the dough out onto a lightly floured surface and form into a flattened ball. Cut into 3 equal pieces.
Take a third of the dough and roll it out to a 7 1/2 inch square. Place the square into the baking pan and lightly press from the center pushing the dough to the corners and edges.
Bake in the center of a 325° oven for about 50 minutes unti the top begins to lightly brown. Remove pan to a wire rack to cool completely.
Once the shortbread is cooled spoon the Curd on top and even and smooth it out with a spatula. Cover with plastic wrap touching the surface for a few hours, overnight better.
Carefully take the foil lined bars out of the pan and gently remove the foil. cut into 16 equal 2" squares. Optional sprinkle a little powdered sugar over the top.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/