Category Archives: Recipes

Treebeard’s Red Beans

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TREEBEARDS' RED BEANS
 
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If one dish is synonymous with Treebeards, it's our red beans and rice. The secret to making a great pot of red beans is to avoid stirring them as much as possible. The beans will get very soft as they cook, and stirring them will eventually turn them into mush. If you like your beans thicker remove the cover during the last 30 minutes of cooking or, when the beans have cooked, remove ½ cup of beans, mash, return to the pot and gently heat
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Ingredients
  • 1 pound dried light red kidney beans
  • 2 quarts water
  • 2 medium onions, chopped
  • 2 stalks celery with leaves, chopped
  • ½ large bell pepper, chopped
  • 21/2 teaspoons 'salt
  • 11/2 teaspoons thyme
  • 11/2 rounded teaspoons oregano
  • 11/4 teaspoons garlic powder
  • ¾ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound smoked sausage, cut into ½-inch slices
  • shredded Cheddar cheese, optional
  • chopped green onions (including tops), optional
Instructions
  1. Wash and drain red beans. In 4 quart saucepan add 2 quarts of cold water
  2. and red beans. Soak overnight. Or, in 4 quart saucepan, add 2 quarts of
  3. cold water and red beans; bring to boil. Cover, heat and simmer
  4. for 2 minutes. Remove from heat and let stand 1 hour before continuing.
  5. Do not drain water.
  6. Add onions, celery and bell pepper to red beans and bring to boil. Cover,
  7. reduce heat and simmer about 11/2 hours until red beans are soft and begin
  8. to thicken. Do not stir red beans more than necessary or they will get
  9. mushy.
  10. Stir in seasonings and sausage. Simmer 30 minutes more or until red beans
  11. are tender.
  12. Serve over hot rice and top with shredded cheddar cheese and chopped
  13. green onions, if desired.
  14. Serves 6.

 

TREEBEARDS’ SHRIMP

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TREEBEARDS' SHRIMP
 
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Ingredients
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ cup vegetable oil
  • 6 tablespoons chopped green onions (including tops)
  • 1 teaspoon fish sauce*
  • *available in the Asian section of your grocers
Instructions
  1. Combine spices and sprinkle over cleaned shrimp and toss to coat. Set
  2. aside.
  3. In large skillet over medium-high heat, heat oil. When hot, add chopped
  4. green onions and fish sauce. Add seasoned shrimp and cook, tossing
  5. constantly, until shrimp are pink and opaque and cooked through, being
  6. careful not to overcook

Artichoke Dip (easy)

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Artichoke Dip (easy)
 
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Author:
Recipe type: Appetizer
Ingredients
  • 2 cups Mayo
  • 2 cups Parmesan or Asiago cheese, shredded
  • 2 c ups Canned artichoke hearts (water, not oil)
Instructions
  1. Use the food processor to chop/puree the artichoke.
  2. Mix in blender or mixer
  3. Bake at 350ish until browned on top

 

Cheddar Pecan Wafers

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These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware – once you start, it’s difficult to stop.

Cheddar Pecan Wafers
 
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Author:
Recipe type: Appetizer
Cuisine: American
Serves: 100
Ingredients
  • 1 lb butter, softened
  • 1 lb sharp cheddar cheese, shredded
  • 1 cup chopped pecans, toasted
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 4½ cups Flour
Instructions
  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into ¼ inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
Notes
The logs of dough freeze really well so you can keep some in the freezer to make as needed.
Nutrition Information
Serving size: 1 Calories: 74

 

Shrimp Sushi

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I’m not usually much of a sushi eater but one of my G+ friends posted this and it looked pretty good. Being made with cooked shrimp means I’m much more likely to try it than most of the other types of sushi.

Note: the sriracha is said to be pretty spicy so you may want to adjust the amounts to taste.

 

Shrimp Sushi
 
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Author:
Recipe type: Main Course
Cuisine: Asian
Ingredients
Rolls
  • Sushi Nori (Roasted Seaweed)
  • Rice (I use special sushi rice found in the Asian isle)
  • Rice Vinegar
  • Shrimp
  • Cream Cheese
  • Cucumber
  • Garlic
  • Sriracha
  • Sesame Oil
  • Flour or Panko
Spicy Sauce
  • Sriracha
  • Mayo
  • Sesame Oil
Instructions
Cooking
  1. Steam the Shrimp
  2. Cook the rice (read the pack for directions)
  3. Take steamed shrimp and place in frying pan. -Add a 2 tablespoons of sesame oil.
  4. Add Garlic
  5. Add Flour or Panko (If flour just a small handful to "lightly coat" shrimp) (If panko you may do it by taste)
  6. Squeeze in Sriracha also by taste depending on how spicy you want your shrimp.
  7. Cut Cucumber in thin strips.
Rolling
  1. Place down sheet of Nori
  2. Use prepared rice to make a layer over top of the nori. Depending on how much rice you like in your rolls you can do a thin layer or a thick layer.
  3. Place your cream cheese, shrimp, and cucumber in 3 separate rows parallel to the direction you will be rolling.
  4. When rolling make sure to get a tight grip in it and make sure you tuck in the food as you roll it so it doesn't slip out. (If that makes sense)
  5. Once rolled use a little warm water to seal the roll.
  6. Cut roll to your liking in slices.
Sauce:
  1. /2 cup mayo
  2. tablespoons sriracha
  3. Splash of sesame oil

Linda’s Applesauce

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The recipe as originally given to me:

 8-10 lbs of apples.  Linda uses Macs. we prefer N.Y. State Cortlands

1lb.  brown sugar
2 tbs cinnamon (approx)

peel, etc then run through food processor until coarsely chopped. Melt a little butter in large sauce pan, add apples cinnamon and brown sugar.  Cook over medium heat at least 20-30 minutes.

 

 

What I’m doing today:

Put a half dozen cinnamon sticks at the bottom of a crockpot

Add a mix of apples peeled, cored, quartered;  ~8lbs after quartering and sampling

Slice up one stick of butter and scatter throughout

Mix 8 oz of dk brown sugar w/2 heaping tablespoons of cinnamon – I used one each Ceylon (sweet, recommended for apple dishes) and Vietnamese (a very strong sharp taste, reminiscent of the cinnamon oil we used to use on toothpicks) and mix it.

Cook for hours

Note:  The apples didn’t all fit, so cooked down some, and then added the rest.  Sprinkled some more cinnamon on top as a result, and stirred now and then.  Also sprinkled on a spice blend with allspice, clove, ginger, nutmeg

Since cortlands and macs weren’t available, the apples were a mix of sweet and tart – could have cut the sugar back a bit more, also I think a half stick of butter would have sufficed.    This didn’t quite fill 4 mason jars; last time we filled all 4, w/a bit extra, and I think we’d bought a 10 lb bag

 

Chewy Ginger Molasses Cookies Recipe

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Chewy Ginger Molasses Cookies Recipe
 
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Recipe type: Dessert
Ingredients
  • 1½ cups butter (cold but smooshy)
  • 2 cups sugar – 1 cup white, 1 cup dark brown
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 tablespoon Vietnamese cinnamon
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 2 tsp. ginger
  • 2 tsp galangal
  • 1 tsp. salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, soda, spices and salt. Set aside.
  3. With an electric mixer, beat together butter and sugar until combined.
  4. Add in the eggs and molasses, and beat until combined.
  5. Slowly add in the dry ingredient mixture until combined.
  6. Roll the dough into small balls (about 1″ in diameter).
  7. Place on cookie sheet, and bake for about 8-10 minutes.
  8. Once they are done, remove from the oven and let cool for a minute or two then transfer to wire racks to cool completely.

Chocolate Crinkle Cookies

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These chocolate crinkle cookies are delicious!

 

Chocolate Crinkle Cookies
 
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Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons milk
  • ½ cup chopped pecans or other nuts, optional
  • confectioners' sugar
Instructions
  1. In a large mixing bowl, cream butter and sugar until light; add vanilla then beat in eggs and melted chocolate.
  2. Stir in dry ingredients alternately with milk.
  3. Stir in chopped pecans.
  4. Shape dough into 1-inch balls (stir if necessary to make the dough firmer).
  5. Roll balls in confectioners' sugar and place on lightly greased baking sheets about 2 inches apart  (this is what makes them crinkle).
  6. Bake at 350° for 14 to 16 minutes, or until cookies are firm in the center.
  7. Remove from baking sheets and cool on racks.

Butter Cookies (Gribee)

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Traditional Middle Eastern Butter cookie.

Butter Cookies (Gribee)
 
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Taken from "Food from Biblical Lands"
Author:
Recipe type: Dessert
Serves: 25 Cookies
Ingredients
  • 1 cup clarified butter (Ghee), chilled
  • 1 cup super-fine (powdered) sugar
  • 1 tablespoon rose-water
  • 2 cups flour
Instructions
  1. In food processor with steel blade, cream butter, adding sugar and rose-water and process until fluffy.
  2. Add flour and pulse (turning motor off and on) until flour disappears and mixture is soft.
  3. Place dough in bowl.
  4. Pinch off dough the size of golf balls and shape as desired. (Traditionally about 2-1/4" in circumference indented in center with your finger).
  5. Place on ungreased baking tray and bake in 300° oven for 15-20 minutes until bottoms are very light brown. Tops will remain white.
  6. Let cool several hours before removing from pan.

Breakfast Casserole

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This is just the base recipe. Feel free to tweak it based on what you have available.

Breakfast Casserole
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1 loaf of french bread
  • 1 package of breakfast sausage
  • 1 dozen eggs
  • a mix of cheeses - I prefer feta and goat
  • milk and cream or half and half
  • paprika, salt and pepper
  • spinach, fresh or frozen
Instructions
  1. Preheat the oven to 350
  2. Brown the sausage, drain on paper towels
  3. Tear the break into chunks and layer in the bottom of a (large) greased baking pan
  4. Wilt the spinach if fresh, thaw if frozen; drain and add over the bread
  5. Add the sausage and cheese.
  6. In a pan stir together about 1 cup each of milk and cream, or 2 cups half and half with paprika, salt and pepper (salt is optional, cheese can add a a lot already. Paprika is important). Beat in the eggs.
  7. Add the mix to the pan.
  8. Bake for about an hour, cut into squares and serve for brunch, accompany with fruit.