Author Archives: Larry

Angel Biscuits

4 1/2 teaspoons (2 packages or 14 g) active yeast
3 tablespoons warm water (110 to 115°F)
5 cups (700 g) all-purpose flour
1/4 cup (50 g) white sugar
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup (115 g) butter, cold
1/2 cup (95 g) shortening, cold
2 cups buttermilk

To finish:
Extra flour for forming and cutting biscuits
3 tablespoons melted butter

Dissolve the yeast: Place the yeast and warm water in a small bowl and stir to dissolve. It should be a thick paste.

Combine dry ingredients: Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.

Add the butter and shortening: Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas.

Make the biscuit dough: Stir the yeast paste into the buttermilk, then add it to the biscuit dough. Don’t worry if all the yeast paste isn’t incorporated into the buttermilk. You just want to loosen it up a bit.

Stir with a large spatula until a rough dough forms. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.

Pat and fold the dough: Sprinkle some flour on a clean surface. Dump the dough onto the surface, and pat the dough into a rough rectangle, about 1-inch thick. Fold the dough in half and then rotate the dough 90 degrees.

Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch. After the final fold, pat the dough out one more time to 1-inch.

Cut out the biscuits: Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds. Do not twist the cutter. Just press straight down as you cut. Repeat with all the dough. Gather the scraps together and cut more biscuits until you have used all the dough.

Place biscuits in skillet, then let rise for 1 hour: Brush a large 12-inch cast iron skillet with some of the melted butter. Place the biscuits in the skillet, making sure they touch slightly. If you have leftover biscuits that don’t fit in the skillet, place them in another baking pan or smaller cast iron skillet. Cover the biscuits with plastic wrap and let rise in the pan for 1 hour.

Preheat the oven: About 15 minutes before the hour is up, preheat the oven to 400°F.

Bake the biscuits: Once the biscuits are done rising, brush the remaining melted butter (you may need to microwave it for 15 seconds to re-melt it) over the top of the biscuits. Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown. Let cool in the pan for 10 minutes before removing them to a cooling rack.

Serve warm with butter, honey, or your choice of jam.

Source: Angel Biscuits Recipe | SimplyRecipes.com

Homemade Hamburger Helper Cheeseburger Macaroni

1 pound extra-lean ground beef
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 (14.5-ounce) can diced tomatoes (with juices)
2 cups beef broth
1 cup elbow macaroni
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For the cheese sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature
8 ounces sharp cheddar, freshly grated
1/4 teaspoon garlic salt
Instructions

In a large skillet set over medium heat, brown ground beef and garlic; drain grease. Stir in paprika, chili powder, garlic powder, onion powder, sugar, salt, and pepper. Mix in diced tomatoes, beef broth, and macaroni; heat to boiling. Reduce heat to a simmer and cover pan. Simmer for 12 to 14 minutes, stirring occasionally, or until pasta is tender.
While the beef/macaroni mixture is cooking, prepare the cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and the cheese sauce is smooth, stir in garlic salt and freshly ground black pepper, to taste.
Once the macaroni is done, pour the cheese sauce over the ground beef mixture and stir to combine. Serve immediately.

Source: Homemade Hamburger Helper ~ Cheeseburger Macaroni • FIVEheartHOME

Sunday Sauce

Meatballs

Tomato sauce
1 to 2 pounds sweet or hot Italian sausage links (I try to find a brand with the fewest and most recognizable ingredients, i.e. no preservatives.)
3 (6-ounce) cans tomato paste
2 (28-ounce) cans tomatoes, dump them into a bowl in the sink and crush with your hands.
2 medium onions, diced
3 garlic cloves, minced
1 cup white wine
3 bay leaves, dried or fresh
1 tablespoon dried oregano
1/4 cup basil leaves, sliced into a fine chiffonade
Salt and pepper
1 pinch sugar
Spaghetti, or whatever pasta shape you’d like with this sauce, for serving

Once the meatballs are done, in the same pan, lightly brown the sausages on all sides and set aside.
Make the tomato sauce: Lower heat to medium and add the onions and garlic. Once the onions start to become translucent, add 1 cup of dry white wine to deglaze (Mom would use red). At this point, remove the garlic cloves or leave them in, minced, if no one objects.
Nudge the onions and garlic to the side and add the tomato paste. Sauté it over medium-high heat for 2 minutes to caramelize it slightly until it deepens in color and flavor. Add the tomatoes. Stir to make certain nothing is sticking to the bottom of the pan. Add the bay leaves, oregano, basil, pinch of sugar, and salt and pepper. Gently, add back in the cooked meatballs and sausages.
Bring to a boil, stir gently to make sure no meat is sticking to the bottom, and set to the lowest possible simmer. Leave it bubbling, occasionally giving it a gentle stir, for 2 to 3 or even 4 hours (longer is better).
You need to pull the pasta before it is fully cooked. It will continue cooking and will absorb the sauce later. Put the pasta back in the pot. Add two or three ladles of the cooked tomato sauce and gently stir. You want all of the pasta to be coated, but not swimming in sauce.
Serve each portion with extra sauce (but not too much) on top with a meatball or two and sausage. Pass extra grated Parmesan or Romano cheese at the table.

Source: Sunday Sauce Recipe Recipe on Food52

Easy Baked Ranch Pork Tenderloin and Gravy

1 tsp salt
1 tsp pepper, fresh cracked
2 tbsp olive oil
3 lb pork tenderloin
1 oz ranch dressing mix packet
4 oz butter
1 lemon juice
1/4 cup cilantro or parsley, to garnish

Preheat oven to 375 degrees.
Generously season pork tenderloin with salt and pepper.
In a large, heavy pan, heat olive oil until it is shimmery.
Brown pork tenderloin on all sides – about 2-3 minutes per side.
While pork browns, make gravy by combining melted butter, ranch dressing mix packet, and the juice of one lemon. Stir well to dissolve ranch dressing packet powder.
Lay a sheet of foil on a baking sheet and place pork tenderloin in pouch.
Drizzle ranch dressing gravy over pork tenderloin.
Close foil pouch and bake for 30 minutes, checking temperature with a digital meat thermometer at about 25 minutes.
When pork has reached 145 degrees internal temperature, remove from oven, keeping foil pouch closed.
Let rest for at least 10 minutes to continue carryover cooking to the newly recommended 150 degrees internal temperature for pork.

Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep.

Source: Easy Baked Ranch Pork Tenderloin and Gravy Recipe – Sweet Cs Designs

Gwen’s Garbage Chicken Deluxe

One stick of butter, melted
1 lb. boneless chicken
1 box Stovetop stuffing
1 10.5 ounce can of undiluted Campbell’s mushroom soup

Pour the melted butter over the bottom of the Crock-Pot. Add chicken next, making sure it touches the bottom. Then add undiluted soup and the box of stuffing. Cook for about five hours on the low Crock-Pot level or three on the high level, until the chicken is at 160 degrees. When the chicken is done, shred with two forks and mix entire concoction together to combine..

Source: Gwen’s Garbage Chicken Deluxe is ugly delicious