General Recipes - Homemaker Geek

Sausage. Sweet Italian …Kitchen aid Grinder attachment using DIY Sausage Seasoning below

I am adding 1 small batch on the left of the ingredients list and X 4 on the Right which will make about 2 c to store.
See my You tube Video on making this as well as making the Spice Blend that Ak use in this. The Blend Mix makes 2 cups for future Batches…use 1 Tbsp per Lb of Meat. https://youtu.be/SqyO0qWzQFM

SAUSAGE.

FOR THE SPICE BLEND:
1 Tbsp Paprika. x 4 = 1/4 c.
1 Tbsp Garlic. x 4 = 1/4 c.
1 Tbsp Onion pwdr. x 4 = 1/4 c. 2 Tbsp Salt. x 4 = 1/2 c.
1 tsp Pepper. x 4 = 1 Tbsp + 1 tsp.
1/2 tsp Fennel. x 4 = 2 1/2 tsp.
1/4 tsp Sage. x 4 = 1 1/2 tsp.
1/4 tsp Cumin. x 4 = 1 1/4 tsp.
1/4 tsp Coriander. x 4 = 1 1/4 tsp
1 tsp Cayenne. x 4 = 1 Tbsp + 1 tsp.
2 tsp Parsley. x 4 = 2-3 Tbsp
1/8 tsp Thyme. x 4 = 1/2 tsp.
1 tsp Chili powder. x 4 = 1 Tbsp + 1 tsp.
2 tsp Basil. x 4 = 1/8 c.
1/2 tsp Brown Sugar. x 4 = 2 1/2 tsp.
2 Tbsp Red Wine Vinegar add when mixing. x 4 = 1/2 c. When mixing.
2 tsp EVOO x 4 = 1 Tbsp when mixing
DIRECTIONS:
Mix together and store in a Jar.
Use 2 Tbsp for every 2 Lbs Ground Pork

INGREDIENTS FOR SAUSAGE:

Use a Pork Shoulder or Butt Roast

DIRECTIONS:
Cut Meat to 3” x 1” strips.
Using a large Cake Pan or Casserole dish to catch the Meat as it comes out of the Grinder.
Put the Meat through Grinder with the larger of the 2 Dye/hole plate.
Spread it out evenly in the Pan.
Don’t Forget to add the EVOO and the Red wine by sprinkling it over the Meat.
Gently mix in the seasonings. Over mixing will cause tough Sausage.
At this point you can run it through a second time with the Larger Dye, or switch to the smaller one. I have trouble with the Smaller because I need a new blade, so I’m fine with 2 runs with the Large one.
Knowing this you can now Switch Dye/Plate to the smaller one and run the Meat through the Grinder again. .
When the Sausage is done, Place into a Gallon Sized Baggie and flatten to 1/2” thick. Then I take a Cookie Sheet, turn it on its side and use the edge to make indentations in the baggie making 4 indentations across and 5 lengthwise, dividing it all into about 20 square Patty sections, not necessary to press all the way through…this will make the pieces easier to break off after they Freeze. Freeze flat, and break off desired amount of patties when needed, they thaw fast at room temp.

Goulash IP

Goulash (Mac, Noodles, Hamburger, Sausage, Onion, Garlic, Italian seasoning, Can of stewed Tomatoes or Spaghetti Sauce, Chicken broth) Fast and Ez.
You can also add Mushrooms and or red, yellow, green Peppers, Olives etc.

INGREDIENTS:
1 lb Burger.(or use half mild Italian Sausage and half Hamburger.).
1 chopped Onion ( 1 1/2 c).
Evoo for sautéing
2-4 cloves garlic minced.
1-2 tsp Italian season
Salt and pepper.
1 tsp Chili Powder.
1 medium jar spaghetti sauce like Rao’s or Bertolli with chunks of Tomatoes in it .
3 cups chicken broth
16 oz Macaroni.
1 Bay Leaf

OPTIONAL:
Green Peppers.
Mushrooms.
Scallions for Garnish.
Olives
Parmesean

DIRECTIONS:
Brown the Hamburger, and Sausage if your using it. drain fat off. Add the Macaroni.
Add the broth, throw in raw Onion Garlic and seasoning. Stir, and then pour Sauce/Tomatoes on top. Do not stir.
Put the lid on, and turn the vent to sealing. Set the time to 4 min. When it is done and beeps, start with Controlled release to be sure that it’s not going to Spit and then finish with QR.

Open the Pot and turn it off and then back on again to Sauté med. Stir it up. Let sauté till Mac is done and Broth has been absorbed in the Pasta. You can also turn this into mock/lazy lasagna by serving with Mozzarella Ceese and a glop of Cottage Cheese in the Bowl.
You can add Olives if you want, or even add fresh Spinach to it after its all cooked ( it takes about 30 seconds).

sauté Hamburger. This can also be done on stove top. See next picture.

Sometimes I sauté the meat on the stovetop.

Adding raw onions, garlic, meat, broth and noodles together under the liquid on the bottom insures that the noodles will get cooked (add mushrooms at this point if you want them in) adding the sauce on top keeps the burn notice from turning on. Add it on top and do not stir.

Pour Sauce or Tomatoes on top. This will prevent the Burn notice.

This is what it will look like when you first open it up.

Macaroni will continue to absorb liquid after it’s done. Just give it a stir.

Here is a pic of a different Batch. You can totally work with the basic recipe.

Tapioca Pudding the old fashioned fluffy kind. My Grammas

This is not super sweet. You can add more sugar to the recipe but we had it with a teaspoon of homemade strawberry jam. Dad got to have homemade Raspberry ? we loved it warm.

Note : The hot pudding pasteurizes the raw egg whites.
but if you are concerned, look up the Swiss meringue on all Recipes website.

3 egg whites

3 egg yolk

8 Tbsp granulated sugar

8 Tbsp minute tapioca

4 cups milk

1/4 tsp salt

2 tsp vanilla

Beat yolks until the color of a lemon rind, add 1/4 c milk, add the sugar and salt, stir and add the rest of the milk.

Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.

Beat egg whites quickly until they stand up stiff and are almost dry. Pour hot pudding slowly over egg whites as you fold them in. let stand for 20 minutes and then fold in gently again. (Starting the spoon from the bottom of the dish as sometimes the tapioca starts to seperate from the egg whites.)

Do not over mix at anytime. Let cool. Place in refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired.

Serve with a dollop of jam or whip cream. Or pour a little cream on it.

Sourdough Biscuits

Biscuits: Oven 425°
2 1/2 c flour

3/4 tsp salt

1 tsp Baking Powder

1/2 tsp Baking Soda

6 Tbsp Butter softened

1/2 c Buttermilk

1 c Starter

2 Tbsp Melted Butter to brush on top and bottom.
Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.
Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan, I used Butter. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 larger biscuits.

Sourdough Rolls

This recipe works well in a Bread Maker on the “Dough/Rise Cycle”. I added the liquid first, and then the Flour, with the Salt, Soda, Baking Powder and Yeast on top. Let it run the cycle and also do the first hour rise in the Bread Maker.

2 cups All Purpose Unbleached Flour.
1/4 tsp Baking Soda.
2 Tbsp Baking Powder
1/4 tsp Salt
1 cup Starter
1/4 cup oil.

Combine dry Ingredients. Mix well. Stir in Starter and oil. Turn dough out onto floured surface and knead until smooth and elastic. (8-10-min) I got this recipe before home bread machines were even an idea, so I would toss it all in the bread machine and hit dough. shape dough into 2” balls. Cover and let rise in a warm place (85°) draft free….for about 30 minutes. Now days we have proofing features on our ovens. Bake @ 425° for 15-17 min. Yields about 15 rolls.

Sourdough Pancakes

Evening:

3 c flour

1/4 c sugar

1 3/4 cups milk Lukewarm

Add all the starter. (1 1/2-2 c)

Mix well and cover with Saran Wrap and leave in a warm place, 75-80° , allow to rise overnight. Morning: preheat griddle:

Take out 1/2 jar (about 1 1/2- 2 c) of starter and put it back in the refrigerator.

To the rest in the bowl, add: 1 1/2 tsp Salt

1 1/2 tsp Baking soda

1 egg,

1 Tbsp oil,

Mix until blended, fry them up like pancakes on Med hot griddle.

Sourdough Starter “Herman” with Recipes for Biscuits, Rolls, Pancakes, and Pizza

Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.

This can also be proofed in the Oven using your Proof program.
You will want to have a draft free area that is about 85°-100°.

This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.

HERMAN FOOD for after you have made your Starter:
1/2 c Sugar
1 cup Flour.
1 c Milk

When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)

To make the STARTER:
1 pkg Dry Yeast
1/2 c FILTERED Warm Water 80° to 100°
3 Tbsp Sugar.
2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can.
1 tsp Salt.
1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)

Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .

In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.

Place covered mixture in the refrigerator, stir daily….use within 11 days.

To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ).
Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.

This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.

Continue stirring 2-3 times a day til third day? Refrigerate, stirring daily and use it within 11 days. Thank the Lord for the Sous Vide feature on my Instant Pot.

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FOR BISCUITS:

Biscuits:
Sourdough Biscuits

Oven 425°

2 1/2 c flour.
3/4 tsp salt.
1 tsp Baking Powder.
1/2 tsp Baking Soda.
6 Tbsp Butter softened.
1/2 c Buttermilk.
1 c Starter.
2 Tbsp Melted Butter to brush on top and bottom .

Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.

Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.

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FOR ROLLS:

Sourdough Rolls

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FOR PANCAKES:

These are sooooo good! Plan ahead.
Pull out starter the night before. Feed it and let the batter set over night.See below for Sourdough Pancakes .Sourdough Pancakes

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FOR PIZZA DOUGH:

Sourdough Pizza Dough. Bread Machine, with Pizza recipe

Taco Salad

This recipe can actually be great for Spaghetti Squash Filling too! See my link to that here. Spaghetti Squash IP
Use the leftover meat for scrambled eggs, see the bottom.

Taco Salad:
For this recipe, it’s not so much about making the taco meat unless you want to know how I do it. Tonight I also made a small Pot (about 1 1/2 cans worth) of Black Beans in or on the side of the salad.
See my Beans recipe here : Beans Pintos and others cooked In the IP

FOR THE SALAD :
For the Lettuce part
1 head Lettuce chopped (depending on how many people and what kind of lettuce) For this, I like Iceberg. It just speaks TACO.
1 Scallion.
1 handful of Cilantro

Chop and assemble Salad.
Add Tomato if you like it
Set aside

FOR THE MEAT MIXTURE:
1 1/2 lb Hamburger Meat . It can be part ground pork too. (once I had pot roast and one time I had pork bits for carnitas.)
1/2 sweet Onion finely chopped
4 large cloves Garlic.
1 Tbsp Cumin.
1 Tbsp Chili Powder.
1 1/2 tsp Oregano or Italian seasoning
Green Chilies.. if you want more than the salsa has in it.
1/2 c Salsa for the meat mixture

Don’t put the spices away… I like to add more at the end if I think it needs it.
It’s hard to gauge because of the meat having different amounts of liquid.

Brown Burger, add Onion and Garlic, sauté till Onion are translucent, add the rest of the ingredients for meat mixture. Keep warm.

This was 1/2 lb ground beef lean. … and 1/4 lb ground pork and about 1/4 lb of pork for carne Picada (pieces of pork sliced and chopped)

For the DRESSING:
Adjust to your taste.
1/2 c sour cream.
1/2 c mayonnaise.
1 tsp oregano.
1/4 c Salsa or more.
1 Clove Garlic minced or a few shakes Garlic Powder.
1 Tbsp Catsup

To ASSEMBLE AND GARNISH

1 bag of Juanitas Tortilla chips

Your choice
S cream! Scallions,
Guacamole, Avocado, sliced Olives, Grated cheese, Tomato, Salsa.

TO SERVE:
Put your Lettuce in the Bowl…Crumble a handful of Chips over Lettuce
Sprinkle a little Dressing
Sprinkle a little Cheese
Add hot Meat mixture
Sprinkle a little Cheese, dribble more Dressing and garnish with your favorites or whatever you have.

Chopped Lettuce on the bottom, then some dressing cheese, next…Crushed Chips, then the Hot Meat..more Cheese

Then a little of each condiment of choice

Ez Breakfast.
I had leftover taco meat and homemade salsa from the taco salad I made a couple of days ago.
I didn’t know that my BSOA (Breville smart oven air) works on Broil with the door open. It shuts down for everything else when the door is opened.
So,
1 1/2 c Taco Meat.
3 eggs
1/2 c grated Cheese
Salsa for condiment. A piece of toast.
Stay at home Brunch ? Boom
In a frying pan, med heat, heat up the taco meat. Meanwhile whisk up the eggs. When the meat is hot pour the eggs on top of the meat and sprinkle the cheese. Put a lid on it and let set or pop under the broiler for a few seconds.

Keto Krumpets, and Waffle mix. Mary’s

Mary’s Keto Krumpets

Mix: For Dry ingredients

3 c almond flour

1 c coconut flour

2 Tbsp plus 2 tsp Baking Powder

1/2-3/4 tsp salt

Mix together well and store in Airtight container

Single serving: makes 2 Krumpets

1/4 c mix

2 1/2 tsp melted butter or olive oil

1 egg or 3 Tbsp egg whites or substitute

2 Tbsp water or a little less for stiffer Krumpets

For 4 hefty Krumpets:

3/4 c mix

3 Tbsp melted butter

1/2 c plus 1 tbsp egg or 3 eggs or whites or egg sub

1/3 c water

Preheat griddle or skillet to med hi heat.

I use a double Breakfast Sandwich Maker…but you can use Egg Corrals, or Wide Mouth ? jar lids, sprayed.

For 1 serving (2 Krumpets) Divide in half between vessel of choice, or just divide into two on griddle, Pat out to make 2 “rounds” about 1/4” thick. They will rise. Turn heat to med lo and Cook 3 min. Or till golden brown, flip and cook another minute . Serve immediately, or cool completely and store in baggie in frig for later.

For 4, repeat above except make 4. Etc..

For waffle:

1 1/4 c mix

1 Tbsp melted butter

1 egg or substitute

1 Tbsp water

1 tsp vanilla

1 egg white stiffly beaten

Spray preheated waffle maker
Pat the batter into the waffle maker. Cook about 3-5 min. Dont peak. Check the sides for brownness Serve hot.

Cocoa Krumpets:
For 2 use recipe for single serving above
Add 1 tsp vanilla

1 1/2 tsp xylitol/erythritol Monkfruit blend

2 Tbsp cocoa powder Extra butter…. about 2 Tbsp total Divide in 1/2 and make in breakfast sandwich maker. 2 min. Remove when still a lil wet.

FOR MINI MUFFINS:

1 1/8 c mix

1/8 tsp Baking Soda

1/2 ripe Banana Mashed well

1 small apple large grated

Optional: 3 Tbsp crushed Pineapple love this.

2 Tbsp Coconut oil

1/2 Tbsp Cinnamon

2 eggs

Optional:Nuts for the top.

Preheat oven to 350°

Spray or grease a mini muffin. Mix wet ingredients with fruits, mix well. Mix the dry ingredients well and add to wet ingredients.
Divide batter evenly in the muffin pan.

Bake at 350° for 15-20 min until muffins are browned .