Dole Whip #2

Dole Whip Recipe # 2

So Here is another Dole whip recipe that I found I will try this one next :)

Ingredients
Ice Cream Maker
1 quart pineapple juice (Dole)
1 tsp vanilla
3 cups cream
3 cups sugar
milk
1. Mix the pineapple juice and sugar…make sure that the sugar is dissolved.
2. Next add the cream and vanilla.
3. Poor the whole mixture into the Ice Cream container.
4. Add milk to finish filling to the “fill line”
At this point simply follow the instructions on your ice cream maker.
When the ice cream is ready you can serve it as is or you can stick it in the freezer for a while and let it set up a bit.

Chicken Enchiladas Cassarole Style

Chicken Thighs
Tomatillos
Onion
Garlic powder
Salt
pepper
Chicken Bullion
Jalepenos
cilantro
CornTortillas
Cheese (cheddar or colby jack)

Preheat oven to 450 when you are assembling the enchiladas

Simmer the chicken thighs with everything but the tomatillos and jalepenos and cilatro. till they fall apart then pull out the chicken and set aside to cool so that you can shred it. add the tomatillo and jalepeno to the chicken broth.  Boil until the tomatillo begin to burst.  remove the jalapenos and set them aside add the tomatillos and broth to a blender and grind down to sauce consistency. Add one Jalapeno at a time until the sauce is as spicy as you like when it is at your desired flavor add the cilantro and blend again to incorporate the cilantro.
Layer the tortillas shredded chicken cheese and sauce like lasagna and bake at 425 until golden brown.

Anne-Marie's Favorite Biscuits and Gravy

1-2 packages of Farmer John Breakfast sausage (bulk package not individual links)
Flour
Salt
Pepper
baking powder
milk

Preheat oven to 450
To make the biscuits: (appx 12)

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup milk, chilled

In a large mixing bowl, combine flour, baking powder, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled milk. Stir just until the dough comes together. The dough will be very sticky. Spoon biscuits on baking sheet so that they just touch. they should be about 2-2 1/2 inches wide they will not look perfect that is perfectly fine. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Now for the Gravy
Brown your sausage crumbling it in to small pieces you can leave some larger pieces as well it does not need to be the same size exactly. Once you sausage has browned remove it from your pan with a slotted spoon leave all of the fat in the pan. We will use the sausage drippings to make our roux ( thickener) add about 3 tablespoons of flour to the pan with the sausage drippings and saute on medium low for 5 minutes do not brown the flour we are just cooking out the raw flavor the flour has. Once it has cooked begin by whisking in  2 cups of milk continue to whisk occasionally until it comes to a boil.Check the thickness of the gravy by using a spoon dip it in the gravy and see how it coats the back of the spoon you should be able to run your finger down the spoon and  add more milk if the gravy is too thick if it is not thick enough let it simmer and it will thicken up. Add your salt and pepper to taste and simmer.

While your gravy is simmering put your biscuits in the oven and serve them as son as they are done

Mexican Red Rice

What you'll need:
A large saute pan with high sides that has a lid
Rice ( long grain I use Mahatma)
Oil (I like grape-seed or Olive oil)
1 8 ounce can of plain tomato sauce or two very ripe Roma tomatoes chopped roughly
1/4-1/2 of an onion sliced in to medium sized wedges
Knorr Chicken Bullion to taste or according to package directions I tend to add a little more than the package says but I like strongly flavored foods ( Costco has it for the best price but you van get it at any major grocery store)

I did not put exact amout on the rice and oil because you can make as much rice as you want I will give you the deatil for my standard pan of rice. I use a pint glass as my measuring cup. So I use one pint glass of rice to 2 pint glasses of water and enough oil to just cover the bottom of the pan.

Heat your pan first it is an important step so that your rice does not stick!!!

Once you pan is hot put in the oil let it heat for about 30 seconds now toss in the rice and coat it with the oil add oil if not all of the rice has been coated so that your rice can be evenly browned.
Now brown your rice it should be light golden brown all over once your rice is getting close to being golden brown all over add the wedges of onion stir for 30-45 seconds until they begin to cook and start to fall apart. Next you will add the dry bullion stir that in and immediately add the tomato or tomato sauce and stir that in as well let it bubble for a minute and add water. Bring the rice up to a boil place the cover on and then turn the flame to low. let it cook for about 20 minuted or until all of the water has absorbed. I like to have a glass lid so that I can see whats going on with out opening the lid and letting the moisture out.  Step by step pictures to come!