Hawaiian Crock Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMY!!
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2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Pie Crust

Makes one 9-inch pie crust

preparation: 10 minutes
cooking: 100 minutes

Ingredients

1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling the dough

1/2 cup cold unsalted butter (1 stick), cut into small pieces

1 tablespoon sugar

1/2 teaspoon kosher salt

3 to 4 tablespoons ice water

Directions

1. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
2. Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
3. Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)
4. Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
5. With a floured rolling pin, roll the dough into a 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
6. Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch over-hang and tuck it under itself to create a thick rim.
7. With the index finger of one hand, press the dough against the thumb and fore-finger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
8. How to parbake and prebake a piecrust: Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350° F for 30 minutes. Remove the beans and foil. For a parbaked (partially baked) crust, bake until dry and set, 5 to 8 minutes more. For a prebaked crust, bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.

Spanish Bean Soup (Potaje de Garbanzos)

Spanish Bean Soup (Potaje de Garbanzos)

Ingredients

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (Spanish sausage), sliced in thin rounds

Preparation

Wash garbanzos. Soak overnight with 1 tablespoon salt
in enough water to cover beans. Drain the salted water
from the beans. Place beans in 4-quart soup kettle; add
2 quarts of water and the ham and beef bones. Cook for
45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet. Add chopped onion and
saute lightly. Add to beans along with potatoes, paprika,
and saffron. Add salt to taste. When potatoes are tender,
remove from heat and add chorizo. Serve hot in deep
soup bowls. Serves 4.

This is the soup that made the Columbia famous for food.
The Columbia’s founder, Casimiro Hernandez Sr., adapted
his version from the heavy, multicourse cocido madrilèno
stew of Spain. His simplified version served elements of
the original feast—meat, potatoes, and garbanzos—in one
bowl. By the 1920s, newspapers boasted of Tampa’s three
great delights: sunshine, cigars, and soup. For a thicker
soup, stew it longer.

Palomilla Steak

Palomilla Steak - Columbia Restaurant Recipe

Ingredients

1 seven ounce sirloin steak
Columbia Seasoning*
Lime wedge
16 ounce small diced onion
1 ounce chopped parsley
5 ounces fresh lime juice

Our Columbia Seasoning contains salt, dehydrated garlic and onion, spices and silicon dioxide. It is available for purchase at our website: www.columbiarestaurant.com

Preparation

Onion Mixture

In a bowl, mix diced onion, chopped parsley and lime juice, and set aside.

Steak

Evenly pound steak to approximately 11” x 8”
Season steak with Columbia Seasoning. 
Cook on griddle coated with butter.

Place steak on platter and cover top with onion mixture. Then squeeze fresh lime juice over top.

Serves 1.

Sangria de Cava (Sparkling Wine Sangria)

Ingredients

1 375ml bottle of Cava (or any sparkling wine)
¼ ounce Torres 5 Brandy (or any Spanish brandy)
¼ ounce Gran Torres Liqueur (or any orange liqueur)Splash of lemon-lime soda
1 Orange
1 Lime
Cherries for garnish
Simple Syrup*

Preparation

Cut orange and lime in half. Fill large pitcher with ice and combine the wine, brandy, liqueur, lemon-lime soda, the juice of half of an orange and the juice of half of a lime. Stir. Add simple syrup to obtain desired sweetness. Slice remaining orange and lime into thin slices. Garnish glasses with orange, lime and cherry.

* To make simple syrup, combine one part water to one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use. 

Columbia Restaurant

Mojito

Ingredients 7 ounces of light rum 1 3/4 cups sparkling water 1 tablespoon fresh mint, packed tightly Juice of 2 limes Mint Simple Syrup (recipe below) Preparation Fill pitcher with ice and add all ingredients. Stir well. Serve in glasses garnished with mint sprigs and lime slices. Mint Simple Syrup Ingredients ¾ cup granulated sugar ¾ cup hot water 1 tablespoon fresh mint, packed tightly Preparation Mix sugar with hot water and add mint. Boil water for 10 minutes, stirring to dissolve sugar. Strain to remove mint; chill before using. Columbia Restaurant

1905 Salad and Dressing

Salad Ingredients

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
1/2 cup Swiss cheese, julienne 2" × ⅛"
1/2 cup pimiento-stuffed green Spanish olives
2 cups “1905” Dressing (see recipe below)
1/4 cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon

Preparation

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing

Ingredients

1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate. 

Big Bear Brewing Company Beer Muenster Cheese Soup

This is a satisfyingly rich and flavorful soup that takes an amazingly short time to execute. It can be made several hours or even a day ahead and reheated slowly over medium-low heat. If you want to serve it in a bread bowl as they do at the restaurant, see tips for making one below.

4 1/2 tablespoons margarine, at room temperature (from a stick)

4 1/2 tablespoons flour

3 cups water

1 1/2 heaping tablespoons chicken base (we used Better Than Bouillon Brand)

6 cups heavy cream

2 1/4 cups red beer (we used Killian's Irish Red)*

1 1/2 pounds high quality muenster cheese, shredded

1/4 cup light brown sugar

1 teaspoon hot sauce (we used Tabasco) or to taste

1 teaspoon kosher salt or to taste

Chopped chives, for garnish

In a small bowl, cream the margarine and flour to make a roux. Set aside.

In a large, heavy saucepan, bring the water, chicken base, cream and beer to a boil over medium-high heat, stirring often. Slowly whisk in the roux and return to a simmer 15 minutes, stirring frequently. (Watch the pot and adjust the heat so the mixture does not boil over.)

Reduce the heat to low and very slowly whisk in the shredded cheese in small additions, making sure each addition melts completely before adding the next. Add the sugar, hot sauce and salt, stirring to make sure the sugar dissolves. Serve hot. Garnished with chopped chives. Makes about 13 1/2 cups.

Per (3/4-cup) serving: 456 calories, 86 percent calories from fat, 44 grams total fat, 26 grams saturated fat, 145 milligrams cholesterol, 7 grams carbohydrates, .04 gram total fiber, 3 grams total sugars, 7 grams net carbs, 11 grams protein, 417 milligrams sodium.

*Available at most supermarkets that sell beer and wine.

To make a Bread Bowl: Choose firm round loaves of bread such as sour dough, French or whole grain the size in which you want to serve the soup (usually about 5 to 6 inches in diameter). With a sharp knife, cut a 3- to 4-inch diameter circle out of the top of each leaving about a 1-inch shell. Pull off the top and set aside. Scoop out the soft inside leaving about an inch of bread around the side and bottom. (Save the scooped out bread to make breadcrumbs or croutons.)

Preheat the oven to 400 degrees. Lightly oil the inside of the "bowl" and place on a baking sheet in the center of the oven 10 to 12 minutes or until the bread is slightly crisp. If you serve the soup in the Bread Bowls you can eat the whole thing by scraping small bits into the soup as you go along. By the time you reach the bottom, that part will be ready to eat.

Sausage and Grits Casserole

Ingredients:

Serves 8 - 10

• 2 cups water

• 1/2 teaspoon salt

• 1/2 cup quick-cooking grits

• 4 cups grated cheddar cheese

• 4 eggs, beaten

• 1 cup milk

• 1/2 teaspoon dried thyme

• 1/4 teaspoon garlic powder

• 2 lbs sausage, cooked, drained and crumbled (we use hot Jimmy Dean hot variety)

Directions:1. Bring water and salt to boil. Stir in grits. Return to boil, reduce heat, then cook for 4 minutes.
2. In large bowl combine grits and cheese and stir until cheese is melted.
3. Stir in cold milk, thyme, and garlic powder. Mix well.
4. Stir in eggs, mixing well.
5. Stir in sausage.
6. Pour in 13 X 9 inch pan. Cover and refrigerate overnight.
7. Remove from refrigerator and let stand 15 minutes. Bake at 350 degrees for 50-55 minutes.

Cornmeal Mush

Cornmeal Mush Recipe

Ingredients

• 4 cups water, divided

• 1 cup cornmeal

• 1 teaspoon salt  (salt to taste)

• Oil for frying (optional)

• Maple syrup (optional)

Directions

1. Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
2. Pour into a greased 8-in. x 4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.

NOTE: My grandma poured the hot cornmeal into a large bowl and allowed it to cool. We always ate it cold and served with skillet cooked chicken and brown gravy. 

To fry cornmeal slices:

In a large skillet, fry slices in oil until browned on each side. Serve with syrup. 

Yield: 14-16 servings.

Emeril Chocolate Cheesecake

INGREDIENTS

• 1 1/2 cups chocolate wafer crumbs
• 1 cup plus 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 2 1/2 pounds cream cheese, softened at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 vanilla bean, seeds scraped from inside of pod and reserved
• 3 tablespoons all-purpose flour
• 3 eggs
• 1 cup sour cream
• 8 ounces melted semisweet chocolate, cooled slightly
• Fresh strawberries, for garnish
• Whipped cream, for garnish
• Fresh mint sprigs, for garnish

DIRECTIONS

• Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
• Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan. Transfer the pan to the oven and bake until the crust is just set and fragrant, 10 to 12 minutes. Remove from the oven and cool on a wire rack while you prepare the filling.
• In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
• Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

Spiced Butternut Squash

Spiced Butternut Squash
Serves 8
A fall veggie put on center stage.
Prep Time20 min Cook Time45 min Total Time2 hr
Ingredients
I large (2-3 lb) butternut squash, cubed
1 tsp salt
1 tbsp pepper
1 tbsp chili powder
1 tbsp pumpkin pie spice
1 tsp fresh sage chopped finely
2 tbsp honey (or maple syrup)
2 tbsp brown sugar
Instructions
Cut 1/2 inch off each end of the butternut squash
Cut it in half from top to bottom with a large chef's knife, use a rubber mallet on your knife if necessary
Scoop out the seeds and fibrous insides
Peel each half with a sharp veggie peeler, I do not recommend using a knife as you could easily cut yourself
Cut squash into small cubes
Put cubed squash into a large zip closed freezer bag
Add in remaining ingredients into bag with squash and knead gently to combine and coat the squash
Put in refrigerator for at least 30 minutes but up to a few hours, gently kneading every once in a while to continue to coat the squash
Preheat oven to 375
Line a large baking sheet with foil and a light spray of nonstick spray
Spread butternut squash in a single layer on the baking dish
Bake for 30-45 minutes or until butternut squash is fork tender
Remove from oven and ENJOY!!
You can store in refrigerator in airtight container for up to 4 days
Notes
Each serving (about 1/2 cup) is only 2 WW+ points
Nutritional Info
Calories: 88 Total Fat: 0.4 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg
Sodium: 319.7 mg Total Carbs: 22.7 g Dietary Fiber: 3 g Sugars: 10.4 g Protein: 1.4 g
By MJ

Candy Apple Cracklins

Candy Apple Coating

Ingredients

• 6-8 medium granny smith apples (washed, dried & stems removed)**
• 3 cups of white sugar
• ½ cup light corn syrup
• 1 cup water
• 1 tsp vanilla extract (or other flavoring)
• 2 Tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste or Lorann White Food Coloring)
• 1-2 tsp. of gel coloring (whichever color you want your apples to be! - I used Americolor Electric Pink andAmericolor Orange) - the more color you use, the brighter the apples will be!)
• Candy Apple Sticks (or craft sticks or short dowels)
• ** I used rather large Granny Smith Apples. I love the tartness of the green apples, but I wish they had been smaller. They were hard to wrap and I wasn't able to dip as many as the recipe indicated!

Other things you'll need:

• Cookie Sheet
• Non-stick Spray
• Heavy Duty Boiler or Sauce Pan
• Candy Thermometer
• Rubber Spatula

Instructions

1. Combine the sugar, corn syrup, water, and food coloring (both the white and color you want the apples to be) in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.
2. Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
3. Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient!
4. While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right? If you don't have butter, just use regular non-stick cooking spray.
5. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Stir it gently to get the flavor evenly incorporated.
6. You'll want to work quickly because the candy will start to cool immediately. As soon as the flavor is evenly mixed in, begin dipping your apples.
7. I like to tilt the pot to get them really well coated, then let the excess drip off for at least 10 seconds while spinning the apples. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!
8. It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky!

Recipe from: http://rosebakes.com/how-to-make-hot-pink-candy-apples-or-any-other-color-orange-blue-purpl/

Navy Bean Soup

1 head garlic, minced

3 celery stalks, diced

1 green pepper, diced

1 medium onion, diced

1 tablespoon of olive oil (increase to 2 tablespoons if not using butter or margarine) Add enough oil to saute the vegetables.

1 tablespoon of butter or margarine (optional)

(You will prepare the above ingredients first.)

Chuck ham - 1/2 cup chopped

Chicken broth - 6 cans

White beans - 1 can (15 ounces) or more, depending on the amount of beans you prefer in your soup.

1 tablespoon Basil

Black Pepper to taste

Salt to taste

Elbow Macaroni - 1 cup dry macaroni. Other macaroni can be used.

Grated cheese for topping

* Saute garlic, celery, green pepper, and onion ingredients with olive oil. Note: If you do use butter, it can burn if not watched. Butter/Margarine are optional.

* Add and cook all ingredients in a saucepan. Heat through until macaroni is done.

* Serve and add grated cheese

* Serves 3-5

Giant Ginger Cookies

Preheat oven to 350 degrees

4 1/2 cups flour
4 tsp ginger
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening (Crisco)
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup course sugar
Powdered sugar (optional)

Sift together first six ingredients. Flour, ginger, baking soda, cloves, cinnamon, and salt.
In large mixing bowl, beat shortening until softened and gradually add 2 cups sugar and beat until fluffy.
Add eggs and molasses and beat well.
Add half of dry mixture until combined.
Stir remaining flour with wooden spoon and use a large tablespoon or ice cream scoop, shape into 2 inch balls.
Roll balls in course sugar and place on un-greased cookie sheet 2 1/2 inches apart.
Bake at 350 degrees for 12-14 minutes until cookies are light brown and puffed.
DO NOT OVER BAKE or cookies will not be soft and chewy.

Let cookies stand 2 minutes on cookie sheet before transferring to wire rack.

Roll cool cookies in powdered sugar, if desired.

Makes about 32 cookies.

Janet Deskins

Mincemeat Pie (No meat)

• This is an all fruit mincemeat pie. Old recipes call for ground beef or venison. Alter to your liking.
• 
  
• INGREDIENTS
• 1/2 cup sugar
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 1/8 teaspoon salt
• 2 large eggs, slightly beaten
• 2 tablespoons butter, melted
• 1 cup chopped walnuts
• 1 (27 oz.) jarNone Such® Ready-to-Use Classic Original Mincemeat
• OR 1 (27 oz.) jar None Such® Brandy and Rum Mincemeat
• 1 (9-inch) unbaked pie crust
• 
  
• PREPARATION
• 1. HEAT oven to 400°F. Combine sugar, flour and salt in large bowl. Add eggs; mix well. Add butter, walnuts and mincemeat; mix well. Turn into pie crust. Bake 15 minutes.
• 2. REDUCE oven temperature to 325°F; bake an additional 50 minutes or until filling is slightly puffed and firm. Tent with foil the last 20 minutes of baking time. Cool slightly. Serve warm or cool, garnish with whipped cream.

ALTERATIONS TO THIS RECIPE:

• 1. • 1/2 cup brown sugar
     • 2 tablespoons Pillsbury BEST® All Purpose Flour
     • 1/8 teaspoon salt
     • 1 large egg, slightly beaten
     • 2 tablespoons butter, melted
     • 1 cup chopped walnuts
     • 1 Sliced gala apple and 1 chopped granny smith apple
     • 1 (27 oz.) jarNone Such® Ready-to-Use Classic Original Mincemeat
     • 1/3 cup of Brandy
     • 2 (9-inch) unbaked pie crusts - Use one crust for the bottom and the other crust for the top. Second crust can be rolled out and placed however desired. Or, cut second crust into strips and lay across the top of the pie for a nice decoration.
     • 
       
     • PREPARATION
     • 1. HEAT oven to 400°F. Combine sugar, flour and salt in large bowl. Add eggs; mix well. Add butter, walnuts and mincemeat; mix well. Turn into pie crust. Bake 15 minutes.
     • 2. REDUCE oven temperature to 325°F; bake an additional 50 minutes or until filling is slightly puffed and firm. Tent with foil the last 20 minutes of baking time. Cool slightly. Serve warm or cool, garnish with whipped cream.
  2.