Russian Tea Recipe
* 5 to 6-1/2 cups water
* 1-5/8 cups sugar
* 40 cloves
* 2 cinnamon sticks (optional)
Simmer for 45 minutes
* 4 cups water
* 4 individual bags black tea
Steep for 7 minutes
Mix water & tea
* 12-ounce can frozen condensed orange juics
* 1 quart pineapple juice
* 1/2 cup lemon juice
Can be served hot or cold.
I’ve not made this recipe yet, but I plan to tomorrow. I received a request from a friend, so here is the recipe. I will paste an update after I make it.
Pesto Focaccia Pizza
Like the author of this post, I love pizza. I also love the no knead focaccia recipe on which this particular pizza is based. I think my next variation will be red sauce with mozzarella, prosciutto, and basil. Mmm!
Quinoa Stuffed Peppers
I have had pretty good luck with the recipes I have tried from Vegetarian Times. This, however, was a dud. My poor boyfriend had the worst of it, since he fixed them. It was a time consuming process, in addition to the hour and a half bake time. The results weren’t worth it. They were remarkably bland. There was no cohesion within the peppers. As for what it was like when I reheated it the next day? Not a pleasant experience. I will not be making this again.
As you can see from the discre pancy in the post and recipe titles, I substituted pecans for the walnuts and was lazy so they weren’t toasted. I don’t know how much difference that made, but I can assure you these muffins were absolutely wonderful. They stayed moist and light, even the one that was left the next day. My only regret is that I didn’t make a double recipe. I’ll definitely be doing that next time.
If you are a traditionalist and like your recipes done the old fashioned way, you might want to stop reading here. This is definitely not your great-great ancestor’s stroganoff. In fact, as you notice, the subject does not mention beef. That’s because this recipe does not require meat. *gasp*
In reality, this is more a relation of the day’s incarnation of chili than a recipe. I don’t think my chili is ever the same. So, in today’s:
2 lbs ground beef
1 medium onion
2 large cloves garlic
6 habanero peppers
2 cans diced tomatoes, drained
1 can tomato sauce
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1 can refried beans
I sauteed ground beef until it was fully browned, then put it in a large Crock Pot. Next I chopped the onion, garlic & peppers. Be certain to wear gloves for the peppers, or you will be in a world of hurt. I sauteed the veggies in the grease from the ground beef. I added them and the canned items to the Crock Pot as well. The spices I added to taste. Stirred it all together, turned it on high and it’ll cook throughout the day. I’ll be serving it with shredded cheese, sour cream, and cornbread. Should be a tasty meal!
Cheesy O’Brien Egg Scramble
1 package (28 ounces) frozen O’Brien hash brown potatoes
1 tsp garlic salt (or equivalent combination of garlic powder & salt)
1 tsp black pepper
1 can condensed cheese soup, undiluted
1 lb sliced cooked & crumbled bacon or 1 lb bag real bacon “bits”
12 eggs, lighly beaten
2 T butter
2 cups shredded cheddar or preferred shredded cheese
In large skillet prepare hash browns according to package. Sprinkle with garlic salt & pepper. Transfer to greased 2-1/2 qt/9×13 baking dish. Top with soup. Set aside 1/2 cup bacon. Sprinkle remaining bacon over soup. In another skillet scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese & reserved bacon. Bake uncovered at 350 for 20-25 minutes or until cheese is melted.
This can be made the night before, making it an excellent choice for Christmas morning. Enjoy!
The Dickens With Love by Josh Lanyon
The Dickens With Love was first brought to my attention by the illustrious karen whose review of it is far, far funnier than mine. Seriously. Her review is here. Go read it. Then come back to mine.