De Ma Cuisine

Recipes Archive

Wednesday

9

May 2012

0

COMMENTS

Homemade Croutons

Written by , Posted in Salads

Croutons
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 C cubed bread
  • 1 T olive oil
  • salt
  • pepper
Instructions
  1. Toss cubed bread with oil, salt, and pepper.
  2. Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
  3. Let sit 5 minutes.

 

Friday

4

May 2012

0

COMMENTS

“Magic” Mac and Cheese

Written by , Posted in Guest Posts, Main Dishes, Pasta

“Magic” Mac and Cheese
Recipe Type: Pasta, Dinner, Main
Author: Will Durrance
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6-8
A quick and easy Mac and Cheese. So simple it’s like magic!
Ingredients
  • 3 c. uncooked macaroni noodles
  • 2-3 c. shredded cheese (cheddar, monterey jack, pepper jack, gouda, etc. or a combination)
  • 1 t. salt
  • 4 c. milk
  • Optional: peas, broccoli, tomatoes, sausage, chicken
Instructions
  1. Butter a 9×13 baking dish.
  2. Add all ingredients and stir gently.
  3. Bake at 350 degrees for 45 minutes or until set and lightly browned on top.
Notes

Serves 6-8 as a main dish, more as a side dish.

 

Friday

27

April 2012

2

COMMENTS

Uncle Jake’s Back Ribs

Written by , Posted in Condiments, Grilling, Guest Posts, Legacy, Low Carb, Meat, Sauces

 

Uncle Jake’s Back Ribs
Recipe Type: Ribs, Grilling, BBQ, Main
Author: Jake Pries
Cook time: 3 hours
Total time: 3 hours
Uncle Jake’s amazing ribs!
Ingredients
  • Ribs: I like to use 3-4 ribs if a side dish and a rack of 6-8 for main meal. What’s left over is great the second day for a snack or the evening munchies!!!!
  • Chicken broth
  • Rub: 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp paprika ( 2 if not using smoked paprika)
  • 1 tsp cayenne (2 if more heat wanted)
  • 1 tsp pepper
  • 1 tsp salt
  • Sauce: ½ cup fancy molasses
  • ½ cup ketchup
  • 2 tbsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
Instructions
  1. Calculate the amount of ribs. If they are sized well cut them into single ribs if smaller cut them into 2s.
  2. Get a roasting dish or 2 or 3 depending on the number of folks coming and lay them meaty side down.
  3. Lightly salt and pepper the bone side and then fill so that the ribs are covered mid point with a chicken broth. Then cover with a foil and place in the over at 275 degrees F for 3 hrs. Rotate ribs after 2 hrs and bake meaty side up for the last hr.
  4. Stir rub ingredients together. Put contents into an empty spice container with the larger holes and this will serve you well when applying the rub. I triple this recipe and then have this rub for the next rib meal. Also tastes good when barbecuing chicken as an added flavor. Mix sauce ingredients well in a bowl. Once again I triple this recipe and put it into a retired plastic ketchup bottle. This will work well when applying sauce.
  5. Once ribs have been braised over the 3 hrs. Drain remaining broth into a container. This is still good for future broth needs.
  6. Take out a baking pan and line it with your foil cover. Place ribs on pan side by side, meaty side down and apply rub. Rotate ribs to meaty side up and repeat.
  7. Set oven temp at 400 F and cook uncovered for 30 minutes.
  8. The final touch has 2 options – barbecue or bake. Bake: Set oven to 425F. Baste ribs with sauce cook uncovered for 5 min-rotate ribs baste ribs and cook 5 min final rotate baste and cook for 5 min or till glazed. Barbecue: Set temp to med/high. Pay attention at this point not to blacken the ribs but just glaze them. The meat will be tender on the ribs at this point and can fall off the rib if it sticks to the grilling surface. Baste well and place on grill and rotate and baste again once glazed. I find starting with the meaty side up and last rotation meaty side down reduces the tendency for the meat to stick to the grill.
  9. Once done put in platter and enjoy.
  10. P.S. Don’t forget to give thanks.

 

Wednesday

25

April 2012

1

COMMENTS

Sugar Snap Pea Pasta

Written by , Posted in Cheese, Dinner, Lunch, Main Dishes, Meat, Pasta, Pork, Vegetables

 

Sugar Snap Pea Pasta
Recipe Type: Pasta, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
A simple dish that highlights some of springs great flavors.
Ingredients
  • 2 C pasta
  • 4-5 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • juice and zest from 1/2 lemon
  • 2 T olive oil
  • 1-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided
  • 1 T maple syrup
  • 1/2 to 1 C pasta water
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves garlic, chopped
  • 1 spring onion, chopped
  • 2 T almonds, chopped
  • reduced balsamic vinegar (start with 1/2 C and reduce down)
Instructions
  1. (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar.
  2. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  3. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  4. Add snap peas. Cook 2-3 minutes.
  5. Toss pasta with sauce and 3/4 C parmesan cheese.
  6. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
Notes

Cook time includes pasta. Will vary depending on type of pasta.

 

Monday

23

April 2012

0

COMMENTS

Giblet Stock

Written by , Posted in Meat, Poultry, Soups

Giblet Stock
Recipe Type: Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 2 hours
Total time: 2 hours 2 mins
Ingredients
  • giblets etc from 1 chicken
Instructions
  1. Rinse and cover with water. Boil 2 hours.
  2. Strain.
  3. Refrigerate or freeze. Skim off fat (which will rise to the top) before using.

 

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