CRANBERRY GLAZE

INGREDIENTS
3 Tbsp Butter
1 can Whole Berry Cranberry Sauce
1 cup whole Cranberries (fresh or frozen)
1/2 cup Maple Syrup
2 tsp Apple Cider Vinegar
3/4 cup Apple Cider
1/4 cup Brown Sugar

1 tsp Salt

1 tsp fresh ground Black Pepper

DIRECTIONS

• Combine all ingredients in a small sauce pan.
• On medium-high heat, stir gently with a wooden spoon until melted and well blended.
• Let the glaze come to a boil for a full minute, and reduce to medium-low heat.
• Continue to simmer until the fresh cranberries burst, about 8-10 minutes.
• Remove from heat, and using a hand blender, carefully puree. 
• Strain the glaze through a sieve.
• Cool to room temperature.
• Set aside for the glazing turkey, other poultry or pork.
• Store in the refrigerator.

SERVING SUGGESTIONS
1) As a GLAZE, pour over poultry during the last 5-10 minutes of roasting.
2) As a SAUCE, serve heated in gravy boat,  pour over meat when serving.
3) Also  makes a great Barbeque Sauce with a tangy robust flavor.

Preparation Time: 30 minutes
Makes about 2 cups of glaze.

DavidLee Recipes © 2010

PANCAKE SYRUP

INGREDIENTS 
1 cup White Corn Syrup
1/2 cup Honey
1/4 cup Molasses
2 Tbsp Sugar
4 Tbsp Dark Brown Sugar
1 tsp Vanilla
2 tsp Maple Flavoring
2 Tbsp Butter

DIRECTIONS

• Combine all ingredients in a sauce pan
• On medium heat, stir gently with a wooden spoon until melted and well blended.
• Let the syrup come to a rolling boil for a full minute.
•  Remove from heat, with a wooden spoon give the syrup one final stir to make sure nothing has stuck to the the bottom of the sauce pan and to remove any crystallization from the side of the sauce pan.
• Cool to room temperature.
• Store in a syrup container, best kept in the refrigerator.

Preparation Time: 10 minutes
Makes about 2 cups of flavored syrup.

Use Caution!
Important Note - Sugar Syrups, especially with a high ratio of sugar, boil at higher temperatures than water, and can cause severe burns.

HINT: I reuse a HUNGRY JACK 27.6 oz Microwavable Syrup bottle for syrup.

I like it for a few great reasons -
1) It is a short stout round bottle that fits is the microwave;
2) It has a "Microwave heat-sensitive label" indicating when the syrup is heated.
    This prevents scalding or burning the syrup when re-heating it.
3) It has "pop-up" top for neat serving and less drip.

DavidLee Recipes © 2010

FRENCH TOAST

INGREDIENTS
Bread (Your choice, slightly air-dried if fresh)
   - White, Whole Wheat, Italian, Challah, Raisin Bread are great choices

DIP INGREDIENTS
2 Eggs
1/2 cup Milk
1 tsp Vanilla
1/2 tsp Cinnamon

DIRECTIONS

• Whisk items for dip together thoroughly.
• Slice bread as needed.
• Prepare griddle with butter or margarine on medium-high heat.
• Griddle is ready when the butter is melted and bubbles lightly.
• Dip each slice of bread for a few seconds on each side, place on griddle.
• Let brown on griddle and flip, brown second side.

Presentation
For a classical presentation when serving, sprinkle the French Toast lightly with confectioners sugar, using a sprinkling sieve.

Preparation Time: 15 minutes

DavidLee Recipes © 2010

BARBEQUE SAUCE

BASIC BARBEQUE SAUCE...

INGREDIENTS

• 1.5 cups Ketchup
• 1 cup Apple Cider Vinegar
• 1/4 cup Worcestershire Sauce
• 1/4 cup Soy Sauce
• 1 cup Brown Sugar
• 2 Tbsp Dry Mustard
• 1 tsp Ginger
• 2 cloves Garlic (minced)
• 2 Tbsp Olive Oil
• 3 Tbsp Lemon Juice

DIRECTIONS

• Add all ingredients to a sauce pan.
• On medium-high heat, bring to a boil.
• Reduce heat to low and simmer for 30 minutes.

VARIATIONS...

STRAWBERRY MARGARITA BARBEQUE SAUCE
Make the following substitutions: 
     - 1 can Tomato Soup (for the ketchup)
     - 1/4 cup Honey Mustard (for the dry mustard)
     - 2 Tbsp Lime Juice (for the lemon juice)
 And the following additions:
     - 1 cup pureed Strawberries (fresh or frozen)
       or use 1 cup of Strawberry Margarita Mixer
     - 2 oz Tequila (optional)

Preparation Time: 40 minutes

DavidLee Recipes © 2010

MEXICAN TOMATO SALSA

INGREDIENTS

• 1 tablespoon Olive Oil
• 8-10 Roma Tomatoes 
• 1/2 Onion (diced)
  
• 1 small Jalapeno Pepper (to taste) 
• 2 medium cloves Garlic (diced) 
• Juice of one Lime
• Fresh Cilantro (chopped) 
• 1 teaspoon coarse Salt
• 1/2 teaspoon fresh ground Black Pepper
• 1 can Tomato Soup

DIRECTIONS

• Add olive oil to an iron skillet, and warm to medium heat.
• Dice the tomatoes.
• Dice onion, pepper and garlic. 
• Add the fresh cilantro (to taste), salt, pepper, and lime. 
• Add to the skillet and saute until onions are transparent.
• Add tomato soup and bring to a simmer for 15 minutes.

Serve with tortilla chips, burritos, tacos or any Mexican dish.

Preparation Time: 30 minutes

DavidLee Recipes © 2010

PICO DE GALLO

INGREDIENTS

• 8-10 Roma Tomatoes 
• 1/2 Onion (diced)
  
• 1 small Jalapeno Pepper (to taste) 
• 2 medium cloves Garlic (diced) 
• Juice of one Lime
• 1 tablespoon Olive Oil
• Fresh Cilantro (chopped) 
• 1 teaspoon coarse Salt
• 1/2 teaspoon fresh ground Black Pepper

DIRECTIONS

• Dice the tomatoes.
• Dice onion, pepper and garlic. 
• Add the fresh cilantro (to taste), salt, pepper, olive oil and lime. 
• Mix well, cover and refrigerate overnight.

Serve with tortilla chips, burritos, tacos or any Mexican dish.

Preparation Time: 20 minutes

DavidLee Recipes © 2010

HOMEMADE CHICKEN SOUP

Books could be written on the virtues of Chicken Soup - and they have...  And there probably have been many books written on the "perfect chicken soup", as well as cookbooks compiled highlighting the never-ending and diverse array of recipes for this soul-healing comfort food. An appreciation for this basic of all comfort foods is like the appreciation of art and music - it is completely subjective. I would venture to suggest that the majority of this subjectivity equation is directly related to nostalgia and one's family experience. After all, everyone's Grandmother makes the best Chicken Soup in the world, right?


Here is my recipe for this basic comfort food. I have to mention at the start, each time I make Chicken Soup it's different than the last time. I use the basic core recipe and change many or most of the ingredients to suit my needs or tastes at the moment, or.based on what I have available. But, the backbone of my soup remains the same. The best quality comes from fresh chicken stock and attention to detail in preparing the chicken.

CHICKEN STOCK

      STOCK INGREDIENTS

• 2 Tbsp Olive Oil
• 1 medium Onion (diced)
• 1 Celery Stalk (diced)
• 2 Bay Leaves
• quarter Chicken*

*  Use about a quarter chicken. I prefer to use a hind quarter to give the stock full flavor, and a breast to give the soup white meat. I usually use what you have on hand in the freezer. Remember, that necks, backs and even chicken feet (often referred to nowadays as "chicken paws", will give you a great base for your stock.

      STOCK DIRECTIONS

• In a dutch oven, add the olive oil, onion, celery and chicken parts. 
• On medium high heat brown the chicken on all sides for about 15-20 minutes.
• Add 3-4 cups water and bring to a simmer for 40 minutes.
• Remove the chicken parts from the stock and set aside.
• Prepare the chicken meat removing it from the bones, cutting into bite sizes.
• Be sure to remove the unwanted parts - including bones, cartilage, skin and veins

CHICKEN SOUP

SOUP INGREDIENTS

• 3-4 cups mixed Vegetables** (fresh, frozen or canned)
• 2 Potatoes (cubed with skin on)
• 1 cup fresh baby Carrots
• Salt and Pepper (to taste)
• Water or Broth (additional, as needed)
  
• 1/2 bag Egg Noodles*** (Extra-wide or Dumpling style)

** About the Vegetables
For my standard chicken soup combination, I prefer to use frozen mixed vegetables, peas and corn, with fresh carrots and potatoes. The choices here only limited by your imagination, and what is available in your kitchen.

*** About the Noodles
For my standard chicken soup combination, I use Egg Noodles. Any noodle or pasta that suits your taste can be used. Remember there is a wide-range of rice available, and also barley.

SOUP DIRECTIONS

• Starting with the 3-4 cups chicken stock, bring to a simmer on medium heat.
• Add the chicken meat to the stock.
• Add your choice of vegetables, potatoes and carrots. Simmer for 20 minutes.
• Salt and Pepper to taste.
• Add Egg Noodles and bring to a simmer letting the noodles cook for 10 minutes.
• Add a cup or so of water if needed.

Preparation Time: about 90 minutes
Makes: 4 quarts soup
Serves: 6 - 8 (but can be stretched for more)

DavidLee Recipes © 2010

PUMPKIN PIE

INGREDIENTS

• 1 large can Pumpkin
• 2 cups Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1 Tbsp Cinnamon 
• 1 tsp Salt
• 1 tsp Vanilla extract
• 5 Eggs
• 1 can (12 oz) Evaporated Milk
• 1.5 cups fresh Milk

DIRECTIONS
Recipe Makes 2 Pumpkin Pies.
See Perfect Pie Pastry recipe and prepare pastry for 2 pie crusts.
Preheat the oven to 400 degrees F.

• Mix together the pumpkin, sugar, flour and spices.
• Blend together well with a whisk.
• Add eggs and whisk.
• Add evaporated milk and fresh milk, whisking in a little at a time.
• Pour into the 2 pie shells.
• Bake for 30 minutes at 400 degrees F.
• Reduce the heat to 350 degrees F.
• Bake for approximately 30 additional minutes, until pies are set.
• Cool to room temperature on a rack.  

Great served with whipped cream.

Preparation Time: 20 minutes
Recipe makes 2 pies
Serves 6 -8 per pie

DavidLee Recipes © 2010

SWEET POTATO PIE

INGREDIENTS

• 1 cup Sweet Potatoes (mashed)
• 2/3 cup Brown Sugar
• 1/3 cup Sugar
• 1 Tbsp Flour
• 1 tsp Ground Nutmeg
• 1 Tbsp Cinnamon 
• 1/2 teaspoon Salt
• 1 tsp Vanilla extract
• 3 Eggs
• 1 can (12 oz) Evaporated Milk

DIRECTIONS
See Perfect Pie Pastry recipe and prepare for crust.
Preheat the oven to 400 degrees F.

• Mix together the mashed sweet potatoes, sugar, flour and spices.
• Blend together well with a whisk.
• Add eggs and whisk.
• Add evaporated milk a third at a time and whisk into the filling.
• Pour through a fine strainer and into the pie shell.
• Bake for 30 minutes at 400 degrees F.
• Reduce the heat to 350 degrees F.
• Bake for approximately 30 additional minutes, until pie is set.
• Cool to room temperature on a rack.  

Great served with whipped cream.

Preparation Time: 20 minutes
Serves 6 -8

DavidLee Recipes © 2010

BLACK BEANS and RICE

 

INGREDIENTS

• 1/2 Onion (diced)
• 1/2 Green Pepper (diced)
• Olive Oil
• 2 Tbsp Margarine
• Salt & Pepper (to taste)
  
• 1 can Black Beans
• 1 diced Tomatoes or Mild Rotelle
• 1 clove Garlic (minced)
• 1/2 teaspoon Adobo seasoning

DIRECTIONS

• In an iron skillet, heat the olive oil and margarine to medium high.
• Saute the onions and green peppers.
• Add the Black Beans and bring to a simmer.
• Add diced tomatoes, garlic, and seasonings, bring to a simmer.
• Set temperature to low and simmer for 30 minutes, stirring occasionally.

Serving Suggestion: 

Serve over  white rice or yellow rice. 

This is a great side dish with fried chicken.

Preparation Time: about 45 minutes.
Serves: 2

DavidLee Recipes © 2010