Aug 30, 2016

Your Recipes

Here’s place to share your own recipes. Include a photo if you like…. of the dish – or even you!

7 Comments on "Your Recipes"

  1. Rosely D.

    Jenny, your recipes are delicious; this one reminded me of my mom’s homemade Cabbage Rolls, of which we could not get enough. However, she substituted the ground beef with chopped/shredded chicken and diced onions, celery, carrots, potatoes, green beans and olives with the pimento inside and sauteed it all in tomato sauce she made; the sauce was delicious because she added 1/4 cup of orange juice and a tablespoon of mild salsa . Then, she stuffed the cabbage with all the goodies and cooked them covered and slow on the pan with the sauce covering the cabbages. YUM! I’ll haveg to make them soon! I did learn how to better prepare the cabbage from you so I thank you for that and all your recipes are healthier alternatives! Yeeei.

  2. Charlie

    Although very good, your tarts are lacking the raisins. I have been making butter tarts here in Canada for almost forty years. Here is my recipe, please give it a try.

    The Ultimate Butter Tart

    Effort: Easy
    Comments: These are the best butter tarts I’ve ever had.


    1 Pastry For Double Pie Crust
    ½ Cup Lightly packed Brown Sugar
    ½ Cup Corn Syrup (you can use light corn syrup)
    ¼ Cup Butter (no substitutes)
    1 Egg, slightly beaten
    1 Tsp. Vanilla
    1/4 Tsp. Salt
    1/2 Cup Raisins (Soaked in boiling water until plump)


    1. Fit Pastry into muffin cups.

    2. Combine all ingredients, except Raisins.

    3. Mix well.

    4. Divide Raisins evenly into shells.

    5. Fill 2/3 full of Syrup.

    6. Bake on the bottom shelf at 425 degrees Fahrenheit, for 12-15 minutes, or just until set.

    7. Don’t overbake.

    8. Cool on a wire rack then, remove from pans.

    Less time means runnier. I usually do mine for about 12 minutes.

  3. Joy

    Plumi Moos (Mennonite version of stewed fruit)
    2 quarts water
    1 cup dried apples
    1 cup prunes
    1 cup raisins
    1/2 cup dried peaches
    1/2 cup dried apricots
    1 slice lemon (optional)
    1 cup sugar
    1/2 tsp. cinnamon
    1/2 tsp. salt
    1/2 cup flour or 2 TB cornstarch or (as my mother made it) 2-3 TB minute tapioca
    Cut fruits and cook in water until very well done. Prepare paste by mixing sugar, flour/cornstarch/tapioca, salt, cinnamon and 1/4 cup cold water. Add to fruit, stirring until slightly thickened.

    Often served as dessert with a few tsp. whipping cream, ice cream, etc. In my family we would have cold roast beef with a side of plumi moos (minus the ice cream) for Sunday lunch. Everything prepared the day before.

  4. Rich in Columbus, Ohio

    Ricotta gnocchi are awesome. Really easy and don’t get ‘tough’. The dough is very forgiving. 3 lb ricotta
    3 large eggs
    3/4 cup grated
    6 cups flour
    …(more for rolling )

    -Mix egg, ricotta and oil completely
    – add cheese
    – add flour slowly until blended well
    – roll into rope ,cut 1″ pcs flour til not sticky
    – boil til rise – drain well


    “Quick and easy white cheese sauce which make the gnocchi melt in your mouth!

  5. Eliz

    … chopped onions in butter
    … 1 crushed garlic clove
    … 1 tbsp chopped parsley or parsley flakes
    … 1 tbsp paprika (this gives colour to liquid)
    … immediately stir/mix in carrots coins
    … 1/2 pot cold water
    … salt/pepper
    Bring to boil, then reduce heat-cook until carrots almost tender (30 + min)
    … then add:
    … cubed potatoes (white or sweet potatoes ) (or both)
    … 1 can peas (add juice too) (gives soup good flavour)
    … any other veggies you have on hand (cauliflower, thinly sliced cabbage, frozen peas) add broccoli last)

  6. Lois in So. California

    I learned to cook great rice from my husband, who lived in Hong Kong for many years. Use a small pan for small quantities, a larger pan for larger quantities. This method works for any size pan. I always use long grain rice because that was Hubby’s preference.

    Wash hands and rinse them thoroughly.
    1)Fill pan with rice up to the middle of the first knuckle of your index finger held vertically inside the pan with the tip touching bottom of pan.
    2)Add cold water to cover rice, swish around with your finger, annd remove any foreign material or badly discolored grains.
    3)Drain most of the water out. This will also remove some of the starch so the rice won’t be too sticky. If you want it sticky, drain only if water looks “dirty”, or if there is already too much water for the next step.
    4)Insert index finger vertically again, add cold water up to the middle of the second knuckle. If you are cooking a huge quantity, well above first knuckle, measure and use 2 cups water for every 1 cup of rice.
    5)Bring to a full boil. As soon as it boils, cover tightly with a lid (or foil) and immediately reduce heat to the lowest possible setting.

    DO NOT STIR at any time during cooking process. Do not remove cover for twenty minutes. (Possibly a little longer for a very large quantity in a tall narrow pan such as a stock pot). Taste test from the top layer of rice. If not done it will have a gritty texture when you chew. Replace lid and check again in 5 to 10 minutes. When it tastes right, turn off the heat. Cover to keep warm for serving.

    I have been cooking rice this way for over 50 years, and this method has always produced perfect steamed white rice.

    Soak the pan filled with cold water overnight before washing it. Otherwise you will have to work very hard getting it clean.

  7. Steve Cannon

    Italian Sausage Soup (Too easy, delicious and healthy)

    1pound bulk Sweet Italian Sausage (I get mine at Kroger and it’s extremely lean)
    1 small onion, diced
    2 cloves of garlic (or 1 tsp granulated garlic–it’s fine and works great)
    1tsp fennel seeds
    2 Tbs olive oil
    1 qt (4 cups) chicken stock or broth (I like stock in a box from Costco)
    1 can (14 oz) petit diced tomatoes
    1 can cannellini beans, drained and rinsed to get rid of the brine
    1 cup frozen chopped spinach
    1 cup dried pasta (tortellini, Pene, shells, I’ve even used macaroni–your choice)
    Salt and pepper to taste
    Cheese (Mozzarella, Parmesan, Romano–your choice)

    In a pot, put your sausage, 1/2 the oil, the onion, garlic and fennel seeds in and cook until the sausage is brown and cooked through.

    Add your tomatoes, beans, broth + 2 tomato cans of water, remaining oil and the spinach to the pot over medium high heat. When it comes to a boil, add the pasta, when it returns to the boil, adjust down to a good high simmer and cook until the pasta is done (about 20 minutes) . Adjust the seasonings. Be careful with the salt as the cheeses tend to be salty

    Top with cheese and serve with crusty bread or crackers.

    You will want to kiss me for this one. It’s seriously good eats. My husband likes this about once a week during the winter and it’s fast enough for emergency meals and good enough for company dinners.

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