Tag Archives: High Heat

Strawberry Rhubarb Jam

 

I got this recipe from http://www.frugalupstate.com/recipes/recipe-cheaters-strawberry-rhubarb-jam/

Cheater’s Strawberry Rhubarb Jam

(freezer jam or boiling water bath canned)

Ingredients:
7-8 C of rhubarb cut into 1 inch chunks
4 cups of sugar or to taste
1- 3 oz pkg strawberry Jell-O

Directions:

1.  Wash and cut up rhubarb stalks into half inch pieces and place in a large bowl.

 

2.  Mix sugar in with the rhubarb chunks.   Cover & let sit for at least an hour until the juices come out of the rhubarb.

 

3.  Cook rhubarb mixture over medium high heat, stirring and mashing a bit until it is soft and the pieces of rhubarb have mostly disintegrated.  Add jello.   Stir until jello is dissolved.  Pour mixture into freezer containers and freeze.

 

 

Yields about 3 pints

Crispy Fried Fish

2 tbsp. parmesan cheese, 2 tbsp flour, 6 tilapia fillets, 1 tbsp. olive oil, 1 tbsp butter.  Mix cheese and flour in pie plate.  Dip fish, 1 fillet at a time in cheese mixture coating both sides.  Heat oil and butter in large nonstick skillet on med. high heat.  Add fish fillets-cook 4 to 5 min. on each side or until fish flakes easily with fork.

Spaghetti with Shrimp and Broccoli

1/2 lb spaghetti uncooked

4 cups  small broccoli florets

1/2 cup  KRAFT Tuscan House Italian Dressing
1 lb.  uncooked deveined peeled large shrimp
2 cloves  garlic, minced
1/4 cup  KRAFT Grated Parmesan Cheese

COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

kraft kitchens tips

SPECIAL EXTRA
Add 1/2 tsp. crushed red pepper to the hot dressing along with the shrimp and garlic.
VARIATION
Prepare using thawed frozen cooked cleaned large shrimp, and reducing the cooking time for the shrimp and garlic to 2 to 3 min. or until the shrimp are heated through.

Fried Rice

INGREDIENTS
3 cups cold cooked rice (1 cup dry long-grain rice yields 3 cups cooked)
2 Tbsp vegetable oil
1/2 cup ham, diced
1 small onion, diced
1 tsp jarred minced garlic (or 2 minced fresh cloves)
3 medium carrots, peeled and diced
1 small head broccoli, stem discarded, florets chopped
2 eggs
1/4 cup low-sodium soy sauce

DIRECTIONS
Heat the oil in a large skillet over medium-high heat.

Add the ham. Cook, stirring occasionally till ham is lightly browned.

Add onion. Cook for 2 minutes until onion is fragrant, then add the garlic, and cook an additional 30 seconds or so.

Add the rest of the vegetables and cook for 3 minutes, stirring occasionally.

Push the ham and vegetables to the sides of the skillet with your spoon, and add the eggs, scrambling them, then incorporating them with the vegetables.

Add the rice, and stir everything together. Add the soy sauce, and stir till rice is hot, and everything is mixed together.

Serve immediately.

I got this recipe from http://penniesandpancakes.blogspot.com/

Homemade Flour Tortilla

I got this recipe from http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/

Recipe: Homemade Flour Tortillas

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Ingredients

  • 2-1/2 cups All-purpose Flour
  • 2-1/2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/2 cup Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.