As usual, here is the packaging from the latest video. I love to provide these for you to check out and see what I was seeing. These are scans of the actual packages I opened on camera. Feel free to comment and let me know what you think. Have to tried them? Maybe there are others I should be trying. If you like may mailing address is always in the description of all my videos. Hope you enjoy the video and check out the packages. R-
Add
all ingredients for syrup to small pot and bring to a boil. Stir to be sure all the sugar is dissolved,
then turn off heat and set aside. Tear
apart or slice all filo into thin strips.
Be sure to separate all the strips.
Pieces with multi layers will be dry in the cake if not separated. In a large mixing bowl, mix all ingredients
but filo and orange slices well. Then,
fold in half the filo strips. When well
combined, add the remaining filo and again mix well.
Butter
or spray a 9”x13” pan well. Pour the
batter in and smooth out the edges.
Decorate with sliced oranges into a decorative design. Bake at 350F in oven for 45-50 minutes or
until an inserted toothpick comes out clean or the top is nicely browned with
no giggling. Remove the cake from the
oven, and while still hot, our over half the syrup and allow to soak in as it
cools. Add more syrup as needed until
completely saturated. Serve warm or
cool. Serves 8-10. 2016-10-20
REJ
8 Each Scallion Stalks, white and green parts,
chopped
1/4 Cup Parsley, finely chopped
1/2 Teaspoon Black Pepper, ground
1/2 Pound Feta Cheese, crumbled or diced
small
2 Eggs,
lightly beaten
1 Cup Butter, melted
1 Pound Filo Pastry Sheets
Saute
scallions and parsley in a pan with half of the olive oil over high heat for 3
minutes. When cooked place in medium
size mixing bowl. Saute the spinach
with the other half of olive oil over high heat
for 4minutes, or until all the spinach is well wilted. Place spinach in a colander and allow to
drain. Press spinach with the back of spoon removing as much water as
possible. Chop the cooked spinach to
medium dice and place in the mixing bowl.
Add the cheese, pepper and eggs and mix well.
While filo
sheets are still rolled, cut into 3 equal portions which will form long
strips. Lay out several strips and place
about 2 tablespoons of the vegetable mixture at the end of each filo strip. Fold
filo over vegetable mixture at a 90 degree angle, and repeat, folding the
length of the strip up into a triangular shape.
Place each triangle on a greased baking sheet with the last fold down, at
least 1 inch apart. When the baking sheet
is full, brush the top of each with melted butter, and bake for 20-25 minutes
at 350°F until golden brown.
Serve immediately.
Alternative. On a greased baking sheet, place one sheet of
filo. Brush filo with melted butter and
add another sheet on top but turned slightly to not match the other sheet
below. Repeat this until you have 10
sheets, continue rotating each consecutive sheet. Place half the vegetable mixture in the
center of the sheets and fold over one side of the sheet. Make 5 folds n clockwise order, buttering the
filo after each fold. Then all folds are
made, slather butter over entire pie and bake for 20-25 minutes at 350°F until golden brown.
Serve immediately. Makes 40 Triangles or 2 Pies
Mix all ingredients but lamb in a bowl. Place lamb in a large zip top bag and add the
sauce. Squeeze out the air, zip well,
then massage the sauce over the whole lamb.
Allow to marinade for minimum of 4 hours, but preferably overnight in
the refrigerator.
In a large oven safe pot, add a bit of oil
then the lamb from the bag. Pour water
around lamb. Sprinkle a bit more oil
over the lamb and then place in the oven, uncovered, for 3 hours at 325F. Uncover and continue cooking for 1 more
hour. Remove from the oven and allow
resting for 10-20 minutes. Place lamb on
large serving platter with garnish to impress guests. Serves 6-8. 2016-10-20 REJ
Cut
and place parchment in bottom of 8” round spring form pan. Spray with baking spray or butter the tin. Preheat the oven to 350°F.
Cream
butter and sugar in mixer until smooth.
Add eggs one at a time until well combined. Sift flour and baking powder together and add
to the bowl. Beat just long enough to
incorporate. Pour batter into form pan and smooth out to edges and level
across.
Peel
and core apples into quarters. Then,
slice apples into 1/8” slices. Lay apple
slices in a circle around pan on top of dough in decorative pattern tightly
together and 2 layers deep. Chop
remaining pieces into cubes and place in center of cake filling the hole.
Sprinkle
the extra sugar over the apples evenly.
Bake for approximately 50 minutes until cake is cooked and apples are
golden brown on top. Allow to cool and
remove from spring form pan. Serve with
ice cream or lightly sweetened whipped cream.
Serves 8-10.
American
Apple Cake
Streusel Topping
3
Cups All Purpose Flour
1
Cup Sugar, brown, packed
1/2
Cup Sugar, white, granulated
1
Teaspoon Salt
2
Teaspoons Cinnamon
1/2
Teaspoon Nutmeg
1
Cup Butter, softened
1-1/2
Teaspoons Vanilla Extract
Cake Batter
1/2
Cup Butter, soft
1
Cup Sugar, granulated, white
2
Large Eggs
1
Teaspoon Vanilla Extract
1
Cup Greek Yogurt, nonfat, no sugar added
2
Cups All Purpose Flour
1
Teaspoon Baking Powder
1/2
Teaspoon Baking Soda
1/2
Teaspoon Salt
2
Large Pink Lady Apples, peeled, cored, and 1/4" dice
Cut
and place parchment in bottom of 8” round spring form pan. Spray with baking spray or butter the tin. Preheat the oven to 350°F. and prepare apples.
Prepare
Streusel topping by adding all ingredients to mixing bowl and gently mix until
all is well mixed. Remove streusel from
mixing bowl and place in another container for now.
Cream
butter and sugar until smooth. Add all wet ingredients and mix well. Sift all try ingredients together, and then
carefully add to wet and mix only until combined. Add apples and stir by hand until well folded
in.
Add
half the batter with apples to the spring form pan and smooth out to edges and
flat across. Add half the streusel
topping and smooth to edges and flat across.
Repeat both layers again, but to not flatten streusel topping. Leave it fluffy and draw a spiral in it with
your finger.
Bake
for 75 minutes and check for doneness by inserting toothpick in. No batter should stick. Most likely this will need to cook for 90
minutes total. Remove from oven and
allow to cool for at least 1 hour before attempting to remove from the
pan. Best if left to cool overnight. Serve for breakfast or with ice cream or
whipped cream for dessert. Serves
10-12.
2-3 Ounces Thai Panang Curry Paste, I like Mae Ploy brand
1 Quart Chicken Stock
4 Cups Water, hot
Salt and Pepper
2 Chicken Breasts, diced bite size
1 Pound Rice Stick
Noodles
4 Cups Water, boiling
1 Bunch Cilantro
Mix beef, egg,
crumbs, salt, pepper, garlic, fish sauce, Sriracha sauce and cinnamon together
well and form into 1” meatballs. In an 8 quart pot over high heat, brown the
meatballs. Remove meatballs from the pot
then add and sauté the onion until light brown and translucent. Add the curry paste and continue cooking for
2-3 more minutes. Add a small amount of chicken
stock to thin out the paste and cook for
1 minute. Add the rest of the chicken
stock and bring to a boil. Mix to be sure all the paste has been
dissolved. Add the meatballs back in
along with the chicken and extra water.
Bring to a boil for 4 minutes and taste for salt and pepper. It should be a bit salty because it will
flavor the noodles later. Place the rice
noodles in a large bowl and cover with boiling water. Allow them to sit for 5-8 minutes to
soften.
To serve, place a
handful of softened noodles in a bowl, then a couple scoops of the soup. Garnish with cilantro and serve. Serves 6-8.
1-1/2 Tablespoons Chili Power (Pretty Spicy!) reduce to 1/2 Tablespoon if mild is desired.
4 Cloves Garlic, minced
Water to cover
Sort and wash beans, removing any stones or other foreign matter. Place in large bowl and cover with water. After two hours drain and rewash beans. Cover with water again and allow to soak another 2 hours. Drain again and place plumped beans into slow cooker pot.
In a separate pot or pan place diced bacon and fry/render until almost crispy.
Drain the fat. Place the cooked bacon in the slow cooker with the beans. Sauté onion in the bacon pan until translucent and has remove all the bacon bits from the bottom of the pan. Place cooked onions in the slow cooker.
Add all other ingredients and fill with enough water to cover the beans about 1/4” deep. Stir and place cooker on high until it comes to a simmer. Reduce heat and cook on low for 6-8 hours or until beans are tender. This is a great recipe for setting up, and then going to bed. It is very hard to overcook these beans. Don’t worry.
After cooked, stir the beans and remove bay leaves if you can. Check for seasoning and spice level. Adjust if needed. Serve with your favorite BBQ meat, corn bread or just a in a bowl with a side of corn tortillas. Makes 12-16 healthy servings.
This recipe can be done on the stove, same as
above, but simmer about 3 hours or until beans are tender, stirring about every
20 minutes so as to not scorch.
If you would like new recipes like this one below sent to you as they come out, email me at Eudaemonius (a) gmail.com with "subscribe" in the subject line.
Ragu Sauce
2 Pounds Ground Beef, lean
2.5 Cups Onions, Diced
1 Cup Carrots, diced fine
2 Tablespoons Garlic, Minced
1.5 Pounds Mushrooms, sliced or dice
6 Pound 9 Ounce (2.98kg) Can Tomatoes,
crushed
12 Ounces (340g) Tomato Paste
1-2 Cups Wine, red, optional
1 Tablespoon Basil, dry
3 Tablespoons Oregano, dry
1 Teaspoon Rosemary, dry
3 Tablespoons Parsley, dry
1 Teaspoon Cayenne or Red Chili Flakes,
Optional
2 Teaspoons Black Pepper, ground
Salt to taste
Brown ground beef in a large pot. When browned remove meat and all but 2
tablespoons of the fat. Sauté onions and
carrots until lightly browned and translucent.
Add garlic and tomato paste, sautéing until sauce has browned just
slightly. Add mushrooms and cook 5
minutes. Add wine, herbs and spices and
tomato sauce. Stir well and allow to simmer over low heat for 1 hour. Taste and adjust salt if needed. Enjoy!
This is a large amount of sauce. 10-12 servings.
Place the dozen eggs into a pot and cover
with water. Bring to a boil, and as soon
as the water starts to boil, time for 8 minutes. Remove the eggs and place in cold water. Remove shells when cool. In a mixing bowl place ground turkey, sage,
black pepper, thyme and salt. Mix well
to combine. Divide turkey mixture into
12 portions. Taking one portion of the
turkey, press flat in your hand then add one of the hard boiled eggs. Wrap the
turkey around the egg in as even a layer as possible. Repeat for all 12 eggs. In a small bowl whisk the 4 raw eggs till
smooth. In another large bowl place the
crumbs. Dredge a turkey ball in the
crumbs, then the whisked eggs, then back in the crumbs. Repeat for all 12. Place oil in pot, and bring to at least 4
inches deep. Heat the oil to 350 degrees
Fahrenheit and cook turkey balls one at a time for 4-5 minutes. When all cooked, allow the balls to cool to
touch, or place in the refrigerator. When cool, slice each turkey ball in half,
then scoop out the yolks into a small bowl.
Using a fork, mix in mayonnaise, mustard and pickle relish with
yolks. Place the mixture into a zip top
bag or piping bag and pipe the mixture back into the egg whites of each
half. Sprinkle each with a bit of
paprika for decoration and serve on your favorite platter. 24 portions.
In a large bowl add all cereals, thyme and
pretzels. Toss lightly to combine. Add
duck fat and all remaining ingredients to a small pot or microwave safe
dish. Heat just enough to melt the fat into
liquid. Stir the fat and then pour over
the dry ingredients as evenly as possible.
Toss the whole mix to combine.
Place the mix in a 9”x13” pan or lipped baking sheet and bake one hour,
tossing every 15 minutes. Serve warm or
cold. The mix can be reheated to
re-crisp or warm again. Serves 4-8
snackers. Adapted from Kairlyn Goalen’s
Recipe.
