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Thursday, November 29, 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 been prepared. The carrots had a honey glaze and added a nice flavor.

Meat Stew - With Beef Stock or Leftovers

  1. 3 – 4 Quarts of Beef Stock (You can view Paula's recipe for Beef Stock by clicking here) Or: Use your Leftover meat
  2. 2 Pounds Beef , cubed ( I used Sirloin Tips)
  3. 3 Cups Carrots and Green Beans
  4. 5 Stalks Celery , cut up
  5. 2 Bunches Scallions , chopped
  6. 5 Potatoes , cubed
  7. 1/2 Cup Worcester Sauce
  8. 1 Cup flour
  9. 3 Tablespoons Canola Oil

You will need:
  1. 1 Medium bowl
  2. 1 Large pot
Recipe Directions:
  1. Place the flour in the bowl
  2. Dredge the beef in the flour
  3. Heat oil in pot
  4. Place the scallions in hot oil and sauté for five minutes
  5. Add beef
  6. Cook for 10 – 15 minutes
  7. Add broth
  8. Add carrots, green beans, celery and potatoes
  9. Add Worcester sauce (you can use your favorite seasonings)
  10. Cook over medium heat for 45 minutes

Giving this two stars for difficulty but if you make your own Beef Stock as in Paula's Beef Stock recipe it becomes more difficult. You can of course make the stew fresh as well. This kind of stew is excellent for leftovers as it has the look and taste of a "new" dish, and the family wont be saying, "Oh No! Not leftovers again!"

Tuesday, November 27, 2007

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 for Hanukkah) .However, since @ Help! I Have A Fire In My Kitchen, we do not like to divide up processes and place everything in front of you at one time, we are going to do a bit more explaining.

Ingredients: (1-7 for the dough to be made in the bread machine)
  1. 7.25 fl. oz. soy milk (or water)
  2. 1 egg
  3. 2.5 T. margarine (= 1.25 oz. by weight)
  4. 1 t. salt
  5. 1/3 c. sugar (= approx. 2.25 oz. by weight)
  6. 2 3/4 c. all-purpose flour (= approx. 13.5 oz. by weight)
  7. 1 1/2 well-rounded t. yeast
  8. Oil For Pan
Utensils You Need:
  1. Bread Machine
  2. Board for rolling out Dough
  3. Frying Pan or Wok
Recipe Directions:
  1. Put the ingredients above (except #8) in a bread machine on the dough cycle
  2. When done roll them out to about 3/4 inch thick
  3. Cut into donut shapes
  4. Let rise (usually with a towel over them for around 15-20 minutes so the yeast can work)
  5. Fry in 350º Fahrenheit oil (in a wok) until golden brown.
  6. They should be drained on something absorbent, such as paper towels.
  7. Let them cool down.
  8. We like them sprinkled with confection sugar.
Carolyn adds:
A few years ago I bought a donut cutter - it looks like an upside-down mini bundt pan - that cuts "O" shaped donuts quickly. Before that, we lived very contentedly with an upturned drinking glass and finger-poked-out holes.
There are a couple of utensils that will make your life easier here, especially if you make donuts more than a couple of times a year. The first as Carolyn mentions is a donut cutter. The second is donut pan which you can used if you are baking and not frying your donuts.

Now we are going to add just a teeny-weeny bit here. You can always glaze these donuts of course. This is a fairly simple process and we have presented in @ Help! I Have A Fire In My Kitchen numerous times (click here for the recipes involving glazing of food.)

Ingredients For Glaze:
  1. 2 tablespoons lemon juice
  2. ½ cup confectioner's sugar.
Recipe Directions For Glaze:
  1. While the donuts are cooling, combine glaze ingredients – stirring until smooth and then pour it over the donuts.

First let me thank Carolyn @ Juggling Frogs for her kind permission to repost this recipe here at Help! I Have A Fire In My Kitchen. This is really easy to make. You can of course make this a full "milk" recipe by changing the soy milk to real milk and the margarine to butter. The glaze is your option of course. Remember though, these are fried and not baked and you do require a bread machine.

Monday, November 26, 2007

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!

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 stories and events. Whether you found them on the Internet or whether you are the one who is reporting them. Go Bazoodies! wants all those stories. From the bizarre to the truly outrageous, to the just plain dumb, to the incredible. Go Bazoodies! wants it all!

You may be asking yourself, just what the hell is a Bazoodie? Well a Bazoodie is a concoction of the crazy, outrageous, dumb, bonkers, nutso, mishkabobble and truly out there!

Letters Never SentDid you ever want to say something to that special person write a letter and just not have the courage to send it? Ever want to express yourself, something intensely personal, and just not have anyone you know read it? Love, hate, laughter, tears, sadness and happiness are all emotions we experience. Loving someone from afar and not able to express it? Hate your boss and just want to get it off your chest? Sad by what your significant other said or did, and just need to write it down? Something critical or drastic happen in your life, and you really need to express it anonymously?

"Letters We Never Sent" is here to help you express your emotions in your own way and with your own words without having to tell anyone who you are.

Letters We Never Sent is about self-expression. Whatever emotion you feel,love, sadness, happiness, hope, hate, dark or simple - Letters We Never Sent wants your letters.

*All letters, whether sent by email or in regular mail - are posted anonymously at Letters We Never Sent. The only thing that is posted is your Letter. No names, no addresses or email addresses.

Wish Upon Your Star

Wishes are as endless as the stars in the sky and the sand upon the sea.

Wish Upon Your Star"Wish Upon Your Star" was inspired by a combination of events but mostly to help renew our own faith in ourselves. Remember when you were in your early days at school and you drew those stick people pictures with a note or wish upon them? We all have wishes, deep inside of us. We look out upon the night sky, and find our star and make a wish. Wishes do come true! And Wish Upon Your Star is here to help you express them in your own way and with your own words without having to tell anyone who you are.

Wish Upon Your Star is about self-expression. Whatever your wish is, light, hopeful, dark or simple, Wish Upon Your Star wants your wishes.

*All wishes, whether sent by email or in regular mail - are posted anonymously at Wish Upon Your Star. The only thing that is posted is your Wish. No names, no addresses or email addresses.

Sunday, November 25, 2007

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:

  1. Pizza Dough
  2. Cook Spinach Leaves
  3. Roast Red Peppers (or any peppers)
  4. Make Home Made Pizza

Yummy Pizza "Kosher style"

  1. Pizza Dough (Using a bread machine)
  2. Tomato sauce and Ranch Dressing mixed together
  3. Grated cheeses Cheddar, mozzarella, feta, parmigiana
  4. Yves Veggie Ground Round ( - This product is certified kosher)
  5. Canned artichoke hearts
  6. Cooked chopped spinach
  7. Diced olives black or green (depends on your taste buds)
  8. Sliced hot peppers
  9. Roasted red peppers sliced
  10. Diced purple onions (Optional)
  11. Salt pepper and olive oil
Ingredients For Pizza Dough:
  1. 1 1/8 cups water
  2. 1 tbsp Olive oil
  3. 1 tbsp Sugar
  4. 1 tsp Salt
  5. 1 cup Whole wheat or regular flour (depends on your own taste)
  6. 2 cups Bread flour
  7. 1 1/4 tsp Yeast
Utensils You Need:
  1. Pizza Pan
  2. Skillet (frying pan) to cook the spinach leaves.
  3. Bread Machine capable of making dough
  4. Baking Sheet (for roasted Red Peppers)
  5. Zip Lock Bags
Recipe Directions:
  1. Prepare dough in bread machine as follows:
    • Place all ingredients in the bread machine in the order listed above and set it to create dough.
    • When the machine finishes, roll out the dough on a floured cutting board.
    • Lay out the dough in the Pizza pan. You can use any pan actually, remember pizza does not have to be round! So shape the dough into the form you desire.
    • Cover the dough with a clean towel and let rise for 15 minutes (the yeast at work!)
  2. The crust should be as thick or as this as you like it. 1/2 to 1 inch is great. (Remember thicker crust takes a longer time to cook!)
  3. Cook the spinach as follows:
    • Get Fresh Green Spinach (no yellow or brown leaves and if the bunch has some cut them away)
    • Wash the spinach well. Spinach can have dirt from the ground and some small bugs hanging on to those leaves.
    • Get rid of any hard leaves and any stems
    • Chop up the leaves (quarters or a bit smaller. No need to make itty bitty pieces.)
    • Put the spinach in a hot pan (skillet) with boiling water and keep on adding them.
    • In around 2-4 minutes the leaves should be wilted - but still bright green. This is when they are fully cooked.
  4. Roast the Red Peppers as follows:
    • Cut the peppers in half and clean out all the seeds and insides.
    • Place them on a baking sheet skin side up so the oven will "cook" that side.
    • Place the sheet in a 350-400 degree oven and set it on broil.
    • The skin will start to blacken and soften in 7-10 minutes.
    • Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag.
    • Close and let sit for 20 minutes or so (or until the peppers have time to cool and "sweat").
    • Once they have cooled you will be able to peel the skins right off.
  5. Now we are ready for the Pizza! Take the dough you made above and lay it out in front of you.
  6. Spread the sauce you mixed together evenly on the pizza dough.
  7. Sprinkle some olive oil on the dough. Not too much..just one-two Teaspoon(s)
  8. Sprinkle 1/2 of the amount of grated cheese you prepared over the pizza.
  9. If you are using the "Yves Veggie Ground Round" place that over the cheese.
  10. Remember in the following lay it all out evenly over the dough.
  11. Artichokes come next. (As many or as little as you like.)
  12. Spinach leaves next.
  13. Olives next.
  14. Hot peppers next.
  15. Roasted Peppers you prepared next.
  16. Diced onions next.
  17. Salt or pepper to taste.
  18. 1-2 more Teaspoon(s) of olive oil.
  19. The rest of the grated cheese.
  20. Bake in pre-heated oven 400º Fahrenheit bottom rack till bottom of crust is golden brown - about 20 to 25 minutes. - Pre-Heated oven is crucial to pizza. The heat should be even for that perfect pizza! (Total Real Time depends on practice, experience, and checking it once in a while!)

Because of the need to prepare the dough, spinach and red peppers this takes a great deal of work and a few utensils so it gets a four-star rating for difficulty. Of course you can shorten the time and difficulty by not using all these ingredients and vegetables or just not cooking the peppers etc. However, Catherine's recipe is a great one for home made pizza and well worth the entire effort. Remember add veggies and spices as you see fit and your taste buds desire!

Thursday, November 22, 2007

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 know, thousands of sites, and certainly thousands of Blogs devoted to the fine art of cooking and recipes. Food it seems is a never-ending fascination for many of us. How to make it, when to serve it, what traditions are involved in it. So the incredible success of Help! I Have A Fire In My Kitchen never ceases to amaze me.

Help! I Have A Fire In My Kitchen was begun from the perspective of a divorced parent who knows without a shadow of doubt, that there is a huge percentage of people who are interested in food and health. We often do not have the time to cook full meals for our children every single day. We admit to laziness and to a certain sense of saying "Oh NO! Not the kitchen again!" There are also many of us who just do not have any knowledge or information regarding the mysteries of the kitchen. Gourmet food is great for us - as long as someone else is cooking, paying and washing the dishes.

You see it is fairly simple. There is usually a room in the house called the kitchen. Wonderful dishes do not magically appear in it. First one must shop for utensils and supplies and gadgets. Then one must shop for food and ingredients. Then one must make the food in question. Then one must clean the dirty plates, sweep under the table, wash the dishes and clean up the kitchen. We don't see any of those pictures in cook books. We see beautiful creations which are yummy and delicious and healthy for the most part.

But we, we the people, we the plebeians who do not have full time cooks at our beck and call, we the parents, we the singles, we the married couples who have to work in other professions and not as chefs - get tired and frazzled and sad and hungry and need our sugar fixes and our carbohydrate highs and all the rest. We have moods. We get upset, we are ecstatic, we are full of life and from time to time we get a bit depressed when things do not go right. We need to deal with our children, our spouses, our dates (if we are lucky enough to get a date that is!), and all the rest. One child has temperature, the other needs some serious time alone with you, and the other needs to eat. NOW!

I am sure, if you are a real person this all sounds familiar. Parents are by nature the greatest multi-taskers this universe has. And even if we only have one child, or we are grandparents and the years of child rearing are basically over, it really never ends. We are humans and thus for the most part relationships are part of life. They take work and time. So who the hell has time for the kitchen in the end result?

We also have to make money to pay our bills. We have to buy the ingredients and food we use to feed ourselves and our families. We need to plan, think, wonder and pray all the time so we can continue to offer the best possible environment for ourselves, our spouses and our children.

So Help! I Have A Fire In My Kitchen was born from reality. The recipes are never rated by how good they may be (as usually that is a matter of taste anyway) but how difficult they will be to make. And that includes the shopping for ingredients, the number of pots, pans, mixers, spoons and gadgets needed to create the dish.

Help! I Have A Fire In My Kitchen was never about gourmet cooking though I welcome gourmet recipe submissions. Nor was it ever about purely "healthy" dishes (according to the current diet fad of the year). It is about maintaining our sanity, specifically in a place where it is so easy to loose it - the kitchen!

So on this day, a day which I celebrate with the rest of the United States, the holiday of Thanksgiving, where we look around and give thanks for all that we have and all that we are blessed with - is actually without planning, the birthday of Help! I Have A Fire In My Kitchen.

I look forward to the coming year. Making more friends, seeing more recipes, reading more stories, reviewing more books and writing about food.

My wish to all of the readers of Help! I Have A Fire In My Kitchen. May you have much to give thanksgiving for. May your lives be blessed with true fulfillment. May you achieve all you desire. May your prayers all be answered for the good. May we continue to grow and watch the world around us grow with wonder and beauty.

Take a moment and look at your family, your loved ones, your significant other. Take a moment and smile at life. Forget the dishes and the sweat, the aggravation, the burnt rice. Forget it all. Remember - Count Your Blessings. And in counting them give hope and kindness to others.

For one thing I have learned in life. When your heart is full of love - whatever dish you make in that kitchen will radiate the love in you.

Thank you to all the readers of Help! I Have A Fire In My Kitchen for making this an incredibly successful and really fun place to be in virtual land. That too, has been a blessing for me.

Tuesday, November 20, 2007

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

  1. Pound Cake ( or any vanilla cake)
  2. 1 Package Sugar Free White Chocolate Pudding ( I used instant)
  3. 1 Package Non Fat – Dry Milk (powder)
  4. 1 Cup Water
  5. 2 Pint Raspberries
  6. 1 Quart Heavy Cream
  7. 1/4 Cup of Sugar
  8. 1 Bar White Chocolate
You will need:
  1. Mixer
  2. Truffle Bowl or Pretty Glass dish
  3. 2 Medium Bowls
  1. Use Non Dairy Whipped Topping
  2. Use any flavor of pudding
  3. Use any berries
  1. Prepare the pudding using the dry powdered milk and 1 Cup of water.
  2. Mix on high until blended and chill for 30 minutes.
  3. In a large bowl, whip heavy cream on high, gradually adding sugar
  4. Best results come from chilling the beaters and the mixing bowl for twenty minutes prior to whipping cream.
  5. Starting with slices of pound cake, layer the cake, pudding, whipped cream and raspberries in the truffle bowl.
  6. Be sure and reserve a few raspberries for the top
  7. Using a grater, grate white chocolate bar to garnish the top.

Paula has done it again with this sumptuous desert. Easy to make, and white chocolate is a favorite of mine (though some of the commercial stuff is way too sweet!). Gets a two star for difficulty.

Sunday, November 18, 2007

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 , the size of the turkey will range from 10 pounds to as large as 30 pounds. The cooking for the turkey is as follows at 325º (Fahrenheit) degrees:
  • 10 – 18 pounds cook without stuffing - for 3 – 3.5 hours
  • 10 – 18 pounds cook stuffed - for 3.5 – 4.5 hours
  • 18 – 22 pounds cook without stuffing - for 3.5 – 4 hours
  • 18 – 22 pounds cook stuffed - for 4.5 – 5 hours
  • 22 – 24 pounds cook without stuffing - for 4 – 4.5 hours
  • 22 – 24 pounds cook stuffed - for 5 – 5.5 hours
  • 24 – 30 pounds cook without stuffing - for 4.5 – 5 hours
  • 24 – 30 pounds cook stuffed - 5.5 – 6.5 hours
Other Ingredients For Turkey:

(The amount used below depends upon the size of the turkey, so plan accordingly. Numbers below are suggestions.)
  1. 6 Celery sticks
  2. 6 Carrots (peeled and cut into halves or thirds)
  3. 4 Onions (peeled and optionally cut into halves or quarters)
  4. 2-3 Tablespoons of meat/chicken/turkey seasoning inside the cavity
  5. Some fresh sage
Most people prefer to cook the turkey without the stuffing inside. After cleaning the inside, let it dry and add celery sticks, carrots and onions (peeled) with a little bit of seasoning inside the cavity and pat the outside with sage.

A trick for white meat that does not dry out, cook the turkey Upside down on a Rack inside the roasting pan. This allows for all of the juices to run down , into the white meat.

The turkey will take up the oven for a good portion of the morning , unless you have another oven, it will take some planning to make sure all of your items are done and ready for dinner.

Now we have finished with the Turkey, let us move on to the rest of the meal:

A Typical Menu For Thanksgiving

  1. 2 – 24 -30 pound turkeys
  2. Sweet Potato Casserole (can be made the day before) - Recipe Below or Click Here For The Recipe @ Help! I Have A Fire In My Kitchen for Sweet Potato Pancakes or for the Recipe of Sweet Potatoes (Yams) With A Twist Of Orange & Marshmallow
  3. Green Beans ( can be made the day before)
  4. Butternut Squash (can be made the day before)
  5. Carrots with Honey glaze (can be made the day before)
  6. Bread Stuffing (can be made the day before)
  7. Cranberry Relish (can be made weeks ahead)
  8. Olives (purchased)
  9. Apple Pie (can be made the day before) - Some Help! I Have A Fire In My Kitchen for Apple Cake & Apple Pie - Apple Cake #1, Apple Cake #2, Fruit Pies (Apple Pie), Apple Turnovers
  10. Pumpkin Bread - Click Here For The Recipe @ Help! I Have A Fire In My Kitchen for Pumpkin Bread or Click Here For The Recipe @ Help! I Have A Fire In My Kitchen for Banana Bread (if you prefer something different)
  11. Fried Rice
  12. Lemon Meringue Pie ( can be made the day before) - Click Here For The Recipe @ Help! I Have A Fire In My Kitchen for Lemon Meringue Pie
  13. Variety of Cookies and Cupcakes for the children (can be made a day or two ahead)
    Cookie Recipes @ Help! I Have A Fire In My Kitchen
    Cake Recipes @ Help! I Have A Fire In My Kitchen

Cranberry Relish

*This is best made at least two days ahead

Photo Sharing and Video Hosting at PhotobucketIngredients:
  1. 2 pounds Fresh Cranberries
  2. 2 Cups Sugar
  3. 1/2 Cup Cranberry Juice
  4. 1/4 Cup Grand Mariner (you may substitute orange zest and orange juice)
You will need:
  1. One Large Pan
  1. Combine Cranberries, sugar and cranberry juice
  2. Cook over medium heat for about 10 minutes (cranberries will open)
  3. Skim foam from the top and discard
  4. Remove from heat and add Grand Mariner, stir to blend in
  5. Allow to cool to room temperature and refrigerate.
Sweet Potato Casserole

*you can increase the amount depending on your needs

  1. 4 – 5 Large Sweet Potatoes
  2. 1/2 Pound Margarine
  3. Salt and Pepper to taste
  4. 1/4 Cup Maple Syrup
  5. 1/4 Cup Honey
You will need:
  1. 1 Large bowl
  2. Masher
  3. 1 – 9 x 13 Baking dish
  1. You can either peel, cube and boil the sweet potatoes until fork tender, (approx 20 minutes)
    Or: Bake them for an hour (wrap in aluminum and bake at 375 degrees
    Or *YIKES* Microwave them.. be sure and wash them, poke with a fork and micro for 7 – 10 minutes
  2. Once they are cooked, place in a bowl
  3. Add margarine , honey, salt and pepper
  4. Mash until lumps are gone
  5. Place in baking dish and drizzle maple syrup over them.
  6. You can refrigerate them now and heat in oven the next day for 35-40 minutes (350 degrees)

Green Beans

*Use a steamer for making green beans. Make them fresh, right before the meal, otherwise they will become limp and soggy.

  1. 1 – 1.5 pounds Green Beans
Utensils You Need:
  1. Vegetable Steamer
  1. Snap off ends
  2. Place in Steamer and steam for 10 minutes
  3. If you do not have a steamer, you may cook them in a pan of water until tender. It will take a bit longer this way ( approx 30 minutes)

Butternut Squash

  1. 2 Squash, peeled and cubed
  2. 1/2 Cup Brown Sugar
  3. 1/2 Cup Margarine
  4. Salt and Pepper to taste
You will need:
  1. 1- 4 quart pan
  2. 1 – Baking dish
  3. Masher
  1. Place cubes of squash in 4 quart pan, cover with water.
  2. Cook over medium heat until boils
  3. Boil for 10 minutes ( just fork tender)
  4. Drain and add margarine, brown sugar, salt and pepper
  5. Mash until blended
  6. Pour into baking dish
  7. Refrigerate (if made the day before)
  8. Bake at 350 degrees for 35-45 minutes prior to serving

Honey Glazed Carrots


  1. 1 Package Baby Carrots (16 oz)
  2. 1/4 Cup Honey
  3. 1/4 Cup Margarine
  4. 1 /4 Cup Bourbon
  5. 1/4 Cup Water

You will need:
  1. A Large Sauce pan
  1. In a large pan , place honey, margarine, bourbon and water
  2. Heat over high heat and bring to a boil
  3. Add Carrots and reduce heat to a simmer
  4. Stirring occasionally
  5. Cook for 15-20 minutes (until carrots are tender)
  6. And liquid is reduced.
  7. You can store in the refrigerator and heat in casserole dish just before serving.

Bread Stuffing

*Best to make the night before and bake the next day

  1. 1 Loaf Oatmeal Bread
  2. 1 Loaf Wheat Bread
  3. 3 Red Peppers (diced)
  4. 3 Italian Green Peppers (diced)
  5. 2 Apples (peeled, cored , sliced)
  6. 6 Stalks Celery
  7. 2 Bunches Scallions
  8. 2 Eggs
  9. 1/2 Cup Seasoning ( I use a blend of rosemary, oregano, sage, ginger, marjoram, thyme and pepper)
  10. 4 Tablespoons Olive Oil

You will need:
  1. A skillet
  2. Casserole Dish
  3. A large Bowl
  4. Small bowl of water
  1. Heat oil in skillet
  2. Add peppers, celery, and scallions.
  3. Sprinkle with 1/4 cup of seasoning
  4. Saute until tender, set aside
  5. Take a few slices of bread, dip in bowl of water, squeeze out exess, place bread in large bowl. Continue this until all the bread is in the bowl
  6. Add two eggs and the rest of the seasoning
  7. Mix with your hands until well blended
  8. Add sauté mixture (cooled) and continue to mix with your hands
  9. Place in Casserole dish and bake for 1 ½ hours at 350 degrees.
  10. I add a little of the pan drippings from the turkey over the stuffing before baking. It adds a nice flavor and keeps the stuffing a little moist.

Fried Rice


1. 2 Cups Rice
2. 1 Cup Celery ( chopped small)
3. 1 Bunch of Scallions (chopped small)
4. 1 Red Pepper (chopped small)
5. 1 Green Pepper (chopped small)
6. 1 Cup Bean Sprouts ( cut in half)
7. 1 ½ Cups Warm Water
8. 1 Stick of Margarine (as usual Teddy's kitchen would use Extra Virgin Oil here and not margarine - but that is up to you.)
9. ½ Cup Low Sodium Soy Sauce
10. 2 Eggs Scrambled (optional)

***Rice is made while raw. Do not pre-cook.


1. Melt stick of margarine in pan (with deep sides) over medium heat.
2. Add Celery, Scallions, Peppers, and Bean Sprouts.
3. Saute until veggies become transparent or less crisp.
4. Add Rice and mix well. Add water and mix well.
5. Lower heat and cover pan.
6. Checking rice frequently, cook until water is gone.
7. Add Soy Sauce (and scrambled egg) and mix well.

What can you say, except we should all be invited to such a sumptuous and great Thanksgiving Dinner! Enjoy, and count your blessings!

Saturday, November 17, 2007

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)

  1. 1 Cup of Warm Water
  2. 1 Egg
  3. 3 Cups Bread Flour
  4. 1/4 Cup Sugar
  5. 1 1/2 Teaspoons Salt
  6. 5 Tablespoons Butter (Softened)
  7. 1 Teaspoon Instant Yeast
Ingredients For Filling:
  1. 1/2 Cup Brown Sugar
  2. 3 Tablespoons Cinnamon
  3. 1/2 Cup Raisins (optional)
  4. 4 Tablespoons Butter (softened)

Ingredients For Glaze:
  1. 1 Cup Confectioners Sugar
  2. 4 oz Cream Cheese Softened
  3. 3 Tablespoons Butter (softened)
  4. 1 Teaspoon Vanilla
You will need :
  1. Bread Machine
  2. Rolling Pin
  3. Baking Sheet
  4. 2 Bowls
*Keep in mind, all bread machines will have their own instructions as to the order you place the ingredients in. I listed them in the order mine calls for.

  1. Place all ingredients in bread machine pan and set for dough.
  2. When it is done with the cycle ( approx 1.5 hours)
  3. Place in a bowl and cover until dough doubles in size (about an hour)
  4. Place dough on floured surface and roll out (Roll this out very thin because you are going to roll it and slice it - about 1/4 inch)
  5. Spread softened butter over rolled out dough
  6. In small bowl, combine brown sugar and cinnamon
  7. Spread brown sugar and cinnamon over rolled out dough
  8. Add Raisins
  9. Start at one of the outsides and roll dough towards center and complete rolling until it is all rolled tight
  10. Slice 1” slices
  11. Place slices on baking sheet, close together and bake for 35 – 45 minutes at 350 degrees.
  12. In a separate bowl mix confectioners sugar, cream cheese and vanilla and butter.
  13. Drizzle over rolls while they are warm.

(Dough Rolled)


(Cooked Before Glaze)

Love this one. Completely. Bread machines though, are not for everyone. However, this really makes it easy to make these delicious Cinnamon Rolls. These will be scarfed, stolen by the kids and eaten before you can blink! (If you use margarine instead of butter and leave out the cream cheese and you can keep them Parve as well!).

ETA: Paula wrote back after this posting:
You were right with your comment on the cinnamon rolls.. I made them Wednesday night for Thursday's gathering.. by the time I got home from work.. my sisters, their children and my parents had eaten them ALL..

Thursday, November 15, 2007

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

  1. 4 Eggs (I use Jumbo)
  2. 1 1/2 Cups Canola Oil
  3. 2 Cups Flour
  4. 1 1/2 Cups Sugar
  5. 2 Teaspoons Baking Soda
  6. 2 Teaspoons Baking Powder
  7. 2 Teaspoons Cinnamon
  8. 3 Cups Grated Carrots
  9. 1 Cup chopped Walnuts or Pecans (Optional)
You will need:
  1. 1 Large Bowl
  2. 1 Electric Mixer
  3. 1 9 x 13 Baking (Cake) Pan
  1. Add 1 Cup of Raisins
  2. Use Zucchini in addition or in place of Carrots
  1. Combine Eggs and Oil and mix until blended
  2. Add Flour, Sugar, Baking Soda, Baking Powder and Cinnamon
  3. Mix until well Blended
  4. Add Carrots and Nuts and mix with a spoon until well blended
  5. Pour into a greased baking pan and bake at 350 degrees for 30 – 40 minutes
Ingredients For Frosting:
  1. 1 pound confectioners sugar
  2. 8 ounces Cream Cheese (softened)
  3. 1/2 Cup Margarine or Butter (Softened)
  4. 1 Teaspoon Vanilla
Directions For Frosting:
  1. Blend until smooth

The cheese frosting from Cream Cheese can actually be used on any cake so it would be in place to remember it and put that away for any cake as well. It does make the cake a "milk" cake for Kosher people, but still it sounds delicious (and fattening as well!). Of course this gets 3-stars for difficulty though it is not an overwhelming chore. Enjoy.

Wednesday, November 14, 2007

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)

  1. 2 Cups Shredded Red Cabbage
  2. 1 Cup Shredded Green Cabbage
  3. 1 Cup Shredded Carrots
  4. 2 Cups Chopped Bean Sprouts
  5. 4 Chopped Scallions
  6. 2 Thinly sliced Red Peppers
  7. 2 Tablespoons Sugar
  8. 1/2 Cup Low Sodium Soy Sauce
  9. 1 Package Egg Roll Wraps ( 20 per package)
  10. 2 Teaspoons Olive Oil
  11. Canola oil for frying
  1. Heat olive oil in skillet or fryer with deep sides
  2. Add both Cabbages, Carrots, Bean Sprouts, Scallions and Peppers
  3. Stir
  4. Let saute for 5 minutes
  5. Add soy sauce and stir
  6. Add sugar and stir
  7. Lower heat to low and cover for 5 minutes, stirring often
  8. Drain off juice
  9. Use 1/3 Cup of mixture in each Egg Roll wrap
  10. Place mixture in the middle of Egg Roll wrap, fold bottom up , then sides over and roll
  11. Using a pastry brush, moisten edge of Egg Roll wrap to hold in place. ( package shows directions)
  12. Heat canola oil in large skillet or fryer to 375 degrees ( trick: end of wooden spoon placed in pan bubbles, oil is ready)
  13. Fry until golden brown, turning once. approx 5 minutes.

Simple. Easy. Great Appetizer. Great for just a normal supper, or as an appetizer with a big meal. Home made are really much better than store-bought. And will get you out of the kitchen in no time!

Tuesday, November 13, 2007

Pumpkin Bread

With Thanksgiving almost upon us - here is a recipe for Pumpkin Bread from Paula.

  1. 2 Cups of Pumpkin
  2. 2 Cups Flour
  3. 2/3 Cup Brown Sugar
  4. 2 Teaspoons Baking Powder
  5. 1 Teaspoons Baking Soda
  6. 2 Teaspoons Cinnamon
  7. 1 Teaspoon Nutmeg
  8. 4 Eggs ( I use Jumbo)
  9. 1 Cup Canola Oil
You will need:
  1. 1 Large Bowl
  2. 1 Small bowl
  3. 1 Whisk
  4. Either 2 Loaf pans or 1 Cake pan, or 1 Bundt Pan
  1. In a small bowl , mix Flour, Sugar, Baking Soda, Baking Powder and Cinnamon until blended.
  2. In large bowl, whisk eggs and pumpkin together until blended
  3. Add in oil and whisk until smooth
  4. Gradually add flour mixture and whisk until blended.
  5. Pour into greased pan(s) and bake at 350 degrees for 45 - 55 minutes

  1. Add 1 Cup of Nuts
  2. Add 1 Cup of Raisins
  3. Serve with Fresh whipped cream
  4. 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.

Monday, November 12, 2007

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. and one of them is parmigiana Reggiano, i think most aged hard cheese may have this as well but check the labels. Because thats not Kosher.

These meatballs go great with or without spaghetti, even in subs...No Cheese on these! make this meal a Kosher one Indeed!

I have Never felt better since I have learned the "Kosher ways" of eating and living. The No meat and cheese mixed together Rule!!! Proves a healthy one hands down!

"Kosher Rocks" !!!
Italian Meatballs Kosher Style

  1. Two pounds Ground Lean Beef
  2. One large or two medium potatoes
  3. One medium or large egg
  4. Ketchup
  5. One Finely grated onion
  6. 1 Teaspoon Pepper
  7. 1 Tablespoon Salt
  8. 1 Tablespoon Fresh Basil
  9. 1 Teaspoon Oregano
  10. 1 Teaspoon Dijion Mustard
  11. 1 Teaspoon Garlic minced if you like only
  12. 1 Tablespoon olive oil
  13. 4 Tablespoons bread crumbs
  14. Homemade or store bought tomato sauce
Utensils You Need:

1. Mixing Bowl
2. Frying Pan (suggested Iron)
3. Casserole Dish


Here I basically leave Catherine's directions as they are. These are obviously not in the normal Help! I Have A Fire In My Kitchen format.

A few pounds of Ground Lean beef - (let us make that two pounds)

Then: In a big bowl, I mix the meat and I grate a large potato, or 2 medium ones {this will make the meatballs so tender and tasty}

Then: add one egg

Then: Since I don't measure anything, you'll have to use your "Good judgment" {in this case you're allowed to do that} and after mixing it good, your ready to spice it up!

I use:
  1. a little bit of Ketchup,
  2. finely Grated onion
  3. pepper
  4. salt
  5. a little bit of bbq sauce
  6. and spices like seasoning salt
  7. basil fresh if you have
  8. oregano
  9. this imporant ingredient just a bit of dijion Mustard - not too much though
  10. Garlic minced if you like only
  11. a bit of olive oil in the mix

add and mix really good enough bread crumbs {you might want to add spices to them yourself and salt first though} mix to make your meatballs.


fry golden brown each side in olive oil, cast Iron pan if you have one, then bake in pre-heated oven 350 with your own homemade tomato sauce in a nice casserole for about and hour, or more check it, more you cook more tender, and the grated potatoes {unlike the eggs} makes these meatballs so tender they melt in your mouth! really truly and honestly!!

Your kids will love them...bake in the middle of the oven...

The recipe here is fairly easy. Once you have the ingredients and mix them together, the trick is to fry and then bake the casserole. I would say you can skip the frying part, but this is Catherine's recipe. She is also looking for more Italian Recipes - good recipes for Kosher Meatballs and Kosher Lasagna (click on each to find all entries on meatballs or Lasagna in Help! I Have A Fire In My Kitchen) To Email Catherine Click Here. Catherine writes:
"am always looking to improve on that one with any new tasty ideas, actually any Italian foods..thanks"