1/2 cup Chicken broth
1 Chicken breast
1 Collard green leaf
Honey Dijon Mustard
Swiss Cheese
2 slices White bread
1 sliced Green pepper
1. Boil whole chicken breast in chicken broth ahead of time and let cool.
2. Cut breast length ways once.
3. Spread Honey Dijon mustard on both slices of bread.
4. Add sliced chicken, cheese, Honey Dijon mustard, Collard green leaf, green pepper and top slice of bread. Enjoy.
1. Collect herbs early morning. They have the most oils compared to herbs collected in mid-day heat.
2. Cut the top mature leaves with scissors at the stem of the leaves.
3. Rinse leave in cold water.
4. Pat leaves dry with paper towels.
5. Lay leaves on dehydrator tray and set at 90°F to 100°F for 1 hour.
6. Bundle 10 leaves or more together with twine starting at the stems and wrap the leaves leaving a 1 inch gap . Once you get to the end wrap back up to the stems in a criss-cross to tie the twine.
7. Hang your sage smudge sticks in a well ventilated room for several days.
8.Your sage smudge sticks are now ready to burn for smudging for protection and clearing away negativity.
9. Store the sage smudge sticks in a food saver bag, vacuum and seal all the air out.
10. Label the bag 'Sage Smudge sticks' and the date.
Note: Do not ingest sage if you are pregnant, nursing or have seizures. Do not exceed 3 cups a day. Ingredients with Magickal use:
5-10 Sage leaves-Longevity, health
2 liters water
1. Collect Sage leaves early morning. They have the most oils compared to herbs collected in mid-day heat.
2. Cut the top mature leaves with scissors at the stem of the leaves.
Ingredients:
1/3 cup All purpose flour
2 cups Whole Wheat flour
2 tsp Wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp yeast
1 cup warm water
1/2 cup sugar
1 tsp salt
Olive oil
1. In a small bowl combine warm water and yeast and set aside for 10 mins.
2. Pre-heat oven to 350°F.
3. In a medium bowl or mixer bowl combine whole wheat flour, all purpose flour, wheat germ, baking soda, baking powder, and sugar.
4.Add yeast and water to dry ingredients and mix well.
5. Add enough olive oil to coat mixture.
Ingredients:
Snapping turtle meat
Garlic
Cayenne pepper
Salt
Black pepper
Worcestershire sauce
4 Tbs. Butter
1 15oz. can tomato sauce
1 Bay leaf
1 onion, minced
4 tbs Corn starch
Parsley
4 Chicken Bouillon cubes
Basil
8 cups water
1. Boil meat in 4 cups of water and garlic for 1 hour.
2. Add , basil, bouillon cubes, parsley, onion, bay leaf, salt, cayenne pepper, black pepper, butter, Worcestershire sauce and simmer for 30 mins.
3. Add tomato sauce and corn starch mixed with 4 cups of cold water.
4. Simmer til soup thickens. Enjoy.
Ingredients:
Snapping turtle meat
Whole Wheat flour
2 Eggs
Salt
Progresso Panko Italian Style Bread crumbs
Gia Russa Italian Seasoned bread crumbs
Olive Oil
1. Flour meat in whole wheat flour.
2. Cover floured meat in egg.
3. Mix bread crumbs together and salt.
4. Fry meat in olive oil to a golden brown. Enjoy.
Ingredients:
Snapping Turtle meat
Garlic
Onion or onion powder
Potatoes
Carrots
3 Tbs Butter
2 chicken bullion cubes
3 Tbs Corn starch
2 ts. milled flax seed
2 cups Milk
Salt
Black Pepper
Water
1. Bake turtle meat with garlic, salt, black pepper, onion powder, and water at 435° F for 2 1/2 hours the night before cooked in crock pot.
2. Let meat cool and pull off bone; Refrigerate meat.
3. Peel and cube potatoes; Refrigerate in water.
4. Cut carrots and refrigerate.
5. In the morning combine all ingredients in crock pot and set on high for 6-8 hours.
1-2 lb. ground venison
Taco seasoning
1 Green pepper, chopped
1 Onion; chopped
4-5 Tomatoes
1 12oz. can beer (Budweiser)
1. Brown ground venison in a medium skillet; drain fat and return to skillet.
2. Add green pepper, onion, taco seasoning and beer.
3. Cover and simmer for 30 mins. Enjoy.
4. If you have leftovers make taco pie for dinner the next day.
Ingredients:
4 cups dry Lima Beans
4 cups water
4 Tbs. butter
2 Chicken Bouillon cubes
Salt
Onion
Italian Seasoning
Sage
Garlic
Black pepper
Cubed ham(Optional)
1.Combine Lima beans, water, salt, onion in a large pot with lid on medium heat; boil for 2-4 hours.
2.After 1 hour add butter, chicken bouillon cubes, Italian Seasoning, garlic and back pepper.
3.Add 1-2 cups of water after every hour.
4.Add Cubed ham on the last hour.
Japanese rolled omelet (Tamagoyaki) without the Tamago Pan.
Ingredients:
1 cup chicken broth
6 eggs, heavily beaten
salt
Olive Oil
1.Grease a square pan with a piece of cheese cloth and olive oil.(See 3rd photo below)
2.Combine 3 eggs, 1/2 cup chicken broth and salt for the first layer.(4th photo)
3.Pour in heated pan. If any bubbles form cut and cover with remaining liquid.(5th photo)
4.Remove pan from heat to prevent burning. Roll the omelet.(See 6th photo below.)
5.Push the first layer to handle side.(7th photo)
6.Combine the remaining eggs and chicken broth for the 2nd layer.
7.Pour in pan and lift first layer to let the liquid underneath.(8th photo)
8.Roll the 2nd layer.(9th photo)
9. Brown omelet if you want. (10th photo)
Ingredients:
4 to 4 1/3 cups four
1 ts. or 1 package active dry yeast
1 cup milk
1/2 sugar
2 tbs butter
1/2 ts. salt
2 eggs
1 Tbs ground cinnamon and sugar
Powdered sugar icing or cream cheese icing (Cool wip and cream cheese mixed)
1. In a large mixing bowl or mixer bowl combine 2 cups of flour and yeast. Set aside.
2. In a medium sauce pan heat milk, 1/2 cup sugar, butter, and salt until butter melts.
3. Add milk mixture and eggs to dry mixture.
4. Beat with electric mixer on low to medium speed for 30 seconds then use a wooden spoon or mixing spatchula to scrape the sides of the bowl.
5. Beat on high speed for 3 mins. Stir in remaining flour as you can.
6. Turn dough to a floured surface and knead in enough flour to make a soft dough that is smooth and elastic.
7. Shape dough to a ball and place in a lightly greased bowl; turn once to grease dough.
8. Cover and let rise in a warm place til double in size in about 1-2 hours.
9. Roll out dough and place in greased tube pan.
10.Wrap dough around tube and press the remaining dough to fill out bottom of tube pan.
11.Cover dough with sugar and ground cinnamon.
12. Cook at 375° for 25-30 mins.
13 Let cool for 10 mins and add icing.
Ground beef, egg noodles and beef gravy with sauted onions and broccoli on the side.
Ingredients:
2 lb.s Ground beef
1/2 lb. Extra wide egg noodles
1 Tbs. olive oil
1 big onion, cubed
2 small onions, sliced
8 Tbs. butter
6 Beef bouillon cubes
6 cups cold water
6 Tbs. cornstarch
Salt
Pepper
1 tsp. Roasted garlic & bell pepper
Broccoli
1. Brown the ground beef and large onion and drain the fat.
2. Boil egg noodles in water and 1 Tbs. olive oil; drain water and return to pan
3. Add ground beef to noodles.
4. In large sauce pan add beef bouillon cubes, water and cornstarch; boil on medium heat until the mixture thickens.
5. Add gray to noodles and beef.
6. Steam broccoli; remove from steamer and add 4 Tbs. butter and salt.
7. Saute 2 small onions in 4 Tbs. butter and salt.
Boiled Octopus weenies using Ball Park Beef Franks.
As you may or not know I've been a fan of Japanese culture, anime and manga for many years. Several years ago I use to be subscribed to the Shojo Beat Magazine. In one of the sections of the magazine called East meets West they had a article on Beno Basics with recipes. One of my favorites was the Octopus Wieners (Tako Uinnar). The recipe in the article says cut the hot dogs in half but I decided to make mini ones instead. The other two recipes are Japanese Omelet (Tamagoyaki) and Rice Balls (Onigiri). Maybe in the near future if I can make these recipes decent after tweaking to my liking, I'll post them.
Ingredients:
Hot dog weenies
1. Cut each hot dog crosswise in 4 pieces or more if you are using bun size.
2. On each piece, stand it up on its end, with the flat, cut side pointing up.
3. Slice down the hot dog two times half way down. (see diagram below)
4. Then turn the hot dog and make two more perpendicular to the first.
5. Remove the resulting leftover piece in the middle to form the eight legged octopus.
6. You can also cut out eyes and a mouth on the top part of the hot dog.
7. You can broil, stir-fry, microwave or boil your octopi until heated or cooked through. As they cook, the legs curl up a bit.
Fried octopus weenies using Ball Park Beef Franks.
Ingredients:
5 bouillon cubes
5 cups cold water
5 tbs cornstarch
5 eggs, lightly beaten
Salt
Italian seasoning
Onion powder or minced onions
1. In a medium pot, mix water, cornstarch, add bouillon cubes, salt, Italian seasoning and onion powder. Heat over medium heat, stirring frequently.
2. Pour beaten egg into soup, and stir once around pot gently, in order to break up egg. Remove soup from heat immediately.
Need:
1 empty wine bottle with the label removed
2 square pieces of paper
glue stick
pen
1. Rub glue on the bottle 1 inch bigger than the piece of paper.
2. Place paper and smooth out to remove bubbles.
3. Write 'Ritual Wine' on your label.
4. Repeat 1 and 2 if you mix 2 or more ingredients to your wine.
5. Write the measurements of your ingredients on the back label.
Ingredients:
1 box Tri-color pasta
4 Carrots
Pepperoni
Zesty Italian salad dressing
Italian seasoning
1. Boil pasta, drain and rinse with cold water.
2. Add carrots, pepperoni, Italian seasoning and salad dressing; mix well.
3. Frigerate for a few hours before serving. Enjoy.
1. Preheat oven to 400° F. In a large pot,boil chicken broth and butter then add stuffing mix; mix well. Remove from heat, cover and let set for 5 mins.
2. Mix chicken, soup, salt and vegetables in a 13x9 in. baking dish; top with stuffing.
3. Bake for 45 mins.
Note: I only used carrots I had on hand. Next time I'll add onions and leeks.
