Saturday, May 25, 2013

Graduation Cupcakes

I found the picture of this on pinterest, but it didn't tell how to do it.   You make any
flavor cupcake and ice it how you choose.
To make the cap, turn a small miniature Reese's
peanut butter cup upside-down.
Put a little of the icing on top of the peanut
butter cup and place a Ghirardelli square upside-down on top of the icing to make
 it stick. Place a little icing on the M&M
 and turn it where
the M&M doesn't show. I used Haribo Sour
Spaghetti gummi candy for the tassel.  I used
some kitchen scissors to cut the end of the candy
to make it look like a tassel.

Wednesday, May 22, 2013

Our Best Chicken-fried Steak

I cut this out of a magazine years ago, but I can't find where I got it.  I think it might have been "Cooking Lite." This is not a very light recipe, so that makes me wonder where I got it. 

2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 (4oz.) cube steaks
38 saltine crackers (1 sleeve) crushed I used Ritz crackers because that is what I had
1 1/4 cups all-purpose flour, divided
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
21 large eggs
3 1/2 cups peanut oil  I used Canola Oil
Garnish: chopped fresh parsley
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, and dredge again in cracker mixture. At this point, I set the steaks aside for about 15 minutes.  When I was ready to cook them, I dredged them again in the flour mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees (Do not use a nonstick skillet.) Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium high heat 10-12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
I make my gravy by adding flour to the drippings in the skillet and cooking over medium-high heat until dark brown. Then I add the milk, salt, and pepper whisking until thickened.

Tuesday, May 7, 2013

No Peek Beef Tips

I found this recipe on Pinterest and it is a winner.  So very easy and oh so good.  Just mix the ingredients together, pour over meat, and cover with foil and bake 3 hours. Could not be easier.

No Peek Beef Tips

2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Maryland Crab Cakes with Quick Tartar Sauce

1 large egg
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
Canola oil
1. Line a baking sheet with aluminum foil
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl. Mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Note from   author of recipe: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.