Author: Robert Andrews

Hummus – COLLECTION INDEX

–
Mevlut’s Hummus

INGREDIENTS

  • 1-2 C dried garbanzos (chickpeas)
  • 1 tsp baking soda
  • 3 cloves garlic
  • 1/4 C tahini
  • zest and juice from two limes or one lemon
  • 1/2 tsp cumin
  • 1/4 tsp corriander
  • 2 green onions
  • 2 tsp olive oil
  • salt and pepper to taste

STEP BY STEP

  1. Soak beans overnight in water with baking soda added
  2. Next day, drain and rinse once
  3. Drop into boiling water.  Boil 20-30 minutes
  4. Process beans and other ingredients in food processor and put into a serving dish
  5. Create a small “pool” of olive oil in the middle
  6. Garnish with green onions, salt and pepper
  7. Sprinkle ground cayenne (to taste)
  8. Serve with torn pieces of pita bread

–
Edamame Hummus

From Food Networks
Ingredients

  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspooon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Suggested serving: Sliced cucumbers, celery, and olives

Step by Step

  1. Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.
  3. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  4. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
  5. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

–
Black Bean Hummus

2 CU black beans (drained)
¼ CU sesame seeds
2 TBL virgin olive oil
2 TBL sesame oil (or tahini)
1 tsp sea salt
1 TBL lemon
2 cloves garlic (minced)
1 ½ TBL honey
Paprika for garnish
1 tsp cumin
1 tsp ground red pepper
Onion flakes (to thicken)
Dried chives (to thicken)
5 large black olives (chop course)

Step by Step
1. Puree black beans in food processor
2. Add sesame and olive oil, lemon juice and garlic
3. Heat heavy skillet
4. Toast sesame seeds (about 4 minutes)
5. Mix puree with other ingredients (except olives)
6. Spoon into two small bowls
7. Sprinkle paprika over top
8. Serve with a little bit of olive oil poured on top
9. Serve with bread, crackers – whatever

The key is to puree the beans to a fairly smooth consistency.

1. Try this with any types of beans, even canned 3 bean salad.

–
Spinach Artichoke Hummus

RECIPE BRIEF

Ingredients

1 CAN CHICKPEAS
2 TSP TAHINI
2 CLOVES GARLIC
LEMON JUICE
– PROCESS
STREAM IN EVOO
– PROCESS
SALT / PEPPER
– BOWL
TOP WITH GRATED CHEESE
1 CAN ARTICHOKE HEARTS (DRAINED CHOPPED)
FROZEN SPINACH (DRAINED, SQUEEZED)

—————

SERVE WITH CHEESY TOASTS

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LIME Tequila Shot Glass

  1. Cut a lime in half, leaving one end just a little bigger than the other.
  2. Squeeze both sides of the lime into a glass
  3. Discard the smaller half
  4. Cut a flat spot on the bottom of the larger half
  5. Use a knife and carefully cut out the membranes
  6. Dip the edge into rough sea salt (or margarita salt)
  7. Pour a bit of the juice back into the lime glass
  8. Top with tequila

Buttercream Frosting

Easy Buttercream

Ingredients

  • 1/2 cup (115 grams) unsalted butter (softened)
  • 1.5 cups (180 grams) powdered sugar
     For a sweeter frosting, mix in an additional 1/4 C
  • 1 egg yolk
  • 2 tablespoons (30 ml) heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Tiny pinch of salt

Instructions

  1. In the large mixing bowl, combine the butter and powdered sugar.  Mix with a hand-held mixer until smooth and fully combined.
  2. Add the heavy cream, vanilla extract, and salt
  3. Continue mixing on medium speed until everything is well combined.
  4. Pipe the frosting onto cupcakes or frost a cake.
 

Note

Frosting can be made 1 to 2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.

 

Heavy Cream: You may replace the heavy cream with milk, but the frosting won’t be quite as creamy.

 

Recipe Variations

  • Vanilla: For a vanilla buttercream frosting, double the vanilla.
  • Chocolate: Sift 1/4 cup of unsweetened cocoa powder and mix it into the frosting base until well combined.
  • Caramel: Mix in 1/4C  caramel ice cream topping.
  • Strawberry: Add a 1-ounce frozen strawberries to the bowl at Step 2 above.

American Buttercream

  1. Combine
    • 2 sticks softened butter
    • 1/2 C shortening
    • scant salt and 1 tsp vanilla
  2. Combine with
    • 12-14 oz confectioner sugar
  3. Beat everything using your paddle attachment
  4. Add
    • 1/4 C buttermilk
    • 2 TBL (1 oz) sour cream
  5. Blend until combined
  • Ice round cakes on a lazy susan
  • You can elevate the cake by putting a flat mixing bowl on the lazy susan at the beginning
  • Put a blob of icing on the cardboard cake round to “hold” the cake still
  • Cut the puffy top off so that layered cakes will sit evenly.
  • Using a long knife or long saw blade, cut even layers
  • Cut a notch in the side of the cake to help with alignment later
  • Ice between layers
  • Create a “crumb coat” of icing that will be covered up later.
  • Put the crumb coat into the fridge for 20-30 minutes to harden
  • Apply the final outside layer of icing.
  • To create “writing chocolate” combine 1 C chocolate chips and 2 tsp canola oil.  Stir together, then microwave for 60 seconds.  Stir to mix, then put into a piping bag or squirt bottle.  As you are writing, back up and the end of each letter.

Appetizers – COLLECTION

Here is a list of many appetizers that are fairly easy to prepare.  Listed appetizers are from magazines, the Internet, TV shows, with many also created by Grandpa.  Click on the name of an appetizer to see the related photo or the recipe.

An Amuse Bouche is slightly different though than appetizers.

Sprinkle on top or on the plate. Add to taste:

  • Chili flake
  • Fresh oregano
  • Minced garlic
  • Lemon zest
  • Crushed black pepper

Serve with grilled bread or crackers

Here are a few slightly more complex appetizers.

Here are some brief descriptions.  Let your imagination go wild.

  • Antipasta Skewers – Use rosemary twigs for skewers.  Clean twig, leaving a bit on the end.
  • Caprese Cracker – Thin slice of tomato or sun dried tomato, mozzarella and basil leaf.  Garnish with a few drops of EVOO.
  • Chip Scoops – Use a slice of cheese to isolate the chip from the liquid, then add salsa or guacamole.
  • Chicken Nibs – Dip cooked chicken pieces in honey, let drip dry, then roll in sesame seeds.
  • Chocolatey Apricots – Spear apricots on a toothpick, then dip in softened chocolate.  Let cool and set.
  • Donut Holes – Dip in caramel syrup, let drip dry, then roll in crushed praline chips.
  • Endive Scoops – Wash endive leaves, fill with cheese mixture (4 oz goat cheese, 2 oz cream cheese, 1 T parsley, 1 T chives, 1 T lemon zest), top with Proscuitto (crisped in oven at 375º) and top with diced jalapeño (Soaked 5 minutes in hot liquid :: 1/4 C white vinegar, 1/4 C water, 2 tsp sugar, 1 clove garlic)
  • Fried Mozz Stick Wraps – Halve fried mozzarella stick, pair with an avocado slice, then wrap in precooked bacon.
  • Goat Cheese Crostini -Start with a block of goat cheese.  Chop together tarragon, parsley, thyme and mint.  Roll the block into a round log, roll it through the diced greens till much thinner, then wrap and refrigerate.  Put slices on crostini with sundried tomato and a basil chiffonade.
  • Smoked Salmon – Put on cracker and garnish with a bit of fresh ground black pepper.
  • Tomato Dip – Heat EVOO, garlic, tomato, basil and salt.  Blend and serve hot with bread pieces.

The point is:  If it is edible, it can be turned into an appetizer.

 

Baked Messy Apple Pie

 

Smaller Portion

  1. Pulse together 2/3 C flour, 1 tsp sugar, 1/2 tsp salt.
  2. Pulse in 6 TBL COLD butter.
  3. Pulse in 3 TBL ice water and 1 TBL sour cream
  4. Pour out on floured surface.
  5. Mix by hand to thick 6 inch circle.
  6. Wrap in plastic and refrigerate 2 hours.
  7. Roll out to a 10-12 inch circle.
  8. Cut into strips.
  9. Cover and refrigerate 30 minutes.
  10. Peel and core 6 Golden Delicious apples.
  11. Cut into thin wedges.
  12. Brown in a large skillet with 1/4 C brown sugar, 2 TBL butter, 1 tsp Apple Pie Spice and 1/4 tsp salt.
  13. Simmer 6-10 minutes.
  14. Pour into greased baking dish.
  15. Mix together 2/3 C apple cider, 1 TBL corn starch, 3 TBL melted butter and juice and zest from one lemon.
  16. Pour over top of apples, then press down.
  17. Lace dough strips over top (loose weave)
  18. Brush with egg wash – 1 beaten egg and 1 tsp water.
  19. Sprinkle with CinnaSugar.
  20. Bake at 400º for 15 minutes.
  21. Push down crust so that filling oozes up.
  22. Bake another 15 minutes.

Baked Avocado Rolls

CLICK HERE for Avocado Tips and Tricks.  

1 avocado- diced
1/4 C red onion – minced
1/4 C sun dried tomatoes
1 TBL chopped cilantro
1/4 tsp kosher salt
1/2 lime – juice
– TOSS

4-6 egg roll wrappers
Wrap / roll – Seal edge with water
Tray & spray
Turn & spray
Bake 20 min @ 350°
Turn and bake 20 min more

Serve with dipping sauce

CLICK HERE for more great recipes from TipHero.

Lemon Blueberry Pie

Ingredients
9″ graham cracker pie crust
1 pkg (8oz) cream cheese
1 can(s) (14oz) sweetened condensed milk
1/4 c powdered sugar
1 box (3.4 oz) instant lemon pudding mix
2 Tbsp freshly grated lemon zest
1/4 c lemon juice, freshly squeezed
1 can(s) (21 oz) premium blueberry pie filling

Directions
1 -Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1-2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.

2-Spoon about half of the LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.

3-Spoon remaining Lucky Leaf Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.
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