It Inspired Me

Below is the recipe as k got it online. I made changes only because of what I had on hand. I used beef broth instead of water. I used about one teaspoon of Mexican line seasoning (like Tajin). I did not add peas or carrots and did not have tomato bouillon. I did add white beans, about a can.  1 1/2 cups long grain white rice , * 1/4 cup oil , (vegetable or canola oil) 1 teaspoon garlic , , minced 1/4 medium onion, , finely diced 1/4 cup tomato sauce , , or 2 pureed tomatoes* 2 teaspoons tomato bouillon , granulated, or cubes* 1/4 teaspoon salt 1 carrot, , diced 1/2 cup peas , (frozen or fresh) 3 cups water 1-3 whole serrano peppers , , optional Rinse the rice in a fine mesh strainer until the water runs clear. Set aside. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes). Add tomato sauce, garlic, and diced onion to the pan...

  FOR THE FISH ▢  1   tablespoon   olive oil ▢  1   tablespoon   butter ▢  4  skinless tilapia fillets ▢  salt and freshly ground black pepper ,  to taste ▢  chopped fresh parsley ,  for garnish FOR THE LEMON CREAM SAUCE ▢  2   tablespoons   butter ,  divided ▢  3   cloves   garlic ,  minced ▢  ½   cup   low sodium chicken broth ,  or dry white wine ▢  ¼   cup   heavy cream ▢  2   tablespoons   fresh lemon juice ▢  salt and freshly ground black pepper ,  to taste Instructions  Set a skillet over medium heat; heat up 1 tablespoon olive oil and 1 tablespoon butter. Season the fish with salt and pepper and transfer it to the skillet; cook for 3 minutes per side. Remove the fish from the skillet and set aside. Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the garlic and cook for 15 seco...

This is the second of two copy cat recipes I searched for after my birthday dinner. We got this from an Italian restaunt with some toasted French bread and pita chips. Salty, yes. But delicious! 1 cup  pitted kalamata olives, drained 1 cup  green olives with pimentos, drained 1/4 cup  capers, drained 1/4 cup  finely chopped red onion 2  anchovies, finely chopped, optional 2 Tbsp.  olive oil 2 Tbsp.  lemon juice 2 Tbsp.  chopped, fresh parsley or basil 1/4 tsp.  crushed red pepper flakes Finely chop the kalamata and green olives and place in a medium mixing bowl. Stir in the capers, red onion, and anchovies, if using. (Alternatively, place the olives, capers, red onion and anchovy in the bowl of a food processor. Pulse several times to break up into little pieces and combine. Transfer to a mixing bowl). 2 Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes. 3 Serve alongside goat cheese and toasted slices ...

  This year for my birthday we went to a couple of restaurants in arguably my favorite part of Milwaukee we got a drink and appetizer from two restaurants one of them was whipped feta I googled to find a recipe and found this it’s very easy to make and delicious serve with pita bread or tortilla chips ▢ 8 oz feta cheese ▢ 4 oz cream cheese softened ▢ ¼ cup olive oil plus more for drizzling ▢ 2 tablespoons lemon juice ▢ 1 garlic clove minced ▢ salt and pepper to taste, optional ▢ fresh herbs such as dill, parsley, or chives for garnish, optional Instructions In a food processor, combine the feta cheese, cream cheese, olive oil, lemon juice, and garlic. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed, keeping in mind the feta's natural saltiness. Transfer the dip to a serving bowl. Drizzle with a little more olive oil and garnish with fresh herbs. Chill in the refrigerator for at least an hour before serving to allow t...

 I just came across this recipe in my mom's recipe box.  It's listed as from Aunt Louise.  I had to look up what these were.  Looks like they are cookies.     1 pound butter 4 c flour 2 T sugar  Mix butter and flour with pastry blender.   Add sugar.  Stir in 1 pint of soft vanilla ice cream.  Chill dough before using.  Roll dough about 1/8 inch thick.  Can make square and put filling in and bring two corners together.  

 1/2 c butter 1 c boiling water 1/4 t salt 4 eggs 1 c sifted flour   Melt butter in boiling water.  Add flour and salt, all at one time.  Stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate.  Remove from heat and cool slightly.   Add eggs one at a time, beating hard fter each addition until mixture is smooth.  Fill the mirro press using tip #31.  Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.  Bake at 450 for 15 minutes, then drop oven to 325 and bake another 25 minutes.  Remove from sheet and cool on wire rack.  When cream puffs are cold, cut hold in the side of each and fill with sweetened whipped cream.  Put through tip #33.  Makes 12 puffs.  

 Prepare chocolate pudding according to directions on package using 1 1/2 cup milk.  Separate 3 eggs.  Beat yolks until thick and light.  Beat egg whites until they peak, but are still moist.  Stir hot pudding into beaten egg yolks, then gently fold into beaten egg whites.  Turn mixture into 1 1/2 quart casserole.  Place in pan of hot water.  Bake 45 minutes in a moderate oven 350 until puffed.  Makes 6 servings For sweeter souffle sprinkle top with confectioners' sugar.   

 1 1/3 c sugar 1/3 c butter 1 egg 1 t baking soda 1/4 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t cloves 1/4 t ginger 1 c pumpkin 1/4 c water 1 2/3 c flour 1/2 c nuts Cream sugar and butter til fluffy.  Add egg.  Mix remaining dry ingredients.  Add to the creamed mixture, alternately with the nuts.  Place in loaf pans, likely takes two pans.  Bake at 350 for 50-60 minutes.  

 Pastry for 2 crust pie 4 cups berries 1 c + 3 T sugar 4 T flour 2 t quick cooking tapioca 1 T butter   Wash berries.  Put half in pastry lined pie pan, sprinkle with 1 t tapioca.  Put other half of berries in pie pan and sprinkle with other 1 t tapioca.  Mix flour and sugar and spread over top of berries.  Dot with butter.  Cover with top crust and bake at 450 for 10 minutes, then reduce heat to 350 and cook for another 30 minutes.   

 This torte is one of my mom's recipes listed as being from Jan Snyder   1 1/2 sticks margarine 1 1/2 c flour 1 c pecan, chopped 12 ounces cream cheese  1 1/2 c powdered sugar 1 1/2 c cool whip 2 small packages instant butterscotch pudding 3 c milk 24 ounces cool whip    Mix well and press into a 9x13x2" pan.  Bake at 350 degrees for 15-20 minutes.  Cool.  Mix cream cheese and powdered sugar.  Add cool whip. Spread onto the cooled crust.  Mix pudding with 3 cups milk.  Spread on top of the cream cheese mixture.  Frost with the rest of the cool whip.  

This is a jello salad.  This recipe is from a member of the boat race family,  Carol Thomas.     1 package raspberry Jello 3 oz cream cheese 2 1/2 c hot water 1 pkg lemon Jello 1/2 pint cream, whipped   Dissolve raspberry gelatin in 1 cup hot water.  Add water to make 2/3 c liquid.  Add berries.  Pour 1/2 of mixture into a mold and chill.  Keep other 1/2 at room temperature.  Dissolve lemon gelatin in 1 1/2 c hot water.  Mix in cream cheese.  Chill until thickened.  Fold in whipped cream.  Pour on molded berry mixture.  Chill until firm.  Pour remaining berry mixture

This is my mom's go to hot fudge recipe.  It is listed as being from Joan Lacey.    1 c. sugar 1/2 c half and half  2 T corn syrup 2 T butter pinch of salt 1 t vanilla 1-2 squares chocolate   Melt chocolate and butter.  Add sugar and corn syrup.  Add half and half slowly, stirring all the time.  Add salt and simmer gently for five minutes, stirring constantly. Remove from heat and stir in vanilla.  Serve warm on ice cream.   

 This recipe is listed as being from Meta Given, a popular cookbook author in the 50s and 60s.     3 c cream 3 squares unsweetened chocolate 1/4 t salt 2 t vanilla 6 egg yolks 3/4 c sugar   Prepare 8 custard cups by greasing with butter or nonstick spray.  Combine cream and chocolate, heating until chocolate is fully melted.  Stir in sugar, salt and vanilla.  Beat egg yolks well with rotary beater.  Add hot cream mixture, slowly beating until well blended.  Pour into custard cups.  Set in pan filled with hot water.  be sure to keep water out of the custard cups.  Bake 30 minutes, or until just set.  When cups are shaken, creme waves like soft jelly.  The interior should be a consistency of thick sour cream when cold.  Remove to cake rack to cool.  Serve in cups, plain or with a few chopped pistachios or whipped cream.  

 3 eggs 1/4 t salt 1/2 c less 2 T sugar 2 c milk 1 t vanilla   Mix all ingredients.  Pour into custard cups.   Place cups into a 9x13 pan filled with water.    Bake at 350 for 25-30 minutes.   

 1 egg 1 c buttermilk 2 T canola oil 1 c flour 1 T sugar 1 t baking powder 1/2 t baking soda 1/2 t salt   Beat egg.  Add remaining ingredients in order listed, mixing until fully combined.   Cook on griddle

 This was typed out in my moms recipe box.  I do not know why this is called Jennifer's hamburgers.  I am guessing she made these in home ec class.     1/4 c milk 3/4 t salt 1/2 t minced dry onions 1 t worcestershire sauce 1 to 1-1/2 pound ground beef   Mix together and form into patties.  Cook as desired.   

 1 c sugar 1/4 c flour 1/8 t salt 2 T melted butter 1/4 c lemon juice 1 t grated lemon peel 2 well beaten egg yolks 1 c milk, scalded 2 egg whites, stiffly beaten   Combine sugar, flour, salt and butter.  Add lemon peel and lemon juice.  Add egg yolks and mik.  Mix well.  Fold in egg whites.  Pour into greased 1-1/2 quart casserole.  Set casserole dish in a pan of hot waterwater and bake at 325 degrees for 50-60 minutes, until golden brown.  When baked, a sponge cake will have been formed on top and a lemony custard on the bottom.  Spoon into serving dishes, topping with a whipped cream topping.   

 This is my mom's recipe for homemade windex.     1 c rubbing alcohol 1/4 c ammonia 1/2 t dawn detergent   Mix all together in a measuring cup.  Add enough water to make total quantity of 2 quarts.   

 1 avocado 2 t olive oil 1/4 t salt 1/8 t cumin 1/8 t garlic salt   Mix all together and enjoy   

2 c sugar 1-1/2 to 2 squares of chocolate or 1/4-1/3 c cocoa powder 1 T corn syrup 2/3 c milk or water 2 T butter 1 t vanilla   Mix sugar, chocolate, corn syrup and water.  Stir til sugar is dissolved and chocolate is melted.  Mixture can come to a low boil.   Wipe down crystals on edge of pan.  Cover and boil for 2 minutes, then uncover and continue boiling without stirring to soft ball stage (236 degrees).  Remove from heat, drop in butter but do not stir.  Allow to stand unstirred until the bottom of the pan is only warm to the touch.  Beat until it begins to lose its shiny look, adding flavoring and nuts before it is ready to turn out.  Pour on greased platter or pan, when set cut in squares.  Don't overlook and let cool before beating.  Will fit in 8x8" pan.