Homemade Vanilla Ice Cream
I love homemade ice cream and vanilla has to be my favorite.
INGREDIENTS
1 Pint Whipping Cream
1 Pint Half & Half
1 Cup Sugar
2 Tablespoons Vanilla Extract
1/8 Teaspoon Salt
Mix all ingredients until the sugar dissolves. Cover and chill until ready to use. Follow manufacturer’s directions to churn and freeze the ice cream. Place in your freezer until ready to eat. Your homemade ice cream will taste so much better than store bought. Serves 8
Corn Chowder
This corn chowder is a real summer treat! Serve with warm buttermilk biscuits.
INGREDIENTS
6 Medium Ears of Corn
5 Slices Diced Bacon
1 Medium Chopped Red Onion
1 Seeded and Chopped Jalapeno Chile
1 Chopped Garlic Clove
2 Tablespoons Unbleached Flour
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Pound Chopped Red Potatoes
15 Ounces Chicken Broth
2 Cups Half & Half
2 Peeled, Seeded & Chopped Ripe Tomatoes
5 Thinly Sliced Basil Leaves
Cut the corn kernels from the cobs. This will yield about 3 cups. Keep 3 of the cobs and throw the other 3 away. In a 5 quart Dutch oven, cook the bacon over medium heat until browned. Reserve the bacon drippings. Transfer the bacon to paper towels to drain. Crumble the bacon and set aside. In the Dutch oven add the onions and jalapeno to the bacon drippings. Cook and stir for 5 minutes until the onion is tender. Add the garlic and cook 1 minute longer. Stir in the flour, salt and pepper. Cook and stir for 1 more minute. Next, stir in the potatoes, the three reserved corncobs, the chicken broth and the half & half. Heat to a boil over high heat. Reduce the heat. Cover and simmer for 15 minutes until the potatoes are tender. Throw away the corncobs and stir in the reserved corn kernels. Heat through. Transfer the chowder to a warm soup tureen or a large serving bowl. Stir in the tomatoes and sprinkle with the bacon and basil. Serves 8
Victoria’s Classic Potato Salad
There are many versions of potato salad both family varieties and ethnic varieties. Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients. This accounts for regional potato salad variations in the U.S. Potato salad became popular in the second half of the 19th century. Cold potato salads evolved from British and French Recipes. Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes.
INGREDIENTS
2 Pounds Peeled & Diced Potatoes
½ Cup Mayonnaise
2 Tablespoons Cider Vinegar or Malt Vinegar
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Cup Finely Diced Celery
½ Cup Finely Chopped Onions
½ Cup Chopped Hard Boiled Eggs
2 Tablespoons Freshly Chopped Chives
Place the potatoes in a large pot of water. Bring to a boil over high heat. Cook the potatoes for 15 minutes until they are tender. Drain the potatoes and set aside. In a large bowl combine the mayonnaise, vinegar, salt and pepper. Add the potatoes, celery, onions, hard boiled eggs and chives. Toss and coat thoroughly. Serve immediately or refrigerate for at least 2 hours. Serves 6
Cincinnati Chili
There are many variations on this dish all over Cincinnati. A “three-way” is over spaghetti with shredded Cheddar on top. Add chopped onion and it becomes a “four-way.” For a “five-way” add cooked red kidney beans.
INGREDIENTS
3 Teaspoons Olive Oil
2 Medium Chopped Yellow Onions
4 Teaspoons Finely Chopped Garlic
2 Pounds Ground Sirloin
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
½ Teaspoon Oregano
½ Teaspoon Cayenne Pepper
16 Ounces Canned Tomatoes
15 Ounces Beef Stock
1 ½ Cups Water
½ Ounce Chopped Unsweetened Chocolate
16 Ounces Spaghetti
Heat olive oil in a Dutch oven over medium heat. Add the onions and cook for 5 minutes until tender. Transfer to a small bowl and set aside. Add the garlic to the Dutch oven and cook 1 minute longer. Transfer to the bowl of cooked onions. In the same Dutch oven, cook the ground sirloin over high heat. Break up the meat and cook until the meat is browned. Stir in the chili powder, cumin, cinnamon, salt, oregano and cayenne. Cook 1 minute longer. Next, add the tomatoes with the juice to the Dutch oven. Break up the tomatoes. Stir in the beef broth, water, chocolate, browned sirloin, onions and garlic. Heat to a boil and then reduce the heat. Cover and simmer for 3 hours. Remove the cover and simmer another 30 minutes until thickened. Meanwhile cook the spaghetti. Drain and serve the chili over the pasta. Serves 8
Corned Beef Hash
Corned Beef Hash is a breakfast tradition, especially with a freshly poached egg on top. You can purchase cooked corned beef or use leftovers.
INGREDIENTS
6 Tablespoons Butter
1 Large Chopped Onion
3 Cups Chopped Lean Cooked Corned Beef
3 Cups Cooked Potatoes
1 Red Bell Pepper
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Fresh Chopped Parsley
In a large skillet melt the butter over medium heat. Add the onion and cook for 5 minutes until tender. Stir often. Stir in the corned beef, potatoes, red pepper and pepper until well combined. Cook for 15 minutes and press the hash down firmly with a spatula until the bottom of the hash has browned. With the spatula, turn the hash over one small section at a time. Cook for another 10 minutes and, again, press down with the spatula and cook until the second side has browned. When finished cooking remove from the stove and sprinkle with parsley. Serves 4
Prime Rib Roast “Au Jus”
Prime Rib Roast or Standing Rib Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib Roast will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow-roast with dry heat. In the U.S., it is common for bbq purists to apply smoke to the uncooked rib roast at low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is frequently served as a side dish with prime rib.
INGREDIENTS
3 ½ Teaspoons Sea Salt
1 ½ Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Bones)
2 ½ Cups Red Wine
2 ½ Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon salt, ½ teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 ½ teaspoons of salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 ½ cups red wine and ½ cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Mango Citrus Chicken Kabobs
INGREDIENTS
5 Pounds Boneless & Skinless Chicken Breasts
1 Large Orange or Red Bell Pepper
MARINADE
½ Pound Peeled/Pitted/Diced Fresh Ripe Mango
1 Pound Spicy Mango Chutney
1 Diced & Cleaned Green Bell Pepper
1 Teaspoon Fresh Cilantro
1 Teaspoon Fresh Chopped Jalapeno Pepper
1 Teaspoon Fresh Lime Juice
4 Teaspoons Teriyaki Sauce
1 Teaspoon Thai Chili Sauce
1 Teaspoon Salt
Combine all of the marinade ingredients in a food processor and blend for 20 seconds. Cut the chicken breasts into 1 ½ inch cubes. Place chicken cubes in a large zip lock bag or a square pan. Pour marinade over chicken cubes and place in the refrigerator. Marinade for at least 3 hours. In the meantime cut up the bell pepper into pieces. Soak 10 wood or bamboo skewers in water for 20 minutes. This prevents the skewers from burning on the grill. Remove marinated chicken from the refrigerator and arrange the chicken and pepper on the soaked skewers. Place on a medium-high heat grill and grill for 6 to 8 minutes on each side. Serve warm. Serves 4
Favorite Taco Salad
There are many variations of the taco salad. Often served as a fried flour tortilla shell stuffed with shredded lettuce and topped with diced tomatoes, shredded cheddar cheese, sour cream, guacamole and taco sauce. The salad is topped with taco meat which is often times ground beef or seasoned shredded chicken. The salad also may have a base of refried beans on the shell before the lettuce is added. Here is my recipe for taco salad.
INGREDIENTS
Dressing:
¼ Cup Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
1 Teaspoon Sugar
1 Tablespoon Chili Powder
¼ Teaspoon Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
½ Cup Olive Oil
Beef:
1 Chopped Medium Onion
4 Finely Chopped Garlic Cloves
2 Fresh & Finely Chopped Serrano Chiles
1 Tablespoon Chili Powder
2 Teaspoons Ground Cumin
2 Tablespoons Olive Oil
1 ½ Pounds Ground Sirloin
8 Ounces Tomato Sauce
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
Salad:
1 Large Avocado
1 Thinly Sliced Head Iceberg Lettuce
1 Chopped Large Tomato
1 ½ Cups Grated Extra-Sharp Cheddar Cheese
6 Ounces Sliced & Pitted Black Olives
15 to 19 Ounces of Black Beans (Drained & Rinsed)
To make the dressing: whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt and pepper. Next add the oil in a stream while whisking. Whisk until emulsified.
To cook the beef: in a large heavy skillet cook the onion, garlic, chilies, chili powder and cumin the oil over medium heat. Stir occasionally and cook for 6 minutes until the onion is softened. Next add the beef and cook for 5 minutes. Stir occasionally and break up any lumps. Cook until meat is no longer pink and then spoon off any excess fat from the skillet. Add the tomato sauce, salt and pepper to the beef and cook for 3 minutes. Remove from heat.
Assemble the salad: peel and pit the avocado and then cut into ½ inch pieces. Spread the lettuce over bottom of a shallow 4 quart dish. Spoon beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado and olives. Drizzle the dressing over the salad and serve. Serves 6
Fettuccine Alfredo
Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter). The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. Alfredo proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread. In 1938 di Lelio retired and sold his restaurant. The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else. As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa.
INGREDIENTS
12 Ounces Dried Egg Fettuccine
½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter
½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling
2/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander. Do not rinse the pasta. Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat. Next, add the cooked pasta and toss to coat. Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well. Sprinkle with additional cheese and serve immediately. Serves 4
Basic Yellow Cake
I love this recipe. It is incredibly versatile. If you want to add fruit or flavorings to the cake you can. Use whatever frosting that you wish. Dress this cake up or dress it down. You can use this recipe for layer cakes, cupcakes, loaf cakes or specialty pan cakes. It suits all occasions from everyday to a special occasion.
INGREDIENTS
3 Cups Sifted Cake Flour
2 ½ Teaspoons Baking Powder
½ Teaspoons Salt
1 ¾ Cups Sugar
2/3 Cup Softened Butter
2 Eggs
1 ½ Teaspoons Vanilla Extract
1 ¼ Cups Milk
Preheat the oven to 350° F and grease tow 8 inch round cake pans. Line prepared cake pans with parchment paper. In a medium bowl sift together the flour, baking powder and salt. Set aside. In a large bowl cream together the butter and sugar until light. Next, add the eggs and vanilla to the creamed butter and sugar mixture until thoroughly combined. Add the flour mixture to the creamed mixture alternating with the milk. Beat well after each addition. Continue beating for one minute. Spread the batter evenly in the prepared cake pans. Bake 30 to 35 minutes or until inserted wooden toothpick comes out clean. Remove from the oven and cool layers, in the pans, on wire racks for 10 minutes. Remove from the pans and cool completely. Fill and frost as you like. For a list of frosting click to the right of this page. Serves 12
