Sweet Tea

You'll need:

1/2 gallon pitcher
1 quart of boiling hot water
8 regular Lipton tea bags
a little less than one cup of  sugar

Boil the water. While this is heating up, open each tea bag and place the tag on the edge of the pitcher. Once the water is hot, pour over tea bags and let steep for 2-3 minutes. Remove tea bags and discard. Add sugar to hot tea and let dissolve, mix for about one minute. Add cool water to fill the pitcher and mix again. Refrigerate before serving.

Miami Onion Rolls

I found Miami Onion Rolls at a Stop & Shop in Rhinebeck, NY. They are wonderful and non-dairy!

I'm piecing together how to make them in this post.

http://forums.egullet.org/topic/131523-the-truth-about-miami-onion-rolls/

Kerry Beal:

Posted 24 January 2010 - 06:13 PM

Secrets of a Jewish Baker has a recipe for Miami Rolls. It starts with a Vienna Roll (Kaiser roll) dough which has eggs, oil, malt syrup and sugar. He states that they become soft centered from the onions and are crisp on the outside.

*This sounds right by the looks of them* The prepared onions are laid on a greased cooking sheet, ropes of dough are placed on top and allowed to rest for 10 minutes. The dough is then pulled and folded into thirds, enclosing the onions. The dough envelopes are placed seam side up back on top of the remaining onion filling until they are all completed. They are then allowed to rise onion side up until ready to bake. 

http://food-snobbery.livejournal.com/17938.html  No, don't cook the onions in butter.

http://easteuropeanfood.about.com/od/crossculturalbreads/r/onionrolls.  This recipe is closer.

http://www.cookooree.com/u/jonlabo/recipes/onion-rolls This one, too.

Village Bistro Hungarian Goulash

Vacationing in Winchester, VA, I came upon a downtown bistro that served a delightful version of Hungarian Goulash. This is my take on it.


1 1/2 lb beef steak, cubed into 1 inch pieces
2 tsp flour
1 tsp kosher salt
 freshly ground black pepper
2 cans Kirkland organic tomato sauce
Olive oil
2 ribs of celery, finely chopped
 1/2 white onion, finely chopped
1/2 cup your favorite red wine
2 tsp Worcestershire sauce
1 bay leaf
2 tsp margarine


One bag of No Yolks noodles
German red cabbage (recipe also available on this site)

In a heavy pot using medium high heat, add olive oil. Heat until hot and add cubed beef steak, season with salt, fresh black pepper and flour. Cook for 10 minutes or until pink is gone then with the meat still in the pan, deglaze the pan by adding wine and Worcestershire sauce. Scrape the bottom and then add the chopped celery and onion, cook a few minutes until translucent. Add tomato sauce, bay leaf and then turn the heat down to low and let simmer for 20 minutes.

While the goulash is cooking, prepare the noodles and drain. Mix in margarine. Right before serving, reheat the red cabbage in separate bowl.

Plate on a soup plate: goulash, noodles, top with hot red cabbage. Serve hot.

German Red Cabbage

2 tbsp margarine
5 cups shredded red cabbage
one sliced green apple
3 tbsp water
1/4 cup white sugar
2 1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves

Using a large heavy pot on top of the stove, add all ingredients, bring to a boil and then lower heat and cook covered for 1 hour and 30 minutes.

Apple and Oat Scones

2 Gala apples, peeled, cored and cut into pieces
     (After peeling, I used my OXO apple slicer and then cut each slice 5 times.)
1 2/3 cups all-purpose flour
1 1/3 cups old-fashioned rolled oats (not the quick cooking kind)
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup canola oil
2/3 cup Silk Very Vanilla Soy Milk
2 tbsp Real Lemon lemon juice
3 packets of Sugar in the Raw for topping

Preheat oven to 400 degrees

Line a regular cookie sheet with parchment. Do not use an air bake sheet for this recipe.

In a mixing bowl, add then combine all dry ingredients. Add oil, soy milk, lemon juice and combine. Fold in apple pieces.

Heap onto parchment in a 6 in by 8 in rectangle. Sprinkle on top with 3 packets of Sugar in the Raw.

Bake at 400 degrees for 20 minutes. Remove from oven and immediately cut into 9 pieces. 


This recipe was modified to be a no-fuss no-milk recipe from the original located here.

Baltimore Crab Cakes

http://andrewzimmern.com/2012/12/31/baltimore-style-crab-cakes/

I'm not sure how long this recipe will be posted on Andrew's website, so:

Baltimore Crab Cakes

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1  1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Sweet Potato Pie

• 2 cups peeled, cooked (boiled) sweet potatoes
• 1/2 cup white sugar
• 1/2 cup golden brown sugar
• 1/2 stick melted Nucoa, Best Life or other non-dairy butter substitute ( 4 tbsp)
• 2 eggs, beaten
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1 cup vanilla soy milk
• 9-inch unbaked pie crust

Preheat oven to 350 degrees F.
I prep this in a food processor, beating the eggs in a bowl with a fork before adding into the mixture. Pour the filling into the unbaked pie crust and then bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Serves 8.

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