Uncategorized – Recipes https://recipes.esler.org Esler Family Favorites Sun, 29 Dec 2024 19:42:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 Tom and Jerry Batter https://recipes.esler.org/2024/12/29/tom-and-jerry-batter/ https://recipes.esler.org/2024/12/29/tom-and-jerry-batter/#respond Sun, 29 Dec 2024 19:42:39 +0000 https://recipes.esler.org/?p=833
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Tom and Jerry Batter

This is by far the tastiest and easiest recipe for classic Tom and Jerry batter.
Course Christmas, Drinks
Prep Time 15 minutes
Servings 16 servings

Ingredients

  • 6 eggs, separated
  • 1/2 teaspoon cream of tartar sauce
  • 1 pound powdered sugar
  • 1 7-ounce jar of marshmallow cream
  • Hot water, rum, brandy, nutmeg for the drink

Instructions

  • Separate the 6 eggs being careful to get no yolk in the egg whites
  • Beat the egg whites with cream of tartar until still peaks form.
  • Beat egg yolks in separate bowl until thick and light colored.
  • Stir the marshmallow creme into the egg yolks.
  • Gently fold egg whites into the egg yolk mixture. Refrigerate until needed.
  • To make a Tom and Jerry, fill a cup with a 1/2 shot of each rum and brandy. Add a large dollop of Tom and Jerry batter. Next add boiling water and top with a sprinkle of nutmeg. Enjoy.
]]> https://recipes.esler.org/2024/12/29/tom-and-jerry-batter/feed/ 0 Buttery Sage Dressing https://recipes.esler.org/2024/12/29/buttery-sage-dressing/ https://recipes.esler.org/2024/12/29/buttery-sage-dressing/#respond Sun, 29 Dec 2024 19:33:07 +0000 https://recipes.esler.org/?p=828
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Buttery Sage Dressing

This dressing is too good to eat only on Thanksgiving!
Course Side Dish
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings

Ingredients

  • 12-13 cups bread cubes (I make my own)
  • 1 cup Butter
  • 3 cups onion, diced
  • 2 cups celery, diced
  • 6 cloves garlic, minced
  • kosher salt and pepper
  • 3 tablespoons fresh sage, chopped
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh Rosemary, chopped
  • 2 1/2 cups chicken stock
  • 2 large eggs, beaten

Instructions

  • I like to save up leftover bread – buns, Hawaiin, rolls, bread, etc… I dice it up and store in the freezer till needed. If you do this, allow a day or so for the cubes to dry out on the counter or toast them briefly in the oven.
  • Butter a 9 x 13 cooking dish.
  • Place the bread cubes in a large mixing bowl.
  • Heat the butter in a large Dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper. Cook until onions and celery soften, about 8-10 minutes.
  • Stir in the sage, parsley, and Rosemary and cook for an additional minute or two.
  • Stir in 1 cup of stock. Pour this mixture of the bread cubes and toss well to coat.
  • In a small bowl, whisk together the eggs and remaining stock. Pour this mixture over the bread cube mixture and toss until thoroughly combined. Pour into butter baking dish.
  • Bake at 350 degrees F for 45-50 minutes. You can cover during part of the baking, depending on how moist or browned you want your stuffing to be.
  • You can make this ahead of time and refrigerate until needed.
]]> https://recipes.esler.org/2024/12/29/buttery-sage-dressing/feed/ 0 Spicy Seafood Gumbo https://recipes.esler.org/2024/12/29/spicy-seafood-gumbo/ https://recipes.esler.org/2024/12/29/spicy-seafood-gumbo/#respond Sun, 29 Dec 2024 19:02:21 +0000 https://recipes.esler.org/?p=821
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Spicy Seafood Gumbo

This gumbo is chock-full of shrimp and crab. Is so savory with a bit of spice. It is not cheap but it is well worth the price.
Course Main Course
Cuisine Cajun Creole
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • 2 pounds unpeeled fresh shrimp
  • 1/2 cup butter, divided
  • 2 32-ounce cartons chicken broth
  • 1 pound andouille sausage, sliced
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups finely diced yellow onion
  • 1 cup finely diced celery
  • 1 cup finely diced green bell pepper
  • 2 tablespoons minced garlic
  • 1 12-ounce bottle ambler beer
  • 1 tablespoon Cajun seasoning
  • 2 teaspooons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 cup green onions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 pound lump crab meat
  • Cooked rice for serving

Instructions

  • Melt 1/4 cup butter in a Dutch oven.
  • Peel and devein shrimp, placing shells in the Dutch oven and cook over medium heat until the shells turn pink.
  • Add the cartons of chicken broth and bring to a boil. Reduce heat to low and continue to simmer 20 minutes. Remove from heat and cool. Strain the broth through fine sieve and set aside for later use. Discard the shells.
  • Brown the sliced Andouille in a large Dutch oven. Remove from heat and set aside until needed.
  • Add oil and remaining butter to the Dutch oven. Heat until butter is completely melted. Add flour and stir with a wooden spoon until smooth. Reduce heat to low and continue to cook, stirring frequently, until roux is a dark caramel color. This will take 30-40 minutes. Do not shorten this process! This is key in achieving that dark, savory flavor. Stir frequently toward the end to prevent burning.
  • In a cast iron skillet, cook the chopped onion in a little oil for five minutes. Add the celery and green pepper and cook another five minutes. Add the garlic and cook 1 minute more.
  • Add onion mixture to the cooked roux and then the beer, stirring constantly. Add the shrimp/chicken broth in batches.
  • Add the Cajun seasoning, Worcestershire, thyme, and bay leaves, plus the andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours
  • Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat. Serve immediately.
  • Serve with a dollop of cooked rice.
]]> https://recipes.esler.org/2024/12/29/spicy-seafood-gumbo/feed/ 0 Breakfast Egg Bake https://recipes.esler.org/2024/11/25/breakfast-egg-bake/ https://recipes.esler.org/2024/11/25/breakfast-egg-bake/#respond Mon, 25 Nov 2024 13:46:10 +0000 https://recipes.esler.org/?p=815
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Breakfast Egg Bake

Course Breakfast
Prep Time 15 minutes
Cook Time 38 minutes
Servings 8 servings

Ingredients

  • 1 poound bulk breakfast sausage
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 12 large eggs
  • 1/2 teaspoon ground black pepper
  • 2 cups frozen hash browns, thawed
  • 1 cup cheddar cheese, grated
  • 1 cup Colby Jack cheese, grated
  • 1/2 red pepper, finely diced
  • 4 scallions, thinly sliced
  • 1 8-ounce tube crescent rolls

Instructions

  • Preheat the oven to 325 degrees F. Spray a 9×13 pan with cooking spray.
  • Brown the breakfast sausage in a large skillet and cook until no longer pink. Remove from the heat.
  • Whisk together in a large bowl the sour cream, heavy cream, ground mustard, garlic, salt, pepper, and eggs.
  • Add the sausage, hash browns, both cheeses, bell pepper, and scallions, reserving 2 tablespoons of the scallions for a garnish.
  • Unroll the crescent dough and press it into the bottom of the prepared baking dish. Pierce the dough with a fork evenly throughout. Pour over the egg mixture and spread evenly.
  • Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and continue to bake until golden brown and eggs are set (about 20 minutes).
  • Remove from the oven and let rest 10 minutes before serving. Garnish with reserved scallions.
]]> https://recipes.esler.org/2024/11/25/breakfast-egg-bake/feed/ 0 Classic Italian Meatballs https://recipes.esler.org/2024/11/25/classic-italian-meatballs/ https://recipes.esler.org/2024/11/25/classic-italian-meatballs/#respond Mon, 25 Nov 2024 13:32:52 +0000 https://recipes.esler.org/?p=810
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Classic Italian Meatballs

Easy peasy! I like to cook the meatballs in homemade Arone's spaghetti sauce. For this method of cooking, I recommend leaner ground beef.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings

Ingredients

  • 1 pound ground beef
  • 1 large egg, beaten
  • 3 tablespoons breadcrumbs (I buy the Italian seasoned breadcrumbs)
  • 3 tablespoons freshly grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup milk

Instructions

  • In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.
  • Form into balls and drop into your favorite sauce and simmer for 30 minutes.
  • Alternative method: Brown in a 350 degree F oven until cooked through – approximately 20 minutes.
]]> https://recipes.esler.org/2024/11/25/classic-italian-meatballs/feed/ 0 French Silk Pie https://recipes.esler.org/2024/11/24/french-silk-pie/ https://recipes.esler.org/2024/11/24/french-silk-pie/#respond Sun, 24 Nov 2024 20:42:08 +0000 https://recipes.esler.org/?p=805
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French Silk Pie

This is a beloved recipe from Rosemary Esler. It is so light and creamy. I have yet to meet someone who does not love this pie,
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 8 hours
Servings 7 slices

Ingredients

  • 1-6 ounce deep dish pie shell, baked and cooled
  • 1 cup unsalted buttered, softened
  • 1 1/2 cup granulated sugar
  • 2 ounces unsweetened chocolate
  • 2 teaspoons vanilla
  • 4 large eggs
  • 8 ounces heavy whipping cream
  • 1 tablespoon powdered sugar

Instructions

  • Deep dish pie shell, baked and cooled
  • Melt the chocolate and set aside to cool completely
  • Beat sugar and butter on medium high until light and fluffy, about 7 minutes.
  • Add cooled chocolate and vanilla and mix.
  • Add eggs 1 at a time beating for 3 minutes with each addition.
  • Pour filling into cooled pie shell and chill while you make the whipping cream.
  • Whip the heavy whipping cream and powdered sugar until light and fluffy. Spread on top of the chocolate filling and chill overnight if possible. Garnish with shaved chocolate if desired.
]]> https://recipes.esler.org/2024/11/24/french-silk-pie/feed/ 0 Chicken and Wild Rice Soup https://recipes.esler.org/2024/11/22/chicken-and-wild-rice-soup/ https://recipes.esler.org/2024/11/22/chicken-and-wild-rice-soup/#respond Fri, 22 Nov 2024 21:18:17 +0000 https://recipes.esler.org/?p=800
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Chicken and Wild Rice Soup

This brings out the Minnesota in me!
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients

  • 4 tablespoons butter
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 3/4 cup wild rice
  • 1/3 cup flour
  • 2 cups rotisserie chicken, chopped
  • 8 cups low sodium chicken broth
  • salt, to taste
  • 1 teaspoon black pepper
  • 1 cup heavy cream

Instructions

  • Preheat Dutch oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.
  • Add flour and stir until the flour is incorporated and then a few additional minutes for the flavor to develop.
  • Add wild rice and chicken broth and let simmer for 30 minutes.
  • Slowly pour in the heavy cream and add the chicken and cook for 5 minutes more until heated through. Adjust salt and pepper to taste. Enjoy while it is hot.
]]> https://recipes.esler.org/2024/11/22/chicken-and-wild-rice-soup/feed/ 0 Fresh Cucumber Salad with Asian Twist https://recipes.esler.org/2024/11/22/fresh-cucumber-salad-with-asian-twist/ https://recipes.esler.org/2024/11/22/fresh-cucumber-salad-with-asian-twist/#respond Fri, 22 Nov 2024 20:52:10 +0000 https://recipes.esler.org/?p=795
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Fresh Cucumber Salad with Asian Twist

I love this cucumber salad. This makes a great side for an Asian meal.
Course Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Servings 8 servings

Ingredients

  • 1 1/2 pounds baby cucumbers, thinly sliced(or replace with English cucumbers)
  • 2 green onions, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh basil, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, chopped
  • 2 tablespoon sesame seeds, toasted
  • red chili flakes
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 2 tablespoons honey

Instructions

  • Toss together the cucumbers, green onions, red onion, basil, cilantro, peanuts, sesame seeds and red chili flakes.
  • Toss together the remaining ingredients to make the dressings. Drizzle over the other ingredients and toss to coat well. Enjoy.
]]> https://recipes.esler.org/2024/11/22/fresh-cucumber-salad-with-asian-twist/feed/ 0 Chinese Stir-Fry Sauce https://recipes.esler.org/2024/11/22/chinese-stir-fry-sauce/ https://recipes.esler.org/2024/11/22/chinese-stir-fry-sauce/#respond Fri, 22 Nov 2024 20:36:37 +0000 https://recipes.esler.org/?p=789
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Chinese Stir-Fry Sauce

Mix up this sauce and store in the fridge for easy stir-fry. When the craving hits, stir-fry your favorite meat and vegetables with garlic and ginger (and red pepper flakes if you like it hot), and then add this sauce and stir-fry several minutes until sauce thickens. If you don't have Shaoxing wine, buy some on Amazon. A little goes a long way and if you like Chinese cooking, you will want to have this on hand.
Course Main Course, Sauces
Cuisine Chinese
Prep Time 5 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cup chicken stock
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1/3 cup soy sauce (I like the lower sodium version)
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt

Instructions

  • Mix all ingredients in a jar with a 2-cup capacity or more. Shake well and enjoy. This will keep in your fridge for several weeks. Just pour our what you need for your dish.
]]> https://recipes.esler.org/2024/11/22/chinese-stir-fry-sauce/feed/ 0 Fried Chicken Wings https://recipes.esler.org/2024/11/22/fried-chicken-wings/ https://recipes.esler.org/2024/11/22/fried-chicken-wings/#respond Fri, 22 Nov 2024 20:21:00 +0000 https://recipes.esler.org/?p=784
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Chicken Wings

What is football season without chicken wings. But if you make these, you have to promise to fry them. It is worth the extra work. These will be your favorite wings. I promise.
Course Appetizer, Main Course
Prep Time 20 minutes
Servings 4 servings
Author Annette Esler

Equipment

  • Deep Fryer with Peanut Oil

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  • Optional: I like to bine my wings for 20 minutes in this classic brine though this is totally optional. 1 quart water, 1/2 cup coarse sea salt, 1/2 cup brown sugar.
  • Preheat peanut oil to 365 degrees F.
  • Drain and dry well the chicken wings
  • Mix together all the dry ingredients thoroughly. Toss wings in the mixture a couple at a time. Place on a baking sheet covered with parchment paper. I like to let the dusted wings sit for 30 minutes prior to frying but this is not essential. I do think it helps the dusting "set".
  • Fry wings 6 at a time (depending on fryer size). I like to fry meaty drummies for 7 minutes and flats for 6 minutes.
  • Drain and toss with your favorite wings sauce. Our favorites are Asian Zing and Garlic Parmesan. Enjoy!
]]> https://recipes.esler.org/2024/11/22/fried-chicken-wings/feed/ 0