Breadstick Seasoning

BREADSTICK SEASONING

• 1 tbsp salt
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp sugar
• 1 tsp garlic powder
• 1/2 tsp white pepper
• 1/2 tbsp dry parsley
• 1/2 tbsp dry basil
• 1/2 tbsp dry oregano
• 1/2 tsp ground thyme
• 1/2 tsp sesame seeds

We keep ours in a spice shaker

pumpkin fries

Peel and slice the pumpkin into fries

Coat fries in oil (I used a gallon ziplock bag) *optional
Put on baking sheet
Bake at 400 for 15 minutes
Turn fries and bake another 15 minutes

left side with oil, right side not

~OR~

350 degree fry daddy. Fry pumpkin until golden brown, 3 to 5 minutes.

Baked Pumpkin/Squash Seeds

Clean the seeds. ... Boil for 10 minutes in salt water. (I used about 1/4 cup salt) Drain the seeds in a colander and dab 'n stir with paper towels Stir in a bowl with 4 tablespoons melted butter, margarine or oil to coat. Add spices if desired. Spread seeds onto a baking sheet Cook seeds at 325F for 30 minutes, stirring every 5 mins. Some ideas: Garlic:  4 tablespoons melted butter, 1 teaspoon garlic salt Savory: 4 tablespoons melted butter, 1/2 teaspoon garlic salt and 2 teaspoons Worchestershire sauce Lemony:   4 tablespoons melted butter, 1 teaspoon 'Mrs. Dash" or lemon pepper Halloweeny:   4 tablespoons melted butter, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt,  and 1/2 teaspoon ground allspice. Spicy: 4 tablespoons melted butter, 1 teaspoon cayenne pepper, 1/2 teaspoon thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper Natural:  1 teaspoon sea salt or other salt, 4 tablespoons melted butter,

Buttermilk

you can easily make your own "buttermilk" but taking 1 cup of milk and adding a couple teaspoons of cider vinegar to it (lemon juice works too), stirring and letting it sit on the counter for 10-15 minutes. The milk will curdle a bit and might even separate but it's fine to use. Even milk that has soured from age is safe to use in baking recipes that call for buttermilk. 

sesame seed oil

The best substitute for sesame oil is to make it yourself with sesame seeds and a vegetable or canola oil. For every 1 tbsp of sesame oil needed, sauté 1½ tsp of sesame seeds in ½ tsp of vegetable or canola oil.

Salisbury Steak

Ingredients

• 1 pound of Ground Round Beef
• 1/4 teaspoon of Black Pepper
• 1/2 teaspoon of Salt
• 1/2 teaspoon of Garlic Powder
• 1 teaspoon of Worcestershire Sauce
• 1 whole Egg
• 1/4 cup of dry Bread Crumbs
• 2 Tablespoons of Butter
• 1/2 tsp onion powder
• 2 Tablespoons of Flour
• 2 cups of Water
• 2 teaspoons of Beef Bouillon Granules or 2 cubes

Instructions

1. In a mixing bowl, combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well.
2. Shape into 4-6 equal sized patties.
3. Heat a skillet over medium heat for about a minute, and then add Butter.
4. Place meat patties in skillet and brown on both sides for about 4-5 minutes each.
5. Combine 2 cups of hot Water, 2 teaspoons (cubes) of bouillon and 2 tablespoons flour. Mix well and pour into pan slowly
6. Cover, Bring to a boil, reduce heat a little,  and let simmer for about 15 more minutes. 
7. Shut off heat and let cool some before serving

You could use beef broth instead of the bouillon and water

Rice Cereal for Babies

Ingredients:

1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water

Directions:

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

Note: 1/4 cup uncooked organic rice will yield 16 ounces of baby food

tortillas

FLOUR TORTILLAS:

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup vegetable oil

1 cup warm water

• Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth. IF YOU'RE NOT BLESSED WITH A FANCY MIXER, JUST MAKE THE DOUGH BY HAND. THAT'S HOW WE DO IT.

• Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

• Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.

• Heat a large pan over medium/medium-high heat. 

• When pan is very hot, place one dough circle into pan and allow to cook 30 seconds-1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduce heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.

• Wipe out the pan in between tortillas if flour has started to accumulate.

• Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.

• The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

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       Corn Tortillas and Tortilla Chips

1 cup masa harina

½ -3/4 c hot water

½ tsp salt

• Mix the masa harina and salt in a bowl.
• Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
• Form into a ball and let sit for 30-60 minutes.
• Divide dough into 8 sections and roll into balls.
• Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
• Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
• Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
• Drop into a hot non-stick or cast iron pan.
• Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn't. flip it one more time.

FOR CORN CHIPS: Just cut the tortillas into triangles, spray with a bit of olive olive and sprinkle with a little bit of salt!

Bake at 400 degrees for about 10 minutes 

Pizza Casserole

1 lb hamburger
2 cups uncooked macaroni
2 cups pizza sauce
4 oz sliced pepperoni
2 cups shredded cheese
1 cup black olives
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Cook hamburg
add sauce
Cook macaroni
drain
mix with hamburg and sauce
Put in casserole dish
top with pepperoni and cheese
bake 350 for 30 mins

Taco Casserole

1 lb hamburger
1 pkg taco seasoning or 1 oz homemade taco seasoning
3/4 cup water
1 cup rice
1/2 cup shredded cheese (more or less to your liking)
chopped tomatoes
chopped lettuce
crunched corn chips
black olives

+++++++++++++++++++++++++++++++++++++++

Cook hamburger and simmer with taco seasoning and water for 10 mins.

Cook rice and put in bottom of small casserole dish.

Cover rice with hamburger mixture.

Cover with cheese, put in oven long enough to melt cheese.

Remove from oven.

Top with crunched corn chips, lettuce, tomatoes, black olives, etc.

Crackers

Ingredients
3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt

Equipment
Mixing bowl
Measuring cups and spoons
Sturdy spoon or spatula
Rolling pin
Pastry brush
Pizza cutter or sharp knife
Baking sheet
Dinner fork

Instructions

1. Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
2. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
3. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
4. Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
5. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
6. Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.
7. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
8. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
9. Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.
10. Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

• Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed.

Cooking Spray

Use one part oil to 5 parts distilled water in a misting spray bottle. Easy Peasy. Shake before each use