1/4 tsp dry mustard
1/4 tsp salt
1/4 cup sugar
4 tsp vinegar
1 cup mayonnaise
2 tsp celery seed (optional)
20 oz cabbage, shredded
1/4 cup carrots, grated
Whisk together dry mustard, salt, sugar and vinegar until dissolved; add mayonnaise (and celery seed) and whisk to mix. Stir mixture into shredded cabbage and carrots. Refrigerate for 2 hours before serving.
Permanent link to this article: http://huggins.me/recipes/archives/1792
Permanent link to this article: http://huggins.me/recipes/archives/1721
- By Sides
December 23, 2018
1 tbsp Italian Seasoning
1 tsp ground black pepper
2 tsp marjoram
1 tsp sage
1/2 cup dried minced onion
2/3 cup dried minced celery
5 cups water
1-1/2 cubes butter
1/3 cup chicken Better than Bouillon
16 cups bread, cubed and dried
2 lbs sage sausage, prepared
2 cans (4-oz each) water chestnuts, chopped
1 lb mushrooms, sliced and sautéed
1 cup dried sweetened cranberries
pine nuts, roasted
Combine Italian Seasoning (or substitute Herbes de Provence), black pepper, marjoram, and sage in a spice grinder and grind into a fine powder; pour into a small mixing bowl. Stir onion and celery into the herb mixture. In a large stock pot, bring water, butter, and better than bouillon to a boil; stir in herb mixture. Remove from heat; add bread crumbs and stir to moisten. Cover with lid and allow the stuffing to sit for five to ten minutes. Stir in all remaining ingredients, reserving some of the pine nuts and dried cranberries. Place mixture in two 9×13 pans and heat under broiler until the top is slightly browned. Top with reserved pine nuts and dried cranberries.
Permanent link to this article: http://huggins.me/recipes/archives/1186
This, our favorite wheat waffle recipe, comes from Grandma Honey. When our kids wake to the sound of the wheat whirling in the blender they know that Grandma Honey’s wheat waffles will soon be on the table.
3⁄4 cup whole wheat
11⁄2 cups milk
2 tbsp corn meal
2 tbsp oat meal
2 tbsp oat bran
1 tbsp raw sugar
1⁄4 cup butter
1 tbsp baking powder
Blend whole wheat and milk in blender for 3 to 4 minutes. While still blending, add corn meal, oat meal, oat bran, eggs, raw sugar and butter. Turn off blender and add baking powder. Blend for 3 to 4 seconds. Cook in waffle iron. If batter rises too much, stir with spoon.
Permanent link to this article: http://huggins.me/recipes/archives/312
- By Cakes
November 25, 2018
1 1/4 cup sugar
1/2 cup oil
1/2 tsp cinnamon
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cup zucchini, grated
1/2 cup butter
4 oz cream cheese
1 tsp vanilla
3 cups powdered sugar
Beat eggs; add sugar, oil and cinnamon. Sift together flour, baking soda, baking powder and salt. Add to eggs. Stir in zucchini. Place in a 8×8 baking dish and bake at 350º for 30 to 35 minutes.
Use mixer to combine butter, cream cheese and vanilla. Mix in powdered sugar.
Permanent link to this article: http://huggins.me/recipes/archives/1638
- By Soups
October 26, 2018
1-1/4 cups flour
1 cup butter, melted
2 cups clam juice
2 cups water
3/4 cup sherry
1 tsp Tabasco
4 tsp salt
1/2 tbsp black pepper
1 tsp fresh thyme leaves
5 bay leaves
4 cups potatoes, diced
2 cups celery, diced
2 cup onion, diced
2 cup leeks, diced
1 large green bell pepper, diced
2 cups clams, chopped
2 qts half and half
2 tsp red wine vinegar
Combine melted butter and flour in oven-proof container and bake at 350° for 30 minutes. In a large saucepan, combine remaining ingredients except half and half and vinegar. Simmer until potatoes are thoroughly cooked. Add butter-flour mixture and stir until very thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Stir in vinegar just prior to serving.
(Updated 27 Oct 2018)
Permanent link to this article: http://huggins.me/recipes/archives/78
Ok, my friends, don’t get me started! Just believe me when I say, Fries are NOT French! Whether it be because of the style of the cut (frenched) or the native language of many of their early purveyors, french and fries have been erroneously linked as the name of a true Belgian creation, Frites! Calling these spears of deliciousness French is, well, just wrong.
Real frites are double fried, delivering a soft and fluffy interior and crisp exterior. They are traditionally salted and served with mayonnaise. But, if you are feeling a bit more adventurous, try some of the typical toppings for Frites from the Netherlands and Belgium found under Serving Suggestions at the end of the recipe. My personal favorite… Patat Speciaal!
Wash and slice potatoes (either peeled or unpeeled) into thick strips; place in a large bowl of fresh cold water and soak for 20 minutes or more. Heat oil to 275° to 300°. Line a large paper bag with paper towels. Fry sliced potato fries in batches for +/-5 minutes per batch being careful to keep oil temperature in range. Place fried potatoes in prepared paper bag and allow to cool. Increase oil temperature to 375° to 400°; fry in batches a second time for +/-5 minutes per batch. Place fries on a baking dish lined with paper towels and sprinkle with salt (and pepper, if desired) immediately. Devour.
Real Belgian frites (french fries) are always pre-soaked in water and then fried twice. This results in a crisp outside and fluffy interior.
Patat Met – Fries with mayonnaise
Patat Speciaal – Fries with mayonnaise, curry ketchup, and topped with onions
Patatje Oorlog – Fries with mayonnaise, peanut sauce, sambal oelek, and topped with onions
Patatje Joppie – Fries with mayonnaise mixed with yellow curry spices, and topped with onions
Frieten met Stoofvlees – Fries with Belgian stew
Permanent link to this article: http://huggins.me/recipes/archives/1534
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1 can (7.75 oz) El Pato jalapeño sauce
1 can (7.75 oz) El Pato salsa de chile fresco
1 can (7.75 oz) El Pato salsa de tomate con jalapeño
1 can (15 oz) tomato sauce
Combine all ingredients
Permanent link to this article: http://huggins.me/recipes/archives/1482
On vacation in Corfu, Greece, we visited a small waterside restaurant where we ate the most amazing gyro. Moist and tender, this true Greek gyro was nothing like the meatloaf-like gyro we find in the US. This chicken version is a delicious reminder of our experiences on this family vacation.
4 lbs boneless, skinless chicken thighs
2 tbsp garlic, minced
1/3 cup lemon juice
1/3 cup plain greek yogurt
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
3 tbsp dried oregano
2 tsp salt
2 English cucumbers, diced with water squeezed out
2 1/2 cups plain greek yogurt
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp salt
1 English cucumber, diced
4-5 tomatoes, seeded and diced
1/2 large red onion
1/4 cup fresh parsley, chopped
salt and pepper
Flat bread or pita
Combine marinade ingredients in a gallon Ziploc bag; add chicken and marinate in the refrigerator (3 to 24 hours[overnight is best]). In a medium mixing bowl, stir together sauce ingredients a minimum of 30 minutes prior to serving. Next, combine all salad ingredients in a separate bowl. Refrigerate sauce and salad until ready to serve.
Grill marinated chicken.
To serve, place some of the salad mixture in the center of flat bread; top with chicken and sauce.
Permanent link to this article: http://huggins.me/recipes/archives/1459
1 pkg chocolate cake
1 pkg instant chocolate pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
1 1/2 cups chocolate chips
1 pkg (8-oz) cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1-2 tsp vanilla extract
Mix all cake ingredients except chocolate chips. Stir in chocolate chips and pour into a greased bundt cake pan. Bake at 350° for 45-50 minutes. Cool in pan for 20 minutes before removing.
Permanent link to this article: http://huggins.me/recipes/archives/1455
1 cup Ritz or Club crackers, crushed
1/2 cup pecans, chopped fine
3 tbsp butter, melted
16 oz cream cheese, softened
4 oz blue cheese, crumbled
1/4 cup heavy cream
1 tbsp dried basil
1/2 tsp garlic powder
1/4 tsp white pepper
3 eggs, room temperature
1/4 cup green onions, diced
2 cups water
Lightly spray a 6-inch springform pan with cooking spray. Line base of springform pan with parchment using spray to keep in place. Spray one additional coat of cooking spray.
Combine crackers, pecans and butter and press onto base and sides of springform pan.
Beat cream cheese, blue cheese, and cream until smooth. Add basil garlic powder and white pepper; beat to combine. Beat in eggs, one at a time until just combined. Fold in green onions and pour into crust. Tent with foil.
Place steamer insert in base of Instant Pot and add 2 cups water. Layer a paper towel and two layers foil under springform pan and wrap up the sides with paper towel between springform pan and foil. Carefully place cheesecake in the center of the pot. Secure lid and close release valve. Cook on manual setting at high pressure for 40 minutes. When cooking is complete, allow Instant Pot to release and depressurize naturally.
Remove cheesecake from Instant Pot and cool on rack for 1 hour and in refrigerator for an additional 4 hours. Remove cheesecake from springform pan and plate. Serve with crackers, pears, apples, etc.
Permanent link to this article: http://huggins.me/recipes/archives/1436
4 large eggs
1 1/2 cups milk
1 1/2 cups flour
1/4 tsp salt
Combine flour and salt in a large mixing bowl. Make a well in the center; add eggs and 1/2 of the milk in the center. Whisk constantly until all of the flour is drawn in and incorporated into a thick mixture. Add remaining milk and whisk until smooth.
Strain batter to remove lumps; rest for 30 minutes.
Brush pan with melted butter and cook each side until desired doneness is achieved.
Permanent link to this article: http://huggins.me/recipes/archives/1434
This amazingly easy recipe uses a sous-vide bath with a mason jar to cook cheesecake to the perfect temperature.
32-oz cream cheese, softened
1/2 cup sugar
1/2 tsp kosher salt
6 large eggs
2 tsp vanilla extract
1 cup buttermilk
Prepare sous-vide using a pot deep enough to submerge a 1 gallon mason jar; preheat water to 80˚C.
Place cream cheese, sugar and salt into the bowl of a food processor and blend until smooth. Add eggs and vanilla and mix. Scrape down the sides of the bowl and process again until all ingredients are fully incorporated and no chunks remain. Stir in buttermilk. Pour contents into a 1 gallon mason jar; hand tighten lid.
Submerge filled mason jar in heated sous-vide bath and cook for 90 minutes; remove from bath and cool. Spoon into bowls and serve with slightly crushed Golden Grahams cereal and your topping of choice.
Permanent link to this article: http://huggins.me/recipes/archives/1420
8 oz wild rice
1/4 cup lemon juice
2 tbsp sugar
1/2 tsp Lawry’s seasoned salt
1 1/2 tsp dill seed, coarsely ground
2 shallots, thinly sliced
1/2 cup dried cherries, chopped
1 sm head red cabbage, shredded
1/2 cup flat-leaf parsley, chopped
1/4 cup olive oil
salt and pepper to taste
Prepare wild rice according to package instructions.
In a large bowl, combine lemon juice, Lawry’s seasoned salt, sugar, dill seed, shallots, dried cherries and cabbage. Mix well and let stand for 5 minutes. Stir in prepared wild rice, parsley and olive oil. Season with salt and black pepper.
Permanent link to this article: http://huggins.me/recipes/archives/1410
Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside. The result is ridiculously moist, perfectly cooked food every time!
Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!
2-3 tbsp Crio Brü*
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
Prepare sous-vide and preheat water to 57˚C.
In a mixing bowl, combine all ingredients except pork and mustard. Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick). Press spice mix onto all sides of tenderloin. Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.
Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).
Heat a cast iron frying pan and brown on all four sides for about one minute per side. Rest for 2-3 minutes before slicing into 1/4 slices (against the grain).
(*Note: If you can’t find Crio Brü at your local store, you can substitute 2 tsp freshly ground coffee)
Permanent link to this article: http://huggins.me/recipes/archives/1408
2 lbs cherry tomatoes, halved
3 tbsp hoisin sauce
3 tbsp seasoned rice vinegar
2 tbsp sambal oelek
1 tbsp ketjap manis
2 tsp fish sauce
salt and pepper
Combine ingredients and refrigerate for several hours before serving.
Permanent link to this article: http://huggins.me/recipes/archives/1404
1 head red cabbage, shredded
3/4 cup seasoned rice vinegar
1/3 cup sugar
1 tbsp salt
1 tsp Lawry’s seasoned salt
1/2 tsp black pepper
1 tsp onion powder
1/2 cup olive oil
Combine all ingredients except oil in a large Ziploc bag. Remove air and let stand in refrigerator for at least 8 hours (up to 4 days), turning regularly. Add oil +/- 1 hour before serving.
Permanent link to this article: http://huggins.me/recipes/archives/104
1 pork shoulder
molasses or maple syrup
pork rub (like 3-4 oz Spade L Ranch combined with 1-lb brown sugar)
apple wood pellets
Combine enough apple juice, Worcestershire sauce, and molasses (or maple syrup) [all to taste] to marinate pork shoulder (plus 1-2 cups reserved). Marinate for 2-3 hours [or, inject the marinade into the pork]. Pat dry and coat with a thin coating of prepared mustard and then liberally coat all sides of the pork shoulder with rub. Rest for about one hour to allow meat to approach room temperature and rub to begin to flavor the pork.
Preheat pellet smoker/grill to 180º; place pork shoulder on grill, fat side down. When pork shoulder reaches an internal temperature of approximately 160º, tightly wrap in foil after adding a small amount of the apple juice marinade. Increase the heat of the pellet grill to 225º. Cook until internal temperature of pork shoulder reaches 195-200º. Remove from grill and place in an insulated container for 30 plus minutes. Shred pork shoulder and serve with rolls and coleslaw.
(Note: You can also finish the foil wrapped pork in an oven preheated to 225º until the internal temperature of 195-200º is reached and continue as outlined above.)
Permanent link to this article: http://huggins.me/recipes/archives/1389
2 lbs shrimp, shelled and deveined
1/2 onion, diced
1 can (4 oz) diced jalapeño
1 bunch cilantro, chopped
1/4 cup lime juice
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 avocados, diced
1 tbsp olive oil
Place shrimp in rapidly boiling water for about 45 seconds and then immediately submerge in cool water to stop the cooking. Combine all ingredients except avocado and olive oil in a ziplock bag and refrigerate for 3 hours. Add avocados and olive oil and stir just before serving.
Permanent link to this article: http://huggins.me/recipes/archives/1383