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at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
- Contact us at: admin@foodfrenzie.com
FOOD FRENZIE RECIPE ARCHIVES
RECIPE ARCHIVES, PG. 4
MAKE YOUR OWN PUMPKIN MOISTURIZER:
1. Place 1/4 cup pureed pumpkin in a
saucepan with 1 teaspoon of petroleum jelly
& 2 tablespoons mineral oil.
2. Cook over low heat until mixture becomes
smooth & thick, & reduced by half, about 1
hour, adding 1 ounce of mineral water every
10 minutes to prevent burning.
3. Refrigerate in a well-sealed glass container.
4. If it develops an odor, it is no longer
fresh.
Use on dry or combination skin.
1. Place 1/4 cup pureed pumpkin in a
saucepan with 1 teaspoon of petroleum jelly
& 2 tablespoons mineral oil.
2. Cook over low heat until mixture becomes
smooth & thick, & reduced by half, about 1
hour, adding 1 ounce of mineral water every
10 minutes to prevent burning.
3. Refrigerate in a well-sealed glass container.
4. If it develops an odor, it is no longer
fresh.
Use on dry or combination skin.
PUMPKIN PANCAKES MAKES 12
1/2 cup yellow cornmeal
1 cup boiling water
1/4 cup pumpkin puree
3/4 cup milk
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup yellow cornmeal
1 cup boiling water
1/4 cup pumpkin puree
3/4 cup milk
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1-2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Mix cornmeal & boiling water & let stand 5
minutes in a medium bowl. Add next 3
ingredients; stir until smooth. Sift flour, baking
powder, salt, sugar, cinnamon & nutmeg in a
bowl & stir into the pumpkin mixture.
Drop batter by 1/4 cupfuls onto a well-buttered
hot griddle & cook about 30 seconds or until
small holes appear on the tops. Turn & cook
other side about 10 seconds more. Serve with
butter & syrup or a fruit syrup or jam.
minutes in a medium bowl. Add next 3
ingredients; stir until smooth. Sift flour, baking
powder, salt, sugar, cinnamon & nutmeg in a
bowl & stir into the pumpkin mixture.
Drop batter by 1/4 cupfuls onto a well-buttered
hot griddle & cook about 30 seconds or until
small holes appear on the tops. Turn & cook
other side about 10 seconds more. Serve with
butter & syrup or a fruit syrup or jam.
STEWED PUMPKIN SERVES 4-6
About 4 cups peeled, seeded & cubed fresh
pumpkin
1 teaspoon ground nutmeg
Molasses
About 4 cups peeled, seeded & cubed fresh
pumpkin
1 teaspoon ground nutmeg
Molasses
Cook pumpkin in a saucepan with about 1" of
water, covered, on medium heat, until very
soft, stirring occasionally. Stir in ginger. Stir
in molasses to taste. Serve as a slightly sweet
side dish.
water, covered, on medium heat, until very
soft, stirring occasionally. Stir in ginger. Stir
in molasses to taste. Serve as a slightly sweet
side dish.
EASY PUMPKIN CAKE SERVES 20-24
1 (15-oz.) can solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup vegetable oil
1 (18 1/4-oz.) package yellow cake mix
1 tablespoon pumpkin pie spice
1 (16-oz.) tub vanilla frosting
3 ounces cream cheese, softened
Cinnamon
1 (15-oz.) can solid-pack pumpkin
3 eggs
1/3 cup sugar
1/3 cup vegetable oil
1 (18 1/4-oz.) package yellow cake mix
1 tablespoon pumpkin pie spice
1 (16-oz.) tub vanilla frosting
3 ounces cream cheese, softened
Cinnamon
Heat oven to 350 degrees. In large bowl,
combine the first 4 ingredients; mix well. Add
cake mix & pumpkin pie spice; beat on
medium mixer speed for 2 minutes. Pour into
sprayed 15" x 10" x 1" pan. Bake 25-35
minutes. Cool. Combing frosting & softened
cream cheese; spread over cake.
Sprinkle top very lightly with cinnamon.
Refrigerate leftovers.
combine the first 4 ingredients; mix well. Add
cake mix & pumpkin pie spice; beat on
medium mixer speed for 2 minutes. Pour into
sprayed 15" x 10" x 1" pan. Bake 25-35
minutes. Cool. Combing frosting & softened
cream cheese; spread over cake.
Sprinkle top very lightly with cinnamon.
Refrigerate leftovers.
PUMPKIN CHIPS
MAKES ABOUT 4 CUPS
Fresh pumpkin
Oil or shortening, for frying
Salt, to taste
MAKES ABOUT 4 CUPS
Fresh pumpkin
Oil or shortening, for frying
Salt, to taste
Peel & seed pumpkin. Cut uniformly into
paper-thin slices. Let soak in ice water for 1
hour; drain & pat dry with paper towels. Pour
oil or shortening into a deep saucepan about
3" deep; heat to 360 degrees (until hot, but
not smoking). Fry a few slices at a time
until crisp; drain on paper towels & sprinkle
with salt. Repeat with rest of slices.
paper-thin slices. Let soak in ice water for 1
hour; drain & pat dry with paper towels. Pour
oil or shortening into a deep saucepan about
3" deep; heat to 360 degrees (until hot, but
not smoking). Fry a few slices at a time
until crisp; drain on paper towels & sprinkle
with salt. Repeat with rest of slices.
ALCOHOL SUBSTITUTIONS:
2 tablespoons Grand Marnier or other orange-flavored liqueur:
2 tablespoons unsweetened orange juice concentrate
OR 2 tablespoons orange juice & 1/2 teaspoon orange extract
2 tablespoons rum or brandy:
1/2 to 1 teaspoon rum or brandy extract if liquid amount is not that important in
the recipe. Add water, white grape juice or apple juice or cider, if needed, to get
the specified amount of liquid.
2 tablespoons amaretto:
1/4 to 1/2 teaspoon almond extract
2 tablespoons sherry or bourbon:
1 to 2 teaspoons vanilla extract, or orange or pineapple juice for sherry.
2 tablespoons Kahlua or other coffee- or chocolate-flavored liqueur:
1/2 to 1 teaspoon instant coffee dissolved in 2 tablespoons water
1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur:
An equal amount of unsweetened orange juice or apple juice plus 1 teaspoon of a
similar-flavored extract or vanilla extract.
Burgundy wine:
An equal amount of white grape juice (or red grape juice for red burgundy)
Champagne: An equal amount of ginger ale.
Cognac: An equal amount of juice from canned peaches, apricots or pears.
1/4 cup or more of red wine:
An equal amount of red grape juice or cranberry juice.
1/4 cup or more of white wine:
An equal amount of white grape juice or apple juice.
ALCOHOL SUBSTITUTION in SOUPS or ENTREES:
Dry red wine: beef broth, tomato juice, diluted cider vinegar, or liquid from
canned mushrooms
Dry white wine: chicken broth, ginger ale, white grape juice, diluted cider vinegar,
or liquid from canned mushrooms
Cheese Fondues or Rarebits:
Beer or ale: chicken broth, white grape juice or ginger ale.
2 tablespoons Grand Marnier or other orange-flavored liqueur:
2 tablespoons unsweetened orange juice concentrate
OR 2 tablespoons orange juice & 1/2 teaspoon orange extract
2 tablespoons rum or brandy:
1/2 to 1 teaspoon rum or brandy extract if liquid amount is not that important in
the recipe. Add water, white grape juice or apple juice or cider, if needed, to get
the specified amount of liquid.
2 tablespoons amaretto:
1/4 to 1/2 teaspoon almond extract
2 tablespoons sherry or bourbon:
1 to 2 teaspoons vanilla extract, or orange or pineapple juice for sherry.
2 tablespoons Kahlua or other coffee- or chocolate-flavored liqueur:
1/2 to 1 teaspoon instant coffee dissolved in 2 tablespoons water
1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur:
An equal amount of unsweetened orange juice or apple juice plus 1 teaspoon of a
similar-flavored extract or vanilla extract.
Burgundy wine:
An equal amount of white grape juice (or red grape juice for red burgundy)
Champagne: An equal amount of ginger ale.
Cognac: An equal amount of juice from canned peaches, apricots or pears.
1/4 cup or more of red wine:
An equal amount of red grape juice or cranberry juice.
1/4 cup or more of white wine:
An equal amount of white grape juice or apple juice.
ALCOHOL SUBSTITUTION in SOUPS or ENTREES:
Dry red wine: beef broth, tomato juice, diluted cider vinegar, or liquid from
canned mushrooms
Dry white wine: chicken broth, ginger ale, white grape juice, diluted cider vinegar,
or liquid from canned mushrooms
Cheese Fondues or Rarebits:
Beer or ale: chicken broth, white grape juice or ginger ale.
TO QUIET A COUGH:
Mix 1 tablespoon lemon juice with 1 teaspoon
honey & a pinch of cayenne pepper, optional.
The lemon juice reduces inflammation & adds
Vitamin C, the honey coats & soothes and
the cayenne increases circulation & hastens
healing.
Mix 1 tablespoon lemon juice with 1 teaspoon
honey & a pinch of cayenne pepper, optional.
The lemon juice reduces inflammation & adds
Vitamin C, the honey coats & soothes and
the cayenne increases circulation & hastens
healing.
MAKE YOUR OWN HOUSEWARE CLEANSERS:
For brass: Rub hard with lemon juice &
salt. Or, spread with ketchup, let stand 10
minutes, then rub hard to clean off.
For copper: Make a paste of lemon juice,
salt & flour. Or, spread with ketchup, let it
stand for 10 minutes, then rub hard to
clean off.
For crystal: Use an equal amount of rubbing
alcohol & half water to clean crystal.
Do not rinse off.
For silver: Make a paste of baking soda &
water; apply with a damp sponge or cloth;
rub until clean.
For brass: Rub hard with lemon juice &
salt. Or, spread with ketchup, let stand 10
minutes, then rub hard to clean off.
For copper: Make a paste of lemon juice,
salt & flour. Or, spread with ketchup, let it
stand for 10 minutes, then rub hard to
clean off.
For crystal: Use an equal amount of rubbing
alcohol & half water to clean crystal.
Do not rinse off.
For silver: Make a paste of baking soda &
water; apply with a damp sponge or cloth;
rub until clean.
ROASTED PUMPKIN SEEDS
Rinse sees well &, for each 2 cups of
seeds, place in a saucepan with 1 quart of
water & about 2 tablespoons of salt. Simmer
10 minutes; drain well & pat dry with paper
towels. Heat oven to 350 degrees. Toss
seeds with 1 tablespoon melted unsalted
butter in bowl until seeds are evenly
coated. Spread seeds out onto a large
rimmed baking sheet. Roast 30 minutes,
stirring occasionally, until golden & crisp.
Sprinkle with salt, optional (taste first, to
see if they need it). Cool & store airtight.
Rinse sees well &, for each 2 cups of
seeds, place in a saucepan with 1 quart of
water & about 2 tablespoons of salt. Simmer
10 minutes; drain well & pat dry with paper
towels. Heat oven to 350 degrees. Toss
seeds with 1 tablespoon melted unsalted
butter in bowl until seeds are evenly
coated. Spread seeds out onto a large
rimmed baking sheet. Roast 30 minutes,
stirring occasionally, until golden & crisp.
Sprinkle with salt, optional (taste first, to
see if they need it). Cool & store airtight.
RANCH PUMPKIN SEEDS 2 CUPS
2 cups seeds from a freshly cut
squash or pumpkin, washed & dried
3 tablespoons vegetable oil
3-4 tablespoons ranch salad dressing mix
2 cups seeds from a freshly cut
squash or pumpkin, washed & dried
3 tablespoons vegetable oil
3-4 tablespoons ranch salad dressing mix
Heat oven to 325 degrees.
In skillet, saute seeds in oil for 5 minutes,
stirring often, until lightly browned. With a
slotted spoon, transfer to ungreased 15 x 10
x 1" pan. Sprinkle with salad dressing mix;
stir to coat seeds with mix. Spread in a
single layer. Bake about 15 minutes, until
crisp, stirring halfway through. Store airtight.
In skillet, saute seeds in oil for 5 minutes,
stirring often, until lightly browned. With a
slotted spoon, transfer to ungreased 15 x 10
x 1" pan. Sprinkle with salad dressing mix;
stir to coat seeds with mix. Spread in a
single layer. Bake about 15 minutes, until
crisp, stirring halfway through. Store airtight.
MAKE YOUR OWN SILLY PUTTY
1 cup flour
3/4 cup water
1 tablespoon Tempura or acrylic paint
1/3 cup water
1/2 teaspoon Borax
1 cup flour
3/4 cup water
1 tablespoon Tempura or acrylic paint
1/3 cup water
1/2 teaspoon Borax
Mix the first 3 ingredients with a whisk. In
a second bowl, mix water with the Borax.
Slowly pour Borax mixture into the glue
mixture; stir to combine. Let stand a few
minutes, then knead to combine some more.
Pour off any remaining liquid. Store in a
plastic bag.
a second bowl, mix water with the Borax.
Slowly pour Borax mixture into the glue
mixture; stir to combine. Let stand a few
minutes, then knead to combine some more.
Pour off any remaining liquid. Store in a
plastic bag.
FUN PARTY FAVORS
Fill clean, clear plastic gloves with candy
corn, making sure to fill each finger &
filling the hand up to about 1" from
opening. Seal closed with a twist tie. Stand
the "hands" up in a bowl of popcorn so
that the "fingers" are pointing up.
Fill clean, clear plastic gloves with candy
corn, making sure to fill each finger &
filling the hand up to about 1" from
opening. Seal closed with a twist tie. Stand
the "hands" up in a bowl of popcorn so
that the "fingers" are pointing up.
OVEN-BBQ'D PORK CHOPS SERVES 4
1 tablespoon vegetable or olive oil
8 pork chops
1 small onion, chopped
1/2 teaspoon minced garlic
2 tablespoons vegetable or olive oil
1/2 cup water
3 tablespoons vinegar
1 cup chili sauce
2 tablespoons brown sugar
1/4 teaspoon dry mustard
2 drops hot pepper sauce
Dash black pepper
1 tablespoon vegetable or olive oil
8 pork chops
1 small onion, chopped
1/2 teaspoon minced garlic
2 tablespoons vegetable or olive oil
1/2 cup water
3 tablespoons vinegar
1 cup chili sauce
2 tablespoons brown sugar
1/4 teaspoon dry mustard
2 drops hot pepper sauce
Dash black pepper
Heat oven to 350 degrees.
In a large skillet, over medium-high heat,
heat 1 tablespoon
oil; add chops & brown on both sides.
Place chops in a
13 x 9" baking dish. Combine rest of
ingredients in a bowl & pour over the
chops in pan. Cover & place in oven.
Cook 40 minutes. Uncover & cook 10-20
minutes more, depending on thickness of
chops.
In a large skillet, over medium-high heat,
heat 1 tablespoon
oil; add chops & brown on both sides.
Place chops in a
13 x 9" baking dish. Combine rest of
ingredients in a bowl & pour over the
chops in pan. Cover & place in oven.
Cook 40 minutes. Uncover & cook 10-20
minutes more, depending on thickness of
chops.
HOME-STYLE SWEET POTATOES
SERVES 6-8
3 large sweet potatoes
3 tablespoons butter
3 large tart apples, peeled, cored & sliced
1/2 cup maple syrup
Dash salt & pepper
SERVES 6-8
3 large sweet potatoes
3 tablespoons butter
3 large tart apples, peeled, cored & sliced
1/2 cup maple syrup
Dash salt & pepper
Steam spuds over boiling water about 30 minutes,
or until fork-tender, but not too soft; drain & set
aside. Heat oven to 350 degrees. Butter a 9"
square baking dish. When spuds are cool enough
to handle, peel & cut into 1/2" slices. Melt 2
tablespoons of the butter in a medium skillet over
medium heat. Add apple slices & saute until
tender, about 5 minutes. Layer spuds & apples
alternately in the baking dish, ending with spuds.
Dot with rest of butter. Pour syrup over all.
Sprinkle with S&P. Bake 35 minutes or until spuds
are heated through & glazed.
or until fork-tender, but not too soft; drain & set
aside. Heat oven to 350 degrees. Butter a 9"
square baking dish. When spuds are cool enough
to handle, peel & cut into 1/2" slices. Melt 2
tablespoons of the butter in a medium skillet over
medium heat. Add apple slices & saute until
tender, about 5 minutes. Layer spuds & apples
alternately in the baking dish, ending with spuds.
Dot with rest of butter. Pour syrup over all.
Sprinkle with S&P. Bake 35 minutes or until spuds
are heated through & glazed.
SEASONED GREEN BEANS SERVES 4
3 1/2 cups fresh or frozen green beans
(about 1 pound)
2-3 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash black pepper
3 1/2 cups fresh or frozen green beans
(about 1 pound)
2-3 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Dash black pepper
Place beans in a steamer basket; place basket in
saucepan over 1" of water. Bring to a boil; cover &
steam 6-8 minutes, or until crisp-tender. In a small
bowl, combine butter & seasonings. Drain beans &
toss with butter mixture.
saucepan over 1" of water. Bring to a boil; cover &
steam 6-8 minutes, or until crisp-tender. In a small
bowl, combine butter & seasonings. Drain beans &
toss with butter mixture.
CHUNKY APPLESAUCE MAKES 5 CUPS
8-10 large, tart apples, peeled & cut into chunks
1/3-1 cup sugar
1/2 cup water or apple juice
1 teaspoon cinnamon
Dash salt
8-10 large, tart apples, peeled & cut into chunks
1/3-1 cup sugar
1/2 cup water or apple juice
1 teaspoon cinnamon
Dash salt
Combine all ingredients in a large pot. Cook over
medium heat just until mixture comes to a boil.
Cover & cook over low heat about 20 minutes, or
until apples are softened, stirring often. Uncover &
cook about 10 minutes to reduce & thicken slightly,
stirring very often.
medium heat just until mixture comes to a boil.
Cover & cook over low heat about 20 minutes, or
until apples are softened, stirring often. Uncover &
cook about 10 minutes to reduce & thicken slightly,
stirring very often.
CHICKEN BREASTS with PASSION FRUIT SAUCE
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon sugar
2 tablespoons light rum or rum flavoring
2 tablespoons lemon or lime juice
Pulp from 2 passion fruits
Salt & pepper
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon sugar
2 tablespoons light rum or rum flavoring
2 tablespoons lemon or lime juice
Pulp from 2 passion fruits
Salt & pepper
Pound meat to flatten to about 1/4" thick. In large
skillet, add oil & 1 tablespoon butter. Add chicken;
brown well on each side over medium heat; lower
heat & cook through, about 5-8 minutes. Remove to
a plate, S&P and keep warm. Discard fat from
skillet. Add sugar, rum & lemon juice. Whisk over
low heat, stirring up browned bits. Stir in passion
fruit. Cook & stir just until heated through. Remove
from heat & whisk in butter. Taste & adjust
seasonings. Slice chicken, fan out slightly on plate
& spoon sauce over. Serve immediately.
skillet, add oil & 1 tablespoon butter. Add chicken;
brown well on each side over medium heat; lower
heat & cook through, about 5-8 minutes. Remove to
a plate, S&P and keep warm. Discard fat from
skillet. Add sugar, rum & lemon juice. Whisk over
low heat, stirring up browned bits. Stir in passion
fruit. Cook & stir just until heated through. Remove
from heat & whisk in butter. Taste & adjust
seasonings. Slice chicken, fan out slightly on plate
& spoon sauce over. Serve immediately.
MANGO & PASSION FRUIT SAUCE 1 CUP
1 large mango, peeled & cut up
1/2 cup passion fruit pulp
In a food processor or blender, combine both fruits.
Blend until a smooth puree. Chill before serving.
Good served over ice cream or angel food cake.
1 large mango, peeled & cut up
1/2 cup passion fruit pulp
In a food processor or blender, combine both fruits.
Blend until a smooth puree. Chill before serving.
Good served over ice cream or angel food cake.
RECIPE ARCHIVES, PG. 4
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