Archive | Salads

Yorkshire Pudding

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Yorkshire Pudding

Posted on 14 December 2011 by Cathy

Can you guess where yorkshire pudding came from? The first ever recorded recipe appeared 1737 and was called dripping pudding. It has been in use for centuries!

1 1/2 flour
tsp salt
2 eggs
1 milk
1/2 cup water
425 oven

Put a teaspoon drippings from your roast or Crisco in each muffin cup and place in a 450 F oven.











Measure out flour and add to a mixing bowl











Add the salt and mix











Get the eggs ready and make a well in the flour











Add the eggs to the well and mix slightly











Measure out the milk and add to the bowl











Mix up your batter











Pull the hot muffin pan out and divide the batter between all the cups. Bake for 20 minutes….. no peeking unless you look through the glass :)











Serve with roast and gravy… yum!!!!

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Italian Dressing

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Italian Dressing

Posted on 12 December 2011 by Cathy

Why buy packaged seasoning mix if you can do it yourself and make it better!











2 tablespoons dried oregano
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon white sugar or splenda
1 tablespoon dried basil
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (if you want it zesty)
1/4 teaspoon dried thyme
1/4 teaspoon celery seed











Measure out oregano and add to a mixing bowl











Add the garlic salt











Add the onion powder











Add the garlic…. I know… I know, we already added some with salt but it wasn’t enough











Add the parsley











Add the sugar











Add the pepper











Add the red pepper flakes for some kick











Add the thyme











Add the celery seed











Mix everything together











Store in a tightly sealed container. Yay you made your own mix! You can use it for dressing or a dry rub on roast.

Here is a recipe for throwing the dressing together….
To prepare dressing: whisk together
1/4 cup white, red, balsamic or cider vinegar
2/3 cup olive or canola oil
2 tablespoons water
2 tablespoons of your dry mix
salt to taste

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Classic Egg Salad

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Classic Egg Salad

Posted on 14 November 2011 by Cathy

Easy to prepare and is great to include in a high protein and low carbohydrate diet. Tasty and nutritious this recipe is easy to modify by changing the dressing and the veggies. The sky is the limit. with any addition like shrimp, sweet pickle relish, onions, celery, and peppers, olives, curry powder, chili powder, Tabasco sauce and horseradish.











12 eggs

1/3 cup mayonnaise

2 teaspoon prepared Dijon mustard

1/4 teaspoon paprika

salt and pepper to taste

1/4 cup chopped green onion











Place eggs in a saucepan











Cover 1″ with cold water











Bring to a boil











Remove from heat and cover
















Let eggs stand in hot water for 10 to 12 minutes. Set a timer











Remove from hot water and cool

































Stir in the mayonnaise, mustard and green onion











Season with salt and pepper











Add paprika… I used some smoked spanish paprika from Penzey’s which adds another layer of flavor











Here it is with more mayo added by someone in the house being sneaky haha. You can add anything you want just use your imagination. Serve on lettuce, in a bun on toast points or in a tomato :)

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