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Recipes for Your Mouth

 

In no particular order, the recipes of Hap, his mom, and other sources….

 

Hap's French Toast (with variations)

 

Ingredients:

Eggs, Bread, Cinnamon, Nutmeg, Sugar, Vanilla Extract, Half n Half (or milk or cream)

 

Instructions:

I like to use the bread which comes as frozen dough. Bake it the night before and it is nice and fresh in the morning. Use approximately one egg per person you are preparing for. Put the eggs in a wide shallow bowl then add the cinnamon and nutmeg. I usually sprinkle equal amounts of both so I cover half the surface with one and half with the other. Add half n half and sugar (about one table spoon for every three eggs) and vanilla extract (about one cap full for every three eggs). Use a mixer to get all this well blended. Slice the bread into sizes you like (sometimes if the bread slices are really big I cut them in half so they are easier to work with). Heat a pan and add a good size slice of butter. It is important to have a good bit of melted butter in the pan. Dip the bread in the egg mixture (be sure to get both sides well soaked). Put the dipped bread in the pan and cook it. Flip it once then serve when done.

 

Variations:

Put some shredded coconut in a plate and after dipping the bread in the egg mix then place it briefly in the plate of coconut on both sides of the bread. The coconut will stick to the bread. Cook normally.

The same thing can be done with Corn Flake Crumbs for an extra crispy version of French Toast.

The bread can be "deep fried" in a pan with vegetable oil in it. Put enough oil to have the bread about one quarter submerged. Do not get the oil too hot or the outside will over cook while the inside is under cooked.

 

Potatoes of DOOM!!!!

 

Ingredients:

4 Pounds of potatoes, One stick of butter, Green onions, Milk, One block of cream cheese, One cup of grated parmesan cheese, Bacon (either fresh cooked or bacon bits), Shredded cheddar cheese, Salt and pepper

 

Instructions:

Chop the potatoes and put them on to boil. While potatoes are boiling melt the butter in a medium sauce pan. Chop the green onions and add them. After the onion is tender add ½ cup milk, cream cheese, and parmesan. Keep stirring until it is all melted and well mixed. After the potatoes are boiled put them in a big mixing bowl and add the cheese mixture to it. If the mixture is too thick you can add more milk to thin it a bit. Beat all this with a mixer until it is well mixed. Add crumbled bacon, salt and pepper and mix some more. Spread this mixture in a casserole dish. Sprinkle shredded cheddar cheese on top. Bake in oven at 350 for about 30 minutes or until it is brown and bubbly on top.

 

Tip: you can pre-make this and then freeze it instead of baking it and just bake it when needed.

 

Joe's Famous Pancakes

 

Ingredients:

6 tablespoons vegetable oil (or real melted butter)

6 tablespoons sugar

6 eggs

1 tablespoon baking soda

1 tablespoon baking powder

1 ½ cups flour

1 ½ cups buttermilk

 

Instructions:

Separate the egg yolks from egg whites and put each in different bowls. In a large bowl sift together all dry ingredients (flour, sugar, baking soda, baking powder). Add buttermilk and oil to the bowl which has the egg yolks and mix. Add liquids (except egg whites) to the bowl with dry ingredients and mix until slightly lumpy. Cover batter mixture with towel and allow to rise a bit. Beat egg whites into thick meringue and fold into batter. Cook pancakes as normal. Note: do not use butter or other non-stick stuff on the pan; a normal non-stick pan with nothing in it will work well.

 

Hap's banana nut modification:

Chop banana into small pieces and place on small plate. Dust banana pieces with cinnamon until fully covered. Chop walnuts into small pieces. Mix bananas and nuts into batter before folding in egg whites.

 

Three Cheese Sauce

 

This is an excellent cheese sauce to use on broccoli or asparagus or anywhere else you might want a smooth creamy delicious cheese sauce.

 

Ingredients:

Stick of butter

Block of cream cheese

Cup of grated parmesan

Cup of shredded cheddar (I like sharp)

Milk or half and half

 

Instructions:

Melt the butter in a sauce pan. When the butter is melted, slowly add the parmesan. Be sure to stir continuously and don't have the heat up too high. Parmesan is hard to get to melt without it "frying" into something crispy so this part of the process is the part that needs the most attention. After the parmesan is melted (or mostly melted) add the block of cream cheese. Continue stirring while the cream cheese melts and mixes with the parmesan. After the two cheeses are mostly melted and mixed, add the cheddar. This will melt and mix the fastest. After everything is melted into one big gob of cheese goo slowly begin to add milk or half and half. Keep stirring and adding the milk until you get the consistency you want. If you are making this cheese sauce as part of a meal it should be one of the last things you make. If it cooks or sits for too long it becomes overly thick. You can always add more milk but this also kills the flavor. If you find you have added to much milk you can add more cheddar to get a little more flavor back.

 

Doctor Jon's Steak Marinade

I always try new steak marinades whenever I come across one that looks tasty but so far this is the only marinade I have found worthy of adding to these recipes. I got this one from a doctor whose kids I used to tutor waaay back in the day and it has stood the test of time.

 

Ingredients:

1 Tbsp Worcestershire

1 Tbsp Soy Sauce

1 Tbsp Lemon Juice

1 Tbsp Molasses

2 Tbsp Pickapeppa Sauce (you can find this with other steak sauces/hot sauces at the grocery store)

1-2 dashes of Tobacco Sauce (optional)

 

Instructions:

The amounts above are generally enough for one or two steaks. Increase as necessary for more steaks. Combine all the ingredients in a cup or bowl then stir it all together real good (otherwise the molasses just sinks to the bottom and doesn't get used). Put the steaks in a zip-loc bag and add the marinade then zip the bag shut while trying to get as much air out of the bag as possible. Allow the steaks to marinade for at least 2 hours turning occasionally to make sure there is good even distribution of marinade. When you grill the steaks, if you want to, you can pour or baste any leftover marinade on the steaks each time you flip them on the grill. This marinade works really good with filets but is also tasty on ribeye steaks.

 

Cheez It Fry Batter

 

This is a tasty way to batter things you might want to fry. I find this works particularly good for fried shrimp and fried green tomatoes.

 

Ingredients:

Box of CheezIts (I like to use the Tabasco or Pepper Jack kind)

Eggs

Whatever you are going to fry

 

Instructions:

Basically we are going to substitute crushed CheezIt crackers for saltines or cracker crumbs usually used for fry batter recipes. If you have a different recipe that calls for cracker crumbs but also uses other stuff (like a coating of flour) you can use this same substitution with your recipe. Put the CheezIts in a zip lock bag and smash them into crumbs. Beat the eggs. Dip whatever you are going to fry into the egg and then the CheezIt crumbs so it is fully covered. Fry. Delicious.

 

Sweet Fry Batter

 

This is the same as the recipe above but we use crushed Captain Crunch breakfast cereal instead of CheezIts. This doesn't work great with fried green tomatoes but it is awesome with fried shrimp and fried sweet potato slices. Refer to the steps in the CheezIt recipe above.

 

 

Fried grits with Shrimp, Ham and Gravy (Sullivan's style)

Ingredients:

Grits (I prefer yellow grits. Do not use instant grits)

Shrimp (peeled and de-veined)

Ham (there are a lot of options here: country ham, Canadian bacon or Prosciutto work well)

Package of seasoning from Shrimp flavored ramen noodles

Package of powdered chowder mix (I think Knorr makes some. We get ours in Canada).

Butter

Old Bay seasoning

Salt and pepper

Flour

Vegetable oil

 

Instructions:

The first steps need to happen well in advance in order for there to be enough chill time.

Cook the grits like you normally would. When they are done add salt, pepper and butter. Next spread the grits in a baking dish or muffin pan. I like to use a muffin pan because then the grits are already serving size. Spread the grits pretty thin (not more than an inch thick). Put the grits in the refrigerator and allow to chill until the grits become firm (almost like making jello). Chilling the grits takes a while so plan for that time cost in advance. If the grits are in a baking dish, after they are chilled you will need to cut them into brownie size chunks. Remove the grits from the baking dish or muffin pan and heat some vegetable oil in a pan or deep fryer. Dust the grit cakes in flour and then fry them in the oil until the outside seems nicely done or browned. While the grits are being fried we need to cook the ham and shrimp. First lightly fry the ham in a pan (you may need to add some butter to help lube the pan so the ham doesn't stick). After the ham is done put it on a paper towel and using the same pan add more butter and some Old Bay seasoning. When the butter is melted add the shrimp and lightly sauté them. When they are done move them to the paper towel. Lastly, using the same pan we will make gravy. Without cleaning the pan add some more butter and some half and half. Then stir in the package of shrimp seasoning from the ramen noodles. Finally slowly add the chowder mix. Stir all that together and cook it down until the gravy is the consistency you want. If you need to thicken the gravy add some corn starch or flour. After the gravy is finished assemble everything like this: ham on bottom, grit cakes next, shrimp on top and then cover everything with the gravy. Delicious.

 

 

Donkey Style Fried Stuffed Chilies

 

Ingredients:

Cans of whole green chilies

Bags of shredded Monterey jack cheese

Vidalia onion

Chili powder

Eggs

Tempura mix

 

Instructions:

Open cans of chilies and remove them one at a time. Slice each whole chili down one side and unfold the chili. This results in a mostly triangle shape. Spread each chili flat on some paper towel and allow to drain. Turn them over after a bit so both sides drain well. Spread the chilies flat in a deep baking pan or casserole dish. You will probably need to cut some of the chilies to shape in order to fully cover the bottom of the dish. Place them so the skin or outside of the chili is facing down. Cover the bottom of the dish as completely as possible. Chop some onion fairly fine. Open a bag of cheese and add the onion and some chili powder. Close the bag and shake to fully mix the onion and chili powder with the cheese. Pour the cheese/onion mixture over the chilies in the dish. Spread the cheese evenly then mash the cheese down tightly until it is firmly packed into the dish. Place another layer of chilies on top of the cheese just as before but this time the outside of the chilies should face up. Press them firmly (but not too hard) into the cheese. The top needs to be as completely covered with chilies as possible. Beat an egg (or more depending on how big your dish is or how much you are making) and pour it over the top of the chilies in the dish. Tilt the dish around in all directions to fully spread the egg in the dish. Cover the dish with foil and bake at 350 for about 30 minutes or until it begins to brown around the edges (easy to tell if you use a clear casserole dish).

When the baking is finished remove from oven and allow to cool. When it has cooled enough refrigerate it to get it really cool. Remove cooled dish from refrigerator and using a pie spatula or similar tool slide it around the edge of the dish to loosen the stuff. Invert the dish on a cutting board and pound it (or bang it up and down) until the entire thing comes free from the dish. Using a sharp knife cut it into small pieces (about the size of Halloween candy bars). Place the resulting pieces on a cookie sheet. When the cutting is finished place the cookie sheet in the freezer and freeze the bars. After they freeze they can be stored in a ziplock bag until needed. To finish cooking them (which you can do without freezing them) mix the tempura batter. Batter and deep fry the bars. Serve with salsa and sour cream.

 

Tammy's Cream Cheese Cherry Brownies

 

This recipe includes steps for brownies from scratch. If you are in a hurry (or just lazy) you can substitute a box of your favorite brownie mix.

 

First the cream cheese/cherry part of the recipe...

 

Ingredients:

4 oz Cream Cheese

½ cup Sugar

1 Egg

2 Tbs All purpose Flour

¼ cup Maraschino Cherries, well drained, chopped

 

Instructions:

Beat cheese and egg well, blend sugar and flour in gradually, beating until well blended. Stir in cherries, set aside.

 

Now for the brownie...

 

Ingredients:

2 Eggs

1 cup Sugar

¾ cup All Purpose Flour

½ cup Walnuts

1/8 tsp. Salt

¼ cup Cocoa

½ cup Butter

 

Instructions:

Brownie Layer: Beat 2 eggs, add sugar, flour, nuts, salt. Melt butter and stir in cocoa. Add egg mixture and stir well. Spread 2/3 of this into greased 8 x 8 pan. Spread cheese over. Cover with remaining brownie mixture. Bake at 350 for 30-35 minutes.

 

 

Hap's Non-Award Winning Chili

 

Ingredients:

1 pound ground beef

1 pound steak

1 pound ground buffalo or deer

1 habenero pepper

1 yellow bell pepper

1 red bell pepper

1 vidalia onion

2 cans chopped green chilies

1 can refried beans

1 can diced tomatoes

1 can tomato paste

1 jar pace picante sauce (medium)

1 beer

Molasses

Chili powder

Olive oil

Salt, pepper

Instant coffee (or regular ground see below)

 

Instructions:

Chop all the vegetables except the habenero. Chop the steak into smallish chunks. Heat some olive oil in a pan and add half of the vegetables to the pan (onions first and then peppers a little later). Put the remaining vegetables in a big pot (no heat at this point) then pour the beer over the vegetables in the pot. After the vegetables in the pan begin to soften a bit put half of them in the pot. Add the ground beef to the pan and begin browning it. Sprinkle some chili powder, black pepper and salt on the beef while it is browning. After a bit add some picante sauce to the beef. When the beef is browned transfer it to the pot (try to leave as much of the vegetables as possible in the pan). Turn on the heat for the pot now very low. Add the chopped steak to the pan and begin browning it. Add chili, black pepper and salt (but about half as much as for the ground beef). When the steak is browned transfer to the pan leaving vegetables as before. Add the ground buffalo to the pan and begin browning it. While the buffalo browns add one can chopped green chilies, tomato paste, diced tomatoes and refried beans to the pot and stir it all in. Notice no additions to the buffalo. When buffalo is browned transfer it and remaining vegetables (if any) to pot. Continue stirring pot while simmering. Now chop the habenero. It is important to do everything with the habenero all at once and then immediately wash your hands well with soap. Do not touch the utensils used for chopping the habeneros again until they come out of the dish washer. Chop the habenero as fine as possible... really really fine. Add the habenero to the pot and immediately put the knife and cutting board in the dish washer then clean your hands. Try not to touch anything else until your hands are clean. Stir in the habenero. Add about 2-3 table spoons of instant coffee to the pot and stir it in. You can use regular ground coffee but you must be willing to simmer the chili for several hours to fully cook the coffee, otherwise you will get crunchy grounds in your chili. Add about 2-3 table spoons of molasses and stir it in. After all of this simmers for about 15 minutes, taste it and tune accordingly. Let this cook for several hours, tasting and tuning as needed. Best served the next day.

 

Tuning notes:

Firstly do not get aggressive with the chili powder or any of the other hot spicing items. Chili powder especially takes a while to "cook" into the stuff. If you add some chili powder and immediately taste the result you will not taste much spiciness. If you wait 30 minutes and taste it again it will be much spicier!

If the chili is too "soupy" and needs to be thickened but otherwise the flavor is good then add instant mashed potatoes to thicken it. This will reduce the spiciness just a little but really thicken the result.

If the chili is too spicy and to "soupy" add more refried beans.

If the chili is too spicy and to thick add more beer and diced tomatoes

If the chili is not spicy enough add more chopped green chilies or chili powder (I prefer chilies instead powder)

Salt, pepper and molasses can be used to tune sweet vs. salty and make slight spicy adjustments

 

Tammy's Marriage Cheesecake (chocolate caramel cheesecake)

 

Ingredients:

1 14 oz package of caramel

1 5 oz can of evaporated milk

1 cup chopped pecans

1 gram cracker crust

2 8 oz packages of cream cheese

½ cup sugar

2 eggs

¾ cup semi-sweet chocolate chips

1 teaspoon vanilla

 

Instructions:

Heat caramel and evaporated milk on low heat in sauce pan until caramel is melted. Add pecans then pour into gram cracker crust and set this aside. Beat cream cheese and gradually add sugar then each egg one at a time. Melt the chocolate chips and then stir it into the cream cheese mixture. Pour the mixture on top of the caramel in the gram cracker crust. Bake at 350 for 30 minutes. Chill.

Optionally serve with fruit garnish (I like sliced strawberries)

 

HapBurgers

 

Ingredients:

1 part ground beef

1 part breakfast sausage (I like the kind with sage in it)

1 part ground buffalo or deer

1 tablespoon oregano

2 tablespoons Worcestershire source

1 tablespoon soy sauce

1 teaspoon tobasco sauce

1 tablespoon molasses

Some salt

Some pepper

½ tablespoon garlic powder

½ tablespoon onion powder

 

Instructions:

Combine all ingredients in a big bowl and mix it up real good (brrr... cold fingers). Place a sheet of foil on a cookie sheet and begin making patties. Hapburgers will shrink a fair amount when cooked so make the patties pretty big. If the sheet gets full put another sheet of foil down and continue making patties until all mixture is used. Place the cookie sheet with patties in the freezer and leave until frozen solid. Remove frozen patties from freezer and carefully remove them from the foil. At this point you can grill them or put them in a ziplock bag and store them in the freezer until ready to cook. Cook them on low to medium heat. The outsides will cook while the insides are still frozen so we don't want them cooking too fast. While the inside is frozen it will hold the patties together; by the time the inside begins to thaw the outside will be cooked enough to hold the patties together. This method prevents "burger break up" which is so common when grilling.

 

Other trimmings:

I like to sprinkle bacon bits (but only the real bacon bits) on the burgers and then cover that with shredded cheddar and jack cheese. The bacon bits work better I think than slices of bacon and it's much easier. The shredded cheese on top of the bits helps hold them in place. Mmmmmm heart attack burgers... if you really want to go "over the top", toast the buns then spread cream cheese on the bun before placing the burger. I can't think of many better ways to die.

 

Hot Buttered Rum

 

Ingredients:

Rum (I like Captain Morgan Spiced Rum 100 proof)

Brown sugar

Cinnamon (although for a real kick you can substitute cinnamon schnapps)

Nutmeg

Water

Butter

Vanilla ice cream

 

Instructions:

Combine in a coffee cup: 1-2 spoons brown sugar, 2-3 dashes cinnamon (or ½ - 1 shot of cinnamon schnapps), 1 dash nutmeg, 1-2 "pats" of butter, 1-3 shots of rum.

Add boiling water until cup is 2/3 full.

Stir until everything is mixed.

Add 1-2 scoops vanilla ice cream. Enjoy

 

Notes: for large parties where preparing one cup at a time is a pain, you can pre-mix the brown sugar, cinnamon, nut meg and butter. This will make a paste-like substance. Just put ~2 spoons of it per cup then add the liquids (rum, schnapps, boiling water), stir and add ice cream. This is a good bit faster when you are trying to make a lot of cups at once.

 

 

Kahlua Chocolate Cake

 

Ingredients:

3 eggs

¾ cup sugar

½ cup butter

1 cup brown sugar

2 ¼ cup flour

½ cup cocoa

1 ½ teaspoon baking soda

¾ cup cold coffee

¾ cup kahlua

 

Instructions:

Grease and flour two 9" cake pans and preheat oven to 350. In large bowl combine butter and brown sugar until fluffy then beat in egg yolks one at a time. In small bowl sift together flour, cocoa, and baking soda then add it to the large bowl. Add coffee and kahlua then blend well. Fold in the egg whites then put batter in cake pans and bake 30-35 minutes. For the frosting combine 6 tablespoons butter, 1 pound of 10x sugar, 3 tablespoons of cocoa, 3 tablespoons of kahlua, 2-3 tablespoons of hot coffee.

 

Poor Man Surf-n-Turf

 

Instructions:

This is just a simple sub sandwich which sounds gross but is really quite good. Just make a normal sub sandwich as you normally would with the following ingredients: sliced roast beef, tuna fish salad, and sliced swiss cheese. Use any toppings you normally would (I like lettuce, onion, spicy mustard, mayo, vinegar & oil, oregano, and black olives). This sandwich is also tasty if toasted.

 

Tammy's Friendship Bread

 

This recipe requires a starter batch of mix. See Tammy for a bag of starter.

Do not refrigerate; let the mix sit on the counter the entire time. Do not use metal containers or utensils. For the first 5 days squeeze the bag of starter mix (to mix it well) every day and let any air out of the bag. On the 6th day add 1 cup each of flour, sugar, and milk. For the 7th through 9th days squeeze the bag daily and let any air out of the bag. On the 10th day add 1 cup each of flour, sugar and milk then squeeze the bag to mix. Separate any starter batches you need for yourself (be sure to keep some for next time) or friends into 1 cup increments in zip lock bags.

 

Pour remaining 1 to 2 cups of mixture in a large mixing bowl and add the following:

1 cup oil

1 cup sugar

1 teaspoon vanilla

3 large eggs

½ teaspoon salt

2 cups flour

½ cup milk

½ teaspoon baking soda

1 large box of instant vanilla pudding

1 and ½ teaspoon baking powder

1 cup walnuts or pecans

 

Mix it all together then pour into 2 large well greased and sugared (cinnamon and sugar dusted) loaf pans. Sprinkle the cinnamon/sugar mix on top as well. Bake at 350 for 1 hour.

 

Jason's Love-you-long-time Lasagna

 

Coming some day hopefully...

 

Tammy's Extra Flaky, Super Yummy Pie Crust

 

First of all, the secret to flakiness... you must freeze the shortening.

Ingredients:

2 cups sifted flour

1 teaspoon salt

2/3 cup chilled vegetable shortening

4-6 tablespoons ice water

 

Instructions:

Put the salt in a shallow mixing bowl. Add flour then cut in shortening with pastry blender (not too well mixed). Sprinkle water over mixture one tablespoon at a time mixing quickly with a fork until mix just barely holds together. Make half of the dough into a ball on a pastry cloth then flatten it until about 1" thick. Using a rolling pin roll it out until it is about 3" larger than the pan it will go in. Fit the circle of dough into the pan then chill until you are ready to bake it. Bake at 425 for about 10 minutes. Use the other half of the dough to make the lid.

 

Shrimp Pot Pie

Ok, first the text as given to me by mom verbatim:

----------------------

Shrimp Pie

melt 1st butter

¼ onion ---^ saute'  (the ---^ is an arrow pointing up to butter)

1 lb shrimp ---^ saute'

½ lb crab ---^

1 can cr of shrimp soup

½ can milk

peas/ a/carrots

----------------------

 

That's the entire recipe as far as mom is concerned... now my additional notes:

 

The "½ can milk" means "fill the soup can half with milk and add that".

The "peas/ a/carrots" means "frozen peas and chopped up carrots".

Combine all ingredients in the order they are listed in a big pan.  Use low heat after you add the crab.

Also add a potato chopped up (this will help make it not too soupy).  Also add salt and pepper (I also like a touch of tobasco).  Either make a pie crust (see the recipe for Tammy’s for yummy pie crust) and put it in a

deep caserole type dish or buy a pie crust (but that's cheating so we won't talk about that).  Pour everything in the pie crust and put a crust lid on it.  Bake the sucker in the oven at 350 for a while (until the crust is brown?? bubbly?? who knows??) we start with 30 minutes and go from there.

 

Crab Stuffed Shrimp (Easy)

 

This is a really easy quick and dirty way to throw together some yummy shrimp "horse doovers" ;-)

 

Ingredients:

1 pound of large shrimp

1 package of crab patties from Kroger (these are found in the meat department. They are usually two pre-made crab patties in a shrink wrapped package. There are also sometimes lobster patties which also work well).

Shredded/grated parmesan cheese

 

Instructions:

Peel the shrimp then butterfly the shrimp (split them down the back with a sharp knife but only about 2/3 deep). Place the shrimp on a baking pan or cookie sheet so they are opened along the butterfly cut. Use pinches of the crab patties to fill in the butterfly area of the shrimp. Sprinkle the parmesan cheese on top of the shrimp. Bake in the oven at 350 for about ten minutes or until they look done and the cheese is melted/browned.

 

Mom's Mouth Watering Crab Dip

 

Ingredients:

½ lb crab meat (or more)

1 block of cream cheese

green onions or scallions or Vidalia onion (whichever chopped fine)

tobasco sauce

½ tablespoon Worcestershire sauce

garlic salt

1 tablespoon mayonnaise

 

Instructions:

Combine everything in a mixing bowl and mix it well until it becomes a nice mushy paste kind of thing. For tobasco sauce and onions add it as you see fit (I like lots, Tammy not so much). Spread the stuff into a pie dish and bake at 375 until brown and bubbly. Serve with triscuits and wheat thins (or whatever cracker type things you like).

 

Shrimp Pizza

 

Ingredients:

one package of Knorr brand Parma Rosa sauce mix (it is a creamy tomato pasta sauce)

a pound? of shrimp, peeled and chopped (I cut them in thirds)... not sure if it's pound or more or less but you'll figure it out.

Olive oil

Basil

Oregano

Parmesan cheese

Mozzarella cheese

Feta cheese

Onion chopped pretty fine

Garlic fresh chopped fine and also garlic powder

Publix Pizza dough

 

Instructions:

sprinkle Basil, Oregano and parmesan cheese and some garlic powder onto pizza pan rollout the pizza dough on the pan brush around the edges of the pizza dough with some olive oil. Bake for about ten minutes. While that's baking make the Parma Rosa sauce (I usually use a little less liquid than it calls for so it thickens faster and more). You can add some garlic to the sauce while it's cooking. Spread the sauce on the pizza crust after it comes out of the oven (if the crust is inflated, poke a few holes in it with a fork to let the air out). Sprinkle mozzarella and parmesan cheese on the crust (not too much). Add the chopped onions, shrimp, garlic and feta cheese. Sprinkle more mozzarella and parmesan on top of everything else.

stick it back in the oven by sliding it off the pizza pan and directly onto the oven rack and bake it until the top is done the way you like it.

 

Buffalo Chicken Pizza

 

Ingredients:

one package of Publix pizza dough

1-2 pounds of chicken (I like dark meat like thighs)

Texas Pete Chicken Wing Sauce (not regular hot sauce)

Tobasco Sauce (or Texas Pete regular hot sauce)

Vidalia onion

Bacon bits (or crumbled bacon)

Plum tomato

shredded montery jack cheese

blue cheese crumbles

 

Instructions:

Go to Publix and get pizza dough from their bakery.  They sell it in little bags ready to bake.
Roll the pizza dough out on a cookie sheet or similar pan and bake for about 10-15 minutes at 450.  If it puffs up just poke holes in it with a fork. While the crust is baking melt some butter in a frying pan then add some Tobasco sauce and quickly fry some chopped chicken in the pan.  Do not over cook the chicken.
Mix tomato paste and Texas Pete Wing Sauce (not regular Texas Pete hot sauce) together and then spread it on the crust with a spoon. Bake the crust for about 5-10 more minutes. Take it back out of the oven and use a spatula to break it loose from the pan.  Make sure it is not stuck to the pan anywhere. Cover the crust with shredded montery jack cheese.  Then add the chicken, some chopped vidalia onions, crumbled bacon, and thin sliced plum tomatoes.  The last thing to go on is blue cheese crumbles (be liberal with the blue cheese). Slide the pizza off of the pan onto the oven rack so it can bake without a pan for about 15 minutes or until it looks nicely brown around the edges. Remove from oven, allow to cool a bit, slice and serve.

 

Shrimp Puff Pastries

 

Ingredients:

shrimp

garlic

butter

onion

alfredo sauce

Pepperidge Farm puff pastries

 

Instructions:

Bake the puff pastries per the instructions on the package. While they are baking, melt some butter in a pan then add some chopped garlic (however much you normally like) and chopped onion (again however much you like). Both the garlic and onion need to be chopped fine. After a couple of minute add the chopped shrimp. I usually chop the shrimp into half or thirds; the pieces of shrimp need to be just a bit smaller than bite size. When the shrimp begins to turn pink and is almost completely cooked add the alfredo sauce. Turn down the heat on the pan and just keep it warm until the puff pastries are done. Place puff pastries on a plate with the lids removed. Fill the puff pastries with some of the shrimp then replace the lids and put more shrimp and sauce over the pastries.

 

Hap's Kick Your Butt Judo Style Fried Rice

 

Ingredients:

flour

meat: chicken, shrimp, steak, pork (any or all)

green onion or vidalia onion

snow peas, sugar snap beans, or regular shelled peas

water chestnuts

carrots

bacon (I know, it's a meat too)

butter

soy sauce

sesame oil

vegetable oil

ginger powder

ground black pepper

eggs

rice

 

Instructions:

Put the rice on to cook in your rice cooker (what? You don't have a rice cooker? Shame on you.)

Chop all the vegetables and meat. I generally like to cut the meat into short, thin strips instead of chunks.

For all of the cooking we use the same pan so be sure you choose one big enough for everything including the rice. I use a big wok style deep frying pan.

Cut the bacon into one inch square pieces and put it on to cook. Cook the bacon on real low heat.

While the bacon is cooking prepare the coating for the meats: put some flour in a wide shallow container (I use a Tupperware type container). Add a bunch of ginger powder and some ground black pepper. Sift all of that together then smell it. If you can't smell the ginger you probably don't have enough.

When the bacon is finished cooking put it on a paper towel to drain and cool. In the same pan now add some vegetable oil and a little bit of sesame oil and turn the heat up pretty high. When the oil is hot start cooking the meat. For everything except the shrimp follow these steps: put the strips of cut meat in the flour mixture and shake or use a spoon/fork to coat the meat a bit in the mixture. Put the coated meat in the pan and fry it turning once to make sure both sides get fried a bit. Do not over cook the meat. The meat will get cooked more at a later point so we really only want to fry each side a bit. Remove the meat to a paper towel for drain/cool as each piece is finished. Continue until all the meats are done except the shrimp. You may need to add more oil or sesame oil as you continue frying the meat. When all the meat except the shrimp is finished add the shrimp to the pan (do not clean the pan before this). The shrimp needs to be stirred almost continuously and really has to be watched close to avoid over cooking. Remember, just barely cooked at this point (just starting to turn white/pink). Remove the shrimp to a paper towel when it is done.

At this point it is ok to wipe the pan clean a bit with a paper towel if you want to.

Next add a bunch of butter to the pan. When the butter is melted crack the eggs into the pan and immediately start stir frying the eggs. When the eggs are almost done add the vegetables and maybe more butter and/or sesame oil (be careful with the sesame oil because it is a strong flavor). Stir everything together.

By now the rice should be done so transfer it from the rice cooker to the pan. Add a bunch of soy sauce and stir everything together. Next add the bacon by crumbling it over the pan (this will make your hands grossly greasy... but get over it). Finally add all the meat and stir everything together. At this point you can tune the flavor to your liking by adding more: sesame oil, ginger powder, soy sauce, black pepper.

Cover and lower the heat and let everything cook together for a bit.

 

Hap's Egg Rolls to go with that kick butt fried rice

 

Ingredients:

bean sprouts (hard to find, usually in a can in the Asian food area)

grated ginger (or ginger powder if you're in a hurry)

grated garlic (or garlic powder if you're in a hurry)

scallions (sliced/chopped fine)

carrot (shredded)

cabbage (napa or bok choy, shredded)

soy sauce

sugar

sesame oil

vegetable oil (you can probably just use some of the peanut oil if you want to)

peanut oil

meat (I like shrimp or pork but chicken can also work)

wonton wrappers (find in the health food area)

 

Directions:

stir fry the meat in a bit of vegetable oil. Add a bit of the ginger and garlic while cooking the meat. The meat will need to be chopped pretty fine. You can do this before, during or after cooking the meat.

put the meat in a bowl then stir fry carrots in sesame oil and add some ginger and garlic. After the carrots have cooked a bit, add the scallions. Next add the bean sprouts which should be slightly chopped, not super fine but just maybe 2-3 pieces per sprout. Then add the sugar, a bit of soy sauce and the cabbage last. The cabbage cooks real fast and you don't want it to be too done so it goes in very last and not for long.

Add all that stuff to the bowl with the meat and stir it all together. You can add more ginger, garlic or soy sauce to get the flavor right if needed. Let this cool a bit until you can handle it ok.

Roll the egg rolls. Put a bit of the mixture in the middle of a wonton wrapper. I always tend to put too much because the size is deceiving. Start with less and work your way up if you need to. Orient the wrapper so one corner of the square is facing you (instead of one edge). Fold the far side corner toward you so the corner just goes past the lump of stuff in the middle. Fold the two side corners into the middle. Roll the wrapper the rest of the way but just before you get to the corner near you wet it with a little water (this helps glue it in place). Continue rolling them until you are out of mixture. If you have left over wonton wrappers you can run a pizza cutter back and forth over them and use the strips to make fried noodles.

Heat the peanut oil in a fryer or deep pan. There needs to be enough oil to completely submerge the rolls. To test the oil temperature you can try frying some of the strips. When the oil is hot enough, fry the rolls. You may need to turn them over while they are frying. When they float they are done (or when they look done).

Enjoy.