Dakotablue's blog: "Recipes"

Makes 6 Servings 2 tablespoons olive oil 1 pound sliced fresh mushrooms 3 stalks celery, diced 2 onions, chopped 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes 1 (16 ounce) package herb-seasoned stuffing mix 4 eggs, beaten 2 (14 ounce) cans chicken broth 2 tsp rubbed sage 2 tsp dried thyme 2 tbsp garlic powder Salt and pepper to taste 1. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened. 2. Dampen the fresh bread cubes (not the stuffing mix,) then squeeze out any excess water. 3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary. 4. Loosely pack stuffing inside turkey cavity before roasting. Recipe Variations: -This is a very basic stuffing recipe. Feel free to add in anything you'd like, such as sausage, cranberries or chopped nuts.

9" pie shell, baked 2 cups sweet potatoes, (cooked or canned and drained) 4 tablespoons melted butter or margarine 3 eggs 1 cup granulated sugar 3/4 cups buttermilk or milk 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 teaspoon vanilla 1/4 cup chopped pecans 1. Preheat oven to 325°F 2. Mash sweet potatoes with butter until smooth 3. Mix in eggs, sugar, buttermilk, cinnamon, nutmeg, and vanilla. Pour into pre-baked pie shell 4. Bake 45-60 minutes or until the center is set

Makes 6 Servings 4 pounds beef brisket 1 onion, sliced 1/2 cup tomato ketchup 1/2 cup chili sauce 2 tablespoons packed brown sugar 5 cloves garlic, minced 1 (12-ounce) can beer 1. Preheat oven to 300 degrees 2. Season meat with salt and pepper and place in a 9 x 13-inch pan; cover with onion. In a small bowl, combine ketchup, chili sauce, sugar, garlic and beer; pour mixture over meat. Cover with foil and bake for 4 hours. 3. Remove foil and bake uncovered for an additional 35 to 40 minutes. Remove meat from pan; let cool. Slice meat cross-grain. 4. Make gravy. With an immersion blender or a blender, blend all liquid from the pan. Cook and stir until thick. Return sliced meat to baking dish and reheat. Serve with gravy.

Makes approx. 10 latkes 4 medium potatoes (about 1-1/2 pounds) 3 tablespoons rendered chicken fat (schmaltz) 2 slightly beaten eggs 2 cloves garlic, finely minced 1/2 teaspoon salt 2 tablespoons cooking oil Sour cream (optional) Applesauce (optional) 1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. 2. In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat. 3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. 4. Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired.

* Crust: * 2 1/4 cups graham cracker crumbs * 2/3 cup butter, softened * 1/3 cup sugar * Filling: * 5 packages (8 ounces each) cream cheese, softened * 1/2 cup light brown sugar, packed * 3/4 cup granulated sugar * 3 tablespoons all-purpose flour * 1 teaspoon salt * 1 1/2 teaspoons vanilla extract * 1/2 teaspoon ground allspice * 1/2 teaspoon ground cinnamon * 3/4 teaspoon ground ginger * 6 eggs * 1 can (16 ounces) pumpkin puree * 2/3 cup evaporated milk PREPARATION: In a medium bowl, combine graham cracker crumbs, butter, and 1/3 cup granulated sugar. Stir with a fork until blended. Press crumbs into the bottom and up sides of a 10x3-inch round springform pan. Press to within about 1/2-inch of top. Heat oven to 350°. In a mixing bowl with electric mixer, beat cream cheese at low speed until smooth. Add brown sugar, 3/4 cup granulated sugar, and remaining ingredients. Beat until blended. Increase speed to medium and beat for 5 minutes, scraping down sides of bowl from time to time. Pour batter into the prepared pan; bake for 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Cool in pan on wire rack. Cover and refrigerator. When ready to serve, carefully remove sides of pan. Serves 12 to 18.

A pumpkin cheesecake with spices, maple syrup, and a pecan and maple syrup topping. INGREDIENTS: * 1 1/4 cups graham cracker crumbs, regular or cinnamon * 1/4 cup granulated sugar * 1/4 cup melted butter * 3 packages (8 ounces each) cream cheese, softened * 1 can (14 ounces) sweetened condensed milk * 1 can (15 to 16 ounces) pumpkin puree * 3 large eggs * 1/4 cup pure maple syrup, grade A or B * 1 1/2 teaspoons ground cinnamon * 1 scant teaspoon ground nutmeg * dash salt * Maple Pecan Topping * 2 tablespoons water * 1 tablespoon plus 1 teaspoon cornstarch * 2 tablespoons butter * 1/2 cup pure maple syrup * 3/4 cup pecan pieces PREPARATION: Preheat oven to 300°. Combine graham cracker crumbs, sugar, and 1/4 cup melted butter; press into bottom of a 9-inch springform pan. In a mixing bowl with electric hand-held mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth and well blended. Add the pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; blend well. Pour mixture into the prepared springform pan. Bake for about 75 minutes, or until edge springs back when lightly touched with finger. The center will still be slightly jiggly. Cool in pan on a rack then chill thoroughly. Prepare glaze. In a cup combine the 2 tablespoons water with 1 tablespoon plus 1 teaspoon cornstarch. In a saucepan, melt the 2 tablespoons butter; add 1/2 cup maple syrup and the cornstarch and water mixture. Cook, stirring, until slightly thickened. Add the 3/4 cup pecan pieces. Cool slightly, then spoon over the cheesecake.

Serves 8 4 tbsp olive oil, divided 6 cloves garlic, crushed 6 cups whole peeled tomatoes with liquid, chopped 2 tsp salt 2 tsp crushed red pepper flakes (or to taste) 1 (16 ounce) package linguine pasta 8 ounces small shrimp, peeled and deveined 8 ounces bay scallops 1 tbsp chopped fresh parsley 1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. 2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. 3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. Overcooked Pasta - Considering that pasta is the base for any pasta dish, it really does make a difference how it's cooked. And while undercooked pasta can just be cooked a little longer, what do you do when your end result is mush? - Drain well. Chop longer pasta (such as spaghetti or linguine) and stir-fry in a bit of oil over med-high heat to crispen it. (If you haven't already started making the rest of your dish, you can always turn this into a yummy fried noodle dish by adding some herbs, spices and soy sauce!)

Shrimp (2lbs.) can be substituted for the Chicken (I am not a chicken lover...hehe) Serves 2 1 whole boneless, skinless chicken breast, cubed 2 cups wild rice (or rice of your choice) 1/2 pound fresh asparagus (or veggies of your choice) 2 cloves minced garlic 3 tbsp hoisin sauce 4 tbsp peanut oil 1 tbsp brown sugar 1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice. 2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat. 3. Heat wok to high heat. Add 2 tablespoons of oil, the garlic and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice. Rice Problems- I am absolutely hopeless at cooking rice. I even manage to mess it up when using a rice cooker (I've still never figured out how I can even do that...). But I don't think I'm completely alone here, so let's look at some common rice problems: Chewy/hard rice - Add just enough water to create some steam (1/4 cup or less). Put the lid on and cook on very low heat for 5 minutes. Excess water after cooking - Uncover the pot and cook over low heat to evaporate the water, or turn rice out onto a baking sheet and dry it (on low heat) in the oven. Burnt bottom layer - Run cold water over the outside for the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself!). Tip out as much rice as you can salvage.

Serves 6 1 pound Italian sausage 2 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 tsp ground black pepper 1/4 tsp salt 1. In a stock pot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. 2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. Oversalting - At one time or another, every cook has gotten a little too overexcited in their salting efforts. There are a few things you can do to correct this: - Dilute with water, if this will not effect your recipe - For soups, peel and cut a raw white potato and add it to the broth - it will absorb a lot of the salt (just remember to remove the potato before serving!) - Add a little sugar and vinegar.

Serves 7 2 boneless chicken breast halves, cooked 2 hard-boiled eggs 3 potatoes, cooked 1 1/4 cups pickled cucumbers 2 cloves chopped garlic 1 tsp dried dill weed 1 tbsp minced dry onion 1/2 tsp powdered dry mustard (optional) 1/4 tsp black pepper (to taste) 1/4 tsp salt 2 tbsp olive oil 2/3 cup mayonnaise 1. Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the garlic, salt, dill weed, onion, mustard powder, salt, pepper and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving. Cracked Hard-Boiled Eggs - When an egg cracks while being boiled, just add a little vinegar to the water - it will help seal the egg.