Thursday, July 28, 2022

7 Up Biscuits


 Yes That's what they are called..."7 Up Biscuits"

These are excellent! Easy and great tasting! This Recipe is extremely hard to find anywhere else,  so here it is, don’t miss it 😋

INGREDIENTS:


4 cups Bisquick 

1 cup sour cream 

1 cup 7-up (I kid you not!)

1/2 cup melted butter

DIRECTIONS:


Mix bisquick, sour cream and 7 up. 

Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. 

Pat dough out and cut biscuits using a round biscuit / cookie cutter. 

Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. 

Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

ENJOY!
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Monday, July 25, 2022

New York Cheesecake


 Here is another summer dessert...


INGREDIENTS:

5 large eggs, room temperature 

2 cups (one pint) sour cream, room temperature 

4 8-ounce packages cream cheese, room temperature 

8 tablespoons (one stick) unsalted butter, room temperature 

1 1/2 cups sugar 

2 tablespoons cornstarch 

1 1/2 teaspoons vanilla extract 

1 teaspoon fresh lemon juice 

1 teaspoon grated lemon zest


DIRECTIONS:


Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pans) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

 Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

ENJOY!
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Tuesday, July 19, 2022

Taco Stuffed Tomatoes

Here is a nice summer recipe..Taco stuffed Tomatoes...


INGREDIENTS:


4-6 large tomatoes

 1 pound ground beef

 2 tablespoons taco seasoning 

4 cups spinach, chopped

 1/2 cup corn *fresh or frozen

 1/4 cup sharp cheddar cheese *optional

 1 tablespoon cilantro, chopped 

DIRECTIONS:


Preheat oven to 375. 

Slice the top off the tomatoes and scoop out all the pulp.

Place in a baking dish.

 Brown the ground beef in a large saute pan. 

Once cooked through, add the taco seasoning.

Add the spinach and corn.

 Cook until the spinach is wilted and everything is fully mixed together. 

Stuff the tomatoes with the beef mixture.

 Use any leftover beef in the bottom of the baking dish.

 Sprinkle with cheese. Bake for 15 minutes or until cheese is melted. 

Top with the cilantro and serve. 

ENJOY!
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Friday, July 1, 2022

Gumbo In a Jiffy


 Hi everybody, It's the First of July and here is a great dish to start the Summer month off with.


INGREDIENTS:


1 package (12 ounces) smoked sausage, sliced

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained 

1 can (14-1/2 ounces) chicken broth 

1/2 cup water 

1 cup uncooked instant rice 

1 can (7 ounces) whole kernel corn, drained 

Sliced green onions,( optional)


DIRECTIONS:

In a large saucepan, cook sliced sausage until browned on both sides. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes. If desired, top with sliced green onions.

And that is it....ENJOY!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household