American
micah's Lazy Man chicken pot pie casserole
Ingredients:
4 cups frozen small mixed vegetables (eg. carrots, peas, carrots)
3 cups shredded fowl meat (chicken, turkey, duck etc)
1 batch homemade noodles (1 cup flour, 2 eggs) cut into 1" strips
6 cups grated cheddar cheese
Gravy:
4 cups milk
1/2 cup flour
2 tsp black pepper
12 Tbsp Knorr liquid vegetable stock
1/2 cup lard (added once gravy is thick)
Homemade Biscuits: (can use Pillsbury Country Biscuits instead)
3 cups flour
1.5 Tbsp splenda
1.5 Tbsp baking powder
9 Tbsp butter (frozen then grated)
1 1/8 cup cold milk
Directions:
1. Preheat oven to 425.
2. Put frozen vegetables in large pot and boil for 4 minutes. Can cut up chicken into small cubes and boil with the vegetables.
3. Strain and shred the meat (or leave in cubes)
4. Make noodles and cook (can add noodles into boiling vegetables and meat pot for the last 2 minutes). Strain.
5. Make gravy and add to pot of vegetables, meat and noodles (now strained). Mix well.
6. Put in 9x13 pan. Cover with layer of shredded cheddar cheese.
7. Make biscuits (this recipe makes about 10 round biscuits). Combine all dry ingredients in large bowl then add grated butter. Stir until just mixed. Add milk and stir. Knead on counter until dough is soft. Flatten dough until about 1" thick and cut out round biscuits using cookie cutter or a cup. Place in two 5 dice shapes on top of cheese.
7. Bake for 12 minutes then turn on broil and leave in for 3 more minutes.
Note: For a 4.33kg turkey we boiled it for 3 hours then shredded. Made about 12 cups of meat.
4 cups frozen small mixed vegetables (eg. carrots, peas, carrots)
3 cups shredded fowl meat (chicken, turkey, duck etc)
1 batch homemade noodles (1 cup flour, 2 eggs) cut into 1" strips
6 cups grated cheddar cheese
Gravy:
4 cups milk
1/2 cup flour
2 tsp black pepper
12 Tbsp Knorr liquid vegetable stock
1/2 cup lard (added once gravy is thick)
Homemade Biscuits: (can use Pillsbury Country Biscuits instead)
3 cups flour
1.5 Tbsp splenda
1.5 Tbsp baking powder
9 Tbsp butter (frozen then grated)
1 1/8 cup cold milk
Directions:
1. Preheat oven to 425.
2. Put frozen vegetables in large pot and boil for 4 minutes. Can cut up chicken into small cubes and boil with the vegetables.
3. Strain and shred the meat (or leave in cubes)
4. Make noodles and cook (can add noodles into boiling vegetables and meat pot for the last 2 minutes). Strain.
5. Make gravy and add to pot of vegetables, meat and noodles (now strained). Mix well.
6. Put in 9x13 pan. Cover with layer of shredded cheddar cheese.
7. Make biscuits (this recipe makes about 10 round biscuits). Combine all dry ingredients in large bowl then add grated butter. Stir until just mixed. Add milk and stir. Knead on counter until dough is soft. Flatten dough until about 1" thick and cut out round biscuits using cookie cutter or a cup. Place in two 5 dice shapes on top of cheese.
7. Bake for 12 minutes then turn on broil and leave in for 3 more minutes.
Note: For a 4.33kg turkey we boiled it for 3 hours then shredded. Made about 12 cups of meat.
Nana's Corn Fritters
from Judi English's Family Favourites Cookbook
Ingredients:
1 can corn
1 or 2 eggs
½ can liquid (from can of corn or milk)
1 cup flour
Pinch of salt
Directions:
Mix all ingredients together and fry like pancakes.
1 can corn
1 or 2 eggs
½ can liquid (from can of corn or milk)
1 cup flour
Pinch of salt
Directions:
Mix all ingredients together and fry like pancakes.
Pancakes/Waffles
from Judi English's Family Favourites Cookbook
Grandma English's (Judi) version:
Ingredients:
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
1 Tbsp sugar
1 ¼ cups milk
4 Tbsp vegetable oil
2 egg yolks, slightly beaten
2 egg whites, beaten with beaters until stiff but not dry
Directions:
Mix flour, baking powder, salt and sugar together. Add milk, vegetable oil and egg yolks and mix. Lastly, add the stiff egg whites. Cook on greased griddle.
Note: Really good topped with blended home canned peaches!
Micah's version:
Ingredients:
2 eggs
1 cup flour
1/2 cup milk
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup splenda
Directions:
Mix everything together. Cook on buttered grill until golden brown. Top with butter and maple syrup
*Micah's Cinnamon Raisin version: add 1/4 tsp nutmeg, 1/2 tsp cinnamon, 1/2 cup raisins to above
Note: Makes four 1/2 cup of batter pancakes
Ingredients:
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
1 Tbsp sugar
1 ¼ cups milk
4 Tbsp vegetable oil
2 egg yolks, slightly beaten
2 egg whites, beaten with beaters until stiff but not dry
Directions:
Mix flour, baking powder, salt and sugar together. Add milk, vegetable oil and egg yolks and mix. Lastly, add the stiff egg whites. Cook on greased griddle.
Note: Really good topped with blended home canned peaches!
Micah's version:
Ingredients:
2 eggs
1 cup flour
1/2 cup milk
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup splenda
Directions:
Mix everything together. Cook on buttered grill until golden brown. Top with butter and maple syrup
*Micah's Cinnamon Raisin version: add 1/4 tsp nutmeg, 1/2 tsp cinnamon, 1/2 cup raisins to above
Note: Makes four 1/2 cup of batter pancakes
Micah's French Toast
Ingredients:
4 eggs
1/4 cup cream
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Directions:
1. Mix everything together
2. Pour mixture in 9x13 pan
3. Put 6 pieces of bread in pan then flip until all mixture is absorbed
4. Fry bread in non-stick pan until golden brown on both sides
5. Serve with butter and maple syrup
4 eggs
1/4 cup cream
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Directions:
1. Mix everything together
2. Pour mixture in 9x13 pan
3. Put 6 pieces of bread in pan then flip until all mixture is absorbed
4. Fry bread in non-stick pan until golden brown on both sides
5. Serve with butter and maple syrup
Micah's Awesome Loaded Potato Grillers
Ingredients:
Gravy:
1/2 cup milk
1/8 cup flour
2 Tbsp Knorr liquid beef stock
1/4 tsp black pepper
1 Tbsp lard
Sour cream and onion mix:
1/2 cup sour cream
1 Tbsp chopped fresh green onions
2 medium potatoes
1.5-2 cups cheddar cheese, grated
tortillas
bacon bits
Directions:
1. Make gravy: Briskly whisk first 4 ingredients together until it starts to thicken. Take off heat and whisk in lard. Return to low heat and whisk until desired thickness.
2. Make sour cream and onion mixture: Blend sour cream and onions in a blender until smooth
3. Slice potatoes into french fries. Put in pot and cover with water, bring to a boil. Once at a boil cook for 4 minutes then strain.
4. Assemble tortillas: place 1/4 cup grated cheddar cheese on tortilla and put in microwave for 40 seconds or under broiler until melted. Add 6-8 french fries to tortilla. Add sour cream mix and gravy. Top with crunchy bacon bits. Fold up tortilla and enjoy!
Makes 6 tortillas
Gravy:
1/2 cup milk
1/8 cup flour
2 Tbsp Knorr liquid beef stock
1/4 tsp black pepper
1 Tbsp lard
Sour cream and onion mix:
1/2 cup sour cream
1 Tbsp chopped fresh green onions
2 medium potatoes
1.5-2 cups cheddar cheese, grated
tortillas
bacon bits
Directions:
1. Make gravy: Briskly whisk first 4 ingredients together until it starts to thicken. Take off heat and whisk in lard. Return to low heat and whisk until desired thickness.
2. Make sour cream and onion mixture: Blend sour cream and onions in a blender until smooth
3. Slice potatoes into french fries. Put in pot and cover with water, bring to a boil. Once at a boil cook for 4 minutes then strain.
4. Assemble tortillas: place 1/4 cup grated cheddar cheese on tortilla and put in microwave for 40 seconds or under broiler until melted. Add 6-8 french fries to tortilla. Add sour cream mix and gravy. Top with crunchy bacon bits. Fold up tortilla and enjoy!
Makes 6 tortillas
Micah's Christmas Sweet Potato Marshmallow Casserole
Ingredients:
3 medium yams
4 cups mini marshmallows
2 Tbsp maple syrup
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Topping:
2 tsp onion powder
1/4 tsp chili powder
1/4 cup parmesan
1/4 cup graham cracker crumbs
1/2 cup pecans, crushed
1/4 cup butter, frozen
Directions:
1. Peel and dice yams. Bring to boil in large pot. Once at boil put on timer for 6 minutes. Once done, strain and return to pot.
2. Add marshmallows, maple syrup, salt, cinnamon, and nutmeg. Stir. If you do not want the marshmallows to be completely melted, you will have to wait until the yams are completely cooled before adding.
3. Pour into a 8x8 pan.
4. Make topping: add onion powder, chili powder, parmesan and graham cracker crumbs to bowl. Mix and layer evenly over sweet potatoes in pan.
5. Crush pecans and spread evenly over topping.
6. Grate frozen butter using a cheese grater and spread evenly over nuts
7. Bake at 350 for 17 minutes then broil for 3 minutes.
This recipe can be easily doubled and put in a 9x13 pan
3 medium yams
4 cups mini marshmallows
2 Tbsp maple syrup
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Topping:
2 tsp onion powder
1/4 tsp chili powder
1/4 cup parmesan
1/4 cup graham cracker crumbs
1/2 cup pecans, crushed
1/4 cup butter, frozen
Directions:
1. Peel and dice yams. Bring to boil in large pot. Once at boil put on timer for 6 minutes. Once done, strain and return to pot.
2. Add marshmallows, maple syrup, salt, cinnamon, and nutmeg. Stir. If you do not want the marshmallows to be completely melted, you will have to wait until the yams are completely cooled before adding.
3. Pour into a 8x8 pan.
4. Make topping: add onion powder, chili powder, parmesan and graham cracker crumbs to bowl. Mix and layer evenly over sweet potatoes in pan.
5. Crush pecans and spread evenly over topping.
6. Grate frozen butter using a cheese grater and spread evenly over nuts
7. Bake at 350 for 17 minutes then broil for 3 minutes.
This recipe can be easily doubled and put in a 9x13 pan
Biscuits
Ingredients:
2 cups flour
1 Tbsp splenda
1 Tbsp baking powder
1/2 cup butter, frozen
3/4 cup milk
Directions:
1. Stir together dry ingredients
2. Grate butter and gently add to the bowl
3. Stir milk in until just mixed
4. Knead on counter 5-6 times
5. Shape into rectangle, 1" thick, and cut out circles
6. Bake at 425 for 12 minutes
Makes 6 biscuits
Note: For biscuits and gravy: Fry 1 cup of ground meat, 1.5 tsp parsley, 1 tsp onion powder and 1/2 tsp garlic powder in saucepan (use whisk to get meat very fine) until it is completely dried out. Add 2 cups milk, turn heat down to low and deglaze pan. Add 4 Tbsp Knorr liquid vegetable stock and 1/2-1 tsp black pepper. Add 2 Tbsp flour (through a sieve) and whisk on low heat until it reaches desired thickness. Add 1/4 cup lard at the end once taken off heat. Serve over biscuits. (When using gravy, use unsalted butter in biscuits so it is not too salty).
Makes enough gravy for 12 biscuits.
2 cups flour
1 Tbsp splenda
1 Tbsp baking powder
1/2 cup butter, frozen
3/4 cup milk
Directions:
1. Stir together dry ingredients
2. Grate butter and gently add to the bowl
3. Stir milk in until just mixed
4. Knead on counter 5-6 times
5. Shape into rectangle, 1" thick, and cut out circles
6. Bake at 425 for 12 minutes
Makes 6 biscuits
Note: For biscuits and gravy: Fry 1 cup of ground meat, 1.5 tsp parsley, 1 tsp onion powder and 1/2 tsp garlic powder in saucepan (use whisk to get meat very fine) until it is completely dried out. Add 2 cups milk, turn heat down to low and deglaze pan. Add 4 Tbsp Knorr liquid vegetable stock and 1/2-1 tsp black pepper. Add 2 Tbsp flour (through a sieve) and whisk on low heat until it reaches desired thickness. Add 1/4 cup lard at the end once taken off heat. Serve over biscuits. (When using gravy, use unsalted butter in biscuits so it is not too salty).
Makes enough gravy for 12 biscuits.
Micah's French Fries
Ingredients:
4 medium to large potatoes
2 Tbsp olive oil
1 Tbsp Hy's seasoning salt
1 tsp onion powder
1/2 tsp garlic powder
Directions:
1. Slice potatoes in french fries. Put in pot and cover with water, bring to boil. Once boiling put 4 minutes on a timer. Once done, strain and put in large bowl.
2. Add olive oil to french fries and toss roughly to coat.
3. Combine spices in small bowl then sprinkle over french fries. Toss well.
4. Spread in pan.
5. Bake at 450 for 20 minutes, flip, then bake for another 20 minutes.
4 medium to large potatoes
2 Tbsp olive oil
1 Tbsp Hy's seasoning salt
1 tsp onion powder
1/2 tsp garlic powder
Directions:
1. Slice potatoes in french fries. Put in pot and cover with water, bring to boil. Once boiling put 4 minutes on a timer. Once done, strain and put in large bowl.
2. Add olive oil to french fries and toss roughly to coat.
3. Combine spices in small bowl then sprinkle over french fries. Toss well.
4. Spread in pan.
5. Bake at 450 for 20 minutes, flip, then bake for another 20 minutes.
Micah's Fry Sauce
Ingredients:
1/4 cup Miracle Whip
3/4 cup ketchup
1/2 tsp cayenne
1 tsp smoke paprika
1/4 cup Miracle Whip
3/4 cup ketchup
1/2 tsp cayenne
1 tsp smoke paprika
Micah's Roast Potato Fries
Ingredients:
12 medium, 40 small potatoes
2L water
3 tsp salt
1/2 tsp baking soda
Seasoning:
5 Tbsp olive oil
1/2 tsp garlic powder
2 tsp Hy's seasoning salt
1/2 tsp black pepper
2 tsp onion powder
Directions:
1. Peel potatoes and cut into cubes
2. In large pot add water, salt, and baking soda. Bring to a boil
3. Once boiling, add potatoes and boil for 10 minutes. Strain.
4. Make seasoning by combing all ingredients
5. Toss potatoes roughly in seasoning
6. Bake at 450 for 25 minutes, flip, then bake for another 25 minutes
12 medium, 40 small potatoes
2L water
3 tsp salt
1/2 tsp baking soda
Seasoning:
5 Tbsp olive oil
1/2 tsp garlic powder
2 tsp Hy's seasoning salt
1/2 tsp black pepper
2 tsp onion powder
Directions:
1. Peel potatoes and cut into cubes
2. In large pot add water, salt, and baking soda. Bring to a boil
3. Once boiling, add potatoes and boil for 10 minutes. Strain.
4. Make seasoning by combing all ingredients
5. Toss potatoes roughly in seasoning
6. Bake at 450 for 25 minutes, flip, then bake for another 25 minutes
Micah's Fried Chicken
Ingredients:
1/2 kg chicken thighs, cleaned and chopped into bite sized pieces
1/4 cup flour
2 eggs
3 cups oil
Directions:
1. Mix eggs and flour well in large bowl.
2. Add chopped chicken pieces to bowl and mix.
3. Bring 3 cups oil in medium wok or small skillet to 375 degrees
4. Once temperature is reached, place all the chicken in one at a time using a strainer spoon
5. Once all the chicken is in, start a timer for 7 minutes
6. After 7 minutes, flip all the chicken. Once finished flipping all the chicken, start timer for another 7 minutes
7. Once timer goes off, remove chicken pieces from oil using a strainer spoon and place on a cooking rack in a baking pan to allow extra oil to drip off.
Micah's Chicken in a Biscuit Variant:
Ingredients:
Add (to eggs and flour mixture above):
2 tsp onion powder
3/4 tsp chili powder
1/4 cup parmesan
Use as a breading for fish or chicken.
Micah's Ginger Chicken Variant:
Ingredients for sauce:
1/2 cup ketchup
1/2 cup hoisin sauce
1/4 cup splenda
2 tsp mustard
2 tsp Worcestershire sauce
1 tsp ginger
1/2 tsp cayenne
sesame seeds
1. Make chicken as described above.
2. Make 2 cups of long grain rice.
3. Mix all sauce ingredients together in a large bowl (with lid). Once chicken has cooled slightly on rack, put all chicken into sauce bowl and shake with lid closed to coat all chicken in the sauce.
4. Serve over rice. Sprinkle with sesame seeds as desired.
Serves 4 people
1/2 kg chicken thighs, cleaned and chopped into bite sized pieces
1/4 cup flour
2 eggs
3 cups oil
Directions:
1. Mix eggs and flour well in large bowl.
2. Add chopped chicken pieces to bowl and mix.
3. Bring 3 cups oil in medium wok or small skillet to 375 degrees
4. Once temperature is reached, place all the chicken in one at a time using a strainer spoon
5. Once all the chicken is in, start a timer for 7 minutes
6. After 7 minutes, flip all the chicken. Once finished flipping all the chicken, start timer for another 7 minutes
7. Once timer goes off, remove chicken pieces from oil using a strainer spoon and place on a cooking rack in a baking pan to allow extra oil to drip off.
Micah's Chicken in a Biscuit Variant:
Ingredients:
Add (to eggs and flour mixture above):
2 tsp onion powder
3/4 tsp chili powder
1/4 cup parmesan
Use as a breading for fish or chicken.
Micah's Ginger Chicken Variant:
Ingredients for sauce:
1/2 cup ketchup
1/2 cup hoisin sauce
1/4 cup splenda
2 tsp mustard
2 tsp Worcestershire sauce
1 tsp ginger
1/2 tsp cayenne
sesame seeds
1. Make chicken as described above.
2. Make 2 cups of long grain rice.
3. Mix all sauce ingredients together in a large bowl (with lid). Once chicken has cooled slightly on rack, put all chicken into sauce bowl and shake with lid closed to coat all chicken in the sauce.
4. Serve over rice. Sprinkle with sesame seeds as desired.
Serves 4 people
Micah's Ricotta Omelette
Ingredients:
1 Tbsp butter
3 eggs
1/4 cup ricotta
1/4 tsp Hy's seasoning salt
1 Tbsp parmesan
Directions:
1. Add butter to small frying pan (4-6") at high heat
2. In a bowl, beat eggs and seasoning salt together
3. When butter has melted and stop making sounds, add eggs to pan. Immediately turn down heat to 75%
4. Pop any holes and tilt pan to allow egg to fill holes
5. As soon as bubbles stop appearing, turn down to 50% heat
6. Add ricotta down from 10-7 on a clock or 1-5 on a clock (off center)
7. Place a lid over the pan and turn the heat down to medium-low (25%)
8. When all the liquid on the top of the egg is gone, take off heat and gently slide onto plate.
9. Roll egg from the ricotta side to the non-ricotta side
10. Sprinkle with parmesan
Micah's Tortilla Variant:
Ingredients:
2 eggs
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp Hy's seasoning salt
1/4 cup ricotta
2 slices provolone
1 Tbsp salsa
1 tortilla
Directions:
1. Mix eggs and spices together and pour into electric skillet or large frying pan on medium-high heat.
2. Stir vigorously until eggs are cooked (solid). Immediately take off heat.
3. Mix in ricotta. Then rip up 2 slices of provolone. Put back on medium heat and stir until the cheese is melted.
4. Warm or grill a tortilla. Add eggs and 1 Tbsp of your favourite salsa. Fold up.
1 Tbsp butter
3 eggs
1/4 cup ricotta
1/4 tsp Hy's seasoning salt
1 Tbsp parmesan
Directions:
1. Add butter to small frying pan (4-6") at high heat
2. In a bowl, beat eggs and seasoning salt together
3. When butter has melted and stop making sounds, add eggs to pan. Immediately turn down heat to 75%
4. Pop any holes and tilt pan to allow egg to fill holes
5. As soon as bubbles stop appearing, turn down to 50% heat
6. Add ricotta down from 10-7 on a clock or 1-5 on a clock (off center)
7. Place a lid over the pan and turn the heat down to medium-low (25%)
8. When all the liquid on the top of the egg is gone, take off heat and gently slide onto plate.
9. Roll egg from the ricotta side to the non-ricotta side
10. Sprinkle with parmesan
Micah's Tortilla Variant:
Ingredients:
2 eggs
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp Hy's seasoning salt
1/4 cup ricotta
2 slices provolone
1 Tbsp salsa
1 tortilla
Directions:
1. Mix eggs and spices together and pour into electric skillet or large frying pan on medium-high heat.
2. Stir vigorously until eggs are cooked (solid). Immediately take off heat.
3. Mix in ricotta. Then rip up 2 slices of provolone. Put back on medium heat and stir until the cheese is melted.
4. Warm or grill a tortilla. Add eggs and 1 Tbsp of your favourite salsa. Fold up.
Standing Crust
for 18th century meat pies
Ingredients:
1 cup flour
1/4 cup water
1 Tbsp butter
1 Tbsp lard
meat
egg wash (1 egg, 1/2 tsp salt)
Directions:
1. In pot, heat water, butter and lard until melted
2. Add flour and mix. Knead on counter. Roll out into circle to fit around 3" springform pan
3. Press into pan and up the sides.
4. Fill with red meat chunks.
5. Make lid out of remaining dough and seal closed. Cut circle out of middle of lip and lay gently over hole
6. Release the springform pan. Egg wash entire outside (and to seal lid if needed)
7. Bake at 375 for 1 hour
8. Remove hole and fill with gravy
Makes 2 pies
1 cup flour
1/4 cup water
1 Tbsp butter
1 Tbsp lard
meat
egg wash (1 egg, 1/2 tsp salt)
Directions:
1. In pot, heat water, butter and lard until melted
2. Add flour and mix. Knead on counter. Roll out into circle to fit around 3" springform pan
3. Press into pan and up the sides.
4. Fill with red meat chunks.
5. Make lid out of remaining dough and seal closed. Cut circle out of middle of lip and lay gently over hole
6. Release the springform pan. Egg wash entire outside (and to seal lid if needed)
7. Bake at 375 for 1 hour
8. Remove hole and fill with gravy
Makes 2 pies