fish tacos

September 12, 2013

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

  1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
  2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
  3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
  4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
  5. create your fish tacos by adding topics of your choice !

source

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total time: 35 minutes      makes 12 biscuits

ingredients
2 c unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 c shredded cheddar cheese
1/4 c thinly sliced scallions
1 c buttermilk
8 T unsalted butter, melted and cooled slightly about 5 minutes (plus some melted butter for brushing biscuits)

directions

  1. preheat over to 475 degrees.
  2. whisk flour, baking powder, baking soda, sugar, salt, cheese, and scallions in large bowl.
  3. combine buttermilk and 7 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
  4. add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
  5. using greased 1/4-c dry measure, scoop level amount of batter and drop onto baking sheet (biscuits should measure about 2.25 inches in diameter and 1.25 inches high).
  6. repeat with remaining batter, spacing biscuits about 1.5 inches apart.
  7. bake until tops are golden brown and crisp, 12-14 minutes.
  8. brush biscuit tops with remaining 1 T melted butter. transfer to wire rack and let cool 5 minutes before serving.

source – published november 1, 2007 from cook’s illustrated (from deb chang)

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toast of the french variety

December 21, 2011

prep time: 5 minutes       cook time: 15 minutes       ready in: 20 minutes

3 servings (6 slices of french toast)

ingredients:

6 slices of bread
2 eggs
2/3 c milk
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
salt to taste

directions:

  1. beat together egg, milk, salt, desired spices, and vanilla.
  2. heat a lightly oiled griddle of skillet over medium-high flame.
  3. dunk each slice of bread in egg mixture, soaking both sides. place in pan and cook on both sides until golden. serve hot.

source

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bananarama

April 30, 2011

servings: 12       prep time: 15 min.       cook time: 1 hour 10 min

ingredients:
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 eggs, beaten
2 1/3 c mashed overripe bananas (~ 5 bananas)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

directions:

  1. preheat oven to 350 degrees F. lightly grease a 9×5 inch loaf pan.
  2. in a large bowl, combine flour, baking soda and salt.
  3. in a separate bowl, cream together butter and brown sugar. stir in eggs.
  4. mash bananas in another bowl. (no need to put in another bowl if using frozen bananas. bananas are soft enough to put directly into flour mixture.) then mix bananas with flour in large bowl.
  5. next combine ingredients of both bowls. add cinnamon, nutmeg, and ginger. stir just to moisten. pour batter into prepared loaf pan.
  6. bake in preheated oven for 70 minutes, until a toothpick inserted into center of the loaf comes out clean. let bread cool in pan.

(this recipe can be divided into 4 5×3 mini loaf pans bake for 30 minutes.)

source

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stoltzfus goodies

February 22, 2011

Stoltzfus Iced Tea
5 regular Lipton tea bags
1 mint tea bag
4 cups water
1 1/3 cup sugar
1/2 cup lemon juice

Microwave the first 3 ingredients in a microwaveable container for 4 minutes. Let sit for at least 1 hour (maximum 24 hours). Pour iced tea into 1-gallon pitcher and stir in sugar and lemon juice. Refrigerate until chilled.


Stoltzfus Dinner Rolls
3 1/4 c water (warm enough so you can put your finger in it without it being too hot – a little warmer than lukewarm)
2 1/2 T yeast
12-13 c flour, divided (bread flour preferred or at least 1/2 bread flour)
1 c butter or margarine
1 c sugar
1 T salt
3 eggs

Put yeast in water and stir.  Microwave butter until just melted, whisk in eggs, then add sugar and salt.  Pour this into yeast/water mixture and stir.  Stir in 6 c. of flour until smooth.  Stir in remaining flour until soft and not sticky.  Knead until smooth.  Allow to rise at least 1 hour until about doubled in size.  Knead again then cut in small pieces and put into little rolls, then into pans.  Probably makes about 9 dozen or more.


Esther’s Poppyseed Salad Dressing

Salad ingredients:
Lettuce
Craisins
Feta cheese
Walnuts/pecans
Fruit, such as apples/oranges, if desired.

Dressing ingredients:
1 t salt
1/4 c honey
1/2 c sugar
1 T poppy seed
1/4 c vinegar
1 c oil
1 t mustard

This is quite a lot of dressing, probably enough to cover salad for at least 50 people.


i personally have not tried these recipes, but i have tasted the dinner rolls and the iced tea and both are phenomenal. i can’t wait to make the dinner rolls and iced tea myself. i’m not a fan of sweet salad dressings, so i’m not sure that i’ll be making the salad dressing anytime soon.

[edit] my mom made the rolls recently and they are just as good (if not better) when i had them at sm’s wedding. and i made the iced tea too. i doubled the recipe and kept the sugar down to 1 cup for the 8 cups of water instead of doubling it to 2 2/3 cups. delicious ! summer, please get here soon ! you showed your head last week, but this week it looks like you’ll be gone for a while…