UNCLE BILL'S SPECIAL CRANBERRY SAUCE
I have been experimenting with cranberries to try and come up with a sauce that has some delightful flavors. I used various combinations of ingredients and woweee, this one so far is the best.
Provided by William Uncle Bill
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Wash the cranberries thoroughly in cold water. If using frozen cranberries, thaw first.
- In a medium size saucepan, add cranberries, orange juice, water, sugar, orange-pineapple marmalade, cinnamon stick, nutmeg, lemon zest and orange zest.
- Bring mixture to boil.
- Reduce heat and simmer for about 10 minutes or until most of the cranberries pop, stirring occasionally.
- When cooked, discard cinnamon stick.
- Let cool and then store in a glass container with lid or a dish covered with plastic wrap.
- Keep refrigerated.
- Use as required.
- NOTE: If desired, add 1 1/2 ounces of Light Bacardi Rum when cooking the sauce.
- This is for ADULTS only who accept liquor.
- This gives the cranberry sauce a whole new taste. This is YUM, YUMMY good.
Nutrition Facts : Calories 263.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 67, Fiber 6.4, Sugar 56, Protein 1.7
UNCLE BILL'S SPECIAL CREAMY POTATO SOUP
Make and share this Uncle Bill's Special Creamy Potato Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
- Drain and transfer to a large cooking pot.
- In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
- Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
- Add flour and stir well to coat onions.
- Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
- Transfer the onion-leek mixture to the large cooking pot.
- Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
- Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
- Bring the soup to boil, reduce heat and cook for 2 minutes.
- Remove from heat and let cool for 5 minutes.
- In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
- Add grated cheese and bring to just boil or until cheese melts.
- Adjust seasonings to taste.
- Serve soup hot.
- Refrigerate any unused portion ot the soup.
UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP
You may also make this recipe with regular or fat-free half and half. A very nice smooth and tasty soup.
Provided by William Uncle Bill
Categories Savory
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat olive oil and butter over medium-high heat.
- Add onion and saute' until translucent, about 2 minutes, stirring often.
- Add garlic and thyme and saute' for 2 minutes.
- Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
- Bring to simmer, about 3 minutes, stirring frequently.
- Reduce to low and stir in baking soda.
- Add half and half, stir well and bring to a simmer. DO NOT BOIL.
- Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
- Season with salt and pepper.
- Serve hot.
Nutrition Facts : Calories 237.1, Fat 17, SaturatedFat 7.2, Cholesterol 30, Sodium 1211.2, Carbohydrate 20.3, Fiber 3.5, Sugar 9, Protein 4
UNCLE BILL'S KIEV BEEF STROGANOFF
This recipe has been in my family for many years and is always enjoyed by anyone who had then opportunity to taste it.
Provided by William Uncle Bill
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut beef tenderloin into 1/2 inch cubes and add to a medium size mixing bowl.
- In a small mixing bowl, mix together olive oil, salt and black pepper.
- Pour mixture over cubed tenderloin and mix well to coat.
- Cover with plastic wrap and refrigerate for 2 hours to marinate.
- In a medium size frying pan on medium-high heat, melt butter, add onions and saute' for 5 minutes.
- Add marinated meat mixture and saute' an additional 5 minutes, stirring often.
- Add dry mustard, mushrooms, tomato paste and cook 10 minutes longer on medium high heat, stirring occasionally.
- Stir in beef broth and vodka and simmer for 10 minutes, stirring occasionally.
- In a small bowl, whisk together water and flour until smooth.
- Prime rib meat also makes a good Stoganoff.
- Add flour mixture slowly to frying pan, stirring constantly until mixture thickens.
- Just before serving, stir in whipping cream until well blended.
- Serve over cooked rice or noodles of your choice.
Nutrition Facts : Calories 510.7, Fat 37.3, SaturatedFat 16.1, Cholesterol 128.2, Sodium 355.7, Carbohydrate 6.1, Fiber 0.9, Sugar 2, Protein 31
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
UNCLE BILL'S VEGETABLE PAKORAS
After spending some considerable time in the Fijian Islands, I fell in love with the Indian style of cooking. Finally started to develop my own Indian recipes and very successful as my East Indian friends always give me compliments on my recipes.
Provided by William Uncle Bill
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- BATTER.
- Sift flour into a mixing bowl.
- Add turmeric, cumin, chili powder and salt; mix well.
- Gradually ad warm water and mix to a semi-thick batter; set aside.
- VEGETABLES.
- In a medium size cooking pot, add potatoes, cover with water and bring to boil.
- Cover and cook until potatoes are tender, about 12 to 15 minutes.
- When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
- Chop cauliflower florets into small pieces; set aside.
- In a large frying pan, melt butter on medium heat.
- Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
- Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
- Add this mixture to the slightly cooled potatoes and mix well to incorporate.
- Using a teaspoon, spoon mixture by spoonfuls.
- Rub your hands with some olive oil and form the spooned mixture into balls.
- Flatten to about 1/4 inch thickness.
- Dip into batter so that they are covered with batter, let excess drain off.
- In a frying pan, heat canola oil to 375°F.
- Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
- Add more oil if required.
- Remove to a plate lined with paper towels to absorb any excess oil.
- Serve with your favorite yogurt dip or ketchup.
- YOGURT DIP.
- In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
Nutrition Facts : Calories 434.6, Fat 41, SaturatedFat 5.5, Cholesterol 12.8, Sodium 243.9, Carbohydrate 16, Fiber 2.2, Sugar 3, Protein 2.7
UNCLE BILL'S DILL SALAD DRESSING
Make and share this Uncle Bill's Dill Salad Dressing recipe from Food.com.
Provided by William Uncle Bill
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk together, mayonnaise, sour cream, red wine vinegar, and olive oil; whisk until well incorporated.
- Add dill weed, Beau Monde seasoning, green onion, fresh parsley and salt and whisk until well blended.
- Refrigerate for at least 1 hour before using.
- Store in refrigerator in a glass container with lid.
- NOTE: Beau Monde Seasoning is available at most supermarkets (Spice Islands Brand).
Nutrition Facts : Calories 715, Fat 67, SaturatedFat 18.9, Cholesterol 64.9, Sodium 1189.3, Carbohydrate 28.2, Fiber 0.5, Sugar 6.3, Protein 4.4
UNCLE BILL'S SPECIAL AND FAVORITE POTATO SALAD
Make and share this Uncle Bill's Special and Favorite Potato Salad recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 19
Steps:
- Punch a hole in the small end of the eggs using an egg piercer.
- Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
- When cooled,peel, rinse under cold water and set aside.
- In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
- Drain potatoes and let cool slightly.
- When cooled enough to handle, remove any skins using a paring knife and discard.
- Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
- Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
- Chop green onions, both green and white parts and add to bowl.
- Dice radishes to about 1/4 inch cubes and add to bowl.
- Dice celery into 1/4 inch cubes and add to bowl.
- Add chopped gherkins to bowl.
- Gently mix the ingredients to blend.
- In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
- Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
- The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
- Transfer potato salad to a nice serving bowl.
- Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
- Sprinkle over with Hungarian Paprika.
- Place a few sprigs of fresh parsley to decorate.
- Refrigerate potato salad for a least one hour before serving.
- Refrigerate any unused potato salad and it should be used within 3 days.
Nutrition Facts : Calories 463, Fat 6.5, SaturatedFat 1.8, Cholesterol 212, Sodium 729.4, Carbohydrate 85.1, Fiber 10.1, Sugar 9.6, Protein 16.7
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