Ingredients for Pot Roast
8 square-cut bonless beef short ribs, 9 ounces each (I just got the short ribs from Costco)
Kosher salt and freshly ground black pepper to taste
1/4 cup of canola oil
2 carrots, scrubbed and roughly chopped (I also peeled mine)
2 ribs celery, roughly chopped
1 large red onion, cut into eighths
2 large bay leaves
10 sprigs of flat leaf parsley
1 1/2 cups of zinfandel
For the Black Vinegar Sauce
4 cups of red wine vinegar
1 1/2 cups packed dark brown sugar
3/4 cup dark raisins
Make the short ribs
Preheat the oven to 325. Sprinkle short rib pieces with salt and pepper to taste. In a heavy 5 quart saute pan, heat the canola oil and sear the beef on all sides until brown. Leave the beef in the pan.
Add carrots, celery, onion, bay leaves, and parsley to the pan. Pour in the wine and just enough water to come 3/4 of the way up the sides of the beef. Bring to a boil. Remove the pan from heat, cover with a lid or foil and braise int he oven until meat is very tender, 3 to 3 1/2 hours. Let me stand in the braising liquid until ready to serve.
Make the Sauce
While the short ribs are braising, in a 3 quart saucepan, combine the vinegar and brown sugar and bring to a boil. Reduce the heat and simmer rapidly until liquid reduces to 2 1/2 cups. Add the raisins. Continue to simmer the sauce and reduce to 2 cups. Sauce should be black, syrupy, and glossy. Be careful sauce does not over reduce and burn. Let the sauce cool to room temperature and serve with pot roast.
Monday, December 19, 2011
Sunday, December 18, 2011
Christmas Drink
This what I made in the NINJA!
2# fresh strawberries
3/4 of a bottle of vanilla vodka
16 oz pineapple juice
Blended until frothy
Top with Sprite. Decorate with Cherry and fresh mint
2# fresh strawberries
3/4 of a bottle of vanilla vodka
16 oz pineapple juice
Blended until frothy
Top with Sprite. Decorate with Cherry and fresh mint
Crunchy Green Salad with Goat Cheese and Warm Bacon Vinaigrette
This was made by Margie G
Recipe courtesy Gale Gand, executive chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru 676 N. St. Clair St., Chicago IL 60611.
Prep Time: 20 min
Cook Time: 30 min erves:
6 to 8 as appetizer, 4 as dinner
Ingredients
• 1 pound (about 12) red-skinned boiling potatoes
• 3 cups (about 1 pound) diced slab bacon
• 2 tablespoons minced garlic
• 1/2 cup chopped shallots
• 6 tablespoons packed light brown sugar
• 6 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 6 tablespoons freshly squeezed orange juice
• 1/2 head frisee (curly endive), well washed and torn into pieces
• 4 cups mixed salad greens (mesclun), or a mixture of at least 3 lettuces such as red leaf, Romaine, endive, radicchio, arugula, frisee, watercress or Boston
• 4 teaspoons chopped chives
• 2 plum tomatoes, seeded and diced
• 1/2 English cucumber, peeled, halved lengthwise, sliced into half-moons
• 2 celery ribs, sliced 1/4 inch thick
• 6 ounces fresh, mild goat cheese, crumbled
• Croutons, recipe follows
Directions
Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
Croutons:
• 16 to 20 baguette slices, 1/4 inch thick
• 3 tablespoons garlic oil, or olive oil mixed with 1 minced garlic clove
• 1/4 cup freshly grated Parmesan
• Freshly ground black pepper
For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.
Recipe courtesy Gale Gand, executive chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru 676 N. St. Clair St., Chicago IL 60611.
Prep Time: 20 min
Cook Time: 30 min erves:
6 to 8 as appetizer, 4 as dinner
Ingredients
• 1 pound (about 12) red-skinned boiling potatoes
• 3 cups (about 1 pound) diced slab bacon
• 2 tablespoons minced garlic
• 1/2 cup chopped shallots
• 6 tablespoons packed light brown sugar
• 6 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 6 tablespoons freshly squeezed orange juice
• 1/2 head frisee (curly endive), well washed and torn into pieces
• 4 cups mixed salad greens (mesclun), or a mixture of at least 3 lettuces such as red leaf, Romaine, endive, radicchio, arugula, frisee, watercress or Boston
• 4 teaspoons chopped chives
• 2 plum tomatoes, seeded and diced
• 1/2 English cucumber, peeled, halved lengthwise, sliced into half-moons
• 2 celery ribs, sliced 1/4 inch thick
• 6 ounces fresh, mild goat cheese, crumbled
• Croutons, recipe follows
Directions
Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
Croutons:
• 16 to 20 baguette slices, 1/4 inch thick
• 3 tablespoons garlic oil, or olive oil mixed with 1 minced garlic clove
• 1/4 cup freshly grated Parmesan
• Freshly ground black pepper
For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.
almond pound cake with lemon - lavendar glaze
from sandra hall of floriole cafe and bakery
from the chicago homegrown cookbook
6 tbsp almond paste
3 1/2 oz butter
3/4 c plus 1 tbsp sugar
3 eggs
juice and zest from 1 lemon
1/2 tsp salt
1 cup flour
3/4 tsp baking powder
1/2 c sliced almonds
preheat over to 350 F
brak up almond paste
cream together almond paste with butter and sugar
add eggs one by one
add lemon juice, zest, and salt
fold in flour and baking powder
fill a 9x5in loaf pan three quaters full and top with sliced almonds
bake in preheated overn for 40 minutes or until done ( i cooked it for 55 minutes)
lemon lavendar glaze
1/3 c lemon juice
1/4 c honey
1 tbsp lavender
combine all ingredients in a small saucepan and bring to a simmer.
let cool for about half and hour (or just dump it on the cake like i did)
remove cake from pan and brush the glaze onto the cake, making sure to include the sides and bottom
from the chicago homegrown cookbook
6 tbsp almond paste
3 1/2 oz butter
3/4 c plus 1 tbsp sugar
3 eggs
juice and zest from 1 lemon
1/2 tsp salt
1 cup flour
3/4 tsp baking powder
1/2 c sliced almonds
preheat over to 350 F
brak up almond paste
cream together almond paste with butter and sugar
add eggs one by one
add lemon juice, zest, and salt
fold in flour and baking powder
fill a 9x5in loaf pan three quaters full and top with sliced almonds
bake in preheated overn for 40 minutes or until done ( i cooked it for 55 minutes)
lemon lavendar glaze
1/3 c lemon juice
1/4 c honey
1 tbsp lavender
combine all ingredients in a small saucepan and bring to a simmer.
let cool for about half and hour (or just dump it on the cake like i did)
remove cake from pan and brush the glaze onto the cake, making sure to include the sides and bottom
Cincinnati Turkey Chili
cooking Light
Ingredients
* 4 ounces uncooked spaghetti
* Cooking spray
* 8 ounces lean ground turkey
* 1 1/2 cups prechopped onion, divided
* 1 cup chopped green bell pepper
* 1 tablespoon bottled minced garlic
* 1 tablespoon chili powder
* 2 tablespoons tomato paste
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 1/2 tablespoons chopped semisweet chocolate
* 1/4 teaspoon salt
* 3/4 cup (3 ounces) shredded sharp cheddar cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
Ingredients
* 4 ounces uncooked spaghetti
* Cooking spray
* 8 ounces lean ground turkey
* 1 1/2 cups prechopped onion, divided
* 1 cup chopped green bell pepper
* 1 tablespoon bottled minced garlic
* 1 tablespoon chili powder
* 2 tablespoons tomato paste
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground allspice
* 1/2 cup fat-free, less-sodium chicken broth
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 1/2 tablespoons chopped semisweet chocolate
* 1/4 teaspoon salt
* 3/4 cup (3 ounces) shredded sharp cheddar cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.
Crock Pot Chicken Taco Chili
Crock Pot Chicken Taco Chili
From Skinnytaste.com
Ingredients:
* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 oz (3-4) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* 1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
From Skinnytaste.com
Ingredients:
* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 oz (3-4) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* 1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Thursday, December 15, 2011
Hummingbird Cake
Cake Servings: 12
From Art Smith (Oprah's personal cheff)
Cake Ingredients:
•3 cups all-purpose flour
•2 cups granulated sugar
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•2 cups chopped ripe bananas
•1 cup drained crushed pineapple
•1 cup vegetable oil
•2 large eggs , beaten
•1 1/2 teaspoons vanilla extract
•1 cup (4 ounces) finely chopped pecan
Icing Ingredients
1.8 ounces cream cheese , at room temperature
2.1/2 cup (1 stick) butter , at room temperature
3.1 pound confectioners' sugar (about 4 1/2 cups sifted)
4.1 teaspoon vanilla extract
Instructions
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
From Art Smith (Oprah's personal cheff)
Cake Ingredients:
•3 cups all-purpose flour
•2 cups granulated sugar
•1 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•2 cups chopped ripe bananas
•1 cup drained crushed pineapple
•1 cup vegetable oil
•2 large eggs , beaten
•1 1/2 teaspoons vanilla extract
•1 cup (4 ounces) finely chopped pecan
Icing Ingredients
1.8 ounces cream cheese , at room temperature
2.1/2 cup (1 stick) butter , at room temperature
3.1 pound confectioners' sugar (about 4 1/2 cups sifted)
4.1 teaspoon vanilla extract
Instructions
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
Wednesday, December 14, 2011
Honey Roasted Parsnip Bisque
Recipe courtesy Dan Smith and Steve McDonagh
Total Time: 1 hr 15 min.
Prep15 min.
Cook1 hr 0 min.
Yield:8 cups .
Ingredients
2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream
Special Equipment: cheesecloth
Directions
Preheat the oven to 375 degrees F.
Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Total Time: 1 hr 15 min.
Prep15 min.
Cook1 hr 0 min.
Yield:8 cups .
Ingredients
2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil
3 teaspoons salt, divided
6 tablespoons honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 teaspoon black peppercorns
2 teaspoons white pepper
3 cups heavy cream
Special Equipment: cheesecloth
Directions
Preheat the oven to 375 degrees F.
Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Black Bean Dip by the Hardy Boys
Ingredients
1 plum tomato, diced
2 tablespoons diced red onion
1 tablespoon cilantro, chopped, plus sprigs for garnish
2 (15-ounce) cans black beans, drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Salt
Tortilla chips, for dipping
Directions
Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.
1 plum tomato, diced
2 tablespoons diced red onion
1 tablespoon cilantro, chopped, plus sprigs for garnish
2 (15-ounce) cans black beans, drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Salt
Tortilla chips, for dipping
Directions
Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.
Tuesday, December 13, 2011
Sweet and Spicy Garbanzo Bean chili
From Land o Lakes
Garbanzo beans are sturdy enough to hold up during the long hours of cooking without becoming soft or mushy.
10 min.prep time 1:15total time
5 (1-cup) servings
0 Ratings
Ingredients
2 (15-ounce) cans garbanzo beans, rinsed, drained
2 (10-ounce) cans diced tomatoes with green chiles, undrained
1 (8-ounce) can tomato sauce
1 medium (1/2 cup) red onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup sweet and spicy French salad dressing
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup LAND O LAKES® Sour Cream
Chili powder, if desired
Directions
Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in salad dressing.
To serve, place chili into bowls; sprinkle with cheese. Dollop each serving with sour cream; sprinkle with chili powder, if desired.
Garbanzo beans are sturdy enough to hold up during the long hours of cooking without becoming soft or mushy.
10 min.prep time 1:15total time
5 (1-cup) servings
0 Ratings
Ingredients
2 (15-ounce) cans garbanzo beans, rinsed, drained
2 (10-ounce) cans diced tomatoes with green chiles, undrained
1 (8-ounce) can tomato sauce
1 medium (1/2 cup) red onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup sweet and spicy French salad dressing
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup LAND O LAKES® Sour Cream
Chili powder, if desired
Directions
Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in salad dressing.
To serve, place chili into bowls; sprinkle with cheese. Dollop each serving with sour cream; sprinkle with chili powder, if desired.
Pretzel Rolls - Tasty Kitchen
Ingredients
• 1-½ cup Warm Water (110°F)
• 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
• 2 teaspoons Sugar
• 4-½ cups Unbleached All-purpose Flour
• 2 teaspoons Kosher Salt
• 4 Tablespoons Unsalted Butter, melted
• ¼ cups Baking Soda
• 1 whole Egg, Lightly Beaten
• Pretzel Salt, To Sprinkle On Top
Preparation Instructions
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
• 1-½ cup Warm Water (110°F)
• 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
• 2 teaspoons Sugar
• 4-½ cups Unbleached All-purpose Flour
• 2 teaspoons Kosher Salt
• 4 Tablespoons Unsalted Butter, melted
• ¼ cups Baking Soda
• 1 whole Egg, Lightly Beaten
• Pretzel Salt, To Sprinkle On Top
Preparation Instructions
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
Cheese Soup
_ Alton Brown, Food Network.com
Ingredients
• 2 tablespoons unsalted butter
• 5 ounces small diced onion (approximately 1 cup)
• 5 ounces small diced carrot (approximately 1 cup)
• 5 ounces small diced celery (approximately 1 cup)
• 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
• 3 tablespoons all-purpose flour
• 1 quart chicken broth, heated to a simmer
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 cup heavy cream
• 10 ounces Fontina, shredded
• 1 teaspoon Marsala wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon white pepper
Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Ingredients
• 2 tablespoons unsalted butter
• 5 ounces small diced onion (approximately 1 cup)
• 5 ounces small diced carrot (approximately 1 cup)
• 5 ounces small diced celery (approximately 1 cup)
• 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
• 3 tablespoons all-purpose flour
• 1 quart chicken broth, heated to a simmer
• 1 tablespoon minced garlic
• 1 bay leaf
• 1 cup heavy cream
• 10 ounces Fontina, shredded
• 1 teaspoon Marsala wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon white pepper
Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Artichoke Mushroom Lasagna
1 lb sliced baby portobella mushrooms
2 Tbsp butter
3 garlic cloves, minced
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine (I used chardonnay)
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/4 cup butter, cubed
1/4 all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided
1. Saute mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the artichokes, wine, salt and pepper. Cook over medium heat until liquid is evaporated.
2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth, gradually add milk. Bring to a boil, cook and stir for 1 minute or until thickened.
Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13 in. x 9-in. baking dish. Layer with three noodles,
1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
2 Tbsp butter
3 garlic cloves, minced
2 cans (14 oz each) water packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine (I used chardonnay)
1/4 tsp salt
1/4 tsp pepper
Sauce:
1/4 cup butter, cubed
1/4 all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
Assembly:
9 no-cook lasagna noodles
4 cups (16 oz) shredded part-skim mozzarella cheese, divided
1. Saute mushrooms in butter until tender. Add garlic, cook 1 minute longer. Add the artichokes, wine, salt and pepper. Cook over medium heat until liquid is evaporated.
2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth, gradually add milk. Bring to a boil, cook and stir for 1 minute or until thickened.
Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13 in. x 9-in. baking dish. Layer with three noodles,
1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice. Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Fruit Dip
1 block of cream cheese
1 jar of marshmallow fluff
Allow cream cheese to soften to room temperature. Combine fluff with cream cheese. MIx well with wooden spoon. Serve with fruit of your choice.
1 jar of marshmallow fluff
Allow cream cheese to soften to room temperature. Combine fluff with cream cheese. MIx well with wooden spoon. Serve with fruit of your choice.
Articoke Stuffed Chicken
Modified from Cooking Light
Ingredients
* 2 1/2 tablespoons Italian-seasoned breadcrumbs
* 2 teaspoons grated lemon rind
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
* 1 (3-ounce) package herbed goat cheese, softened *** I used 8 oz instead
* 4 (6-ounce) skinless, boneless chicken breast halves - I butterfly the breasts
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients; stir well.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
Ingredients
* 2 1/2 tablespoons Italian-seasoned breadcrumbs
* 2 teaspoons grated lemon rind
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
* 1 (3-ounce) package herbed goat cheese, softened *** I used 8 oz instead
* 4 (6-ounce) skinless, boneless chicken breast halves - I butterfly the breasts
Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients; stir well.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.
Beer Menu
Cooking Club September 17, 2011
Beer Tasting!
Beer, Cheddar and Apple Tarts and Spinach Artichoke Dip
Crispin Hard Apple Cider
Crisp over ice. A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy appley nose and a deliciously creamy, refreshingly crisp mouth feel.
Samuel Smith Cider
A medium dry cider with brilliant straw colour, light body, clean apple flavour and a gentle apple blossom finish.
Cheese Soup –
Samuel Smiths Nut Brown Ale
The walnut or hazelnut notes in Nut Brown Ale come from dark malts and from fermentation in Yorkshire Squares - no nuts are used in the recipe! Dry, medium-bodied; the Sam Smith ale yeast strain gives a fruity note to the finish.
Spicy Vodka Sauce with Spinach Balls and Artichoke stuffed Chicken
Belgian White Wheat Ale
Complex flavors of orange peel, coriander and subtle spice take this Belgian-Style wheat ale to new heights. This unfiltered Ale soars above the rest with a uniquely crisp taste and glides in gently for an exceptionally smooth finish. Our blue ribbon Belgian White displays a clean, crisp, full-bodied flavor for all to enjoy. This Ale’s best co-pilot is a tall frosty glass, garnished with an orange slice.
312 Goose Island Chicago
Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.
Lemon Pound Cake with Cherry Sauce
Classic Shandy Equal Parts of Hofbrau Oktoberfest and lemonade
In Germany, this type of drink is called a Radler (German for "cyclist") or Alsterwasser (river in northern Germany). In France and in Italy, it is called a panaché ("mixed"). In Spain it is champú ("shampoo") or clara con limón.
Youngs Double Chocolate Stout
Dark chocolate and chocolate malt are mixed together with a full-flavored rich dark beer to create a drink that is sweet yet alcoholic enough to make you want to order one again as soon as you are done with your first. The crystal malt with the pale ale, chocolate malt, hops, dark chocolate, and sugars provide a unique taste experience that you will not soon forget.
Beer Tasting!
Beer, Cheddar and Apple Tarts and Spinach Artichoke Dip
Crispin Hard Apple Cider
Crisp over ice. A classically styled, but untraditional hard apple cider. Fruit forward, with a fresh, crunchy appley nose and a deliciously creamy, refreshingly crisp mouth feel.
Samuel Smith Cider
A medium dry cider with brilliant straw colour, light body, clean apple flavour and a gentle apple blossom finish.
Cheese Soup –
Samuel Smiths Nut Brown Ale
The walnut or hazelnut notes in Nut Brown Ale come from dark malts and from fermentation in Yorkshire Squares - no nuts are used in the recipe! Dry, medium-bodied; the Sam Smith ale yeast strain gives a fruity note to the finish.
Spicy Vodka Sauce with Spinach Balls and Artichoke stuffed Chicken
Belgian White Wheat Ale
Complex flavors of orange peel, coriander and subtle spice take this Belgian-Style wheat ale to new heights. This unfiltered Ale soars above the rest with a uniquely crisp taste and glides in gently for an exceptionally smooth finish. Our blue ribbon Belgian White displays a clean, crisp, full-bodied flavor for all to enjoy. This Ale’s best co-pilot is a tall frosty glass, garnished with an orange slice.
312 Goose Island Chicago
Densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body. This gives 312 a balance of flavor and refreshment that never fills you up and won’t let you down.
Lemon Pound Cake with Cherry Sauce
Classic Shandy Equal Parts of Hofbrau Oktoberfest and lemonade
In Germany, this type of drink is called a Radler (German for "cyclist") or Alsterwasser (river in northern Germany). In France and in Italy, it is called a panaché ("mixed"). In Spain it is champú ("shampoo") or clara con limón.
Youngs Double Chocolate Stout
Dark chocolate and chocolate malt are mixed together with a full-flavored rich dark beer to create a drink that is sweet yet alcoholic enough to make you want to order one again as soon as you are done with your first. The crystal malt with the pale ale, chocolate malt, hops, dark chocolate, and sugars provide a unique taste experience that you will not soon forget.
Monday, September 5, 2011
Beet, Cheddar, and Apple Tarts
From Martha Stewart
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.
Everyday Food, October 2010
* Prep Time 10 minutes
* Total Time 25 minutes
* Yield Serves 6
Add to Shopping List
Ingredients
* 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
* 3/4 cup shredded white cheddar (3 ounces)
* 1 small apple, cored and very thinly sliced
* 1 small beet, scrubbed, peeled, and very thinly sliced
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves
Directions
1.
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.
Everyday Food, October 2010
* Prep Time 10 minutes
* Total Time 25 minutes
* Yield Serves 6
Add to Shopping List
Ingredients
* 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
* 3/4 cup shredded white cheddar (3 ounces)
* 1 small apple, cored and very thinly sliced
* 1 small beet, scrubbed, peeled, and very thinly sliced
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves
Directions
1.
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Saturday, September 3, 2011
Cilantro Lime Shrimp
1# shrimp
1/3 c tequila
1 bunch cilantro chopped
salt and pepper
2 tab Chile peppers
2 tab paprika
lemon and lime zest
2 tab parsley
- Marinate for about 30 mins
- Squirt with lemon and lime juice before grilling
- Chopped up cooked shrimp and add pineapple salsa from whole foods (you can add any salsa)
- Serve with chips!
1/3 c tequila
1 bunch cilantro chopped
salt and pepper
2 tab Chile peppers
2 tab paprika
lemon and lime zest
2 tab parsley
- Marinate for about 30 mins
- Squirt with lemon and lime juice before grilling
- Chopped up cooked shrimp and add pineapple salsa from whole foods (you can add any salsa)
- Serve with chips!
Pulled Pork
http://www.southernplate.com/2010/06/southern-style-pulled-pork-bbq-slow-cooker-recipe.html
Inspired by this woman's recipe, and I used her writing for the ingredients and directions, changing what I did differently...Also, I used pork shoulder. Some people online said this would work with chicken, too. That's next on my list :)
Ingredients
• Pork Shoulder (about 5 pounds)
• 1 tablespoon salt
• 100 twists of freshly-ground black pepper
• 1 1/2 cups cider vinegar
• 4 tablespoons brown sugar
• 1.5 tablespoon hot sauce
• 1.5 teaspoon crushed red pepper flakes
Instructions
1. Put pork in slow cooker and sprinkle salt and pepper over. Pour cider vinegar around it. Cover with lid and cook on low for 12-15 hours. Remove pork roast and shred with forks. Keep juices in the slow cooker. To the liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Wisk well. Return pork to slow cooker. Place on warm setting until ready to serve. **Aside from the vinegar, all of the extra ingredients are to your taste.** This is so easy, fun, and delicious!!
Inspired by this woman's recipe, and I used her writing for the ingredients and directions, changing what I did differently...Also, I used pork shoulder. Some people online said this would work with chicken, too. That's next on my list :)
Ingredients
• Pork Shoulder (about 5 pounds)
• 1 tablespoon salt
• 100 twists of freshly-ground black pepper
• 1 1/2 cups cider vinegar
• 4 tablespoons brown sugar
• 1.5 tablespoon hot sauce
• 1.5 teaspoon crushed red pepper flakes
Instructions
1. Put pork in slow cooker and sprinkle salt and pepper over. Pour cider vinegar around it. Cover with lid and cook on low for 12-15 hours. Remove pork roast and shred with forks. Keep juices in the slow cooker. To the liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Wisk well. Return pork to slow cooker. Place on warm setting until ready to serve. **Aside from the vinegar, all of the extra ingredients are to your taste.** This is so easy, fun, and delicious!!
Friend Green Zuccini
Giada Food Newtowrk
I did not use the Parmesean Cheese, but would try it in the future. Also I think it might be better to get the zucchini into rounds intead of sticks.
Ingredients
• Olive oil, for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Dipping Sauce
Combine Dijon Mustard with Horseradish with a little bit of mayo, and a dash of red wine vinegar and serve!
I did not use the Parmesean Cheese, but would try it in the future. Also I think it might be better to get the zucchini into rounds intead of sticks.
Ingredients
• Olive oil, for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Dipping Sauce
Combine Dijon Mustard with Horseradish with a little bit of mayo, and a dash of red wine vinegar and serve!
Polenta with Port-Poached Quince and Blue Cheese
From Cooking Light
This elegant appetizer will impress your guests, and it's easy to make. Prepare the quince topping and brown the polenta slices up to two days ahead. Just before serving, warm the assembled hors d'oeuvres under the broiler.
Yield:
7 servings (serving size: 2 topped polenta rounds)
Strawberry Rhubarb Dessert Bar
The pie flavors of strawberries and rhubarb go together perfectly in this oatmeal crust bar.
30 min.prep time 1:30total time
36 bars
5 Stars 15 Ratings
Ingredients
Filling
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts (1 bar)
Calories: 110
Fat: 4g
Cholesterol: 10mg
Sodium: 75mg
Carbohydrates: 19g
Dietary Fiber: <1g
Protein: 1g
Recipe #11158©1999Land O'Lakes, Inc.
30 min.prep time 1:30total time
36 bars
5 Stars 15 Ratings
Ingredients
Filling
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts (1 bar)
Calories: 110
Fat: 4g
Cholesterol: 10mg
Sodium: 75mg
Carbohydrates: 19g
Dietary Fiber: <1g
Protein: 1g
Recipe #11158©1999Land O'Lakes, Inc.
Sunday, August 14, 2011
Coconut Fried Shrimp
Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I added a little cayenne pepper as well to the batter.
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I added a little cayenne pepper as well to the batter.
Monday, June 20, 2011
Cocnut Fried Shrimp
Ingredients
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I added a little cayenne pepper as well to the batter.
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
Directions
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I added a little cayenne pepper as well to the batter.
Fuzzy Navel Cake
from allrecipes.com
Ingredients
1 (15 ounce) can sliced peaches, drained
1/2 cup peach schnapps
1 cup white sugar
1/4 cup orange juice
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
2/3 cup vegetable oil
1 cup chopped pecans
1 1/2 cups confectioners' sugar
Directions
In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.
In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.
Ingredients
1 (15 ounce) can sliced peaches, drained
1/2 cup peach schnapps
1 cup white sugar
1/4 cup orange juice
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
2/3 cup vegetable oil
1 cup chopped pecans
1 1/2 cups confectioners' sugar
Directions
In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.
In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.
Sunday, June 12, 2011
Tangy Potato Salad with Scallions
http://www.marthastewart.com/313228/tangy-potato-salad-with-scallions
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.
Ingredients
* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil
Directions
1.
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.
Ingredients
* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil
Directions
1.
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)
Saturday, June 11, 2011
Chocolate Wiskey Cupcakes
Recipe from my favorite blog http://annies-eats.net/2010/03/26/chocolate-whiskey-cupcakes/
Chocolate Whiskey Cupcakes
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream - used plain greek yogurt
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
For the whiskey simple syrup:
½ cup water
½ cup sugar
2 tbsp. whiskey
For the frosting:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup water
1 cup sugar
3 sticks (18 tbsp.) unsalted butter, at room temperature
Pinch of salt
3-4 tbsp. whiskey
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.
To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.
To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup *** i used a fork to create some holes for the whiskey syrup to sink in***. Pipe the frosting onto the cupcakes using a pastry bag. Refrigerate until ready to serve.
Chocolate Whiskey Cupcakes
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream - used plain greek yogurt
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs
For the whiskey simple syrup:
½ cup water
½ cup sugar
2 tbsp. whiskey
For the frosting:
2 large eggs, at room temperature
2 large egg yolks, at room temperature
¼ cup water
1 cup sugar
3 sticks (18 tbsp.) unsalted butter, at room temperature
Pinch of salt
3-4 tbsp. whiskey
Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line two cupcake pans with paper liners (24 total). Combine the cocoa powder and espresso powder in a small bowl. Add the boiling water and whisk until the mixture is smooth. Set aside and let cool to room temperature. Once cool, whisk in the sour cream and vanilla extract.
Combine the flour, baking soda and salt in a small bowl. Stir together with a fork to combine; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3-5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.
With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients. Beat each addition just until incorporated. Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the simple syrup, combine the water and sugar in a small saucepan. Heat over medium-high heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Remove from the heat and stir in the whiskey. Set aside and let cool until ready to use.
To make the frosting, combine the eggs and egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed about 5 minutes. In a small saucepan, combine the water and sugar. Heat, stirring frequently, until it reaches the soft-ball stage, 234˚-239˚ F. Immediately transfer the sugar syrup to a liquid measuring cup. With the mixture on low speed, add the sugar mixture to the egg mixture in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled and the bowl is just barely warm to the touch. Add the butter 3-4 tablespoons at a time, beating well after each addition, at least 30 seconds. Once all of the butter has been added, continue to beat on medium speed until the frosting thickens slightly, 3-5 minutes. Blend in the salt and whiskey.
To assemble the cupcakes, brush the cooled cupcakes with the whiskey syrup *** i used a fork to create some holes for the whiskey syrup to sink in***. Pipe the frosting onto the cupcakes using a pastry bag. Refrigerate until ready to serve.
Tuesday, June 7, 2011
Easy Braised Brisket
from cooking light
This dish reheats beautifully—and may even be better the second day.
YIELD: 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
TOTAL:4 HOURS
COURSE: Main Dishes
Ingredients
1 (2 1/2-pound) beef brisket, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
Preparation
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
This dish reheats beautifully—and may even be better the second day.
YIELD: 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
TOTAL:4 HOURS
COURSE: Main Dishes
Ingredients
1 (2 1/2-pound) beef brisket, trimmed
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
Preparation
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
Better than Sex Cake
1 (8 ounce) box devil's food cake mix
10 ounces diet cola
1 egg white
6 ounces fat-free caramel topping
7 ounces low fat sweetened condensed milk (or fat free)
1 cup heath English toffee bits
1 (8 ounce) container fat-free cool whip
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1 Mix cake mix, egg white and diet soda.
2 Bake as directed in a greased 9x13 pan.
3 During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
4 Take cake out of oven, and poke holes all over the top.
5 Pour caramel mixture over warm cake, filling in the holes.
6 Sprinkle Heath bits over the top, reserving some for the top.
7 Cool completely.
8 Cover with container of FF cool whip and sprinkle with remaining heath bits.
9 Put in fridge until ready to serve.
10 ounces diet cola
1 egg white
6 ounces fat-free caramel topping
7 ounces low fat sweetened condensed milk (or fat free)
1 cup heath English toffee bits
1 (8 ounce) container fat-free cool whip
Directions:
Prep Time: 10 mins
Total Time: 30 mins
1 Mix cake mix, egg white and diet soda.
2 Bake as directed in a greased 9x13 pan.
3 During the last few minutes of baking, put caramel and condensed milk in a saucepan and stir on medium low heat until smooth.
4 Take cake out of oven, and poke holes all over the top.
5 Pour caramel mixture over warm cake, filling in the holes.
6 Sprinkle Heath bits over the top, reserving some for the top.
7 Cool completely.
8 Cover with container of FF cool whip and sprinkle with remaining heath bits.
9 Put in fridge until ready to serve.
Monday, June 6, 2011
Seafood Paella
Modified from - http://www.epicurious.com/recipes/food/views/Seafood-Paella-102991#ixzz1OXxO5E29
* 1 tablespoon olive oil
* 5 bacon slices, chopped
* 2 cups chopped onions (about 2 medium)
* 4 garlic cloves, minced
* 2 cups long-grain white rice
* 1 7-ounce jar roasted sliced pimientos with juice
* 1/2 teaspoon crushed saffron threads
* 2 cups bottled clam juice
* 1 1/2 cups chicken stock or canned low-salt chicken broth
* 1 pound large uncooked shrimp, peeled, deveined
* 2 cleaned squid, bodies cut into 1/2-inch rings
* 10 mussels, scrubbed, debearded
* 8 Large Scallops
* 1 cup frozen green peas, thawed
* Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange squid, scallops and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
During the last 10 mins of baking add Shrimp on top.
Bake paella until mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
* 1 tablespoon olive oil
* 5 bacon slices, chopped
* 2 cups chopped onions (about 2 medium)
* 4 garlic cloves, minced
* 2 cups long-grain white rice
* 1 7-ounce jar roasted sliced pimientos with juice
* 1/2 teaspoon crushed saffron threads
* 2 cups bottled clam juice
* 1 1/2 cups chicken stock or canned low-salt chicken broth
* 1 pound large uncooked shrimp, peeled, deveined
* 2 cleaned squid, bodies cut into 1/2-inch rings
* 10 mussels, scrubbed, debearded
* 8 Large Scallops
* 1 cup frozen green peas, thawed
* Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange squid, scallops and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
During the last 10 mins of baking add Shrimp on top.
Bake paella until mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Shrimp and Saffron Rice
Ingredients:
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
• 2 1/2 cups water
• 1 teaspoon salt, divided
• 1/4-1 teaspoon saffron threads (see Ingredient Note)
• 1 cup long-grain brown rice
• 2 tablespoons extra-virgin olive oil
• 3 medium yellow summer squash, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1/3 cup tightly packed fresh mint leaves, finely chopped
• 2 tablespoons lemon juice
• Freshly ground pepper to taste
Directions:
1. Bring water, 1/2 teaspoon salt and saffron to taste to a boil in a medium saucepan. Add rice, return to a boil, cover and reduce the heat to maintain a gentle simmer. Cook until the water is absorbed and the rice is tender, 40 to 45 minutes. Fluff with a fork.
2. About 10 minutes before the rice is done, heat oil in a large skillet over medium heat. Add squash and cook, stirring occasionally, until just tender (do not brown), 5 to 7 minutes. Stir in shrimp and cook, stirring constantly, for 2 minutes. Stir in mint and cook for 30 seconds. Stir in lemon juice; remove from heat. Season with the remaining 1/2 teaspoon salt and pepper. Serve over the rice.
Ingredient Note: Saffron, the world's most expensive spice, is the dried stigma of a crocus and contributes a pungent flavor and intense yellow color to food. It is sold in threads and powdered form.
Spanish Style Mac and Cheese -
Kitchen Daily
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Ingredients:
• 5 cups whole milk
• 1 clove garlic, smashed
• 1/2 stick unsalted butter
• 1/4 cup all-purpose flour
• 7 ounces coarsely grated manchego cheese, about 2 cups, divided
• 1 12-ounce jar roasted red peppers, rinsed, dried and chopped
• 3 1/2 to 4 ounces sweet or hot Spanish dry chorizo, peeled and finely chopped
• 1 pound elbow macaroni
Directions:
Preheat oven to 400°F with rack in middle.
Butter a 13 x 9-inch baking or dish (3-quart capacity).
Heat milk with garlic in a 2-quart saucepan until simmering. Melt butter in a 4 to 5-quart heavy saucepan over medium heat and whisk in flour until smooth. Cook, whisking, 1 to 2 minutes, then gradually whisk in hot milk and garlic and bring to a boil, whisking occasionally. Reduce heat and simmer 10 minutes, then discard garlic. Remove from heat and stir in 1 1/4 cups cheese until smooth. Stir in red pepper and chorizo. Season to taste with 1 tsp salt and ½ tsp pepper.
Cook macaroni in a large pot of boiling salted water, 5 minutes, then drain in a colander. Stir into cheese sauce and spread in baking dish. Sprinkle remaining cheese on top and bake until bubbling and golden, about 25 minutes. Let stand 10 minutes before serving.
Vegetable Turkey Mini Meatloaf - All Recipes
Ingredients
• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous ( I used garlic couscous)
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. I also seasoned with salt and pepper. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous ( I used garlic couscous)
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 cup barbecue sauce, or as needed
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. I also seasoned with salt and pepper. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Cucumber Salad
1 can of garbanzo beans
1 can of heats of palm cut in quarters, drain majority of liquid except a small amount, reserve.
1 seedless cucumber, sliced and cut into quarters
2-3 tomatoes chopped
1/2 to 1 entire yellow or white onion chopped--depending on how spicy it is I will use half or all
Fresh parsley, chopped--K only used a little b/c neither of us like parsley that much
The juice of 2 lemons
Olive oil--probably around 2 Tbsps but I usually eyeball this
Greek seasoning, to taste.
Put beans in bowl, add chopped hearts of palm, including reserved juice. Add all other chopped ingredients. Slice 2 lemons in half, remove seeds and squeeze all juice from lemons into bowl. Add olive oil and greek seasoning, stir. Serve
1 can of heats of palm cut in quarters, drain majority of liquid except a small amount, reserve.
1 seedless cucumber, sliced and cut into quarters
2-3 tomatoes chopped
1/2 to 1 entire yellow or white onion chopped--depending on how spicy it is I will use half or all
Fresh parsley, chopped--K only used a little b/c neither of us like parsley that much
The juice of 2 lemons
Olive oil--probably around 2 Tbsps but I usually eyeball this
Greek seasoning, to taste.
Put beans in bowl, add chopped hearts of palm, including reserved juice. Add all other chopped ingredients. Slice 2 lemons in half, remove seeds and squeeze all juice from lemons into bowl. Add olive oil and greek seasoning, stir. Serve
Strawberry Dessert in Phyllo cups
2 cups Pureed Strawberries
1 cup soften Cream cheese
1/2 cup Marsp cheese
Diced Kiwi Fruit
Phyllo dough cups
Mix cheese and Strawberries and chill. One firm pipe into cups and garnish with kiwi. Add a touch or honey or confectioner sugar to strawberry mixture if needed
This is just a rough estimate of what I did since I didn't write it down...woops
1 cup soften Cream cheese
1/2 cup Marsp cheese
Diced Kiwi Fruit
Phyllo dough cups
Mix cheese and Strawberries and chill. One firm pipe into cups and garnish with kiwi. Add a touch or honey or confectioner sugar to strawberry mixture if needed
This is just a rough estimate of what I did since I didn't write it down...woops
Grilled Pepper Poppers
Cooking Light
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
JUNE 2009
* YIELD: 16 servings (serving size: 2 pepper halves)
* COURSE: Appetizers, Hors d'Oeuvres
Ingredients
* 1/2 cup (4 ounces) soft goat cheese
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup finely chopped seeded tomato
* 2 tablespoons thinly sliced green onions
* 2 tablespoons chopped fresh sage
* 1/2 teaspoon kosher salt
* 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2 tablespoons chopped fresh cilantro
Preparation
* 1. Prepare grill to medium-high heat.
* 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
Shrimp Eggs Benedict
From Cooking Light
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.
Total: 38 minutes
Yield: 4 servings
Ingredients
• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• I used uncooked shrimp, shelled and deveined. I cooked it in a grill pan after brushing them with olive oil, putting on a random mix of seasoning and putting them on skewers--I used a bag with 35-45 shrimp in it and made them all to split between the 9 of us. Some recipes I looked at did not call for the shrimp to be seasoned so whatever you want to do with it would likely still turn out yummy.
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)
Preparation
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab or shrimp among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
Chicken Empanadas
Paula Deen Foodtv.com
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Total Time: 55 min
Prep 40 min
Cook 15 min
Yield:
12 to 15 empanadas
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
©Television Food Network G.P.
All Rights Reserved.
Ingredients
* 3 cups chopped, cooked chicken
* 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
* 4 ounces cream cheese, softened
* 1/4 cup chopped red bell pepper
* 1 jalapeno, seeded and chopped
* 1 tablespoon ground cumin
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1 (15-ounce) package refrigerated pie crusts
* Water
Directions
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Doughnuts!!
Janelle's Friend Katie made these tasty treats!
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.
Brunch Stuffed Peppers
Pauladean.com
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen
Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Clone of a Cinnabon
From Allrecipes.com
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
Ingredients:
1 cup warm milk (110 degrees F/45
degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese,
softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Bloody Mary's:
Ingredients
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Bold and Spicy Bloody Mary Mix
Ice
Old Bay Seasoning
Clam Juice
Tabasco
Garlic Stuffed Olives (or your favorite kind)
Dill Pickle Spears
Celery Sticks
Vodka
Directions
-In a shaker or cup fill with ice, and add Bold and Spicy Bloody Mary Mix.
-Shake in a few shakes of Old Bay Seasoning and Tabasco
-Add a small pour of clam juice
-Add a shot (or more!) of Vodka
-If using a cup, take a 2nd cup to pour the mixture back and forth a few times, or shake in your shaker.
-Rim serving glass in Old Bay Seasoning
-Pour Mixture into rimmed glass
-Add Pickle, Olive and Celery Stick
-Enjoy!
Churros
Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Pastry strips are deep fried and rolled in sugar and cinnamon in these simple Mexican snacks."
Ingredients:
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
Directions:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Gazpacho ShotsGazpacho shots
Gazpacho Shots
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
From http://www.orceserranohams.com/recipes05/recipe225.htm
these are one of the easiest ways to add some real Mediterranean flavour and colour to the Spanish table. The gazpacho can be home made using the traditional recipe or you can use green gazpacho too. The gazpacho is served inside peeled cucumber "shot glasses" which can be prepared in advance and chilled before serving. Eating the glass the gazpacho comes in makes for an interesting Spanish "shot"! Great for the summer.
You will need:
4 Vine tomatoes
1 Small cucumber peeled
4 Large cucumbers
1 Garlic clove
1 Small onion
1 Small red bell pepper
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
salt and pepper to taste
300ml bottled water
Method
To make the gazpacho:
* Roughly chop the tomatoes, pepper, onion, garlic and 1 small cucumber.
* In a blender or food processor, blend the ingredients together to form a thick paste.
* Pour in the olive oil, wine vinegar and season to your desired taste with salt and pepper.
* Blend for a second time, adding water little by little until you achieve the desired consistency.
* Reserve in a glass pitcher or pourer.
To make the shots:
* Take the four large cucumbers and slice off each end, cut the cucumber into 6cm long segments.
* Using a peeler peel away strips of the cucumber skin creating a vertical stripe pattern.
* Use a small paring knife carefully cut around the seeds in the centre of the cucumber then, gently scoop out the seeds with a spoon.
* Fill each cucumber piece with gazpacho and refrigerate for 20 minutes.
Garnishing:
Gazpacho shots can be garnished with some real Spanish flavours to make them look and taste great. Try a simple mint leaf on top or rolled slices of Serrano ham.
Ghirardelli® Triple Chocolate Truffle Cake
From All recipes.com
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Submitted By: Ghirardelli®
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 9 Hours 30 Minutes
Servings: 8
"Created by Gigi Burton, of Plainsboro, New Jersey, this cake won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest."
Ingredients:
3 cups Ghirardelli Semi-Sweet Chocolate
Chips
1 cup unsalted butter at room
temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate
baking bar, chilled
Directions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
3. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
4. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
5. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
6. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
7. Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
Herb Goat Cheese Spread with Mint
Read More http://www.epicurious.com/recipes/food/views/Herbed-Goat-Cheese-Spread-with-Mint-350819#ixzz1OXqzxR8E
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
* 12 ounces soft fresh goat cheese, crumbled (about 21/2 cups), room temperature
* 2 tablespoons whole milk
* 2 teaspoons whole cumin seeds
* 1 teaspoon dried dill weed
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, pressed
* 1/4 cup extra-virgin olive oil
* 20 mint leaves, thinly sliced
* 32 (or more) seeded crackers
print a shopping list for this recipe
Preparation
Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.
Sunday, March 6, 2011
Granola
http://www.food.com/recipe/radical-ride-granola-mix-2007-208558
i recommend 20 minutes - 25 = burnt :)
Ingredients
o 1/4 cup apple jelly ( or your favourite jelly)
o 3 tablespoons granulated sugar
o 2 tablespoons butter or 2 tablespoons margarine
o 1/2 teaspoon ground cinnamon
o 1 cup rolled quick-cooking oats ( old fashioned)
o 1/2 cup slivered almonds
o 1/4 cup shelled sunflower seeds
o 1/4 cup coconut
Directions
1. Turn on the oven to 325 degrees F.
2. Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.
3. Remove from heat. Turn off the stove.
4. Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.
5. Pour the mixture into the ungreased baking sheet 9 x 13 inches.
6. Spread evenly and place in oven .
7. Twice during the baking time open the door and stir with spoon.
8. Bake for 20 to 25 minutes until lightly golden brown.
9. Turn off oven, and using again those hot pads, remove from oven to a rack.
10. Cool completely.
11. Store cooled mixture in a plastic container and cover tight.
12. Store in cool dry place for up to two weeks.
i recommend 20 minutes - 25 = burnt :)
Ingredients
o 1/4 cup apple jelly ( or your favourite jelly)
o 3 tablespoons granulated sugar
o 2 tablespoons butter or 2 tablespoons margarine
o 1/2 teaspoon ground cinnamon
o 1 cup rolled quick-cooking oats ( old fashioned)
o 1/2 cup slivered almonds
o 1/4 cup shelled sunflower seeds
o 1/4 cup coconut
Directions
1. Turn on the oven to 325 degrees F.
2. Put jelly, sugar, butter, and cinnamon in a saucepan, and over low to medium heat cook until all is melted and the sugar is well dissolved.
3. Remove from heat. Turn off the stove.
4. Add the rolled oats ( not instant) , nuts, seeds and coconut, stir well with a wooden spoon.
5. Pour the mixture into the ungreased baking sheet 9 x 13 inches.
6. Spread evenly and place in oven .
7. Twice during the baking time open the door and stir with spoon.
8. Bake for 20 to 25 minutes until lightly golden brown.
9. Turn off oven, and using again those hot pads, remove from oven to a rack.
10. Cool completely.
11. Store cooled mixture in a plastic container and cover tight.
12. Store in cool dry place for up to two weeks.
Vanilla Granola
Vanilla Granola from Allrecipes.com
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconutVanilla Granola
Rated: rating
Prep Time: 15 Minutes Ready In: 1 Hour 5 Minutes
Submitted By: Elsie Beachy Cook Time: 50 Minutes Servings: 10
"This recipe was given to me by my aunt, who often prepared it for her own family. My family just loves the vanilla flavor and the sesame seeds."
Ingredients:
6 cups quick cooking oats
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
1/2 cup sesame seeds
2/3 cup vegetable oil
1/2 cup honey
1/2 cup packed brown sugar
2 tablespoons water
1 1/2 teaspoons vanilla extract
Directions:
1. In a large bowl, toss oats, walnuts, coconut and sesame seeds. In a saucepan over medium heat, cook oil, honey, brown sugar, water and vanilla until well mixed. Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. x 2-in. baking pans. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.
Biscuits and Gravy
Biscuits from All Recipes.com
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Ingredients
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine
1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
*** I cooked my biscuits in greased muffin tins and they turned out just fine.
Gravy: Bob Evans
I lb of Bob Evans Original Prok Sausage
1/4 cup of flour
2 cups of Milk
Salt and Pepper to taste
Brown meat until no longer pink. Turn heat to medium and stir in flour until dissolved. Then pour in milk and cook until thick and bubbly. Salt and pepper to taste.
Carmel Apple French Toast
1 pkg cream cheese
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
1 dozen eggs beaten
1 cup milk
1 cup REAL maple syrup
1 tsp vanilla, healthy dash of ginger and nutmeg
1 loaf white bread, cubed. (Now here's the tricky part -- you need something dense -- don't skimp on the bread. I like Pepperidge Farms white bread.) If you decide to use something different I'd use only 3/4's of it.
1 finely sliced or diced green apple (roll in brown sugar/cinnamon)
Cinnamon & Sugar mixture (about 1 1/2 cups)
In a mixing bowl ... mix the beaten eggs, milk, syrup and vanilla. Cube bread, throw in bowl and squish EVERYTHING (including apple) together. Pour in to 9 X 13 heavily greased pan. Place random, small blobs of cream cheese in mixture. Top with COPIOUS amount of cinnamon/sugar mixture. (Again, don't skimp.) Place overnight in 'fridge.
Bake at 350 for 30 minutes covered. And another 20-30 mins uncovered. The casserole needs ample time to set up -- so give yourself an hour. Serve with more maple syrup. Go in to cardiac arrest.
Egg bake with Potato Crust
1 russet potato sliced VERY thin
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
6 eggs
2 tbsp milk
1/2 c chopped green and red peppers
1/2 c cheddar cheese shredded
6 slices of cooked bacon chopped
extra cheese to sprinkle on top
Place the potato slices in a greased pie dish to form a crust. Salt and pepper them. Put in cheese, green/red peppers, and cheese. whisk the milk and egg together and pour over the top. Season with salt and pepper (parsley if you have it)
bake at 350 for about 25 mins under golden brown on top
Tuesday, February 1, 2011
Chinese Spare Ribs (Chinese night)
Ingredients
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs
Directions
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Pecan Rice (Holiday Spice)
Ingredients
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Hot and Sour Soup
Chinese night
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Ingredients
5 fresh wood ear mushrooms--I didn't use wood ear, I used oyster mushrooms. You could also use white mushrooms.
4 fresh shiitake mushrooms
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
After trimming off any tough stems, slice the mushrooms. Place the mushrooms, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Baked Spaghetti Squash
1 medium spagetti squash (2 1/4 lbs)
12 oz bulk Italian sausage
1.5 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4 1/4 can chopped pitted ripe olives (optional)
1/2 tsp dried Italian seasonings, crushed
1.5 cups purchased red pasta sauce (I used homemade marinara)
1.5 cups shredded Monterey Jack, mozzarella or Italian blend cheese
1/4 cup snipped fresh Italian (flat leaf) parsley
1 Halve squash crosswise, remove seeds. Place cut sides down in 2 qt rectangular baking dish. (Use one bigger than 9x9 as this was not big enough). Add 1/4 cup water. Cover with vented plastic wrap, Microwave on high power for 13-15 min or until squash is tender when pierced with a fork; rearrange once for even baking. In large skillet, cook mushrooms, sausage, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Stir to break up sausage. Drain off fat (I did not do this as there was very little fat to drain off).
2. Preheat oven to 350. Scrape pulp from squash (about 3 cups). Wipe out baking dish and coat with non stick spray. Spread half the squash in the dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 tsp black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives and sauce. Bake for 30 min. Sprinkle with remaining cheese. Bake 5 min or until cheese is melted. Let stand 10 min. Sprinkle with parsley. Serves 6.
12 oz bulk Italian sausage
1.5 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 4 1/4 can chopped pitted ripe olives (optional)
1/2 tsp dried Italian seasonings, crushed
1.5 cups purchased red pasta sauce (I used homemade marinara)
1.5 cups shredded Monterey Jack, mozzarella or Italian blend cheese
1/4 cup snipped fresh Italian (flat leaf) parsley
1 Halve squash crosswise, remove seeds. Place cut sides down in 2 qt rectangular baking dish. (Use one bigger than 9x9 as this was not big enough). Add 1/4 cup water. Cover with vented plastic wrap, Microwave on high power for 13-15 min or until squash is tender when pierced with a fork; rearrange once for even baking. In large skillet, cook mushrooms, sausage, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Stir to break up sausage. Drain off fat (I did not do this as there was very little fat to drain off).
2. Preheat oven to 350. Scrape pulp from squash (about 3 cups). Wipe out baking dish and coat with non stick spray. Spread half the squash in the dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 tsp black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives and sauce. Bake for 30 min. Sprinkle with remaining cheese. Bake 5 min or until cheese is melted. Let stand 10 min. Sprinkle with parsley. Serves 6.
Sunday, January 30, 2011
Lychee Ice Cream
recipe from lycheesonline.com
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
1½ cups canned seedless lychees, drained & diced
2 cups heavy cream
1 cup milk
¾ cup sugar ( i used a little less)
2 egg yolks, beaten
¼ cup fresh lemon juice (i used a little less)
1. Combine the cream, milk and sugar in a saucepan or double boiler; heat until warm and the sugar is completely dissolved. Add 1 cup of the cream mixture to the yolks while whisking lightly. Gradually pour the egg mixture back into the cream mixture while continuing to whisk lightly.
2. Cook over medium heat, stirring constantly, until the back of your spoon is thinly coated, about 8 minutes. Do not allow to boil or the ice cream custard mixture will curdle.
3. Add the lychee and lemon juice and let it cool in the refrigerator overnight.
4. Freeze in an electric or manual ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker you can put the ice cream custard in a bowl and put it in your freezer until frozen.
4 Servings
Almond Cookies
from allrecipes.com
Ingredients
• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1 egg white
• 1/2 teaspoon water
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Ingredients
• 1 cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1 egg white
• 1/2 teaspoon water
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.
2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.
Egg Rolls
Egg Rolls:
• 3 - 14 ounce bags of coleslaw mix (cabbage and carrots)
• 1 can of bean sprouts
• 1 celery stalk, diced or sliced thin
• 2 tablespoons chopped onion
• 1-2 cups of shrimp, if larger cut up
• Chile Sauce to taste - I used Sriracha
• 2 tablespoons soy sauce
• Fresh Ginger to taste (optional)
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers - I would get 40 to double wrap
• vegetable oil for frying
Directions
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, chili sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. (I would add in the step of using cheese cloth to remove any remaining liquid from the mixture)
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Use another wrapper to wrap each one a 2nd time. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels. (If not crispy enough, we double fried them for cooking club)
• 3 - 14 ounce bags of coleslaw mix (cabbage and carrots)
• 1 can of bean sprouts
• 1 celery stalk, diced or sliced thin
• 2 tablespoons chopped onion
• 1-2 cups of shrimp, if larger cut up
• Chile Sauce to taste - I used Sriracha
• 2 tablespoons soy sauce
• Fresh Ginger to taste (optional)
• 1/8 teaspoon garlic powder
• black pepper to taste
• 1 egg, beaten
• cornstarch
• 20 egg roll wrappers - I would get 40 to double wrap
• vegetable oil for frying
Directions
1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, chili sauce, garlic powder, and black pepper.
2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside. (I would add in the step of using cheese cloth to remove any remaining liquid from the mixture)
4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Use another wrapper to wrap each one a 2nd time. Repeat with remaining egg roll wrappers.
5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels. (If not crispy enough, we double fried them for cooking club)
how and sweet dipping sauce
from allrecipes.com
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
Ingredients
* 1/2 cup rice vinegar
* 1/2 cup white sugar
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1 1/2 teaspoons dried red pepper flakes
Directions
1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
sweet and sour sauce
SWEET AND SOUR SAUCE
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
• 1/2 cup ketchup
• 1 teaspoon soy sauce
• 1/3 cup white vinegar
• 1/2 cup brown sugar, lightly packed
• 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
• 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
• 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
• ginger
•
• -To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
• -In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
• -Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
shrimp fried rice
inspired from
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
http://www.ricerecipes.net/shrimp-fried-rice.html
Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice
1 bunch of green onions, sliced
La Choy crunchy noodles
Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.
2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.
3. Add the shrimp and peas. Cook until heated.
4. Season with soy sauce and garlic powder.
6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)
Saturday, January 22, 2011
Slow Cooker Mongolian Beef
Recipe from allrecipes.com
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
Ingredients:
1 pound flank steak, cut into bite-size
pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally
into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce
Directions:
1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
i modified it slightly -
• i doubled the amount of meat, but used 1.5 amount of sauce
• i used half the brown sugar requested
• i diced the onion
General Tso's Chicken
recipe from food.com
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Ingredients
o 3 lbs boneless skinless chicken breasts, cut into chunks
o 2 cups green onions, sliced
o 8 small dried chilies, seeds removed ( bird pepper or thai chilies are good)
Cornstarch slurry
o 1/4 cup soy sauce, low sodium preferred
o 1 eggs, beaten
o 1 cup cornstarch
Sauce
o 1/2 cup cornstarch
o 1/4 cup water
o 1 1/2 teaspoons fresh garlic, minced
o 3/4 cup sugar
o 1/2 cup soy sauce
o 1/4 cup white vinegar
o 1/4 cup sherry wine or 1/4 cup white wine
o 14 1/2 ounces chicken broth ( a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
3. Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
4. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Tuesday, January 18, 2011
Kolacky
1 small cake household yeast
4 Tablespoons sour cream
2 cups flour
1 egg yolk
½ lb butter
Powdereded sugar
Pastry filling (Solo brand)
Soften yeast in sour cream; add butter, egg yolk, and flour. Mix well.
Divide dough in half. Roll out each portion on floured surface to 1/8” –3/16” thick. Cut with biscuit cutter or juice glass. Press center down. Fill with pastry filling.
Bake at 425° for 10 minutes just to light brown.
Cool and sprinkle with powdered sugar 2 -3 times.
4 Tablespoons sour cream
2 cups flour
1 egg yolk
½ lb butter
Powdereded sugar
Pastry filling (Solo brand)
Soften yeast in sour cream; add butter, egg yolk, and flour. Mix well.
Divide dough in half. Roll out each portion on floured surface to 1/8” –3/16” thick. Cut with biscuit cutter or juice glass. Press center down. Fill with pastry filling.
Bake at 425° for 10 minutes just to light brown.
Cool and sprinkle with powdered sugar 2 -3 times.
Monday, January 3, 2011
Figs and Toasted Almonds Brie Recipe
Ingredients
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 C).
Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 C).
Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
Peanut Butter and Chocolate Cookies
Ritz Crackers
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Saturday, January 1, 2011
Turkey Meatballs
Ingredients
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
Turtles
- original recipe from Gale Gand
1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
3 cups pecan halves
8-12 ounces semisweet chocolate, melted
Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 245 - 255 degrees on a candy thermometer.*** Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.
*** bring the caramel to “soft ball” stage – I like to use a bowl of ice water to help test the pliability of the caramel
1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
3 cups pecan halves
8-12 ounces semisweet chocolate, melted
Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 245 - 255 degrees on a candy thermometer.*** Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.
*** bring the caramel to “soft ball” stage – I like to use a bowl of ice water to help test the pliability of the caramel
cardamom cookies
1 cup butter
3/4 c sugar
1 yolk
1 tsp vanilla
1/2 tsp cardamon
2 c flour
1 c powder sugar
melt butter stirring constantly until it just begins to brown. remove and put in the fridge until cool 30 mins
combine butter and sugar beat until well mixed
add yolk vanilla and cardamom and mix
reduce speed and add flour slowly until crumbly ball forms
make into 1 inch balls
bake on ungreased sheet 10-12 mints 350 degrees
remove from sheet immediately cool 1 min roll in powdered sugar while warm and again when cool
3/4 c sugar
1 yolk
1 tsp vanilla
1/2 tsp cardamon
2 c flour
1 c powder sugar
melt butter stirring constantly until it just begins to brown. remove and put in the fridge until cool 30 mins
combine butter and sugar beat until well mixed
add yolk vanilla and cardamom and mix
reduce speed and add flour slowly until crumbly ball forms
make into 1 inch balls
bake on ungreased sheet 10-12 mints 350 degrees
remove from sheet immediately cool 1 min roll in powdered sugar while warm and again when cool
onion bulgur salad
• 3/4 cup bulgur*
• 2 cups boiling water
• 3/4 cup finely chopped red onion
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup seeded, diced cucumber
• 1 cup diced seeded tomato
• 1/2 cup minced fresh basil
• 1/2 cup minced fresh parsley
• 1/2 cup chopped green onions
• 1/4 cup minced fresh mint
• 1/4 cup lemon juice
Directions
1. Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
2. Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.
• 2 cups boiling water
• 3/4 cup finely chopped red onion
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup seeded, diced cucumber
• 1 cup diced seeded tomato
• 1/2 cup minced fresh basil
• 1/2 cup minced fresh parsley
• 1/2 cup chopped green onions
• 1/4 cup minced fresh mint
• 1/4 cup lemon juice
Directions
1. Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
2. Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.
Honey Glazed Ham
Ingredients:
1 (5lb) ready to eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cups butter
Directions:
1. Preheat oven to 325 degrees.
2. Score ham, and stud with whole cloves. Place ham in foil lined pan.
3. In top half of double boiler, head corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10-15 minutes with honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize glaze. Remove from oven and let sit a few minutes before serving.
1 (5lb) ready to eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cups butter
Directions:
1. Preheat oven to 325 degrees.
2. Score ham, and stud with whole cloves. Place ham in foil lined pan.
3. In top half of double boiler, head corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10-15 minutes with honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize glaze. Remove from oven and let sit a few minutes before serving.
MINT PESTO STUFFED CHICKEN BREASTS
Mint and parsley take the place of traditional basil in the spring time pesto that’s stuffed inside these chicken breasts. Don’t be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the chicken.
Recipe from http://www.jesrestaurantequipment.com/chefphilonline/
Serves:8 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: < 1 hour
INGREDIENTS (Pesto):
• 6 tablespoons toasted slivered almonds
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
INGREDIENTS (Chicken):
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper
PROCEDURE:
• Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
• Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto.
• Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat. Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram.
• Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken.
• Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
Recipe from http://www.jesrestaurantequipment.com/chefphilonline/
Serves:8 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: < 1 hour
INGREDIENTS (Pesto):
• 6 tablespoons toasted slivered almonds
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
INGREDIENTS (Chicken):
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper
PROCEDURE:
• Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
• Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto.
• Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat. Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram.
• Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken.
• Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
Harvest Apple Soup
(Serves 5-6)
2 T Vegetable Oil
1 T margarine
1 large onion, chopped
3 sweet apples, peeled and chopped
3 cups chopped squash
1 cup apple juice
3 cups chicken or vegetable stock
1/2 t curry powder
1/4 t pepper
1 cup milk
thin apple slices for garnish
Heat the oil and margarine in a large saucepan until the margarine melts. Add the onion and chopped apples. Saute over medium heat for 5 to 10 minutes or until soft. Add the squash, apple juice, stock, curry powder and pepper. Simmer, covered for 15 minutes. Puree in a food processor. Return the puree to the saucepan. Stir in the milk. Bring to a boil. Ladle into serving bowls. Garnish with apple slices.
2 T Vegetable Oil
1 T margarine
1 large onion, chopped
3 sweet apples, peeled and chopped
3 cups chopped squash
1 cup apple juice
3 cups chicken or vegetable stock
1/2 t curry powder
1/4 t pepper
1 cup milk
thin apple slices for garnish
Heat the oil and margarine in a large saucepan until the margarine melts. Add the onion and chopped apples. Saute over medium heat for 5 to 10 minutes or until soft. Add the squash, apple juice, stock, curry powder and pepper. Simmer, covered for 15 minutes. Puree in a food processor. Return the puree to the saucepan. Stir in the milk. Bring to a boil. Ladle into serving bowls. Garnish with apple slices.
Spinach Salad
North Shore Spinach Dressing
(Makes 2 cups)
2/3 C sugar, pinch of salt
1 small chopped onion or shallots
1/2 C cider vinegar
1/3 C Ketchup
1 T Worcestershire Sauce
1 C vegetable oil
Combine in a blender until smooth (i use the magic bullet).
Spinach
Dried Cranberries
Thinly sliced red onions
Candied Pecans
Apple slices
North Shore Spinach Dressing
(Makes 2 cups)
2/3 C sugar, pinch of salt
1 small chopped onion or shallots
1/2 C cider vinegar
1/3 C Ketchup
1 T Worcestershire Sauce
1 C vegetable oil
Combine in a blender until smooth (i use the magic bullet).
Spinach
Dried Cranberries
Thinly sliced red onions
Candied Pecans
Apple slices
North Shore Spinach Dressing
Christmas Bark
1 sleeve of saltine crackers
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.
Barbeque Baked Beans
Inspired by The Neelys
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Sand Tarts
from Paula Dean
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
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