Is there powdered milk in this?
No.
Is this the milk brand that I don't like?
No.
Is this milk expired?
Maybe. By 3 weeks.
Since no one was going to drink the milk, besides me, I used it to make an easy soup. Traditionally bisque is made with seafood. But there is nothing traditional about this blog.
4- minute Tomato Bisque
serves 4
1-11 oz can tomato soup
1 pt. (2 c.) half and half or whole milk
1/2 t. dried basil
1 t. dried minced onion
1 t. sugar or to taste
buttered croutons
dill
Combine all ingredients except croutons and dill. Bring just to boiling gradually. Simmer for 2 min., stirring constantly. Serve topped with croutons and dill.
Can't Do It.
I cannot make a decent baked bean from scratch to save my life. I opened a bottle of beans that I had made. Not good. Too strong. I combined them with my favorite baked bean recipe. Oh and threw in some T-Dawgs sauce for good luck. Luck was mine as they did get eaten. Maybe that should be my new baked bean recipe from scratch, beans and
T-Dawgs sauce.
Baked Beans
2 pounds canned baked beans (Campbell's)
1 t. prepared mustard
One small onion, chopped
Sprinkle salt and pepper
1 T. brown sugar (I add more)
1/2 c. ketchup
4-5 strips bacon
Combine all ingredients except bacon. Pour into casserole dish. Place bacon on top. Bake 350 for 1 1/2 hours.
T-Dawgs sauce.
Baked Beans
2 pounds canned baked beans (Campbell's)
1 t. prepared mustard
One small onion, chopped
Sprinkle salt and pepper
1 T. brown sugar (I add more)
1/2 c. ketchup
4-5 strips bacon
Combine all ingredients except bacon. Pour into casserole dish. Place bacon on top. Bake 350 for 1 1/2 hours.
Labels:
4th of July,
beans,
grill,
Labor Day,
sauces,
sides,
T-Dawgs hot dog sauce
Fresh Blueberries
Blueberry Crisp
1 pkg (16 oz) frozen blueberries (do not thaw) or 3 c. blueberries
2 T. lemon juice
2/3 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking oats
3/4 tsp ground cinnamon
1/4 tsp salt
1/3 c. butter or marg. softened
cream or ice cream
Heat oven to 375. Place blueberries in ungreased baking dish, 8x8x2 inches. Sprinkle with lemon juice. Mix remaining ingredients except cream until large crumbles form (more like clumps); sprinkle over blueberries. Bake uncovered until topping is golden brown and blueberries are hot, about 30 min. Serve with cream. 4 to 6 serving
If using an 11 x 7 inch baking dish, double the topping. To make in a 13 x 9 inch pan, use 4 c. fruit and 2.5 times the topping.
To freeze blueberries: Don't wash. Washing berries before freezing makes them tough. I simply put my blueberries in their container (10 pound box) in the freezer. After they are frozen, I scoop them up with my plastic quart measuring cup and bag them by quarts in freezer bags. I mark that they are unwashed along with the date. It couldn't be easier! Be sure to wash them before using. For more freezer space, use a vacuum sealer system for food to bag the berries.
Labels:
blueberries,
crisps,
desserts,
freezing,
Fresh Friday,
fruit desserts,
fruits
Fresh Basil
In the garden. Recipe from Ina Garten
Chicken with Goat Cheese and Basil
6 boneless chicken breasts, skin on (This can be hard to find. Ask a good butcher for it. Or you can just use chicken thighs with the skin on).
8 to 10 ounces garlic and herb goat cheese, such as Montrachet (plain works as well)
6 large fresh basil leaves
olive oil
kosher salt and freshly ground black pepper
Preheat oven to 375 degrees.
Place chicken breasts on a sheet pan lined with foil. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus a large gasil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, then sprinkle them very generously with slat and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
Chicken with Goat Cheese and Basil
6 boneless chicken breasts, skin on (This can be hard to find. Ask a good butcher for it. Or you can just use chicken thighs with the skin on).
8 to 10 ounces garlic and herb goat cheese, such as Montrachet (plain works as well)
6 large fresh basil leaves
olive oil
kosher salt and freshly ground black pepper
Preheat oven to 375 degrees.
Place chicken breasts on a sheet pan lined with foil. Loosen the skin from the meat with your fingers, leaving one side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus a large gasil leaf under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, then sprinkle them very generously with slat and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.
Labels:
basil,
chicken,
Fresh Friday,
garden,
goat cheese,
main courses
What?
I thought sweet potatoes lasted forever. Especially in the refrigerator. Moldy refrigerated sweet potatoes? That's what I get for buying organic.
Sweet Potato Fries
Pre-heat oven to 450.
Wash and peel sweet potatoes. Cut into french fries.
Place in large bowl and drizzle with just enough oil to coat. I used coconut oil.
Sprinkle with salt to taste. Stir to distribute the oil and salt.
Place on cookie sheet in a single layer. Bake for 20 min. or to desired crispiness.
Sweet Potato Fries
Pre-heat oven to 450.
Wash and peel sweet potatoes. Cut into french fries.
Place in large bowl and drizzle with just enough oil to coat. I used coconut oil.
Sprinkle with salt to taste. Stir to distribute the oil and salt.
Place on cookie sheet in a single layer. Bake for 20 min. or to desired crispiness.
Labels:
French fries,
sides,
sweet potatoes,
vegetables
All Things Arugula
Grilled Pizza With Steak, Pear, and Arugula
Serves 4From Southern Living
Ingredients
- Vegetable cooking spray
- 1/2 pound flank steak
- Salt and pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons white balsamic vinegar
- 1 (12-inch) pre-baked pizza crust
- 1 red Bartlett pear, peeled and sliced
- 1 1/2 cups fresh arugula, divided
- 1/4 cup crumbled Gorgonzola cheese
- Freshly cracked pepper
Preparation
1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat).2. Season flank steak with salt and pepper.
3. Grill steak, covered with grill lid, at 350° (medium heat) 8 to 10 minutes on each side or to desired degree of doneness. Cover and let stand 10 minutes.
4. Meanwhile, whisk together oil and vinegar in a small bowl.
5. Cut steak diagonally across grain into thin strips. Cut strips into bite-size pieces (about 1 cup).
6. Place pizza crust directly on hot cooking grate. Brush top of crust with oil mixture; layer with pear slices, 1 cup arugula, cheese, and beef strips.
7. Grill, covered with grill lid, 4 minutes. Rotate pizza one-quarter turn; grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Remove pizza from grill, and sprinkle with remaining 1/2 cup arugula and freshly cracked pepper.
Oven-Baked Pizza With Steak, Pear, and Arugula: Assemble pizza as directed, and bake according to package directions for pizza crust.
From allrecipes.com
Se rves 15
Ingredients
- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
Directions
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutritional Information
Amount Per Serving Calories: 112 | Total Fat: 2.1g | Cholesterol: 0mg
Penne Salad with Roast Beef, Arugula, Radicchio, and Capers
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DIRECTIONS
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Labels:
arugula,
beef,
Fresh Friday,
main courses,
pasta,
pears,
penne,
pizza,
vegetables
Fresh Arugula Meets Old Tomatoes
I picked about a 1/2 bushel of arugula from my garden. I used it in this yummy pasta dish. Did I mention I also use some of my old marinated dried Roma tomatoes? No? It must have slipped my mind.
Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette
Source: Quick from Scratch - Pasta
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DIRECTIONS
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Nutrition Facts per Serving Yield: Yield: Serves 4 | ||||||||||||||||||||||||||
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Labels:
arugula,
dried tomatoes,
main courses,
pasta,
penne,
tomatoes,
vegetables
Fresh Raspberry Pie
Raspberry Pie
4 c. fresh raspberries (frozen works as well but do not thaw)
1 to 1 1/2 c. sugar (to taste)
1/4 c. cornstarch
1-2 T. lemon juice (to taste, optional)
1/4 c. butter
Line a 9-inch pie plate with pastry dough. Place raspberry mixture in pie shell, heaping fruit toward the center. Dot with butter. Add the top crust, crimping edges and cutting several vents for steam to escape. Brush with water and sprinkle with sugar. Or run light stream of water over pie. Pour off excess. Sprinkle with about 2 T. of sugar.
Bake 45 for 15 min. Reduce oven to 350. Lay a sheet of foil on top of pie and bake 45 minutes, until fruit is bubbly.
Pie Crust
food.com/recipe/my-no-roll-pie-crust-51537
1 1/2 flour
1 t. salt
2 t. sugar
2 T. milk
1/2 c. oil
- Mix dry ingredients together in a bowl. Add the oil and milk.
- Mix until it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- One crust pie, excellent for cream pies and crumb topped baked pies.
- To make a two crust pie, I make the bottom and press into the pie plate. Then for the top crust just put it between wax or parchment paper and roll top crust out, pick up bottom of paper and flip on top of pie. Dampen the surface before laying down the first sheet of wax paper. This will stop the sliding as you roll. I also tear the wax paper long enough to hang over the edge and hold it with my body. Don't pre-bake the bottom for a 2 crust.
Labels:
desserts,
Fresh Friday,
fruit desserts,
fruits,
pies,
raspberries
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