Showing posts from November, 2007

Meat Stew - With Beef Stock or Leftovers

My kids hate leftovers. Indeed one of my sons, while I am sleeping, cleans my fridge out of leftovers and religiously checks the dates on processed foods, dumping all the stuff. It drives me crazy. The other day he went too far, and decided all the magnets covering my fridge had to go. What he did not know was that those magnets were collected over a period of seven years, and I just semi-collected them, not really needing them for any phone numbers. Grrrrrrrr! But in the end using leftovers is important and certainly there is nothing wrong with it. Actually, it is a smart thing to do. So Paula sent this one in, showing us how to make use of leftovers (in her case Thanksgiving Leftovers): With all the veggies left over from Thanksgiving, I made a simple Stew. Quick and easy meal to use leftovers. I had beef stock in the freezer but you can use store bought. You can also adjust the quantity of ingredients for your needs. I didn’t need to add much seasoning as the vegetables had already

Donuts & More Donuts...

One of the food blogs that recently came to my attention is run by Carolyn, a Mom of five kids. The name of the blog itself, Juggling Frogs , is enough to get your attention. Carolyn, mixes a heady amount of recipes with some personal tidbits. As readers of Help! I Have A Fire In My Kitchen know, I tend to like reading food blogs from "real" people talking about "real" situations and "real" food. Carolyn also has some great pictures of her creations in some of the recipes. A few of the recipes over @ Juggling Frogs caught my eye and I emailed Carolyn for permission to post one of them here to which she graciously agreed. (I am going to get her to give me a whole series she did, but shush don't tell her that yet!) Donuts & More Donuts... You can click over to Juggling Frogs to see the recipe for Recipe for " Donuts "Dunkin-style" (pareve) " that we are presenting here. This recipe is for " fried donuts " (and good

A Few New Blogs....Come And Join The Fun!

This is just to announce a few new additions to my blog family, here at Help! I Have A Fire In My Kitchen . (Don't worry though we have loads of recipes and blog reviews ready and waiting!) Each blog has a different purpose and I hope you will enjoy them. All of them welcome reader submissions . Indeed, both Letters Never Sent & Wish Upon Your Star only consist of posts from reader submissions. So enjoy the fun and join in! Go Bazoodies! Did you see something truly outrageous and crazy posted on the Internet? See a news story that is simply so out there in la-la land it demands to be reported? A new fad or craze that makes you laugh your ass off? Do you have a crazy, bonkers idea to share? Then Go Bazoodies! and Go For It! Read about everything you never wanted to know about the crazy ideas out there. Nothing is too crazy or silly for Go Bazoodies! Let it all out and tell us about it! " Go Bazoodies! " will post all those crazy ideas, inventions, happenings, news

Yummy Pizza "Kosher style"

Catherine Manna sent this recipe in, and was careful to make sure all the ingredients are kosher, which is greatly appreciated. Hang in there because there is a great deal to make and I will try to go step by step, adding a bit to Catherine's original instructions. We are actually going to learn how to make: Pizza Dough Cook Spinach Leaves Roast Red Peppers (or any peppers) Make Home Made Pizza Yummy Pizza "Kosher style" Ingredients: Pizza Dough (Using a bread machine) Tomato sauce and Ranch Dressing mixed together Grated cheeses Cheddar, mozzarella, feta, parmigiana Yves Veggie Ground Round ( - This product is certified kosher) Canned artichoke hearts Cooked chopped spinach Diced olives black or green (depends on your taste buds) Sliced hot peppers Roasted red peppers sliced Diced purple onions (Optional) Salt pepper and olive oil Ingredients For Pizza Dough: 1 1/8 cups water 1 tbsp Olive oil 1 tbsp Sugar 1 tsp Salt 1 cup Whole wheat or regular flour (depends on your o

One Year Old Today

It was only a year ago when a wonderful woman suggested I open the Help! I Have A Fire In My Kitchen Blog. It really had never crossed my mind before that point when on a Saturday night in November of 2006 she suggested the creation of this blog. In the year of writing about food and recipes I have met some wonderful people on-line. Some great cooks, some great story-tellers and some just plain great people. In truth, I never expected Help! I Have A Fire In My Kitchen to become as popular as it has within these past 12 months. I post the recipes but many personal emails come through which are wonderful to read and respond to. The Internet is a strange medium when you get down to it. But then again life is strange and always full of surprises. Sometimes things you think will never work, they don't have a chance in hell - become wildly popular. Other ideas you think are diamonds and full of possibilities simply languish on the by-ways of this virtual world. There are, as we all kn

White Chocolate Raspberry Truffle

White Chocolate Raspberry Truffle For this, make a pound cake (Recipes for Pound Cake or Flavored Pound Cake ). You can use a store bought cake if you choose Ingredients: Pound Cake ( or any vanilla cake) 1 Package Sugar Free White Chocolate Pudding ( I used instant) 1 Package Non Fat – Dry Milk (powder) 1 Cup Water 2 Pint Raspberries 1 Quart Heavy Cream 1/4 Cup of Sugar 1 Bar White Chocolate You will need: Mixer Truffle Bowl or Pretty Glass dish 2 Medium Bowls Variations: Use Non Dairy Whipped Topping Use any flavor of pudding Use any berries Directions: Prepare the pudding using the dry powdered milk and 1 Cup of water. Mix on high until blended and chill for 30 minutes. In a large bowl, whip heavy cream on high, gradually adding sugar Best results come from chilling the beaters and the mixing bowl for twenty minutes prior to whipping cream. Starting with slices of pound cake, layer the cake, pudding, whipped cream and raspberries in the truffle bowl. Be sure and reserve a few raspb

A Full Thanksgiving Dinner Menu

I was musing on the Thanksgiving Dinner, when this submission came in, so it actually saved me a great deal of work! There are quite a few full recipes in this posting, and some links, so pick and choose what you like. Thanksgiving Dinner From Paula who submitted this full Dinner Menu: Some are intimidated with the thoughts of making a complete meal for a holiday such as this. My niece asked me to give her a menu plan for her first attempt at making Thanksgiving Dinner. I share the following with you as well. I start a few days before and prepare what can be made ahead. Items such as Cranberry Relish can be made weeks in advance. Some vegetables can be made a day ahead as well as desserts. The best way to approach is to start with a meal plan. Figure exactly what you want to serve your guests. Go through your list and see what can be made ahead. The Turkey Keep in mind, if your turkey is frozen, you will need to allow enough time for it to thaw. Depending on the number of guests

Cinnamon Rolls

This is simply plain yummy and a weakness of mine actually. So when Paula sent this in with some great pictures as well - I had to post immediately. She wrote: Bread Machines are one of the better inventions I ever invested in. It saves time and a lot of hand work. My father loves his sweets and this is one of his favorite desserts. It appears as a lot of work, but the machine does all of the work. Cinnamon Rolls (Using bread machine) (Final Stage - Baked & Glazed) Ingredients: 1 Cup of Warm Water 1 Egg 3 Cups Bread Flour 1/4 Cup Sugar 1 1/2 Teaspoons Salt 5 Tablespoons Butter (Softened) 1 Teaspoon Instant Yeast Ingredients For Filling: 1/2 Cup Brown Sugar 3 Tablespoons Cinnamon 1/2 Cup Raisins (optional) 4 Tablespoons Butter (softened) Ingredients For Glaze: 1 Cup Confectioners Sugar 4 oz Cream Cheese Softened 3 Tablespoons Butter (softened) 1 Teaspoon Vanilla You will need : Bread Machine Rolling Pin Baking Sheet 2 Bowls *Keep in mind, all bread machines will have their own ins

Carrot Cake With Cream Cheese Frosting

Paula has been real busy in the kitchen lately. This is an easy recipe and don’t be surprised if the sides stick to the pan. I run a hot knife around the sides several times before attempting to transfer it to a cake dish. Also note for some reason this cake tends to sink in the middle which you can hide with frosting. Carrot Cake with Cream Cheese Frosting Ingredients: 4 Eggs (I use Jumbo) 1 1/2 Cups Canola Oil 2 Cups Flour 1 1/2 Cups Sugar 2 Teaspoons Baking Soda 2 Teaspoons Baking Powder 2 Teaspoons Cinnamon 3 Cups Grated Carrots 1 Cup chopped Walnuts or Pecans (Optional) You will need: 1 Large Bowl 1 Electric Mixer 1 9 x 13 Baking (Cake) Pan Variations: Add 1 Cup of Raisins Use Zucchini in addition or in place of Carrots Directions: Combine Eggs and Oil and mix until blended Add Flour, Sugar, Baking Soda, Baking Powder and Cinnamon Mix until well Blended Add Carrots and Nuts and mix with a spoon until well blended Pour into a greased baking pan and bake at 350 degrees for 30 –

Vegetable Egg Rolls (Revisited)

This recipe was submitted to Help! I Have A Fire In My Kitchen before, but now pictures of the dish have been sent along to show off the dish as well. Vegetable Egg Rolls (Before Cooking) Ingredients: 2 Cups Shredded Red Cabbage 1 Cup Shredded Green Cabbage 1 Cup Shredded Carrots 2 Cups Chopped Bean Sprouts 4 Chopped Scallions 2 Thinly sliced Red Peppers 2 Tablespoons Sugar 1/2 Cup Low Sodium Soy Sauce 1 Package Egg Roll Wraps ( 20 per package) 2 Teaspoons Olive Oil Canola oil for frying Directions: Heat olive oil in skillet or fryer with deep sides Add both Cabbages, Carrots, Bean Sprouts, Scallions and Peppers Stir Let saute for 5 minutes Add soy sauce and stir Add sugar and stir Lower heat to low and cover for 5 minutes, stirring often Drain off juice Use 1/3 Cup of mixture in each Egg Roll wrap Place mixture in the middle of Egg Roll wrap, fold bottom up , then sides over and roll Using a pastry brush, moisten edge of Egg Roll wrap to hold in place. ( package shows directions) H

Pumpkin Bread

With Thanksgiving almost upon us - here is a recipe for Pumpkin Bread from Paula. Ingredients: 2 Cups of Pumpkin 2 Cups Flour 2/3 Cup Brown Sugar 2 Teaspoons Baking Powder 1 Teaspoons Baking Soda 2 Teaspoons Cinnamon 1 Teaspoon Nutmeg 4 Eggs ( I use Jumbo) 1 Cup Canola Oil You will need: 1 Large Bowl 1 Small bowl 1 Whisk Either 2 Loaf pans or 1 Cake pan, or 1 Bundt Pan Directions: In a small bowl , mix Flour, Sugar, Baking Soda, Baking Powder and Cinnamon until blended. In large bowl, whisk eggs and pumpkin together until blended Add in oil and whisk until smooth Gradually add flour mixture and whisk until blended. Pour into greased pan(s) and bake at 350 degrees for 45 - 55 minutes Variations: Add 1 Cup of Nuts Add 1 Cup of Raisins Serve with Fresh whipped cream Dust top with Powdered Sugar Not difficult to make and promises to be a hit at any Thanksgiving Meal. Really worth the time in the kitchen. Tags: Cooking , Baking , Recipe , Cooking Related Appliances , Humorous Stories , Ing

Italian Meatballs Kosher Style

The following recipe was placed in one of the comments by Catherine Manna. It is good, though you really have to deal with Catherine's refusal to measure out spices (I have tried to help a bit in that area.) She made it a great effort to keep this one kosher, however in her original submission she said she either used ground beef or buffalo meat... so we have to nix the buffalo! (ETA: Thanks to the comment by Juggling Frogs in this recipe, buffalo meat is bison meat, and thus it is kosher. So no need to nix the buffalo!) I worked on the ingredients for approximately 2 pounds of ground beef. I left the directions alone, basically in Catherine's own format. She writes: I never measure anything, but it always turns out great!, {ok, 99 percent of the time!} First you need the right ingredients...Kosher that is.. Note: Since I'm Italian i had to learn the Kosher ways, and one of the cheeses which you wouldn't use in this meal anyways, is that some cheeses has renet in it.