Hugs from Home: Recipes & Stories

Hello Friends,

I want to thank you all for following my food blog. I have decided to use Wordpress as it allows me more flexibility to post pictures and I like the format better. This site will no longer be updated, but all of the recipes will be moved to the new site.

The new food blog is called Hugs from Home - Recipes & Stories. I hope you will check it out and become a 'follower'. You can use this link: http://hugsfromhome.wordpress.com/ or go through facebook. I hope to hear your comments too.

See you soon,
-Patti

Carmelized Onion Dip

When I read this recipe I immediately had to make it. It is fantastic. Homemade onion dip! Thank you Chow for sharing this recipe. See more recipes at: http://www.chow.com

The addition of goat cheese mimics the zip of Lipton’s famous onion soup mix.By Kate Ramos

We’ve updated classic onion dip by swapping the pack of dehydrated Lipton soup mix for real caramelized onions and goat cheese—but the sweet, salty, tangy flavors you remember are all there. Reminisce with a bag of potato chips.Game plan: The dip can be made up to 2 days in advance and refrigerated in a covered container; stir briefly before serving.This recipe was featured as part of our summer dips story.TIME/SERVINGSTotal Time: 25 mins, plus chilling timeActive Time: 25 minsMakes: 2 cups (6 to 8 servings)

INGREDIENTS
1 tablespoon olive oil
1 medium yellow onion, medium dice (about 2 cups)
1 medium garlic clove, finely chopped
1 cup sour cream
4 ounces fresh chèvre (goat cheese)
1/4 cup finely chopped fresh chives

INSTRUCTIONS
Heat oil in a medium frying pan over medium-low heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are caramelized and brown, about 20 minutes. Remove from heat and let cool slightly.Combine sour cream, chèvre, and chives in the bowl of a food processor fitted with a blade attachment, add onion mixture, and pulse until combined, about 10 pulses. Adjust seasoning with salt and freshly ground black pepper and pulse a few more times to mix in seasoning.

Transfer to a serving bowl, cover, and refrigerate until chilled, about 1 hour. Serve with potato chips or crudités.

Pim(i)mento Cheese

Nothing says summer like a homemade pimento cheese sandwich. My friend Ashley Dacus, who is a Realtor Sales Associate with Henry Turley Realtors - All About Downtown Memphis, shared the perfect recipe for the absolute perfect pimento cheese. She got the recipe from Southern Living Comfort Food cookbook - EVERYTHING in it is marvelous!

3/4 c mayonnaise
1 4 oz jar diced pimiento, drained
1 tsp worcestershire sauce
1 tsp finely grated onion
1/4 tsp ground red pepper
1 8 oz block extra-sharp cheddar, finely shredded
1 8 oz block sharp cheddar, shredded
2 medium jalapeno peppers, seeded and minced

Mix it up. Serve it up. Enjoy the compliments.

Mamaw McGee's Tea Cakes

Mamaw McGee was a wonderful cook and she kept a rather large garden that she tended up into her 80s. It seemed that she always had the perfect treat to have with coffee in the afternoon. These cookies bring back many fond memories. I wonder where she got all of her energy?

1 1/2 cups sugar
3 cups flour
1 cup oil
1/4 teaspoon salt
1 tablespoon baking powder
3 eggs
1 tablespoon vanilla extract
lemon zest - just a little - optional

Cream sugar and oil well. Add eggs and flavoring and blend. Fold in dry ingredients sifted. You don't need to roll out these cookies. Pinch a little dough, roll into a ball, flatten out on cookie sheet. Bake 350 degrees for 12 minutes or until light brown. If you cook too long, they will be dry. Cool on wire rack. Sprinkle with powdered sugar.
Note: The dough looks oily, but these cooking turn out factastic!

Perfect Roast Beef

I have been visiting my best friend, Sue Patrick Richard for 2 weeks in Dallas, Texas and she cooked a standing rib roast for a birthday celebration. I cannot find adequate words to describe how tender, juicy and down right fantastic this roast tasted. This roast cuts so perfectly and everyone raved about the flavor.

Prime Rib, Rump or Rolled Roast
Rub oil over entire roast. Cover with salt, pepper and garlic powder. Cook uncovered on roasting rack in pre-heated oven (375 degrees) for 1 hour. Do this mid-afternoon. After 1 hour of cooking time, turn oven off. DO NOT OPEN OVEN DOOR.

Before serving time, turn oven on to 300 degrees. For medium beef cool 45-50 minutes and for rare beef cook 30-40 minutes. Make a gravy reduction from the drippings.

Zelda's Chili

Zelda is from North Louisiana and she makes this chili every deer hunting season. She sometimes uses venison in place of ground beef.

6 tablespoons chili powder
4 tablespoons corn meal
2 tablespoons flour
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoons sugar
1/2 teaspoon garlic
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon red pepper
Combine all seasonings in a bowl.

In a large pot brown and drain the following:
1 lb ground beef
1 lb jimmy dean sausage (hot)

Add all spices and cook about 10 minutes, stirring constantly. Stir in 1-8ounce can tomato sauce,1-15 ounce can diced tomatoes, 2 cans refried beans, and 4 cans hot water. Simmer slowly on very low heat for 1 hour.

IRISH SODA BREAD - Enjoy and Happy Saint Patrick’s Day

This recipe was given to me by my friend and co-worker, Janice DePatria. Enjoy!

4 CUPS UNSIFTED FLOUR
1/4 TSP BAKING SODA
2 TSP BAKING POWDER
2 EGGS
1 ½ C BUTTERMILK
½ C SUGAR
1 TSP SALT
½ LB GOLDEN RAISINS
1 STICK BUTTER, SOFTENED

Mix dry ingredients in a large bowl. Toss with hands; this gives a light consistency. Add softened butter still using hands, blend till evenly distributed. Add raisins and toss with hands. Beat eggs in separate bowl add buttermilk and blend well. Pour this mixture a little at a time into dry mixture. Blend well with a spoon. Dough should be heavy but not too wet. Dust hands and counter top with flour turn out of bowl and mold into a round, try not to handle too much, it will be sticky. Place dough in a greased 9” round pan. Dust top generously with flour. Cut a deep cross into the top of dough. Bake at 350 for one hour or until well browned and toothpick stuck in center comes out clean.

The Carolina Martini

Have you tried the new Firefly Sweet Tea Vodka?

2 ounces Firefly Sweet Tea Vodka
Squeeze of fresh lemon
Drink straight up or on the rocks.

Golden Paradise Martini

2 ounces Skyy Passion Fruit Vodka
2 ounces Peach Schnapps
1/2 ounce Simple Syrup
1 ounce Orange Juice
1/2 ounce Lemon Juice or less (We just squeeze a quarter of a lemon.)

Makes 2 Martini's

Tiramisu Family Style

I love just about everything that the Barefoot Contessa cooks. This is her recipe for Tiramisu family style. Serves 8

This is a dessert that's delicious, can be made in advance, and requires no cooking!

6 extra large egg yolks at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed coffee, divided (espresso)
16 - 17 ounces mascarpone cheese
30 Italian Ladyfingers or savoiardi
Chocolate, shaved or grated (bittersweet is the usual, but I use milk chocolate)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cut of espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9X12X2 inch dish. Pour half of the espresso cream mixture evenly on top. Dip one side of remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with powdered sugar if desired.


Notes:
To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.
Mascarpone is an Italian cream cheese.
To shave chocolate, use a vegetable peeler on a bar of chocolate.

French Toast

My best friend, Sue Patrick Richard, introduced this recipe to me when we were in the 4th grade. Her mother was a wonderful cook and she had a lot of mouths to feed. You don't need any powdered sugar or syrup for this French Toast.

3 eggs
3/4 - 1 cup sugar
2 tablespoons cinnamon
1/2 - 3/4 cup evaporated milk
1/2 teaspoon vanilla (optional)

Beat eggs with a fork, add sugar and beat again. Add cinnamon and mix well. Then you add the milk. Mixture will be thick. (Hint: Always add your milk last or your cinnamon will not mix well.)

Dip bread on both sides and cook on a griddle or non-stick pan. You can use any type of bread, but we like Texas toast, day old french bread, or sourdough bread. Feel free to add little amounts of butter around the sides as the toast cooks.

Louisiana Bread Pudding

This recipe is simple, but so delicious.

2 cups whole milk, scalded
1/2 stick butter
1/2 sugar
4 cups cubed, day old french bread
1/2 cup raisins
2 eggs, beaten
1/8 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Brandy Sauce

Preheat oven to 350 degrees. Melt the butter in the milk, which has been scalded. Pour the mixture over the bread and raisins. Let this stand about 15 minutes. Add the eggs, nutmeg, salt, and vanilla. Bake in a well greased pan for 35 - 40 minutes. Serve the pudding hot with Brandy Sauce.

Brandy Sauce
Cream the butter and sugar together and gradually add the brandy.
1 stick butter
2 cups powdered sugar
1/4 cup Brandy

Roasted Tomato-Basil Soup - Easy to make and delicious!

There are so many versions of this type of soup, but this one is not only delicious, but easy to make.

8 Roma tomatoes, whole for grilling, then diced when cool
(If you are in a hurry or it's not tomato season, you can use a large can of Fire Roasted Tomatoes. Muir Glen makes wonderful Fire Roasted Petite Diced or Crushed Tomatoes (280z.) and it is delicious in this soup.)
4 tablespoons unsalted butter
2 celery stalks, diced
1 carrot, peeled and diced
1⁄2 yellow onion, diced
1 (6-ounce) can tomato paste
1⁄4 cup white wine
2 cups vegetable stock, or water
1 pint heavy cream
1 cup fresh basil, roughly chopped
1⁄2 cup asiago cheese, shredded to sprinkle on top of each bowl of soup
Kosher salt and black pepper

Heat the grill to medium and roast the whole Roma tomatoes. (Roma tomatoes have a lower water content.) When the skins begin to look soft and start to separate from the tomato flesh, remove from the heat and set aside to cool. If you are in a hurry or if it is not tomato season you can use a large can of Fire Roasted Tomatoes. Muir Glen makes wonderful Fire Roasted Petite Diced Tomatoes with Chipolte Peppers and it is delicious in this soup.

In a large heavy stockpot, melt the butter over medium-low heat and add the diced celery, carrots, and onion. Sauté the vegetables until the onions are soft, translucent, and beginning to brown. Dice the roasted tomatoes when they are cool to the touch. Add the diced tomatoes to the other sautéed vegetables. Add the tomato paste and white wine. Stir until thoroughly combined. Add the vegetable stock (or water) and bring the mixture to a simmer over low heat. Cover loosely and let reduce by about 50 percent, checking occasionally to make sure the heat remains low and the mixture does not scorch.

In a separate saucepan, combine the heavy cream with the chopped basil. Bring the cream-basil mixture to a simmer over low heat. Slowly add the warm basil cream to the tomato mixture and stir well. Let the mixture cool before placing in a food processor or blender. Purée the soup until smooth, and season with salt and pepper.

Jalapeno - Cilantro Soup

This is another Reata Restaurant recipe. It is fantastic!

"This rich and creamy pepper bisque always seems to surprise our guests the first time they try it."

1⁄2 tablespoon unsalted butter
5 jalapeño peppers, seeded and minced
2 tablespoons garlic, minced
3⁄4 cup red onion, finely chopped
1 avocado, peeled and diced
4 roma tomatoes, diced
8 cups heavy cream (use the highest fat content available)
Kosher salt
Freshly ground black pepper
1 bunch cilantro, stemmed and chopped
Tortilla Crisps

In a large stockpot, heat the butter over medium heat. Sauté the jalapeños, onions, and garlic for about 10 minutes, or until the onions are translucent and the peppers turn soft. Remove from the heat and add the avocado, tomatoes, and cream. Lower the heat, then return the pot to heat, stirring constantly so the cream doesn’t separate.
Slowly bring the soup back to a simmer, cooking to reduce by about 30 percent, stirring often to prevent scorching or sticking. Season with salt and pepper. Just before serving, add the cilantro, reserving about 1 teaspoon per serving for garnish. Sprinkle with the reserved chopped cilantro and Tortilla Crisps.

Spicy Booody Mary - Classic cure for a hangover!

A proper Bloody Mary is also served with a stalk of celery inside the glass, and perhaps celery salt around the rim. Some other garnishes include olives, spicy beans, green peppers, and pickled asparagus. There is no denying that this is the classic cure for a hangover! I'm always searching for that perfect Bloody Mary mix and have found that Mr. & Mrs. T's Bold & Spicy Bloody Mary Mix is a good choice and here is my recipe.

1 oz. Premium Vodka
6 oz. Mr. & Mrs. T's Bold & Spicy Bloody Mary Mix
1 Squeeze of lemon
1 Dash of Tabasco pepper sauce (if desired)
Directions:
Mix vodka and cold tomato juice in a glass. Squeeze slice of lemon, stir, and serve. You can get fancy, and beforehand push the empty glass rim in celery salt.




Bloody Mary without a Mix
Try this recipe courtesy of the New York School of Bartending.

1 oz. to 1 1/2 oz.vodka in a Highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Lea & Perrin's Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.




Reata's Famous Bloody Mary Mix
1 quart good-quality tomato juice
6 ounces Worcestershire sauce
1 ounces freshly squeezed lemon juice
2 tablespoons Tabasco sauce
1 tablespoons red pepper flakes
1 tablespoon cracked black pepper
1 teaspoon dried dill, or 2 teaspoons chopped fresh dill
¼ cup grated fresh horseradish

In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated. Makes 5 cups. This recipe is from the famous Reata Restaurant in Fort Worth, Texas.

Hurricane

Pat O'Brien's bar is located in the heart of the New Orleans French Quarter and is responsible for creating the delicious and intoxicating drink. The drink was created during World War II, when liquor such as whiskey was in low supply and bar owners were forced to order large amounts of rum in order to get their quota of whiskey.

1 ounce Bacardi 151 Proof Rum
1 ounce Light Rum
1 ounce Dark Rum
1/2 ounce Grenadine
3 ounces Orange Juice or Passion Fruit Juice or Hawiian Punch Fruit Juicy
3 ounces Pineapple Juice
(Sometimes I use 6 ouces of Hawiian Punch Fruit Juicy and no other juices.)
Crushed Ice

Hint: 2 tablespoons equals 1 ounce

Shrimp Dip

I made this dip for my daughter's 30th birthday party. Several people have asked for the recipe...here you go.

1 10 3/4 counce can Cream of Mushroom Soup with Roasted Garlic
8 ounces Philadelphia Cream Cheese
1 bunch green onions
3 lbs. cooked shrimp (Cajun seasoned), coarsely chopped
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce

In a sauce pan heat the soup and cream cheese. Fold in remaining ingredients. Refrigerate. (You can mold this dip into any shape you want by adding a .25 ounce envelope of unflavored gelatin dissolved in 1/4 cup of water. Add geletain to shrimp mixture and pour entire mixture into a lightly oiled mold.) Serve with your favorite crackers.

Sour Cream Banana Bread

1 cup sugar
1/2 cup butter
2 eggs, beaten
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped pecans

Combine butter and sugar. Add eggs. Sift dry ingredients. Fold dry ingredients into the butter mixture. Add bananas, sour cream, vanilla, and nuts. Pour into a 9x5x3 loaf pan.

This recipe was shared by Sue Patrick Richard. It is delicious! Seems like everyone is talking about banana bread lately. Some people are adding chocolate chips to their batter....yum!

Parmesan Onion Dip

I know many of you have had this dip. It's very popular in Memphis. For best results, use a shallow baking dish.

3 - 8 ounce packages of Cream Cheese
1 large onion, chopped finely
1/2 cup mayannaise
2 cups Parmesan Cheese, grated


Bake 425 for about 15 minutes or until bubbly and golden brown on top. Eat with Frito corn chips. This dip can be reheated, if you have any left over. If you refrigerate before cooking, bring to room tempature before you start the cooking process. Ashlie Lee shared this recipe with me years ago when we worked together at Right.

Best Burger By Far

We eat a lot of burgers at our house and we have tried every combination imaginable. This recipe is flavorful (but you can still taste the beef), moist, and so easy to make. You will never eat another burger-I guarantee!

Recipe makes one dozen (12). You can freeze the patties individually in freezer bags for later cooking. To make the perfect size burger every time, use a hamburger patty press. This recipe has bleu cheese in it, but not enough to be overwhelming. Trust me when I say, USE THE BLEU CHEESE ANYWAY!

The secret to this burger: cook exactly 5 minutes on each side....no more, no less and don't skip any of the ingredients below.

3 lbs. lean ground beef (Use 80/20 ground beef so your burgers will have flavor.)
4 oz bleu cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoon salt
1 teaspoon dry mustard

Makes 12 patties.

In a large bowl, mix ground beef, bleu cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into patties. Remember, 5 minutes on each side.

Rick and Libby Swanson shared this recipe with me 20 years ago. They first started making these burgers in Texas.