Culinary Recipes

boozy eggnog.jpg

Boozy Eggnog

alcohol, cheese | eggs, copykat, eggnog, holiday

6 large eggs
250 mL 1 cup sugar
500 mL 2 cups half & half
250 mL 1 cup heavy cream
3 mL ½ tsp vanilla extract
250 mL 1 cup bourbon rum whiskey

Make a delicious batch of Boozy Eggnog for the holidays.

* Whisk the eggs together until they are lighter in color and creamy.
* Mix in sugar, and stir to blend until all sugar is dissolved.
* Add in half and half, heavy cream, and vanilla.
* Stir to combine.
* Add in your favorite alcohol.

Notes: "Author: Stephanie Manley Copy Kat

Yield: 10 Servings
 
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Are your mashed potatoes boring and taste like a TV dinner or military rations? Or worse yet, dog food?

Here's Stan's tasty mashtatoes to save your meal:

You'll need:

- Your favorite potatoes
- Butter
- Cream or whole milk
- Fresh dill (chopped as finely as possible)
- Garlic (chopped as finely as possible)
- Black ground pepper
- Sea salt

If you'll use garlic powder and freeze-dried dill here, don't bother with this recipe...

As always, adjust all ingredients for personal taste.

Instructions:

After you've drained your boiled potatoes and they're still not mashed:

- add cream or whole milk (start with 1/4 cup for every 2-3 large potatoes)
- add butter (about 1 teaspoon (or more) for every 2-3 large potatoes)
- add garlic (about 1 clove for every 2-3 large potatoes)
- add dill (about one teaspoon for every 2-3 large potatoes)
- turn the heat back on to lowest possible setting and mash them to your desired consistency (careful not to burn, you just want to keep up the heat after you add cream and butter).
- add cream as necessary for your desired consistency

After butter/cream/dill/garlic are nicely incorporated, add your salt and black pepper, and mix it up real well and serve.

Serve with anything.
 
Anyone who loves potatoes but limits their carbs will LOVE this. I make it at least once a week.


Loaded Cauliflower Casserole

  • 2 lbs cauliflower florets
  • 8 oz shredded sharp cheddar cheese, divided
  • 8 oz shredded Monterey Jack cheese, divided
  • 8 oz block cream cheese, softened
  • 4 tablespoons heavy cream
  • 2 bunches green onions, sliced (1 1/2 cups)
  • 6 sliced bacon, cooked and crumbled
  • 1 clove garlic, grated
  • Salt & pepper to taste

INSTRUCTIONS
  1. Preheat oven to 350 degrees
  2. Steam cauliflower florets until tender
  3. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
  4. Stir in sliced green onions, chopped bacon, and garlic
  5. Set aside
  6. Drain any liquid from steamed cauliflower and add to cheese mixture
  7. Stir cauliflower and cheese mixture together
  8. Taste for seasoning, and add as necessary
  9. If you want a finer texture, give a few mashes with the potato masher
  10. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
  11. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
 
Jasmin's Tasty creamy tomato & onion Meatballs
This is my own recipe... enjoy

I won't specify amounts as you can adjust to your own taste and of course it depends on how many meatballs you want to make.

Preheat oven to 200c

In a large bowl mix the following together. Ensure you mix very well, get in there with your hands and massage ;)

Meatballs:
Minced ground beef (for you Aussies that is mince)
Salt, pepper (optional)
Garlic- either fresh or paste
1 cup Breadcrumbs (packet not fresh)- adjust depending on amount of beef used
1 beef stock cube- crumble
Sauces: (anything you like). I use generous squeezes of tomato (ketchup), BBQ sauce, sweet chilli and anything else that is tasty

-Now it is time to mix (use clean hands)
-Take small amounts and roll between your hands to make the meatballs (size to your preference
-heat up a frypan and slightly cook meatballs on all sides (5-7 min)
-remove from pan and place into a large enough oven proof dish.
Keep them spaced apart


Cream, onion & tomato sauce
Ingredients: Onions, 2 tins chopped tomatoes, fresh pure cream or double cream (thickened cream)

1-2 brown or red onions: roughly sliced
- fry these is same pan that meatballs were cooked in until soft (around 5min). Careful not to burn
- spread onions on top of meatballs
- pour tomatoes on top and spread
- pour cream over. Amount depends but I use around 600mls (adjust as required)

Carefully with a fork lift each meatball up to allow cream to go under

Bake in oven uncovered until sauce has thickened to a consistency that will coat pasta and not watery (around 1 hour to 1.5 hours)
- turn meatballs at least once, make sure they don't burn


Serve with your favourite pasta. I prefer fresh fettuccini (store refrigerator section)

Warning: not for the healthy minded

Calories: who bloody cares, it is far too tasty to worry about that
 
Cheese Garlic Biscuits.jpg

Cheese Garlic Biscuits

biscuits | cookies, cheese | eggs, red lobster

---: BISCUIT :---
500 mL 2 cups bisquick
150 mL 2/3 cup milk
125 mL ½ cup cheddar cheese; shredded
---: GARNISH :----
60 mL ¼ cup butter or margarine
5 mL 1 tsp garlic; powder
3 mL ½ tsp parsley; flakes

* Mix Bisquick, milk and Cheddar until a soft ball forms.
* Beat vigorously for 30 seconds.
* Drop by balls onto an ungreased baking sheet
* Bake at 450°F for 8 to 10 minutes.
* Mix butter, garlic, parsley flakes and brush on rolls while still on the pan and hot.
* Serve warm.

Notes: Red Lobster

Yield: 10 to 12 Biscuits

Preparation Time: 20:00
 
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