Musings From Us Entries For Foods

The following are the various articles that have been filed and posted under the category of General Musings / Health & Food / Foods that can be found here at Musings From Us, for your enjoyment.

Island Yakitori Sauce

This entry was posted in Foods, Health & Food by Cleave on

Recipes_From_The_FridgeYou might be wondering about the name of this recipe, the simple fact is that I didn’t have all 100% true ingredients and had to improvise. Even with the modifications this is an excellent grilling sauce, as you will see when you try it. As with all my cooking sauces, my wife just could not get enough of it.

Island Yakitori Sauce Ingredients

1 1/2 tbsp. garlic
4 tbsp. cane sugar
1 1/2 tsp. ginger
1/2 tsp. tapioca starch
1/2 tsp. black pepper
8 tbsp. soy sauce (1/2 cup)
3 tbsp. honey
2 tbsp. rum

I know that all of the ingredients here are not 100% traditional but with it tasting as good as it does no one is going to really car when they are eating it. It has its own unique flavor and I found it totally by accident. The recipe you see here is not the original one that I came up with but the one that reflects the wrong measurements that I did. The above is what was actually used and it tastes just oh so good.

Homemade Whole Egg Mayo in a Blender

This entry was posted in Foods, General Musings, Health & Food by Cleave on

Recipes_From_The_FridgeHere is a smart tasty mayonnaise recipe that is easy to make. You can make it any time you need to and with your regular blender that you use for drinks and smoothies. It takes in all about 15 minutes and my wife constantly begs me to make it, she thinks it tastes that good.

Before you begin you want to make sure you have a blender that is multi speed. You may wonder why this is so or why not make a large batch at once, the answer is simple, heat. I once tried to make a large batch and wound up with oily scrambled eggs instead of a spreadable condiment. If you have speeds that are too fast or the blender has to work too hard the oil will heat us and not create the emulsion that you need. It will literally cook your eggs instead of blending it with the ingredients that you use.

Cleave’s Bold Rich Mustard

This entry was posted in Foods, Health & Food by Cleave on

Recipes_From_The_FridgeThere are times when things made for yourself just taste better and let you completely control the flavor. Mustard can be one of those that is easy to make and gives you an appreciation that you would not otherwise have for mustard sauce. It really is easy to make, don’t let anyone tell you different.

The following recipe can be made in as little as 10 minutes and ready to use in just a few hours. Even if you were to use it right away it is good, time gives it a bolder and richer flavor.

Ingredients List:Spicy-Bold-Mustard-by-Cleave-05
3 tbsp. ground mustard powder
1 tbsp. cracked mustard seed
1 tsp. salt (kosher or sea salt)
2 tsp. sugar
1/4 tsp. maple syrup
1/2 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. garlic
1/4 tsp. tapioca starch
1/4 cup water
1/2 cup rice vinegar

Semi Sweet Pickles – Corn Free Recipe

This entry was posted in Foods by Cleave on

Recipes_From_The_FridgeHere is a great recipe for sweet pickles that just about anyone can make. It doesn’t take all that long to do and makes it so that you can make them just the way that you want. Best of all, there are no ingredients in it that are corn based, for those with the ever growing allergy trend. Even better this is not a complicated canning project, just good sweet yummy fun.

Semi Sweet Pickle by Cleave Ingredient List
3 baby cucumbers 6 in. long
1 cup rice vinegar
3 tbsp. sugar (6 for a really sweet treat)
1 tbsp. pickling spice
1/2 tsp. salt
1/4 tsp. garlic

Prep time: 10 minutes
Cook time: 15 to 20 minutes
Cool time: 0-30 minutes

NOTE: The amount of vinegar listed is the minimum. Some may feel more comfortable adding more, which is fine. Just don’t add too much or you will have more juice instead of pickle.

Cheese and Herb Scones

This entry was posted in Foods by Snowfoxx on

I’ve been experimenting with an old recipe from the Northumberland region of England. They were called Singin’ Hinnies, because when one would cook them on a griddle, they would hiss or “sing”. Now, I bake these instead of cooking them on griddle, and have found many variations on the Hinnies, and this is a fine, savoury addition.

Preheat oven to 350 degrees.

2 tbsp lard
2 tbsp butter
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried chives
1/2 cup shredded cheddar cheese
milk or sour cream

Mix all ingredients well except for the milk or sour cream. Add these gradually until your have a moistened dough. Turn out dough on rolling or large cutting board. Roll out dough to 1/2 to 1 inch in thickness. Cut with 2 inch diameter biscuit cutter, dipping the cutter in flour between each cut to stop the dough from sticking. Place each scone about 1 inch apart from the other. Bake 30-35 minutes. Serve hot with butter. Makes 12 scones