Happy Monday everyone! I just know that sometime this week you will be in a quandry about what to make with dinner...You're getting tired of the same ole thing, and looking for something new! We at the Art Walk Etsy Team are breaking open our recipe files, and sharing our favorites with you! We hope you enjoy!
This week, Ruth, from RuthsArtWork, shares with us her recipe for a side that sounds incredible! Ruth tells me it's very easy to make, and she enjoys making this for her husband and daughter!
Baked French Fries w/Rosemary
Preheat oven to 450.
Cut either 2 sweet potatoes or 3 red potatoes into fries, leaving on the skins. Lightly coat with olive oil and sprinkle with rosemary. Spray baking sheet with pam and layer the potatoes. Cook for 20-25 minutes or until done, stirring one or twice.
Voila! Healthy french fries for those who like sweet potatoes or red potatoes. I usually make both at one time because I don't like yams and I'm the cook.
If you've decided to try this, please leave a comment, and let us know what you think!
Happy Eating!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, March 14, 2011
Monday, January 31, 2011
Monday Munchies! Potato Rolls by CraftsbyCarer
Happy Monday everyone! Today's Monday Munchies is brought to you by CraftsbyCarer! A recipe for Potato Rolls that has been handed down to her from her great-grandmother...These rolls are the perfect addition to any meal! Enjoy!
This recipe has been handed down in our family for a long time.
My Great Grandma used to make them for Holiday dinners and then my mom made them for Thanksgiving every year.
She said she got tired of doing all the work so she passed the recipe down to me and now I make them for Holiday Dinners and they are so good!
This year we had extras and used them as burger buns one night and they were so incredibly good with the burger!
Potato Rolls
375 degree oven for about 20 minutes or until light golden brown on top
You will need a
Greased Bowl & Greased Cake Pan
Ingredients
2 packages of yeast
1/2 Cup warm water
1 Cup Milk
1/2 Cup Sugar
1 1/2 teaspoon Salt
1 Cup cold left over mashed potato's Must be Real homemade potato's NOT instant!
3 Cups Flour
2 Eggs
2 1/2 Cups Flour
Add yeast to warm water, if your yeast is not activating add a little sugar to the mix
Heat milk, butter, sugar, and salt until all the butter and sugar are dissolved
Add in 1 Cup cold mashed potato's
Mix and cool to lukewarm in your mixing bowl
Add Yeast and 3 Cups Flour
Beat in eggs and the rest of the flour
Knead on floured surface until smooth and not too sticky
Place in a greased bowl, turn so grease is on both sides of dough
Cover with a towel and let rise until double in size
Pinch off small dinner roll sized pieces and place in greased pans
Leave a little room between each roll
Cover with towel and let rise until doubled in size
Bake at 375 for 20 minutes or until they are a light golden brown.
Must taste test 1 with butter while warm!
You can freeze leftover rolls in freezer bags for months.
Happy Cooking!
Wishing you an AWEsome day!
The AWEteam of Etsy
This recipe has been handed down in our family for a long time.
My Great Grandma used to make them for Holiday dinners and then my mom made them for Thanksgiving every year.
She said she got tired of doing all the work so she passed the recipe down to me and now I make them for Holiday Dinners and they are so good!
This year we had extras and used them as burger buns one night and they were so incredibly good with the burger!
Potato Rolls
375 degree oven for about 20 minutes or until light golden brown on top
You will need a
Greased Bowl & Greased Cake Pan
Ingredients
2 packages of yeast
1/2 Cup warm water
1 Cup Milk
1/2 Cup Sugar
1 1/2 teaspoon Salt
1 Cup cold left over mashed potato's Must be Real homemade potato's NOT instant!
3 Cups Flour
2 Eggs
2 1/2 Cups Flour
Add yeast to warm water, if your yeast is not activating add a little sugar to the mix
Heat milk, butter, sugar, and salt until all the butter and sugar are dissolved
Add in 1 Cup cold mashed potato's
Mix and cool to lukewarm in your mixing bowl
Add Yeast and 3 Cups Flour
Beat in eggs and the rest of the flour
Knead on floured surface until smooth and not too sticky
Place in a greased bowl, turn so grease is on both sides of dough
Cover with a towel and let rise until double in size
Pinch off small dinner roll sized pieces and place in greased pans
Leave a little room between each roll
Cover with towel and let rise until doubled in size
Bake at 375 for 20 minutes or until they are a light golden brown.
Must taste test 1 with butter while warm!
You can freeze leftover rolls in freezer bags for months.
Happy Cooking!
Wishing you an AWEsome day!
The AWEteam of Etsy
Monday, January 17, 2011
Monday Munchies! Tossed Salad with Avocado and Lemon Dressing by EclecticArmadillo.
Oh, Happy Monday everyone!
If you love avocados like I do, but are tired of guacamole, this sounds incredible, and I can't wait to try it! This is my favorite day of the week, and not just because it's the end of my workweek, but I get to post an incredible recipe from one of Etsy's AWEteam members! This week's Monday Munchies come to us from Sarah, of EclecticArmadillo! Read on and enjoy! Should you happen to try it out, come back, post a comment telling us what you thought! Even if you don't try it, you can still post a comment! We love to hear from ya!
Sarah's Tossed Salad with Avocado and Lemon Dressing:
If you love avocados like I do, but are tired of guacamole, this sounds incredible, and I can't wait to try it! This is my favorite day of the week, and not just because it's the end of my workweek, but I get to post an incredible recipe from one of Etsy's AWEteam members! This week's Monday Munchies come to us from Sarah, of EclecticArmadillo! Read on and enjoy! Should you happen to try it out, come back, post a comment telling us what you thought! Even if you don't try it, you can still post a comment! We love to hear from ya!
Sarah's Tossed Salad with Avocado and Lemon Dressing:
Salad Ingredients:
Romaine lettuce, celery stalks, purple cabbage- just enough to add color, onion or spring onions, tomato, peppers, carrots
(if I have zucchini, cucumber, and fresh herbs in the house I may include them. Chick peas or olives are variations to use, as well as dried oregano)
Dressing ingredients:
Avocado, fresh lemon, salt & pepper to taste
Topping:
Grated parmesan cheese
Directions:
Wash and cut all the salad ingredients into the size you like. Place in a bowl big enough to toss the salad.
For the dressing I usually dice the avocado while still in the skin, and scoop the pieces out into a small container. Add the fresh lemon juice, and mash thoroughly with a table fork. Add enough water to thin it to a pouring consistency. Add salt & pepper to taste. Pour over the salad and toss. Sprinkle the parmesan cheese over the top. Serve and enjoy.
Variation:
Sometimes I just dice the avocado and add it to the salad as part of the salad, pour the lemon juice over it, add the cheese, and then toss it.
Oh, that salad looks so yummy! I can't wait to try it!
Treasury Challenge:
Each week I'm challenging AWEteam members to curate a Treasury on Etsy based on this week's recipe. This week's challenge is :Eat Your Veggies". What treasuries can you curate around this theme? Be sure to add "aweteam treasury challenge" as a tag. You do not have to be a member of the AWEteam to participate in this challenge! There are no prizes involved, just the great feeling you get when showcasing other Etstians! Well, your Treasury will be posted on this blog on Thursday! Now get out there and Have fun!!
Michele
Monday, January 10, 2011
Monday Munchies! Spaghetti Sauce by OneHeartJewelry
Welcome to Monday's Munchies! Every Monday, one AWEteam member shares one of their recipes with the world! This week, Debi, from OneHeartJewelry, shares with us her recipe for spaghetti sauce! Debi tells me she has been making this sauce for many years, tweaking as the years go by. When it's simmering, the mailman tells her it smells just like an Italian Bistro! One word of caution: I don't recommend wearing white when making sauce!
Here's what Debi has to say about her recipe:
What I love is all the veggies included, but it doesn't feel like you are really eating them, which is perfect for moms with kids that won't eat veggies.
I tried to use my large crockpot, to make it simpler, but it wasn't quite big enough. You're best bet is to use a large soup pot. This is a thick, not watery sauce.
Homemade Spaghetti Sauce, Vegetarian style
For a crowd or freeze into dinner portions. Sauce freezes well! You'll always have some on hand when you don't know what to make for dinner!
Makes about 14-16 Cups
4- 28oz crushed tomatoes (I like Muir Glen)
1- 6oz. tomato paste
4 T. minced garlic (fresh or jar is ok)
1 big red onion, chopped fine
2 stalks of celery, chopped fine
2 big carrots, diced
1 green pepper, chopped fine
½ lb mushrooms, chopped fine
(can sub yellow squash, zucchini etc)
1/8 C. red cooking wine (don't have to use)
Saute garlic & veggies in large heavy pot. Add the cooking wine and simmer for a few minutes, before adding tomato products & the spices below.
Spices:
2 bay leaves
2 T. parsley
1 T. oregano
2 t. basil
1 t. sugar
1 t. garlic powder
1 t. fennel seed
1 t. salt
1 t. black pepper
dash red cayenne pepper
Barely bring to a boil, then simmer, covered, for about 2-3 hours or so. Stir every so often. REMOVE bay leaves before serving.
Buon Appetito!
Here's what Debi has to say about her recipe:
What I love is all the veggies included, but it doesn't feel like you are really eating them, which is perfect for moms with kids that won't eat veggies.
I tried to use my large crockpot, to make it simpler, but it wasn't quite big enough. You're best bet is to use a large soup pot. This is a thick, not watery sauce.
Homemade Spaghetti Sauce, Vegetarian style
For a crowd or freeze into dinner portions. Sauce freezes well! You'll always have some on hand when you don't know what to make for dinner!
Makes about 14-16 Cups
4- 28oz crushed tomatoes (I like Muir Glen)
1- 6oz. tomato paste
4 T. minced garlic (fresh or jar is ok)
1 big red onion, chopped fine
2 stalks of celery, chopped fine
2 big carrots, diced
1 green pepper, chopped fine
½ lb mushrooms, chopped fine
(can sub yellow squash, zucchini etc)
1/8 C. red cooking wine (don't have to use)
Saute garlic & veggies in large heavy pot. Add the cooking wine and simmer for a few minutes, before adding tomato products & the spices below.
Spices:
2 bay leaves
2 T. parsley
1 T. oregano
2 t. basil
1 t. sugar
1 t. garlic powder
1 t. fennel seed
1 t. salt
1 t. black pepper
dash red cayenne pepper
Barely bring to a boil, then simmer, covered, for about 2-3 hours or so. Stir every so often. REMOVE bay leaves before serving.
Buon Appetito!
Monday, January 3, 2011
Monday Munchies! PA. Dutch Chicken Pot Pie by PonderosaQuilter
Happy Monday! Members of the AWEteam have graciously accepted my challenge to delve into their recipe files, and share their special recipes with us! Be it a family recipe handed down from generation to generation, or a family favorite! One thing is for sure, it will certainly be scrumptious!
Our first recipe is by Valerie, of PonderosaQuilter! She will be sharing a recipe for Chicken Pot Pie, a PA Dutch favorite, I know it's one of my faves! The PA Dutch are typically frugal, and use what we have on hand. We don't like anything to go to waste! Yes, I said "we". Valerie and I are neighbors, living in the same county, rich in PA Dutch people, and heritage. If you have never tried real PA Dutch Chicken Pot Pie, you must...it's the ultimate comfort food!
PA. Dutch Chicken Pot Pie
Serves 2-3 people
First you get a chicken, roast it, eat most of it, then put the remainder including all the bones into a pot with water to cover, about 3 qts. Simmer it until the meat is easy to pick off. Set the meat aside. Return bones, skin and all other soft stuff to the broth for several more hours of simmering. Then strain out all the solids for a clear broth. Add the meat. Salt to taste.
The dough:
Combine:
2 c. flour
1 tsp. salt
1/8 tsp baking powder
pepper to taste
Cut in:
2 tbsp. butter
Beat together:
1 egg
1/2 c. milk
Add to flour mixture. Mix well to make dough.
Divide dough in half. Roll out each lump to about 1/8" thick. Use a pizza cutter to cut the dough into roughly 1-1/2" squares.
Get the broth to boiling. Carefully drop squares of dough into the broth. They will sink at first, then rise. As you drop in each piece, it must be completely submerged and the broth must stay boiling. It does not matter if the dough sits awhile after it is cut up until it is put into the broth. If the dough gets a bit dry, it will just soak up more broth. Cook at a low boil for about 15 min. You may also add diced potatoes. Do NOT be tempted to add other vegetables; they ruin it. Adjust salt and pepper to taste.
It is customarily served with cole slaw.
Note: If you don't want to start with a whole chicken, it's best to use a pound or 2 of backs and necks. Giblets are good in it, too. You need bones to get the best broth. And the best pot pie is made with farm fresh free roaming chicken.
Yes, this does take some time, but trust me, it is well worth it!
Happy Eating!
The AWEteam of Etsy
PS. I think I'm having chicken tonight, so I can make this tomorrow!
Our first recipe is by Valerie, of PonderosaQuilter! She will be sharing a recipe for Chicken Pot Pie, a PA Dutch favorite, I know it's one of my faves! The PA Dutch are typically frugal, and use what we have on hand. We don't like anything to go to waste! Yes, I said "we". Valerie and I are neighbors, living in the same county, rich in PA Dutch people, and heritage. If you have never tried real PA Dutch Chicken Pot Pie, you must...it's the ultimate comfort food!
PA. Dutch Chicken Pot Pie
Serves 2-3 people
First you get a chicken, roast it, eat most of it, then put the remainder including all the bones into a pot with water to cover, about 3 qts. Simmer it until the meat is easy to pick off. Set the meat aside. Return bones, skin and all other soft stuff to the broth for several more hours of simmering. Then strain out all the solids for a clear broth. Add the meat. Salt to taste.
The dough:
Combine:
2 c. flour
1 tsp. salt
1/8 tsp baking powder
pepper to taste
Cut in:
2 tbsp. butter
Beat together:
1 egg
1/2 c. milk
Add to flour mixture. Mix well to make dough.
Divide dough in half. Roll out each lump to about 1/8" thick. Use a pizza cutter to cut the dough into roughly 1-1/2" squares.
Get the broth to boiling. Carefully drop squares of dough into the broth. They will sink at first, then rise. As you drop in each piece, it must be completely submerged and the broth must stay boiling. It does not matter if the dough sits awhile after it is cut up until it is put into the broth. If the dough gets a bit dry, it will just soak up more broth. Cook at a low boil for about 15 min. You may also add diced potatoes. Do NOT be tempted to add other vegetables; they ruin it. Adjust salt and pepper to taste.
It is customarily served with cole slaw.
Note: If you don't want to start with a whole chicken, it's best to use a pound or 2 of backs and necks. Giblets are good in it, too. You need bones to get the best broth. And the best pot pie is made with farm fresh free roaming chicken.
Yes, this does take some time, but trust me, it is well worth it!
Happy Eating!
The AWEteam of Etsy
PS. I think I'm having chicken tonight, so I can make this tomorrow!
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