Kitchen Witches
Syra Sweetwater
Four Cheese Mac and Cheese
1 lb short tubed pasta such as penne or elbow macaroni
1 C. Fontina cheese, diced
1 C. fresh Asiago cheese, diced (original recipe calls for Gorgonzola cheese crumbled)
4 T Parmesan cheese, grated
½ cup Ricotta cheese, drained
Sea salt to taste
½ teaspoon dried red chili flakes
1 T olive oil
4 T fresh parsley, minced
3 T toasted bread crumbs
Cook pasta according to package directions. When al dente, remove ½ cup pasta water and set aside. Drain pasta and return to cooking pot with ½ cup pasta water. Stir in remaining ingredients except for bread crumbs and cook on low until water mostly evaporates and cheese is melted. Remove to serving dish and top with bread crumbs.
Makes 6 servings
MadHouse Witch
VooDoo Sauce
64 Oz Ketchup
1 Cup Molasses
1/2 Cup Vinegar
1/2 Cup Tobasco sauce
1 Cup Brown Mustard
1 1/2 Oz Liquid Smoke
3/4 Cup Brown Sugar
1 1/2 oz of Worcestershire Sauce
2 Tablespoons Minced Garlic
1 can dark beer
Mix all together, best to let it sit for flavors to mingle
Can be frozen!
Old Fashioned Frogs Eye Salad
1/2 Cup Sugar
1 Tablespoon all-purpose flour
1.4 teaspoon salt
1 can (20 oz) Pineapple chunks (undrained)
1 can (8oz) crushed Pineapple (undrained)
1 egg beaten
2 teaspoons lemon juice
1 1/3 Cups (8 oz) Acini Pepe (uncooked)
2 cans (11 oz each) mandarin orange segments, DRAINED
3 - 1/2 Cups frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 Cup flaked coconut
Maraschino cherries
In Medium saucepan, stir together sugar, flour, and salt. Drain Pineapple, reserving juice to equal 1 Cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over Medium heat, stirring frequently, until mixture comes to a boil. Stir in Lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions' drain. Rinse with cold water to cool quickly; Drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold, top with remaining whipped topping; garnish with cherries
Approx 12 servings (about 1 cup each)
Mango Tango (Midnight) Margarita
1-1/2 oz gold Tequila
4 oz Mango Nectar
1 oz Lime Juice
lime wedge
Fill a shaker with ice, add all liquid ingredients. Shake and pour into tall glass of ice Garnish with a lime wedge
German Chocolate Cookies
1 package (18 1/4 oz) German Chocolate Cake mix
2 eggs
1/2 C butter or margarine, melted
1/2 Cup Quick Cooking Oats
1 Cup (6 oz) Semisweet Chocolate Chilps
1/2 Raisins
In a mixing bowl, combine dry cake mix, eggs, butter and oats: mix well. Stire in thh chocolate chips and raisins. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350* for 9-11 min remove to wire racks.. Yield about 3 1/2 dozen.
Shani
Chicken Tikka Masala
Prep time: 2 h 20 m
4 servings 404 cals
Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Naan
Prep time: 3 hours
14 servings 211 cals
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
White Chocolate Raspberry Cheesecake
10 h 16 servings 412 cals
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Anaideia
Cottage Pie
INGREDIENTS:
750g lean minced beef (hamburger meat)
1 clove garlic crushed
1 large onion diced
3 carrots diced
2 cup garden peas
8 closed cup large mushrooms sliced
2 tablespoon olive oil
2 tablespoon plain flour (all-purpose flour)
½ teaspoon ground cinnamon
1 teaspoon mixed herbs (equal mix dried herbs marjoram, basil, oregano, thyme)
Large pinch cracked pepper & salt
1 ½ cups beef stock
2 tablespoon tomato puree
5 large potatoes, peeled and cut in to chunks
Large knob butter
¼ cup milk
25g grated cheddar cheese
METHOD:
Set oven to 200ᵒC / 400ᵒF / Gas Mark 6
In a saucepan cook the carrots and peas until just tender but still firm, drain and set aside.
In a separate saucepan, boil the potatoes till soft (suitable for mash potato) drain and let air dry.
In a large sauté pan heat the oil and fry the onions over a medium heat until softened and just starting to colour. Turn up the heat and add the beef and garlic and fry quickly stirring to break up the meat until fully browned all over. Once meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it as it will just cool the mixture rather than letting the meat brown.
Add the mushrooms to the pan and cook for a few more minutes.
Reduce the heat again to medium and sprinkle over the flour, mix in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.
Add the cinnamon and mixed herbs, pepper & salt and tomato puree stirring in before adding the beef stock and cooking down to a rich gravy, if the sauce seems very thick add just a little boiling water.
Add the drained carrots and peas and stir in.
Ladle the mixture in to a large lasagne dish (mixture should be about half way up the depth of the dish).
Warm the milk and butter until the butter just melts, add to the potatoes and mash until lump free.
Fork the potato on top of the mince starting from the edges and working into the centre till the whole dish is covered.
Rake the fork over the top of the potato to create rough ridges which will go crisp and add texture when baking.
Place on top of a baking tray and bake in the top of the oven until the potato starts to colour on the ridges created with the fork, sprinkle over the grated cheese and return to the oven until cheese has melted and is golden brown.
English comfort food at its best, Enjoy!
Bread & Butter Pudding
INGREDIENTS :
75g / 3oz soft butter
10 slices soft white bread (stale bread is good too)
75g / 3 oz sultanas / raisins
Whole nutmeg for grating
300ml / 10 fl oz milk
150ml / 5 fl oz double / heavy cream
50g / 2oz caster sugar / baking sugar
3 large eggs
1 tablespoon demerara or granulated sugar
Pouring cream / custard to serve
METHOD:
Set oven to 180ᵒC / 350ᵒF / Gas Mark 4
Use a little of the softened butter to grease a 20 x 25 cm / 8 x 10 inch baking dish.
Butter the slices of bread and cut in to triangle quarters and arrange half of the slices overlapping in the prepared baking dish.
Scatter half of the sultanas over the bread and cover with the remaining bread slices, then scatter the remaining fruit on top.
In a mixing jug, whisk the eggs well and mix in the milk, cream and caster / baking sugar stirring until the sugar dissolves.
Pour the liquid all over the bread and leave to stand for 15 minutes to allow the bread to soak up some of the egg mixture.
Tuck in most of the fruit into the soaked bread just by pressing each down with a fingertip to prevent burning whilst baking.
Grate nutmeg to taste over the top of the pudding, you can use pre-ground nutmeg if you don’t have a whole nutmeg to fresh grate, use about ¼ teaspoon.
Sprinkle over the granulated sugar and place on a baking tray on the top shelf of the preheated oven and bake for 30-40 minutes until just set and golden brown.
Remove from the oven and serve warm with a little pouring cream or hot custard.
This dish lends itself to varying styles, try adding your favourite fruit, use brioche or fruit loaf instead of plain white bread, adding marmalade to the buttered slices makes a great twist,
Enjoy!
Victoria Sponge Recipe
INGREDIENTS :
175g / 6oz Butter at room temperature (or Baking Margarine) plus extra for greasing
175g / 6oz caster sugar (baking sugar)
175g / 6oz self-raising flour (you can make your own by combining 2 teaspoons of baking powder for every cup of all-purpose flour)
3 medium eggs at room temperature
Pinch of salt
Raspberry jam / Raspberry preserve
Double cream / heavy cream
1 tablespoon Icing sugar / powdered sugar for dusting
Two 20cm (8 inch) sponge tins (loose bottomed) and greased and base lined with greaseproof (baking) paper
Oven Temperature: Preheat oven to 180ᵒC / 350ᵒF / Gas Mark 4