Friday, August 1, 2014

Sadie and Jesse Nuckles & Family

Update

This blog began as a storehouse for recipes I collected across the internet, from friends and family to be utilized by my son's living away from home in Florida.  As time passed, I started collecting various recipes from friends, family and of course, many of my Dad's recipes ended up here.
Please visit the archive section, it goes back several years...and enjoy!

PEACE

Friday, February 1, 2013

Baked Sausage & Apple Brunch

1 pound sausage links, cut in half
6 tart apples, cored and sliced but not peeled
salt and freshly ground black pepper
1 tablespoon lemon juice
3 tablespoons brown sugar

Preheat oven to 350 degrees. Coat a 2-quart casserole with vegetable cooking spray.
In a skillet, brown the sausage; drain off grease. Toss apples and sausage pieces together and transfer to a casserole. Sprinkle with salt, pepper, lemon juice, and brown sugar. Cover and bake for 45 minutes. Remove from oven, uncover, and let stand 10 minutes before serving. Serves 6

Friday, November 30, 2012

BILL’S HOT DOGS SIGNATURE CHILI





    
Several years ago, basically, when my son's were in junior high, we lived in Washington, NC aka "Little Washington".  It's a quaint small coastal town on the Pamilico Sound and also the home of the famous "Fountain Power Boats" who has a plant in nearby Chocowinity.
One of the most infamous sandwich shops is located downtown on the river and is called "Bills Hot Dogs".
All you have to do is search "YELP" or any other search engine for Bills Hot Dog Chili and you will see that "EVERYONE" raves about these dogs...and wants the recipe.
Since I have been away from the area which is over 20 years ago, from time to time I have dreamed of having a Bills Hot Dog...but don't really care for the drive from my location.
After much painstaking efforts of attempting to duplicate this weird hot dog chili which is similar to a thick spicy gravy....I finally achieved my goal.
First of all, there are no white beans involved...no chicken broth....and it's basically like I always thought it was...with a few added interesting ingredients.

    2 cups of water
    1 onion
    4 tablespoons of flour
    1/2 tsp of texas pete
    1/2 tsp of tabasco sauce
    dash of red pepper
    1/2 tsp black pepper
    1/4 tsp chili powder
    1/4 tsp white pepper
    1/4 tsp paprika
    3/4 tsp dry mustard
    1/2 tsp sugar
    1/2 tsp salt
    Cut up onion,add water,bring to a boil and add all ingredients,except flour. Cook 5 mins and add flour

Saturday, October 27, 2012




CROCKED CHICK-CORDON BLEU


6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herb stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Tuesday, March 20, 2012

Pasta Fusili



Had this for dinner last night with a green salad and garlic bread with the addition of 1/2 cup red wine. VERY GOOD! This is a good pasta dish that you can reheat and eat on for several days. Light, yet filling!

Ingredients

Serves 4 to 6

* 2 tablespoons plus 2 teaspoons coarse salt
* 1 pound good-quality Fusilli
* 2 tablespoons olive oil
* 1 clove garlic, thinly sliced
* 3 cups quartered cherry tomatoes or 1 (1-pound, 12-ounce) can tomatoes
* 15 large fresh basil leaves, julienned
* 1/4 teaspoon freshly ground black pepper
* 1 pound whole milk mozzarella, whole if possible, cut into 1/4-inch pieces
* Grated Parmesan cheese, optional

Directions

1. Fill a large pot with 5 quarts water; season with 2 tablespoons salt, and bring to a boil over high heat. Add fusilli to boiling water and cook according to package directions.
2. Add grape seed oil and garlic to a medium skillet and place over high heat. Cook until edges of garlic turn golden, about 1 minute. Using your hands, break up and squeeze tomatoes directly into skillet. Immediately add basil, remaining 2 teaspoons salt, and pepper. Bring sauce to a boil; immediately reduce heat to medium.
3. When pasta is cooked, remove sauce from heat. Stir mozzarella into sauce until well combined. Using a wire-mesh skimmer, transfer pasta to sauce. Fold fusilli into sauce until mozzarella has attached itself to the fusilli.
4. Serve immediately with Parmesan, if desired.

Monday, March 19, 2012

Manapua

Dough:
5-6 C Flour
1/4 C Sugar
1 3/4 C Warm water
2 Tbsp Shortening
1 Tbsp Yeast









Filling:
1 lb Char siu (BBQ Pork-shown); Shoyu Chicken; Pizza Sausage-Ground Beef; Seafood
Cooking Instructions
Dough:

Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double.

Manapua Preparation:

Chop char siu into small pieces. Divide dough into 24 pieces, then flatten with palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fasion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve.   If you use shoyu chicken, make sure you drain off the juice before placing in dough...

*Manapua can be baked too...just brush on melted butter or oil*

 With Shoyu Chicken

2-3 Tbsp Shoyu/soy sauce (lite)
1 Tbsp Sugar
2 Tbsp Cornstarch
1 C Water
1 Lb Cooked chicken, diced
Salt & pepper to taste

Combine first 4 ingredients and bring to a boil, stirring constantly. Simmer for a minute then add cooked chicken and salt and pepper. Once chicken is heated, set a side to cool before using as a filling. 







Quick Manapua

1 lb Ground pork or turkey
2 Tbsp Sugar
2 Tbsp Shoyu (Aloha Shoyu if possible)
1 tsp Cornstarch
Chopped green onion
1 pinch of Chinese Five Spice
2 tubes of Refrigerated biscuit dough
Flour
10 2 inch squares of waxed
Cooking Instructions
For the filling:

In a frying pan coated with a little oil lightly cook the ground pork or turkey, add the shoyu, sugar, pinch of five spice and green onion. Sprinkle the corn starch over all of the ingredients in the pan and stir. Turn off the heat.

For the dough:

Pat together two biscuits and flatten with floured hands. Add a teaspoon of filling to the center of the dough and pinch all of the edges together. Stick a waxed paper square to each stuffed biscuit. Place in a steamer basket and steam for 10 minutes.
Additional Comments
In times and places where you just need to eat a manapua and can't get one you can make desperation manapua to fill the void. They freeze well. To reheat frozen manpua microwave 20 or 30 seconds. Add 10 seconds if you need to, but don't over do it or you'll have manapua rocks.

Malasada's - Ain't no Krispy Creme..."Da Kine"!!

Ingredients:
     1         package yeast (1 T)
     1         teaspoon sugar
     1/4 cup   warm water

     6 cups    flour
     1/2 cup   sugar
     1/2       teaspoon salt
     1/4 cup   melted butter or margarine
     1 cup     water
     1 cup     evaporated milk
     6         eggs

     1 quart   vegetable oil (to cook)
     extra     sugar
Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot. Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.

Tuesday, March 13, 2012

Jelly Shot Test Kitchen: Recipes

Jelly Shot Test Kitchen: Recipes

Noble Pig: Pepperoni Pizza Puffs

Noble Pig: Pepperoni Pizza Puffs

Jamaican Banana Fritters


Ingredients
3 ripe bananas
1 egg
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/2 cup of sugar
2 cups of all-purpose flour
1 tablespoon baking powder
1/4-1/2 cup milk


Directions
Peel and mash the ripe bananas.
Beat egg, sugar, vanilla, cinnamon, and nutmeg.
Next, blend egg mixture with mashed bananas.  Make sure it is all incorporated.
Then sift flour and baking powder into the banana/egg mixture.  Mix it all together.
If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk.
Add oil to a frying pan and place on medium high heat.  Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden.
Lastly, combine cinnamon and sugar together to create your cinnamon sugar.  This is used to sprinkle on top of the fritters once they are finished cooking and still hot.
Sprinkle cinnamon sugar on top.

Saturday, July 9, 2011

Green Chile Cheese Fries - "Say it 10 times real fast"!

You can either buy the fries or make them yourself...I prefer to fry my own and layer them on a baking tin pop in preheated oven at about 350 for 5 minutes

Place the cheese and chilies, including juice in a bowl and place in microwave...pour over fries!

  • 2 lbs Velveeta Cheese or Aged Sharp Cheddar (I prefer the latter)
  • 3 cans diced green chiles


  • Saturday, January 8, 2011

    Hot Shoppes Hot Fudge Ice Cream Cake

    Ingredients:

    2 slices of plain yellow cake, day old - 3" x 3" x 1/2"
    1 square Ice cream square, 3" x 3"     
    4 tbs or more Hot fudge, heated       
    Whipped cream       
    Maraschino cherry, half - drained     
    Yield: 1 Serving        
    PREPARATION: 
    1.  Place one square of yellow cake on serving plate. 
    2.  Top with ice cream square and place second square of plain
    yellow cake on top of the ice cream.
    3. Drizzle hot fudge over each of the four cake corners,
    taking care to leave the center of the cake free from fudge.
    4.  Place approximately 2 1/2 tablespoons of whipped cream in
    the top center of the cake square.
    5. Top center of whipped cream with a well-drained maraschino
    cherry half to garnish.

    Hot Shoppes "Teen Twist" Sandwich

    4 oz or more Ham, Thinly Sliced
    1 slice American Cheese - cut in half lengthwise
    2 Tomato Slices
    Lettuce, shredded
    1 tbs Tartar Sauce
    Butter, softened
    1 Sub or Twist Roll, sliced lengthwise

    Yield: 1 serving

    Preparation:

    1. Spread both sides of sliced roll with softened butter or substitute.
    2. Place the two halves of American cheese on bottom half of roll, covering as much of roll as possible.
    3. Separate thinly sliced ham and place on top of cheese, covering as much of the cheese as possible
    and fluffing to build full volume.
    4. Place sandwich on grill with ham touching the surface of a grill or frying pan. Place top half of
    roll on grill.
    5. Heat until ham is hot.
    6. Remove from heat and top ham with 2 slices of tomato. Cover with shredded lettuce.
    7. Spread 1 tablespoon of tartar sauce on the top half of the grilled roll and place on top of
    the sandwich.

    Monday, September 28, 2009

    Grape Salad

    This one is unique and you I haven’t seen this one at too many pot luck dinners. This can be made ahead of time, and served later. Best of all grapes are always in season, so you can make fresh tasting grape salad whenever you like.

    2 lbs. Red Seedless Grapes
    2 lbs. Green Seedless Grapes
    8 oz Container Sour Cream
    8 oz Cream Cheese
    1 tsp Lemon Juice
    1 1/2 cup Powder Sugar

    Wash and completely dry Grapes. Mix with a mixer until completely mixed the rest of the ingredients. Combine everything in a large bowl and chill for 1 hour.

    Saturday, September 26, 2009

    Poulet de Crockpot dans l'orange (Crockpot Orange Chicken)

    4 boneless skinless chicken breasts
    1/2 tsp. salt
    1/2 tsp. chili powder
    1/2 tsp. ground cayenne pepper
    1/2 tsp. paprika
    1 c. chopped onions
    1/2 c. chopped bell peppers
    1/2 c. chopped celery
    2 cloves garlic, minced
    6 oz. orange juice
    1 tsp. grated orange rind
    2 T. honey
    1 T. Worcestershire sauce
    1/2 tsp. ground ginger

    Rinse chicken and place on a plate. Combine salt, cayenne pepper, chili powder and paprika and sprinkle over chicken. Set aside. Place onion, celery and garlic in the bottom of a Crock Pot.

    Next, place chicken on top of that the mix. Mix orange juice, rind, honey, Worcestershire sauce and ginger. Pour this mixture over chicken. Cook for 6-8 hours on low.

    Cracker Salad

    1 sleeve saltine crackers
    1 large tomato, finely chopped
    3 green onions, finely chopped
    1-1/2 c. mayonnaise
    1 hard-boiled egg, finely chopped
    Salt and Freshly ground black pepper

    In a medium bowl, coarsely crush the crackers with your hands. Add remaining ingredietns; season wtih salt and pepper. Mix well and serve.

    Mighty Mo Burger

    When I was a young girl living in Greensboro, NC, there was a restaurant called "The Hot Shoppes" on Summit Avenue. I believe it's now the Greensboro location for "Libby Hill Seafood". The pic above is a much older pic but it looked just like that!
    The Hot Shoppes also was the teen hangout for school, and we would drive in circles around meeting our friends. Really strange how we would circle the Hot Shoppes leave and circle the McDonalds across the street, leave drive down Summit for a block or so and circle the Summit Shopping Center and do it all over again. In my day it was called "Cruising Summit". That seems like only yesterday. So if my "Sons" are reading this post, that was what we did when I was a "Cool Teen".
    The Hot Shoppes had this awesome burger, and by the way, the Hot Shoppes was owned by none other than the "MARRIOTT HOTEL" back then. It was similar to "Sonic" with the drive-in genre with the speakers. As I find other "Hot Shoppes Recipes" this list will grow...but for now I'm putting this recipe on my blog for my kids...they don't know "JACK" about burgers!

    And now, the recipe ...

    THE FAMOUS SAUCE:

    1/2 c. Hunt's Ketchup (no substitutes)
    1/4 c. chili sauce
    1-1/2 tsp. A-1 Sauce
    1/2 tsp. Worcestershire sauce
    2 drops Tabasco Sauce
    1/2 c. finely chopped sweet pickle
    1-1/4 c. mayonnaise

    Combine ketchup, chili sauce, A-1 Sauce, Worcestershire sauce and Tabasco Sauce. Add pickle to sauce mixture. Combine the sauce-pickle mixture with mayonnaise, stirring until well-blended. Store in a tightly covered container in refrigerator until needed.

    NOW, TO FASHION A FULL-BLOWN MIGHTY MO ...

    1 uncut sesame seed hamburger roll/bun
    1 T. softened margarine
    2 hamburger patties, each two ounces
    Salt to taste
    White pepper to taste
    1 T. shredded lettuce
    1 slice American cheese
    4 tsp. Mighty Mo sauce
    2 dill pickle chips

    Cut hamburger roll crosswise into three equal slices. Spread bottom, top and one side of center cut of bun with margarine. Grill bun until lightly browned and heated throughout.

    Shape hamburger into thin 4-inch diameter patties. Grill very lightly on both sides. Do no overcook. Grill second hamburger very lightly on one side, turn and top with American cheese and grill lightly. Do not overcook.

    Spread two teaspoons of Mighty Mo sauce on bottom of roll. Top dressing with shredded lettuce, then hamburger. Top hamburger with middle layer of bun, grilled side up. Spread with remaining Mighty Mo sauce.

    Top with cheeseburger. Place pickle chips on cheese. Cover with top of bun. Do not cut.

    Friday, August 28, 2009

    Greek Stew

    * 6 pounds chuck roast, cut into large chunks
    * 1/2 cup olive oil
    * 1 teaspoon white sugar
    * 6 pounds small white onions, cleaned and scored
    * 1 (6 ounce) can tomato paste
    * 1/2 cup red wine
    * 1/2 cup red wine vinegar
    * 6 cloves garlic
    * 1 teaspoon whole pickling spices
    * 1 bay leaf
    * 1 cinnamon stick
    * 1/2 teaspoon dried rosemary
    * to taste, salt and pepper

    Prep:
    In a large soup pot, Brown roast in EEVO. Remove roast after browned, and set aside. Mix sugar into the drippings, add onions, and caramelize. Remove onions from pan.

    Return roast to the pot, and sprinkle the onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

    Sides:
    Rice or Mashed Potatoes, Pita Bread or Loaf Crusty Bread, Salad and a glass of Ouzo if you really want to Efhadist

    Serves 10 - 12