Food & Recipes With Cherokee
985
Subscribers
-124 hours
+187 days
+6030 days
- Subscribers
- Post coverage
- ER - engagement ratio
Data loading in progress...
Subscriber growth rate
Data loading in progress...
Good Night Friends 🌙
May you have a Peaceful Evening💫
Thank you so much for your support ❤️
@FoodAndRecipesWithCherokee 🦉
❤ 2
Chocolate Pound Cake
Ingredients
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking soda
1 cup whole buttermilk
3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
1/2 teaspoon table salt
2 (4-oz.) semisweet chocolate baking bars, melted
2 teaspoons vanilla extract
Vegetable shortening, for pan
Powdered sugar
Directions
1 Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
2 Stir together baking soda and buttermilk in small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
3 Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours. Sprinkle with powdered sugar.
@FoodAndRecipesWithCherokee 🦉
❤ 3
Hot Buttered Rum Bread Pudding
Ingredients
2 cups half-and-half
2 cups whole milk
1 1/2 cups granulated sugar
6 large eggs
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 teaspoons vanilla extract, divided
1 1/2 teaspoons kosher salt, divided
15 cups bread cubes (from 1 [30-oz.] white bakery loaf)
1 cup golden raisins
1 cup (8 oz.) gold rum
1/2 cup packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
Directions
1 Preheat oven to 350ºF. Whisk together half-and-half, milk, granulated sugar, eggs, melted butter, cinnamon, pepper, 2 teaspoons of the vanilla, and 1 teaspoon of the salt in a large bowl. Add bread and raisins; stir to combine. Let stand 15 minutes, stirring occasionally. Transfer to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake until golden and set, 45 to 50 minutes. Cool on a wire rack.
2 Meanwhile, combine rum, brown sugar, 1/2 cup butter, and remaining 1/2 teaspoon salt in a saucepan over medium. Bring to a simmer; cook, stirring occasionally, until slightly thickened, 15 minutes. Remove from heat; stir in cream and remaining 2 teaspoons vanilla. Drizzle 1/2 cup sauce over bread pudding. Serve with remaining sauce.
@FoodAndRecipesWithCherokee 🦉
❤ 3
Pickled Jalapenos
Ingredients
1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeño peppers, thinly sliced
Directions
1 Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove from the heat.
2 Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
3 Transfer jalapeño peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.
@FoodAndRecipesWithCherokee 🦉
❤ 4👍 1
Sweet & Spicy Pepper Relish
Ingredients
1 pound medium-hot red chile peppers or red jalapeños
2 small red or orange bell peppers - stemmed, seeded, ribs removed
½ large onion, peeled and quartered
1 ¼ cups white sugar
¾ cup apple cider vinegar
1 ½ teaspoons pickling salt
Directions
1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3 Ladle relish into wide-mouth, 1/2-pint jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.
@FoodAndRecipesWithCherokee 🦉
❤ 2
Tomato Salsa
Ingredients
10-1/2 pounds tomatoes (about 35 medium)
4 medium green peppers, chopped
3 large onions, chopped
2 cans (12 ounces each) tomato paste
1-3/4 cups white vinegar
1/2 cup sugar
1 medium sweet red pepper, chopped
1 celery rib, chopped
15 garlic cloves, minced
4 to 5 jalapeno peppers, seeded and chopped
1/4 cup canning salt
1/4 to 1/2 teaspoon hot pepper sauce
Directions
1. In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and quarter tomatoes; place in a stockpot.
2. Cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.
3. Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
@FoodAndRecipesWithCherokee 🦉
❤ 3🔥 3
Apple Butter
Ingredients
15 pounds early-season apples (Gala, Jonathan and/or Cortland), peeled and quartered
3/4 cup cider vinegar
5-1/3 cups packed brown sugar
4 cups sugar
2 tablespoons ground cinnamon
1 teaspoon salt
1 teaspoon cinnamon extract
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup red-hot candies
1 cup boiling water
Directions
1. In a stockpot, combine apples and vinegar; bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until tender. Remove from heat; cool slightly. Process in batches in a food processor until blended. Return all to pan.
2. Add brown sugar, sugar, cinnamon, salt, extract, cloves and allspice. Dissolve red-hots in boiling water; stir into apple mixture.
3. Bring to a boil. Reduce heat; simmer, uncovered, 2 hours or until mixture reaches a thick, spreadable consistency.
4. Remove from heat. Carefully ladle hot mixture into eight hot sterilized 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
@FoodAndRecipesWithCherokee 🦉
😍 4❤ 1💘 1
Pickled Green Beans
Ingredients
1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt
Directions
1. Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars.
2. In a large saucepan, bring water, vinegar and salt to a boil.
3. Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
@FoodAndRecipesWithCherokee 🦉
❤ 4👍 1💯 1
Potato Egg Bites
Ingredients
• 4 cups shredded potatoes, from 2-4 peeled russet potatoes, squeezed of moisture 4 tablespoons salted butter 1 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1/2 cup shredded cheddar cheese 10 large eggs 1/4 cup milk 1/4 cup chopped scallions, from about 2 stalks 1 (10-ounce) package frozen spinach, thawed and squeezed
Method
Preheat oven to 450° F
Prepare the muffin tin:
Grease a standard 12 well muffin tin generously with cooking spray.
Make the Hash Brown Cups:
In a medium bowl, combine shredded potatoes, shredded cheese, melted butter, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Press and bake the hash brown cups:
Using your fingers, a spoon or even a shot glass to help form the cups, press the mixture firmly and evenly into the bottoms and up the sides of each well.
Bake until brown and crispy, about 20 minutes, and remove from the oven.
Reduce the oven to 375° F
Prepare the egg mixture:
In a large bowl, whisk the eggs, milk, and 1/2 teaspoon salt and 1/4 teaspoon pepper until thoroughly combined. Stir in the chopped scallions and thawed and squeezed spinach. Make sure to break up any lumps of spinach.
Bake:
Using a 1/4 cup measuring cup, ladle the egg mixture into the muffin tins with the hash brown cups. Bake until eggs have puffed and set, about 15-17 mins.
Serve:
Let cool slightly and then use a knife or a small rubber spatula to loosen the edges of each hash brown cup, gently remove and serve.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
❤ 1💯 1