Beef and Green Beans

INGREDIENTS
1-2 lbs thinly sliced beef
fresh green beens

Marinade
3 Tbsp cornstarch
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp katjap manis
1 tsp hoisin sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1/2 tsp white pepper

Sauce
1/2 cup chicken broth
1 Tbsp ketchup
1 Tbsp oyster sauce
2 tsp soy sauce
2 tsp sugar

Wok Prep
vegetable oil
1 onion, cut into chunks
1 red bell pepper, cut into chunks
1 tsp garlic, minced
1 tsp fresh ginger, minced
1/2 tsp sambal
1 Tbsp black bean sauce
rice wine

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Sweet Potatoes

SweetPotatoesINGREDIENTS
4 cups cooked mashed sweet potatoes
1 cup white sugar
4 eggs beaten
1 1/5 cube butter melted
2 cups half-and-half
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves

Topping
3 cups corn flakes not crushed
2 cups chopped pecans
2 cups light brown sugar packed
3 cups melted butter

DIRECTIONS
Combine sweet potato ingredients; pour into 9×13 pan and bake for 30 minutes at 375° to 400°. Remove from oven. Combine topping ingredients and spread over sweet potatoes. Return to oven and bake an additional 10 to 12 minutes. Serve hot.

(Revised Dec 2015)

 

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Candied Apples

CandiedApplesINGREDIENTS
3/4 cup water
2 cups sugar
1/2 cup light corn syrup
1/2 tsp red food coloring
1 tsp cinnamon flavoring
6-8 apples

DIRECTIONS
In a saucepan, combine all ingredients except apples.  Bring to boil over high heat; reduce heat to medium-high and boil until temperature reaches 290°.  Push wooden sticks into clean, dry apples and dip apples into mixture to coat.  Place on silpat to cool.

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Mushroom Bisque

MushroomBisque1 onion, diced
2 lbs fresh mushrooms, sliced
sherry
chicken stock
butter
flour
half and half
chicken stock
lg bay leaf
thyme
sambal oelek (optional)

In a large frying pan, melt butter; add onion and mushrooms.  As mushrooms cook down and begin to release moisture, add sherry and chicken stock; cover.  In another pan, make a rue from butter and +/-3 heaping tbsp flour; cook until golden.  Stir in half and half.  Once combined, stir in juice from mushrooms.  Place 2/3 to 3/4 of mushrooms in food processor and process thoroughly (adding stock if necessary).  Pour processed mushrooms and remaining sauteed mushrooms into soup mixture; add a small pinch of thyme, bay leaf, and sambal.

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Prime Rib

PrimeRib1 prime rib roast
prime rib seasoning

Remove prime rib from refrigerator at least two hours prior to cooking.  Rub exterior with prime rib seasoning; let stand for at least one hour.  Place in a 500° oven for 20 minutes; reduce heat to 325° and cook until interior temperature reaches +/- 120°.  Remove from oven and allow the prime rib to rest for at least 30 minutes before slicing (internal temperature should reach about 130°).  First slice ribs from the roast and then slice roast and serve.

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Ginger Caramel Pork Belly

Caramel Ginger Pork Belly2 slabs pork belly
dried minced onion
1-1/2 cups brown sugar
1/2 cup rice vinegar
1/4 cup fish sauce
2 tbsp ketjap manis
1 tbsp, grated
1/4 cup mirin
2 tbsp minced garlic
1 tbsp sambal oelek
2 bunches green onion, roughly chopped

Liberally sprinkle pork belly with dried minced onion on all sides; wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

In a mixing bowl, combine brown sugar, vinegar, fish sauce, soy sauce, and ginger.  Brown pork bellies on top and bottom. Remove pork bellies and pour in mirin to deglaze the pan. Cut pork bellies into chunks and return to pan with about 1/4 of the sauce mixture and caramelize.  Add remaining sauce mixture, garlic, and sambal; cook until sauce coats a spoon.  Add green onions and continue cook until they are the desired donenes.  Serve over rice.

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Baked Beans

BakedBeans1 lb navy beans
1 cup brown sugar
4 tsp dry mustard
1/4 cup molasses
2 tbsp ketchup
1 tsp liquid smoke
1 tsp Worcestershire sauce
1 tsp salt
1 lg onion, diced
1 bell pepper, diced
1 tsp onion powder
1/2 lb thick sliced bacon, cut into pieces and fried

Soak dry beans for 8 hours or overnight; drain. Place beans in saucepan and add water to 1 inch above beans. Heat to a boil; reduce heat and simmer for 15 minutes. Pour contents of the saucepan into crockpot. Add remaining ingredients and cook on low for 8 hours or until beans are tender. Water can be added during the cooking process, if necessary.

Pressure cooker version: 2 cups dry beans, 32 oz chicken broth, and remaining ingredients (except bacon) in pressure cooker. Cook on bean setting (high pressure) for 40 minutes. Add bacon.

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Zucchini Cobbler

This tastes a lot like apple cobbler and is a great way to use some of the zucchini from the garden.  

Filling:
12 cups zucchini (seeded, peeled and sliced)
1 cup lemon juice
1 1/3 cup sugar
1 1/2 tsp cinnamon
3/4 tsp nutmeg

Crust:
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon
1 cup pecans, crushed (optional)

Filling:
In a large saucepan over medium-low heat, cook zucchini and lemon juice for +/-20 minutes, stirring occasionally, until zucchini is tender.  Add remaining filling ingredients; cook for five minutes.  Set aside.

Crust:
Combine flour and sugar; cut in butter.  Stir 3/4 cup into zucchini mixture.  Press half of the curst mixture into a greased 9×13 baking dish.  Spread zucchini mixture over crust.  In remaining crust mixture, stir in pecans (optional) and sprinkle over zucchini mixture.  Dust with cinnamon.

Bake at 375° for 40-45 minutes or until golden brown and bubbly.

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Hamburger Sauce


1 cup mayonnaise
2 tbsp ketchup
2 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
1 medium onion, sautéed
2 tsp agave sweetener
1 tsp salt
1 tsp ketjap manis (or 1 tsp soy sauce and a little extra agave sweetener)

Combine all ingredients.  Refrigerate for several hours before using.

(updated 7/2019)

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Hoisin Salmon Glaze

1/4 cup soy sauce
1/4 cup hoisin sauce
1 tbsp sambal oelek
1 tbsp ketjap manis
1 tbsp lemon juice
1 tbsp grated ginger
1 clove garlic
1 tbsp olive oil

In a 9×13 baking dish, whisk together all ingredients.  Marinate salmon for +/-30 minutes (15 minutes on each side) prior to baking at 375°.

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Pesto

image

2-3 cups fresh basil leaves
4 cloves garlic
3/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup pine nuts

Combine all ingredients in a food processor and process into a paste.

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Braised Fennel

image1-3 bulbs fennel
butter or olive oil
14 oz chicken stock
salt
pepper

Slice fennel into sections and lightly brown edges in butter or olive oil; braise in chicken stock until soft.  Add salt and pepper to taste.

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Creamy Cauliflower Soup

image1 onion, diced
2 cloves garlic
2 tbsp butter
salt to taste
1 head cauliflower, chopped
1 qt chicken stock
1⁄2 cup heavy whipping cream
nutmeg to taste
cayenne pepper to taste
In a sauce pan, combine butter, onions, garlic and salt; sweat over low heat. Once the onions are translucent, add cauliflower and chicken stock; bring to boil and then reduce heat and simmer until cauliflower is completely softened (about 30 minutes). Use emersion blender to blend mixture to a creamy consistency. Stir in cream, nutmeg and cayenne (just a small sprinkle of each; too much nutmeg or cayenne will overpower this soup).
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Lightly Curried Tomato Soup with Coconut Milk and Basil

image3 tbsp olive oil
2 onions, diced
1 tsp garlic, minced
4 lbs garden fresh tomatoes, seeded and chopped
1 can (14 oz) coconut milk
2 tsp red curry paste
1 tbsp chicken flavoring (or 1-2 sm bouillon cubes)
1 tsp sugar
1 tsp salt
1/2 tsp lemon grass
1/2 tsp ginger, freshly grated
1/4 tsp turmeric
1/4 tsp cumin
1 tsp basil paste (about 1-2 leaves)
sambal oelek (optional, to taste)

Heat oil in a large non-reactive pot (I use a ceramic lined dutch oven); add onions and garlic and cook until onions are translucent.  Add tomatoes and cook to soften.  Add remaining ingredients except basil and sambal oelek; heat thoroughly.  If desired, use an immersion blender to blend the soup to preferred consistency.  Stir in basil and sambal oelek.

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Salsa

image1 lg can whole tomatoes
5 yellow chilies
1 onion, chopped
1 tbsp garlic salt
juice from 1/2 of a lime
pepper to taste
cumin to taste
1 bunch cilantro, chopped

Boil chilies for 10 minutes; remove stems, veins, and 1/2 of the seeds.  Combine all ingredients except cilantro in food processor; pulse to desired consistency.  Stir cilantro through the salsa.

 

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Apple Cider Caramels

Caramels1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp ground nutmeg
2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 tbsp butter
3/4 cup apple cider syrup

In a small mixing bowl, thoroughly combine salt, and spices; set aside.

Coat a 9-inch baking pan with nonstick cooking spray and line with parchment, leaving an overhang on opposite sides to lift the caramels out. Spray the parchment as well.

In a 4+ qt saucepan, combine the heavy cream, corn syrup, sugar, butter and apple cider syrup.  Bring to a boil over high heat, stirring occasionally.  Once the mixture comes to a boil, reduce heat and continue cooking without stirring until the mixture reaches 248˚; remove from heat and stir in spice mixture.  Pour caramel into prepared pan; cool completely at room temperature.

Remove caramels from pan and cut into squares; wrap in parchment paper to store.

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Apple Cider Syrup

1/2 gal apple cider

In a porcelain-lined dutch oven, heat apple cider over high heat until it comes to a boil; reduce heat to medium-low and simmer for 4-5 hours, stirring occasionally, until cider is reduced to about one cup and reaches a syrupy consistency.  Refrigerate.

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Baked Beans

BakedBeans2 lg cans pork & beans, drained
2 bell peppers, diced
2 onions, diced
1 cup brown sugar
1 cup ketchup
2 tsp worcestershire sauce
1 lb bacon, chopped

Cook bacon with green peppers and onions.  Combine all ingredients and bake at 350˚ for one hour or longer.

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Chicken Pasta Salad

2-4 chicken breasts; cooked, cooled, and cubed
1 pkg (12 oz) bowtie pasta, prepared and cooled
1 pkg (12 oz) tri-color rotini pasta, prepared and cooled
1 bunch green onions, chopped
1 can (20 oz) pineapple tidbits
2 cups celery, diced
2 cups red grapes, halved
2 cups cashews
1 cup mayonnaise
1 bottle (12 oz) Kraft coleslaw dressing

Combine pasta, chicken, celery, onions, pineapple, and grapes.  Mix mayonnaise and coleslaw dressing and toss with pasta mixture; chill thoroughly.  Add cashews just prior to serving.

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Shawarma Burgers

Another family favorite, shawarma (or shoarma) burgers bring the great taste of shawarma to our backyard barbecue.  While the goat cheese brings a tangy burst of flavor to these tasty burgers, my kids prefer them stuffed with fresh mozzarella.  Next time I make these I am going to try stuffing them with feta.   The sauces (links at the end of the recipe) are an absolute necessity! 

2 lbs ground beef
1 lb ground pork
1/4 cup breadcrumbs
1 tbsp sambal oelek
1 tbsp garlic, chopped
1 tbsp fresh ginger, grated
2 tsp salt
1 3/4 tbsp shawarma spice mix
Juice from 1 lime
1/4 cup plain yogurt
1/4 cup cilantro, chopped
goat cheese

Combine all ingredients except goat cheese and refrigerate for at least one hour. Form into patties and stuff with goat cheese; grill. Serve in a pita topped with shawarma sauce, garlic sauce, garden fresh tomatoes, and butter lettuce. These can also be made using ground turkey, but be sure to grease the grill grate to avoid sticking.

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