2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups shredded Colby cheese
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.
Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.
Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Friday, January 27, 2012
Barbecued Lasagna
1-1/2 pounds ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) 4% cottage cheese
1 egg
In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) 4% cottage cheese
1 egg
In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.
Pineapple Ham Loaf
2 eggs
1/2 cup milk
1 cup finely crushed saltines
1/4 teaspoon pepper
1 1/2 pounds cooked ham, ground
1 pound ground pork
SAUCE:
1 cup packed brown sugar
1 teaspoon prepared mustard
1/3 cup vinegar
1/4 cup water
1 (8 ounce) can crushed pineapple, undrained
In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350 degrees F until thermometer registers 170 degrees F, about 1-1/2 hours, basting frequently.
1/2 cup milk
1 cup finely crushed saltines
1/4 teaspoon pepper
1 1/2 pounds cooked ham, ground
1 pound ground pork
SAUCE:
1 cup packed brown sugar
1 teaspoon prepared mustard
1/3 cup vinegar
1/4 cup water
1 (8 ounce) can crushed pineapple, undrained
In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well. Shape into a 9-in. x 4-in. loaf and place in a shallow baking dish; insert a meat thermometer. In a small bowl, combine sauce ingredients; pour over loaf. Bake at 350 degrees F until thermometer registers 170 degrees F, about 1-1/2 hours, basting frequently.
Mahogany Chicken Wings
6-7 lbs. chicken wings
1 1/2 c. soy sauce
1 1/4 c. hoisin sauce
3/4 c. Chinese plum sauce or Chinese duck sauce
6 lg. cloves garlic, minced
18 scallions, chopped very fine
3/4 c. dry sherry
1/2 c. honey
3/4 c. vinegar
Disjoint wings (save tips for soup). Combine all ingredients in large saucepan (3 quart or larger). Bring to a boil and simmer for 5 minutes. Cool. Let wings marinate in the sauce overnight. Preheat oven to 375 degrees. Cook for 1 - 1 1/2 hours, turning and basting often. Use a greased, shallow baking pan lined with foil, as the sauce is very sticky.
1 1/2 c. soy sauce
1 1/4 c. hoisin sauce
3/4 c. Chinese plum sauce or Chinese duck sauce
6 lg. cloves garlic, minced
18 scallions, chopped very fine
3/4 c. dry sherry
1/2 c. honey
3/4 c. vinegar
Disjoint wings (save tips for soup). Combine all ingredients in large saucepan (3 quart or larger). Bring to a boil and simmer for 5 minutes. Cool. Let wings marinate in the sauce overnight. Preheat oven to 375 degrees. Cook for 1 - 1 1/2 hours, turning and basting often. Use a greased, shallow baking pan lined with foil, as the sauce is very sticky.
Pork Chops with Sweet & Sour Cider Glaze
2 (1-inch-thick) pork rib chops (1 lb total)
1 tablespoon olive oil
1 cup apple cider
1 1/2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon mustard seeds
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
1 tablespoon olive oil
1 cup apple cider
1 1/2 tablespoons packed light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon mustard seeds
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.
Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.
Taste of Home Reuben Casserole
5 cups uncooked egg noodles
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tablespoons prepared mustard
3/4 pound sliced deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 5 servings.
2 cans (14 ounces each) sauerkraut, rinsed and well drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tablespoons prepared mustard
3/4 pound sliced deli corned beef, chopped
2 cups (8 ounces) shredded Swiss cheese
2 slices day-old light rye bread
2 tablespoons butter, melted
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard.
Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.
Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 5 servings.
Rice Balls with Meat Sauce
1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 bay leaves
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
CHEESE-STUFFED RICE BALLS:
3 eggs
2-1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces cubed part-skim mozzarella cheese
1 cup dry bread crumbs
Oil for deep-fat frying
In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls.
In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls. Yield: 6-8 servings.
1 small onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 bay leaves
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
CHEESE-STUFFED RICE BALLS:
3 eggs
2-1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces cubed part-skim mozzarella cheese
1 cup dry bread crumbs
Oil for deep-fat frying
In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls.
In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls. Yield: 6-8 servings.
Filet Mignons with Port Wine Glaze
2 filets mignons, each about 1 1/4 inches thick
1/2 cup Tawny Port
1/4 cup red-wine vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons olive oil
Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
1/2 cup Tawny Port
1/4 cup red-wine vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons olive oil
Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
Beef Burgundy
3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
Herb Egg Noodles:
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
3 tablespoons unsalted butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
Herb Egg Noodles:
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
Maple Glazed Turkey with Dijon Gravy
1 16- to 18-pound turkey; neck, gizzard, and heart reserved
2 cups chopped onions
2 cups chopped celery with leaves
2 cups sliced peeled parsnips (about 5 medium)
3 cups (about) canned low-salt chicken broth
Gravy
2 1/2 cups (about) canned low-salt chicken broth
3 tablespoons unsalted butter
1/3 cup all purpose flour
1 small bay leaf
2 tablespoons Madeira
1 to 2 tablespoons Dijon mustard
1 teaspoon chopped fresh marjoram
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For maple butter:
Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper. Add butter and whisk until well blended. Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes. (Can be made 2 days ahead. Cover and refrigerate.)
For turkey:
Set rack in bottom third of oven and preheat to 375°F. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup maple butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tie legs together loosely to hold shape. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon marjoram.
Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey (not pan) with foil and roast 1 1/2 hours. Add 2 cups broth to pan; roast turkey 1 1/2 hours. Remove foil. Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed. Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Reserve mixture in pan for gravy.
For gravy:
Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer. Spoon fat from top of pan juices; discard fat. Add enough chicken broth to pan juices in cup to measure 4 1/2 cups. Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat. Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste). Gradually whisk in broth mixture; bring to boil. Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes. Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes. Taste, adding more mustard if desired. Season gravy with salt and pepper. Brush turkey with maple butter. Serve turkey with gravy.
2 cups chopped onions
2 cups chopped celery with leaves
2 cups sliced peeled parsnips (about 5 medium)
3 cups (about) canned low-salt chicken broth
Gravy
2 1/2 cups (about) canned low-salt chicken broth
3 tablespoons unsalted butter
1/3 cup all purpose flour
1 small bay leaf
2 tablespoons Madeira
1 to 2 tablespoons Dijon mustard
1 teaspoon chopped fresh marjoram
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For maple butter:
Boil maple syrup and 2 tablespoons marjoram in heavy medium saucepan until reduced to 1/2 cup, about 4 minutes. Remove from heat. Mix in 1 tablespoon marjoram, coriander, lemon peel, and pepper. Add butter and whisk until well blended. Freeze until butter is firm but still spreadable, stirring occasionally, about 45 minutes. (Can be made 2 days ahead. Cover and refrigerate.)
For turkey:
Set rack in bottom third of oven and preheat to 375°F. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup maple butter over breast meat under skin. If stuffing turkey, spoon stuffing into neck and main cavities. Tie legs together loosely to hold shape. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Arrange onions, celery, parsnips, and reserved turkey parts around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon marjoram.
Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey (not pan) with foil and roast 1 1/2 hours. Add 2 cups broth to pan; roast turkey 1 1/2 hours. Remove foil. Add 1 cup broth to pan and roast turkey until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 30 minutes longer if unstuffed or 1 hour longer if stuffed. Transfer turkey to platter; tent with foil and let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Reserve mixture in pan for gravy.
For gravy:
Strain pan juices into large measuring cup, pressing on solids; discard solids in strainer. Spoon fat from top of pan juices; discard fat. Add enough chicken broth to pan juices in cup to measure 4 1/2 cups. Melt 1/4 cup maple butter and 3 tablespoons butter in heavy large saucepan over medium-high heat. Add flour; whisk constantly until mixture is deep brown, about 8 minutes (mixture will resemble lumpy oatmeal-like paste). Gradually whisk in broth mixture; bring to boil. Add bay leaf and boil until thickened to sauce consistency, whisking occasionally, about 10 minutes. Whisk in Madeira, 1 tablespoon mustard, and marjoram. Simmer 2 minutes. Taste, adding more mustard if desired. Season gravy with salt and pepper. Brush turkey with maple butter. Serve turkey with gravy.
Mop Sauce (To Baste Chicken while Grilling)
apply barbecue sauce during last 5 minutes of grilling. During grilling, use this mop sauce:
1 quart Cider vinegar
1 can beer
1/2 cup Hot sauce
16 ounce barbecue sauce
2 teaspoons Black pepper
2 teaspoons Salt
1 quart Cider vinegar
1 can beer
1/2 cup Hot sauce
16 ounce barbecue sauce
2 teaspoons Black pepper
2 teaspoons Salt
Potato Chip Chicken and Garlic Mashed Potatoes
Ingredients
For the Potato Chip Chicken:
4 tablespoons butter, melted
1 clove garlic, minced
1 1/2 cups crushed potato chips
4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in)
1/4 teaspoon freshly ground black pepper
For the Garlic Mashed Potatoes:
5 pounds Russet potatoes, peeled
1 clove garlic, peeled
6 1/4 cups chicken broth
1 cup half-and-half
6 tablespoons unsalted butter, cubed
Salt
Freshly ground black pepper
For the Potato Chip Chicken:
Directions
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
For the Garlic Mashed Potatoes:
Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
Serve the mashed potatoes with the chicken.
For the Potato Chip Chicken:
4 tablespoons butter, melted
1 clove garlic, minced
1 1/2 cups crushed potato chips
4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in)
1/4 teaspoon freshly ground black pepper
For the Garlic Mashed Potatoes:
5 pounds Russet potatoes, peeled
1 clove garlic, peeled
6 1/4 cups chicken broth
1 cup half-and-half
6 tablespoons unsalted butter, cubed
Salt
Freshly ground black pepper
For the Potato Chip Chicken:
Directions
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
For the Garlic Mashed Potatoes:
Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
Serve the mashed potatoes with the chicken.
Sweet Onion BBQ Burgers (Taste of Home)
1/2 cup dry bread crumbs
2 teaspoons onion salt
2 teaspoons brown sugar
1 egg, lightly beaten
1 pound ground beef
1-1/4 cups barbecue sauce
SAUCE:
1/2 cup mayonnaise
1/2 cup barbecue sauce
1 teaspoon brown sugar
ONION TOPPING:
2 tablespoons butter
1/4 cup honey
2 large sweet onions, thinly sliced
4 slices smoked cheddar cheese
4 hamburger buns, split
In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours.
In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm.
Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping. Yield: 4 servings.
2 teaspoons onion salt
2 teaspoons brown sugar
1 egg, lightly beaten
1 pound ground beef
1-1/4 cups barbecue sauce
SAUCE:
1/2 cup mayonnaise
1/2 cup barbecue sauce
1 teaspoon brown sugar
ONION TOPPING:
2 tablespoons butter
1/4 cup honey
2 large sweet onions, thinly sliced
4 slices smoked cheddar cheese
4 hamburger buns, split
In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours.
In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm.
Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping. Yield: 4 servings.
Roast Prime Rib with Madeira and Horseradish Sauces
1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, quartered
2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
Horseradish Sauce
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Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
Pour off and reserve fat from baking sheet for Yorkshire Puddings . Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.
1 tablespoon olive oil
6 medium onions, peeled, quartered
2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
Horseradish Sauce
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Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
Pour off and reserve fat from baking sheet for Yorkshire Puddings . Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.
Ina Garten's Steak with Bearnaise Sauce
For the sauce:
1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Olive Oil
Coarsely ground black pepper
Directions
For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Olive Oil
Coarsely ground black pepper
Directions
For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
Balsamic Glazed Steak
3/4 pound 1/2-inch-thick boneless sirloin steak
2 teaspoons sesame seeds
2 teaspoons vegetable oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
3 tablespoons medium-dry Sherry
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon cold unsalted butter
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Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.
2 teaspoons sesame seeds
2 teaspoons vegetable oil
2 garlic cloves, minced
1/8 teaspoon dried hot red pepper flakes
3 tablespoons medium-dry Sherry
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon honey
1 tablespoon cold unsalted butter
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Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.
In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.
Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.
Curried Beef with Dumplings
1 beef rump roast or bottom round roast (3 pounds)
2 tablespoons olive oil
6 medium carrots, cut into chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, sliced
2 teaspoons curry powder
1 teaspoon sugar
2 teaspoons salt, divided
1 teaspoon Worcestershire sauce
1 cup hot water
1-2/3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons cold butter
3/4 cup milk
2 tablespoons minced fresh parsley
2 tablespoons chopped pimientos
In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hours or until meat and carrots are tender.
Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened.
Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots. Yield: 8 servings.
2 tablespoons olive oil
6 medium carrots, cut into chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, sliced
2 teaspoons curry powder
1 teaspoon sugar
2 teaspoons salt, divided
1 teaspoon Worcestershire sauce
1 cup hot water
1-2/3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons cold butter
3/4 cup milk
2 tablespoons minced fresh parsley
2 tablespoons chopped pimientos
In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hours or until meat and carrots are tender.
Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened.
Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots. Yield: 8 servings.
Smoked Gouda and Caramelized Onions Turkey Burgers
2 cups thinly sliced onions
1/2 tsp sugar
1 tbsp butter
1 slightly beaten egg
3 TBSP fine bread crumbs
1 TBSP fresh parsley
1 tbsp Worcestershire
1/4 tsp garlic salt
1/4 tsp black pepper
1# uncooked ground turkey
4 oz shredded smoked gouda
4 kaisar rolls, split
In a large skillet, cook onions and sugar, covered in hot butter over medium low heat for 13-15 minutes. Uncover. Cook and stir over medium high heat for 2-5 minutes until onions are golden.
In a medium bowl, combine egg, bread crumbs, parsley, Worcestershire, garlic salt, and pepper. Add ground turkey and mix well. Shape turkey mixture into 4 3/4 inch patties.
Preheat indoor electric griddle. Place patties on grill rack. Grill until no longer pink. Top burgers with onions and cheese. Serve on buns.
1/2 tsp sugar
1 tbsp butter
1 slightly beaten egg
3 TBSP fine bread crumbs
1 TBSP fresh parsley
1 tbsp Worcestershire
1/4 tsp garlic salt
1/4 tsp black pepper
1# uncooked ground turkey
4 oz shredded smoked gouda
4 kaisar rolls, split
In a large skillet, cook onions and sugar, covered in hot butter over medium low heat for 13-15 minutes. Uncover. Cook and stir over medium high heat for 2-5 minutes until onions are golden.
In a medium bowl, combine egg, bread crumbs, parsley, Worcestershire, garlic salt, and pepper. Add ground turkey and mix well. Shape turkey mixture into 4 3/4 inch patties.
Preheat indoor electric griddle. Place patties on grill rack. Grill until no longer pink. Top burgers with onions and cheese. Serve on buns.
Carmelized Salmon With Mango Salsa
Salmon
1/2 cup sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 lb. salmon (about 6 fillets, 1/4 lb. each)
Mango Salsa
1 mango, peeled and finely diced
1/4 cup red onion, finely diced
2 Tb. finely diced green pepper
1 small jalapeno pepper, finely diced
1/4 cup cilantro, diced
1 Tb. rice vinegar
1 tsp. lime juice
1 tsp. olive oil
dash kosher salt
dash black pepper
dash garlic powder
1. Preheat grill. Combine sugar, salt, and pepper in shallow dish. Rub each salmon fillet in the sugar mixture, being sure to well coat each side. Grill over low heat for about 5-8 minutes on each side, until crispy and cooked through.
2. Meanwhile, combine all salsa ingredients and set aside.
3. Top salmon with salsa and serve with rice and grilled pineapple
1/2 cup sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 lb. salmon (about 6 fillets, 1/4 lb. each)
Mango Salsa
1 mango, peeled and finely diced
1/4 cup red onion, finely diced
2 Tb. finely diced green pepper
1 small jalapeno pepper, finely diced
1/4 cup cilantro, diced
1 Tb. rice vinegar
1 tsp. lime juice
1 tsp. olive oil
dash kosher salt
dash black pepper
dash garlic powder
1. Preheat grill. Combine sugar, salt, and pepper in shallow dish. Rub each salmon fillet in the sugar mixture, being sure to well coat each side. Grill over low heat for about 5-8 minutes on each side, until crispy and cooked through.
2. Meanwhile, combine all salsa ingredients and set aside.
3. Top salmon with salsa and serve with rice and grilled pineapple
Chicken Prosciutto Roll Ups
4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
4 ounce(s) Fontina cheese, cut into 4 slices
4 large slices prosciutto
12 large fresh basil leaves
1 bag(s) (6 ounces) baby spinach
Holding knife parallel to work surface, cut a horizontal pocket in thickest part of each chicken breast. Insert 1 slice of cheese in each pocket.
Arrange prosciutto slices on work surface; top each with 3 basil leaves. Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket. Secure with toothpicks.
Heat nonstick 12-inch skillet over medium heat until hot. Add chicken to skillet; cover and cook 10 minutes. Uncover; turn chicken over and cook 3 to 5 minutes longer or until chicken just loses its pink color throughout.
When chicken is done, place spinach in same skillet with chicken. Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.
To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner plates; top with chicken.
4 ounce(s) Fontina cheese, cut into 4 slices
4 large slices prosciutto
12 large fresh basil leaves
1 bag(s) (6 ounces) baby spinach
Holding knife parallel to work surface, cut a horizontal pocket in thickest part of each chicken breast. Insert 1 slice of cheese in each pocket.
Arrange prosciutto slices on work surface; top each with 3 basil leaves. Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket. Secure with toothpicks.
Heat nonstick 12-inch skillet over medium heat until hot. Add chicken to skillet; cover and cook 10 minutes. Uncover; turn chicken over and cook 3 to 5 minutes longer or until chicken just loses its pink color throughout.
When chicken is done, place spinach in same skillet with chicken. Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.
To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner plates; top with chicken.
Double Crusted Chops
1/3 c Creamy Peanut Butter
1/3 c Pineapple Juice
2 Tbsp Green Onion, finely chopped
1 Tbsp Soy Sauce
1 Tbsp Honey
1 tsp Fresh Ginger, grated
1/2 tsp Dry Mustard
Several Dashes Tabasco Sauce
1/3 c Honey-Roasted Peanuts, finely chopped
2 Tbsp Fine Dry Bread Crumbs
1 Tbsp Sesame Seeds, toasted
4 Boneless Pork Sirloin Chops (3/4" thick)
4 oz Chinese Egg Noodles or Dried Angel Hair Pasta
DIRECTIONS
1. For peanut sauce, in a small saucepan heat peanut butter until melted. Gradually whisk in pineapple juice, green onion, soy sauce, honey, ginger, mustard, and hot pepper sauce. Set aside 2 Tbsp of peanut sauce. Keep remaining sauce warm. For crust, in a small bowl combine peanuts, bread crumbs, and sesame seeds and set aside.
2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 6 mins. Turn chops and brush with the reserved 2 Tbsp sauce. Sprinkle chops with crust mixture. With the back of a metal spatula, press crust mixture onto chops. Cover and grill for 5-7 mins more or until chops are slightly pink in the centers and juices run clear. *See below for gas grill.
3. Meanwhile, cook noodles according to package directions and drain. Toss noodles with remaining warm peanut sauce. Serve with chops.
1/3 c Pineapple Juice
2 Tbsp Green Onion, finely chopped
1 Tbsp Soy Sauce
1 Tbsp Honey
1 tsp Fresh Ginger, grated
1/2 tsp Dry Mustard
Several Dashes Tabasco Sauce
1/3 c Honey-Roasted Peanuts, finely chopped
2 Tbsp Fine Dry Bread Crumbs
1 Tbsp Sesame Seeds, toasted
4 Boneless Pork Sirloin Chops (3/4" thick)
4 oz Chinese Egg Noodles or Dried Angel Hair Pasta
DIRECTIONS
1. For peanut sauce, in a small saucepan heat peanut butter until melted. Gradually whisk in pineapple juice, green onion, soy sauce, honey, ginger, mustard, and hot pepper sauce. Set aside 2 Tbsp of peanut sauce. Keep remaining sauce warm. For crust, in a small bowl combine peanuts, bread crumbs, and sesame seeds and set aside.
2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 6 mins. Turn chops and brush with the reserved 2 Tbsp sauce. Sprinkle chops with crust mixture. With the back of a metal spatula, press crust mixture onto chops. Cover and grill for 5-7 mins more or until chops are slightly pink in the centers and juices run clear. *See below for gas grill.
3. Meanwhile, cook noodles according to package directions and drain. Toss noodles with remaining warm peanut sauce. Serve with chops.
Ribeyes with Avocado Sauce
24 ozs rib eye steaks (top sirloin steaks cut 1 1/4 to 1 1/2
inches thick)
1 tbsp brown sugar
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp black pepper
8 ozs tomatillos (fresh, husked and quartered)
1/4 cup water
2 ozs cream cheese
1 avocado (halved seeded peeled and cut)
1/4 cup green onion (sliced)
1/2 tsp salt
10-12 green onions (trimmed to 6 inch lengths)
4-6 jalapeno peppers
1 tomato (chopped)
Trim fat from around the edges of beef rib-eye steaks.
In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
Pat onto both sides of the steaks.
Let steaks stand at room temperature for 30 minutes.
Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
Bring to boiling; reduce heat.
Cover and simmer for 5 to 7 minutes or until soft.
Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
Cover and process or blend until sauce mixture is smooth.
Transfer sauce to a serving bowl.
Prepare charcoal grill or preheat gas grill.
Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
To serve, slice steaks.
Serve with sauce, grilled jalapenos, and green onions.
Sprinkle with tomato.
inches thick)
1 tbsp brown sugar
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp black pepper
8 ozs tomatillos (fresh, husked and quartered)
1/4 cup water
2 ozs cream cheese
1 avocado (halved seeded peeled and cut)
1/4 cup green onion (sliced)
1/2 tsp salt
10-12 green onions (trimmed to 6 inch lengths)
4-6 jalapeno peppers
1 tomato (chopped)
Trim fat from around the edges of beef rib-eye steaks.
In a small bowl combine the brown sugar, chili powder, garlic salt, and pepper.
Pat onto both sides of the steaks.
Let steaks stand at room temperature for 30 minutes.
Meanwhile for sauce, in a small saucepan combine the quartered tomatillos and water.
Bring to boiling; reduce heat.
Cover and simmer for 5 to 7 minutes or until soft.
Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.
In a food processor bowl or blender container combine the tomatillo mixture, the avocado, sliced green onions, and salt.
Cover and process or blend until sauce mixture is smooth.
Transfer sauce to a serving bowl.
Prepare charcoal grill or preheat gas grill.
Grill steaks on rack of an uncovered grill directly over medium coals to desired doneness, turning halfway through.
Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.
If desired, brush the whole green onions and jalapenos lightly with oil; grill jalapenos about 10 minutes or untiil soft and lightly charred, turning occasionally.
To serve, slice steaks.
Serve with sauce, grilled jalapenos, and green onions.
Sprinkle with tomato.
Calypso Shrimp Skewers
12 ounces fresh or frozen medium shrimp
1/3 cup honey
1 teaspoon grated fresh ginger
2/3 cup shredded coconut
2/3 cup finely chopped peanuts
1 3 ounce package thinly sliced prosciutto, cut into about 7x1/2-inch strips
1 7 ounce container creme fraiche
1 teaspoon finely shredded lime peel
Lime juice
1. Soak about thirty 6-inch wooden skewers in water for at least 30 minutes before grilling. Drain before using.
2. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Thread shrimp lengthwise onto skewers, starting at the tail ends and keeping the shrimp straight on the skewers. In a shallow dish, combine honey and ginger. In another shallow dish, combine coconut and peanuts. Brush honey mixture on all sides of the shrimp, then roll shrimp in coconut mixture to coat. Wrap a slice of prosciutto around each shrimp.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place shrimp skewers on the grill rack over drip pan. Cover and grill for 5 to 8 minutes or until shrimp are opaque. (Or preheat oven to 375 degrees F. Arrange shrimp skewers on a foil-lined baking sheet. Bake for 4 to 6 minutes or until shrimp are opaque.)
4. In a small bowl, stir together creme fraiche and lime peel. Stir in enough lime juice to make dip of desired consistency. Serve the shrimp with creme fraiche mixture. Makes about 30 appetizers.
from the test kitchen
Make Ahead Tip Assemble the shrimp skewers (do not grill or bake) and prepare the creme fraiche mixture as directed. Cover and chill separately for up to 6 hours. Grill or bake the shrimp skewers.
1/3 cup honey
1 teaspoon grated fresh ginger
2/3 cup shredded coconut
2/3 cup finely chopped peanuts
1 3 ounce package thinly sliced prosciutto, cut into about 7x1/2-inch strips
1 7 ounce container creme fraiche
1 teaspoon finely shredded lime peel
Lime juice
1. Soak about thirty 6-inch wooden skewers in water for at least 30 minutes before grilling. Drain before using.
2. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Thread shrimp lengthwise onto skewers, starting at the tail ends and keeping the shrimp straight on the skewers. In a shallow dish, combine honey and ginger. In another shallow dish, combine coconut and peanuts. Brush honey mixture on all sides of the shrimp, then roll shrimp in coconut mixture to coat. Wrap a slice of prosciutto around each shrimp.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place shrimp skewers on the grill rack over drip pan. Cover and grill for 5 to 8 minutes or until shrimp are opaque. (Or preheat oven to 375 degrees F. Arrange shrimp skewers on a foil-lined baking sheet. Bake for 4 to 6 minutes or until shrimp are opaque.)
4. In a small bowl, stir together creme fraiche and lime peel. Stir in enough lime juice to make dip of desired consistency. Serve the shrimp with creme fraiche mixture. Makes about 30 appetizers.
from the test kitchen
Make Ahead Tip Assemble the shrimp skewers (do not grill or bake) and prepare the creme fraiche mixture as directed. Cover and chill separately for up to 6 hours. Grill or bake the shrimp skewers.
Pumpkin Spiced Toffee Thins
1 c. butter- softened
1 c. brown sugar
1 egg- seperated
1 Tbl. vanilla
2 c. flour
1 tsp. pumpkin pie spice
1 8oz. pkg. toffee bits
Beat the butter and sugar until creamy. Add the egg yolk and vanilla mixing until combined. Gradually add flour and spice, until all is combined, then stir in toffee bits. Press evenly into a greased 15x11 pan. Lightly beat the egg white and brush over the toffee mixture. Bake at 350 for 11-13 minutes, or until lightly browned. Let cool 5 minutes; cut into desired shapes. Let cool completely before removing from pan.
1 c. brown sugar
1 egg- seperated
1 Tbl. vanilla
2 c. flour
1 tsp. pumpkin pie spice
1 8oz. pkg. toffee bits
Beat the butter and sugar until creamy. Add the egg yolk and vanilla mixing until combined. Gradually add flour and spice, until all is combined, then stir in toffee bits. Press evenly into a greased 15x11 pan. Lightly beat the egg white and brush over the toffee mixture. Bake at 350 for 11-13 minutes, or until lightly browned. Let cool 5 minutes; cut into desired shapes. Let cool completely before removing from pan.
Corny Cupcakes with Brown Butter Frosting
For the frosting:
10 tablespoons unsalted butter, cut into chunks (140 grams)
1 teaspoon molasses (8 grams)
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cup confectioners’ sugar (120 grams)
For the cupcakes:
¼ cup unsalted butter (56 grams)
Reserved butter solids, leftover from browning the butter for the frosting
¼ cup sugar (50 grams)
¼ cup brown sugar (50 grams)
1 large egg
¼ cup plain low-fat yogurt (60 grams)
3/4 cup corn kernels (120 grams)
1 ¼ cup cake flour (150 grams)
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ cup corn kernels (80 grams)
Place the first quantity of butter in a heavy-bottomed sauce pan and heat over medium-high flame. Swirl the pan occasionally to melt butter completely. Place a fine mesh strainer inside a heat-proof bowl; keep within easy reach of the stovetop. Continuing to heat, butter will foam and begin to brown around the edges. Be careful to avoid hot butter splatters. Scrape around the sides and bottom of the pan with a heat-proof spatula to prevent scorching and ensure even browning.
When butter solids (the sandy bits that accumulate in the bottom of the pan) have turned a uniform mahogany brown, remove pan from heat and immediately pour butter through nearby strainer, separating all but the finest bits of solid from the butter fat. Set strainer lined with butter solids aside. Place butter fat in the refrigerator to set while preparing cake batter.
Preheat oven to 350°F. Line 12 standard cupcake tins with paper liners.
In a mixing bowl, combine second quantity of butter with the reserved butter solids and the brown and regular sugars. Beat with an electric mixer until light and fluffy, scraping down the bowl occasionally. Add egg and beat until light and homogeneous.
In a blender or food processor, purée yogurt with first quantity of corn until smooth.
Combine flour, salt, baking soda and baking powder, and whisk to blend. Add about 1/3 of the flour to the butter and egg mixture and mix to incorporate. Mix in half of the corn purée. Add half of the remaining flour and mix just to incorporate. Add remaining corn purée. Mix in remainder of flour and stir to incorporate. Fold in the second quantity of corn kernels.
Spoon the batter evenly among the cupcake papers.
Bake cupcakes until set, 15 to 17 minutes. Remove cupcakes from pan to cooling rack while preparing frosting.
Combine cooled brown butter with confectioners’ sugar and salt. Beat with mixer until light and fluffy, scraping down occasionally. Add molasses and vanilla, and mix to thoroughly incorporate. Frost cupcakes and store in an airtight container.
10 tablespoons unsalted butter, cut into chunks (140 grams)
1 teaspoon molasses (8 grams)
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cup confectioners’ sugar (120 grams)
For the cupcakes:
¼ cup unsalted butter (56 grams)
Reserved butter solids, leftover from browning the butter for the frosting
¼ cup sugar (50 grams)
¼ cup brown sugar (50 grams)
1 large egg
¼ cup plain low-fat yogurt (60 grams)
3/4 cup corn kernels (120 grams)
1 ¼ cup cake flour (150 grams)
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
½ cup corn kernels (80 grams)
Place the first quantity of butter in a heavy-bottomed sauce pan and heat over medium-high flame. Swirl the pan occasionally to melt butter completely. Place a fine mesh strainer inside a heat-proof bowl; keep within easy reach of the stovetop. Continuing to heat, butter will foam and begin to brown around the edges. Be careful to avoid hot butter splatters. Scrape around the sides and bottom of the pan with a heat-proof spatula to prevent scorching and ensure even browning.
When butter solids (the sandy bits that accumulate in the bottom of the pan) have turned a uniform mahogany brown, remove pan from heat and immediately pour butter through nearby strainer, separating all but the finest bits of solid from the butter fat. Set strainer lined with butter solids aside. Place butter fat in the refrigerator to set while preparing cake batter.
Preheat oven to 350°F. Line 12 standard cupcake tins with paper liners.
In a mixing bowl, combine second quantity of butter with the reserved butter solids and the brown and regular sugars. Beat with an electric mixer until light and fluffy, scraping down the bowl occasionally. Add egg and beat until light and homogeneous.
In a blender or food processor, purée yogurt with first quantity of corn until smooth.
Combine flour, salt, baking soda and baking powder, and whisk to blend. Add about 1/3 of the flour to the butter and egg mixture and mix to incorporate. Mix in half of the corn purée. Add half of the remaining flour and mix just to incorporate. Add remaining corn purée. Mix in remainder of flour and stir to incorporate. Fold in the second quantity of corn kernels.
Spoon the batter evenly among the cupcake papers.
Bake cupcakes until set, 15 to 17 minutes. Remove cupcakes from pan to cooling rack while preparing frosting.
Combine cooled brown butter with confectioners’ sugar and salt. Beat with mixer until light and fluffy, scraping down occasionally. Add molasses and vanilla, and mix to thoroughly incorporate. Frost cupcakes and store in an airtight container.
Chicken Meatballs with Sweet Peanut Sauce
1 lb. ground chicken
1/2 cup chopped cilantro
1/4 cup dried breadcrumbs
1/4 cup grated onion
2 cloves garlic, grated
1 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
1/4 cup peanut butter
2 tbsp. soy sauce
3 tbsp. sugar
3 tbsp. sesame oil
Chopped peanuts, for garnish
Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tbsp. balls. In medium skillet, heat oil over medium heat. Add meatballs and cook through, 6 to 8 minutes. Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave. Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping
1/2 cup chopped cilantro
1/4 cup dried breadcrumbs
1/4 cup grated onion
2 cloves garlic, grated
1 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
1/4 cup peanut butter
2 tbsp. soy sauce
3 tbsp. sugar
3 tbsp. sesame oil
Chopped peanuts, for garnish
Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tbsp. balls. In medium skillet, heat oil over medium heat. Add meatballs and cook through, 6 to 8 minutes. Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave. Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping
BLT Mac N Cheese
4 slices bacon, cut into 1-inch pieces
12 oz. fusilli pasta
2 1/4 cups milk
1/2 tsp. turmeric
6 oz. cream cheese
2 cups finely shredded orange cheddar cheese (about 8 oz.)
6 oz. cherry tomatoes quartered (about 1 cup)
Salt and pepper
1/4 cup plain yogurt
1 tbsp. apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)
Preheat the oven to 375°. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13-inch casserole dish and bake until heated through, about 20 minutes.
Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.
12 oz. fusilli pasta
2 1/4 cups milk
1/2 tsp. turmeric
6 oz. cream cheese
2 cups finely shredded orange cheddar cheese (about 8 oz.)
6 oz. cherry tomatoes quartered (about 1 cup)
Salt and pepper
1/4 cup plain yogurt
1 tbsp. apple cider vinegar
1 small head romaine lettuce, thinly sliced (about 6 cups)
Preheat the oven to 375°. In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13-inch casserole dish and bake until heated through, about 20 minutes.
Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.
Vegged Up Oatmeal Cookies
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. room-temperature butter
3/4 cup light brown sugar
3/4 cup granulated sugar
1 egg3 cups rolled oats
1 packed cup shredded zucchini
3/4 cup raisins
3/4 cup whipped cream cheese
In bowl, combine flour, baking soda and salt. Using an electric mixer, beat butter and sugars at high speed until fluffy, 5 minutes. Beat in egg at medium speed, then flour mixture. Stir in oats, zucchini and raisins; let sit for 30 minutes. Bake 1/4 cupfuls on 2 parchment-lined baking sheets at 350°, switching pans halfway through, until golden, 15 to 17 minutes. Cool; sandwich each with scant tbsp. cream cheese.
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. room-temperature butter
3/4 cup light brown sugar
3/4 cup granulated sugar
1 egg3 cups rolled oats
1 packed cup shredded zucchini
3/4 cup raisins
3/4 cup whipped cream cheese
In bowl, combine flour, baking soda and salt. Using an electric mixer, beat butter and sugars at high speed until fluffy, 5 minutes. Beat in egg at medium speed, then flour mixture. Stir in oats, zucchini and raisins; let sit for 30 minutes. Bake 1/4 cupfuls on 2 parchment-lined baking sheets at 350°, switching pans halfway through, until golden, 15 to 17 minutes. Cool; sandwich each with scant tbsp. cream cheese.
Balsamic Beans
Cook 4 ounces diced pancetta in a saucepan until slightly crisp. Add 2 cloves minced garlic, one 14-ounce can crushed tomatoes and 1 cup water; bring to a boil. Stir in two 15-ounce cans drained and rinsed white beans, 2 tablespoons each honey and balsamic vinegar, 1 sprig thyme and a pinch of crushed red pepper flakes. Simmer until thickened, about 20 minutes. Season with salt and top with chopped parsley.
Bowties
This is a recipe that Pearl Horn, Jon's great-grandma, made.
1 loaf of thinly sliced Pepperidge Farm bread
1 can of cream of mushroom soup
Bacon slices, cut into thirds
Trim crust from bread. Cut each slice into 3 strips. Spread half of strip with soup. To pwith other 1/2 of strip, like sandwiches. Wrap bacon around center of strip. Bake on cookie sheet 30 minutes at 350. May be prepared earlier and baked just prior to serving.
1 loaf of thinly sliced Pepperidge Farm bread
1 can of cream of mushroom soup
Bacon slices, cut into thirds
Trim crust from bread. Cut each slice into 3 strips. Spread half of strip with soup. To pwith other 1/2 of strip, like sandwiches. Wrap bacon around center of strip. Bake on cookie sheet 30 minutes at 350. May be prepared earlier and baked just prior to serving.
Baked Frenchies
2 TBSP light or dark Karo syrup
1/2 cup butter
1 cup firmly packed brown sugar
12 to 14 slices extra thick French or challah bread
5 eggs
1 cup melted pralines and cream ice cream
1 tsp pure vanilla extract
pinch salt
butter, syrup or jam
combine corn syrup, butter and brown sugar in a saucepan and simmer until syrupy. Pour the mixture into a 13 x 9 casserole dish. Place the bread over the mixture. In a bowl, beat together the eggs, ice cream, vanilla and salt. Pour over the bread. Cover and let stand in fridge overnight.
Preheat the oven to 350. Uncover and bake for 45 minutes.
1/2 cup butter
1 cup firmly packed brown sugar
12 to 14 slices extra thick French or challah bread
5 eggs
1 cup melted pralines and cream ice cream
1 tsp pure vanilla extract
pinch salt
butter, syrup or jam
combine corn syrup, butter and brown sugar in a saucepan and simmer until syrupy. Pour the mixture into a 13 x 9 casserole dish. Place the bread over the mixture. In a bowl, beat together the eggs, ice cream, vanilla and salt. Pour over the bread. Cover and let stand in fridge overnight.
Preheat the oven to 350. Uncover and bake for 45 minutes.
Thursday, January 26, 2012
Best Chocolate Yule Log
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.
Ice Cream Bread
Preheat your oven to 350 degrees.
-Mix equal parts melted ice cream and self-rising flour.
-Spoon it into a greased pan.
-Bake for 30 minutes.
-Mix equal parts melted ice cream and self-rising flour.
-Spoon it into a greased pan.
-Bake for 30 minutes.
Sweet Potato-Topped Shephard's Pie
Rachael Ray's recipe
3 large or 4 medium sweet potatoes, peeled and cut into chunks
Salt and pepper
1 cup milk
3 tablespoons butter
1 egg, beaten
1 teaspoon paprika or sweet smoked paprika
1 1/2 tablespoons extra-virgin olive oil (EVOO)
8 ounces cremini or white mushrooms, quartered
1 1/2 pounds ground sirloin1 onion, chopped
2 large cloves garlic, chopped
2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
1 cup frozen peas
2 tablespoons flour
3/4 cup dark beer (optional)
1 cup beef stock (1 1/2 cups if not using beer)
About 3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
A little chopped fresh parsley, for garnish
Place the sweet potatoes in a large pot, cover with water and bring to a boil. Salt the water and cook the potatoes until tender, about 18 minutes; drain. Return the potatoes to the hot pot and mash with the milk, 1 tablespoon butter, the egg and paprika; season with salt and pepper.
Preheat the broiler and position a rack in the lower third of the oven. Place a heavy pot or large dutch oven on medium-high heat. Add the EVOO, 1 1/2 turns of the pan, and the mushrooms and cook until darkened, 6 to 7 minutes. Add the sirloin and cook until browned, 5 minutes. Add the onion, garlic and sage; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the peas.
While the onion cooks, heat a small saucepan or skillet over medium-high heat. Add the remaining 2 tablespoons butter to melt, then whisk in the flour for 1 minute. Add the beer, if using, and cook until reduced, a minute or two. Add the beef stock and worcestershire; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat..
Pour the meat and gravy into a casserole and top with the sweet potatoes. Broil until the potatoes are set and lightly golden-brown at the edges. Top with the parsley.
3 large or 4 medium sweet potatoes, peeled and cut into chunks
Salt and pepper
1 cup milk
3 tablespoons butter
1 egg, beaten
1 teaspoon paprika or sweet smoked paprika
1 1/2 tablespoons extra-virgin olive oil (EVOO)
8 ounces cremini or white mushrooms, quartered
1 1/2 pounds ground sirloin1 onion, chopped
2 large cloves garlic, chopped
2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
1 cup frozen peas
2 tablespoons flour
3/4 cup dark beer (optional)
1 cup beef stock (1 1/2 cups if not using beer)
About 3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
A little chopped fresh parsley, for garnish
Place the sweet potatoes in a large pot, cover with water and bring to a boil. Salt the water and cook the potatoes until tender, about 18 minutes; drain. Return the potatoes to the hot pot and mash with the milk, 1 tablespoon butter, the egg and paprika; season with salt and pepper.
Preheat the broiler and position a rack in the lower third of the oven. Place a heavy pot or large dutch oven on medium-high heat. Add the EVOO, 1 1/2 turns of the pan, and the mushrooms and cook until darkened, 6 to 7 minutes. Add the sirloin and cook until browned, 5 minutes. Add the onion, garlic and sage; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the peas.
While the onion cooks, heat a small saucepan or skillet over medium-high heat. Add the remaining 2 tablespoons butter to melt, then whisk in the flour for 1 minute. Add the beer, if using, and cook until reduced, a minute or two. Add the beef stock and worcestershire; season with salt and pepper. Cook until thickened slightly, then whisk in the mustard. Stir the gravy into the meat..
Pour the meat and gravy into a casserole and top with the sweet potatoes. Broil until the potatoes are set and lightly golden-brown at the edges. Top with the parsley.
Honey Vanilla Caramel Apples (Rachael Ray)
6 medium red apples, such as braeburn, cortland or fuji,chilled
Ice water
1 1/2 cups heavy cream
1/2 teaspoon salt
1 1/2 cups honey
1 teaspoon pure vanilla extract
Line a baking sheet with parchment. Skewer each apple stem with a lollipop stick or thick bamboo skewer. Fill a large bowl one-quarter of the way with ice water.
In a 4-quart, heavy saucepan, heat the cream and salt over medium-high heat until steaming hot. Stir in the honey and bring to a boil, stirring occasionally. Lower the heat to medium and continue to boil, stirring constantly, until the mixture registers 260° on a candy thermometer, 30 minutes. Remove the pan from the heat and add the vanilla. Place the pan in the ice water, stirring the caramel with a wooden spoon until it’s thick enough to coat the apples without running off, about 5 minutes. (If the caramel thickens too much, return the pan to medium heat and stir.)
Wipe the chilled apples dry. Working with 1 at a time, hold the apple by the stick and dip into the caramel, tilting the saucepan and twirling the apple to coat all but a 1-inch border around the stem. Place the caramel apples on the prepared baking sheet and refrigerate for 20 minutes before serving.
Ice water
1 1/2 cups heavy cream
1/2 teaspoon salt
1 1/2 cups honey
1 teaspoon pure vanilla extract
Line a baking sheet with parchment. Skewer each apple stem with a lollipop stick or thick bamboo skewer. Fill a large bowl one-quarter of the way with ice water.
In a 4-quart, heavy saucepan, heat the cream and salt over medium-high heat until steaming hot. Stir in the honey and bring to a boil, stirring occasionally. Lower the heat to medium and continue to boil, stirring constantly, until the mixture registers 260° on a candy thermometer, 30 minutes. Remove the pan from the heat and add the vanilla. Place the pan in the ice water, stirring the caramel with a wooden spoon until it’s thick enough to coat the apples without running off, about 5 minutes. (If the caramel thickens too much, return the pan to medium heat and stir.)
Wipe the chilled apples dry. Working with 1 at a time, hold the apple by the stick and dip into the caramel, tilting the saucepan and twirling the apple to coat all but a 1-inch border around the stem. Place the caramel apples on the prepared baking sheet and refrigerate for 20 minutes before serving.
Cream Puff Pastry
1 cup water
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 cups 2% milk
3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.
1/2 cup butter, cubed
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 cups 2% milk
3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny.
Transfer to a greased 13-in. x 9-in. baking dish. Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.
For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving. Yield: 15 servings.
Crusted Pumpkin Wedges with Sour Cream
1 1/2 pounds pumpkin (skin on)
1/2 cup grated Parmesan
3 tablespoons dried white breadcrumbs
6 tablespoons finely chopped parsley
2 1/2 teaspoons finely chopped thyme
Grated zest of 2 large lemons
2 cloves garlic
Salt and white pepper
1/4 cup olive oil
1/2 cup sour cream
1 tablespoon chopped dill
Preheat the oven to 375°F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.
1/2 cup grated Parmesan
3 tablespoons dried white breadcrumbs
6 tablespoons finely chopped parsley
2 1/2 teaspoons finely chopped thyme
Grated zest of 2 large lemons
2 cloves garlic
Salt and white pepper
1/4 cup olive oil
1/2 cup sour cream
1 tablespoon chopped dill
Preheat the oven to 375°F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.
Lemon Bread, Prosciutto & Egg
1 baguette (15 inches long)
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)
Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
Slice into 2-inch pieces. Serve immediately.
5 large eggs
1 teaspoon finely grated lemon zest
3 tablespoons whole milk
1/4 cup roughly chopped flat-leaf parsley leaves
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground pepper
4 slices thinly sliced prosciutto (2 ounces)
Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
Slice into 2-inch pieces. Serve immediately.
Loaded Baked Potato & Popcorn Mix
Rach.ael Ray recipe
10 cups freshly popped popcorn
3 cups potato chips (about 4 ounces)
3 tablespoons salted butter
2 teaspoons onion powder
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup finely grated aged cheddar or gouda cheese
3 tablespoons fresh or dried chopped chives
On a baking sheet, spread out the hot popcorn and the potato chips. In a small saucepan, melt the butter. Mix in the onion powder, sugar, garlic powder and salt. Drizzle over the popcorn and potato chips. Sprinkle with the cheese and chives and gently mix with a spatula. To serve, transfer to a large bowl.
10 cups freshly popped popcorn
3 cups potato chips (about 4 ounces)
3 tablespoons salted butter
2 teaspoons onion powder
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup finely grated aged cheddar or gouda cheese
3 tablespoons fresh or dried chopped chives
On a baking sheet, spread out the hot popcorn and the potato chips. In a small saucepan, melt the butter. Mix in the onion powder, sugar, garlic powder and salt. Drizzle over the popcorn and potato chips. Sprinkle with the cheese and chives and gently mix with a spatula. To serve, transfer to a large bowl.
Cheesy Spicy Corn and Corn Chip Salad
2 cups shredded monterey jack cheese
1/2 head iceberg lettuce, shredded
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeño chiles
1/2 cup thinly sliced red onion
1/2 cup mayonnaise
1/4 cup chopped cilantro or parsley
Salt and pepper
3 cups corn chips, such as Fritos, crushed
In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapeños, onion, mayonnaise and cilantro; season with salt and pepper. Put into individual plastic serving containers, cover with a lid and refrigerate for up to 2 days.
Just before serving, top the salad with the corn chips.
1/2 head iceberg lettuce, shredded
8 ears corn, cooked, kernels sliced off the cob
2 red or orange bell peppers, chopped
2 chopped jalapeño chiles
1/2 cup thinly sliced red onion
1/2 cup mayonnaise
1/4 cup chopped cilantro or parsley
Salt and pepper
3 cups corn chips, such as Fritos, crushed
In a large bowl, mix the cheese, lettuce, corn, bell peppers, jalapeños, onion, mayonnaise and cilantro; season with salt and pepper. Put into individual plastic serving containers, cover with a lid and refrigerate for up to 2 days.
Just before serving, top the salad with the corn chips.
Spiced Squash with Brown Butter Glaze
6 tablespoons butter
2 1/2 tablespoons brown sugar
1/2 teaspoon chinese five-spice powder
1/4 teaspoon coarse salt
2 large acorn squash (about 2 1/2 pounds), quartered lengthwise and seeded
Position a rack in the upper third of the oven and preheat to 500°. Line a baking sheet with parchment. In a medium skillet, melt the butter over medium-low heat until foamy, 2 to 3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving.
2 1/2 tablespoons brown sugar
1/2 teaspoon chinese five-spice powder
1/4 teaspoon coarse salt
2 large acorn squash (about 2 1/2 pounds), quartered lengthwise and seeded
Position a rack in the upper third of the oven and preheat to 500°. Line a baking sheet with parchment. In a medium skillet, melt the butter over medium-low heat until foamy, 2 to 3 minutes. Let the foam subside and cook just until the butter turns golden and gives off a nutty smell, about 1 minute. Remove from heat and stir in the brown sugar, five-spice powder, salt and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.
Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the squash slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7 to 10 minutes. Drizzle with the remaining glaze before serving.
Martha Stewart's Rosemary Butter Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
Robbie's Chicken Tortilla Soup Like Max & Erma's
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa and/or adding cayenne pepper to the soup.
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food - cubed
10 oz. can Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
salt and pepper – to taste
flour tortillas – as needed, about 4 - 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed
-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
Notes: If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Ro*Tel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Ro*Tel or salsa and/or adding cayenne pepper to the soup.
Shell Salad
16 oz. shell macaroni, cooked until tender
1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
3/4 c. cider vinegar
3/4 c. vegetable oil
2 cucumbers, pared and diced
2 green peppers, seeded and diced
1 med. onion, chopped
1 (4 oz.) jar pimento, drained and diced
1 green pepper, sliced in rings
Rinse cooked macaroni in cold water, drain thoroughly. Combine tomato soup, sugar, vinegar, oil. Add macaroni; cover and refrigerate 24 hours. Add cucumbers, pepper, onions, pimentos. Stir just to mix. Serve garnished with green pepper rings. Serves 18-20.
1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
3/4 c. cider vinegar
3/4 c. vegetable oil
2 cucumbers, pared and diced
2 green peppers, seeded and diced
1 med. onion, chopped
1 (4 oz.) jar pimento, drained and diced
1 green pepper, sliced in rings
Rinse cooked macaroni in cold water, drain thoroughly. Combine tomato soup, sugar, vinegar, oil. Add macaroni; cover and refrigerate 24 hours. Add cucumbers, pepper, onions, pimentos. Stir just to mix. Serve garnished with green pepper rings. Serves 18-20.
Pineapple Cheddar Cornbread
1 cup flour
1 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1 tsp salt shopping list
1/2 cup butter, softened
4 eggs lightly beaten
1 can of cream style corn- 15 oz
1, can of crushed pineapple ( juice packed ) drained, 8 oz
4 oz cheddar or Monterey Jack cheese grated
Combine all dry ingredients.In mixer beat butter and then
beat in eggs. Beat into flour mixture at low speed.
Stir in the pineapple, corn and cheese just until well combined.
Spoon into a buttered 2 qt rectangular baking dish.
Bake in a preheated 375 oven about 35 mins or tested done in center.
Cut into squares while warm.
1 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1 tsp salt shopping list
1/2 cup butter, softened
4 eggs lightly beaten
1 can of cream style corn- 15 oz
1, can of crushed pineapple ( juice packed ) drained, 8 oz
4 oz cheddar or Monterey Jack cheese grated
Combine all dry ingredients.In mixer beat butter and then
beat in eggs. Beat into flour mixture at low speed.
Stir in the pineapple, corn and cheese just until well combined.
Spoon into a buttered 2 qt rectangular baking dish.
Bake in a preheated 375 oven about 35 mins or tested done in center.
Cut into squares while warm.
Peppermint Eggnog Punch
1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Angel Gingerbread
1/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup molasses
1/2 teaspoon shredded orange peel
1 1/4 cups sifted flour
1 teaspoon soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup orange juice
Gradually add sugar to shortening, creaming till light and fluffy. Add egg, molasses, and orange peel; beat well. Sift together dry ingredients and add to creamed mixture alternately with orange juice, beating well after each addition. Pour into well-greased 8x8x2-inch pan. Bake in moderate oven (350°) 25 to 30 minutes. Serve warm.
1/4 cup shortening
1 egg
1/2 cup molasses
1/2 teaspoon shredded orange peel
1 1/4 cups sifted flour
1 teaspoon soda
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup orange juice
Gradually add sugar to shortening, creaming till light and fluffy. Add egg, molasses, and orange peel; beat well. Sift together dry ingredients and add to creamed mixture alternately with orange juice, beating well after each addition. Pour into well-greased 8x8x2-inch pan. Bake in moderate oven (350°) 25 to 30 minutes. Serve warm.
Taste of Home BLT BItes
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
William Sonoma Mini Quiche Lorraine Appetizer
For the pastry:
1 1⁄4 cups all-purpose flour
1⁄2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into
small cubes
1 to 2 Tbs. ice water
For the filling:
1⁄2 cup heavy cream
1⁄2 cup milk
3 eggs
1 Tbs. unsalted butter, melted
1⁄2 cup grated Gruyère cheese
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
3 cooked bacon slices, chopped
To make the pastry, in the bowl of a food processor, pulse the flour and salt until blended. Scatter the butter over the flour and pulse until the mixture resembles pea-size crumbs. While pulsing, add the ice water 1 Tbs. at a time until the dough begins to come together. Transfer the dough to a lightly floured surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.
Position a rack in the lower third of an oven and preheat to 425°F.
On a lightly floured surface, divide the dough into 6 portions and form into balls. Roll out each into a 6-inch round. Press 1 round into a 4-inch quiche pan and fold in the overhang. Press to make the sides thicker than the bottom. Repeat with the remaining dough. Using a fork, prick the dough in several places. Freeze the shells for 15 minutes.
Line the shells with parchment paper, fill with pie weights and bake for 10 minutes. Remove the parchment and weights and continue baking until the shells are just golden, 7 to 10 minutes more. Transfer to a wire rack and let cool. Reduce the heat to 375ºF.
Meanwhile, make the filling: In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide the bacon among the tart shells, then pour the filling into the shells. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes before serving.
Serves 6.
1 1⁄4 cups all-purpose flour
1⁄2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into
small cubes
1 to 2 Tbs. ice water
For the filling:
1⁄2 cup heavy cream
1⁄2 cup milk
3 eggs
1 Tbs. unsalted butter, melted
1⁄2 cup grated Gruyère cheese
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
Freshly grated nutmeg, to taste
3 cooked bacon slices, chopped
To make the pastry, in the bowl of a food processor, pulse the flour and salt until blended. Scatter the butter over the flour and pulse until the mixture resembles pea-size crumbs. While pulsing, add the ice water 1 Tbs. at a time until the dough begins to come together. Transfer the dough to a lightly floured surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes or as long as overnight.
Position a rack in the lower third of an oven and preheat to 425°F.
On a lightly floured surface, divide the dough into 6 portions and form into balls. Roll out each into a 6-inch round. Press 1 round into a 4-inch quiche pan and fold in the overhang. Press to make the sides thicker than the bottom. Repeat with the remaining dough. Using a fork, prick the dough in several places. Freeze the shells for 15 minutes.
Line the shells with parchment paper, fill with pie weights and bake for 10 minutes. Remove the parchment and weights and continue baking until the shells are just golden, 7 to 10 minutes more. Transfer to a wire rack and let cool. Reduce the heat to 375ºF.
Meanwhile, make the filling: In a bowl, whisk together the cream, milk, eggs, butter, cheese, salt, black pepper, cayenne and nutmeg. Divide the bacon among the tart shells, then pour the filling into the shells. Bake until the filling is set and puffed and the crust is golden brown, 15 to 20 minutes. Let cool for 5 minutes before serving.
Serves 6.
William Sonoma Blue Cheese Tartlets Appetizer
8 oz (250 g) commercial puff pastry
3 oz (100 g) spinach or Swiss chard (silverbeet), trimmed
1 egg
2/3 cup (5 fl oz/150 ml) heavy (double) cream
¾ cup (3 oz/100 g) freshly grated Emmenthaler cheese
¼ teaspoon freshly grated nutmeg
salt and freshly ground pepper
3 oz (100 g) Roquefort cheese, crumbled [blue cheese works too]
2 tablespoons pine nuts
Defrost the puff pastry in the refrigerator or at room temperature.
Preheat an oven to 425°F (225°C). Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside.
Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well.
On a lightly floured board, roll the dough out as thinly as possible. With a fluted pastry cutter about 1¼ inches (4 cm) in diameter, cut out 18 dough rounds [I use a drinking glass that’s about 2-3 inches in diameter]. Use the rounds to line 18 individual tartlet pans or the wells in tartlet trays or miniature muffin pans [we use miniature muffin pans]. If using the former, arrange the lined pans on a large baking sheet. Spray some PAM into the pan. Fill each lined pan with some Roquefort cheese, then with some of the egg mixture and scatter a few pine nuts on top. Place the tartlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve warm.
Makes 18 tartlets; serves 6
3 oz (100 g) spinach or Swiss chard (silverbeet), trimmed
1 egg
2/3 cup (5 fl oz/150 ml) heavy (double) cream
¾ cup (3 oz/100 g) freshly grated Emmenthaler cheese
¼ teaspoon freshly grated nutmeg
salt and freshly ground pepper
3 oz (100 g) Roquefort cheese, crumbled [blue cheese works too]
2 tablespoons pine nuts
Defrost the puff pastry in the refrigerator or at room temperature.
Preheat an oven to 425°F (225°C). Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside.
Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well.
On a lightly floured board, roll the dough out as thinly as possible. With a fluted pastry cutter about 1¼ inches (4 cm) in diameter, cut out 18 dough rounds [I use a drinking glass that’s about 2-3 inches in diameter]. Use the rounds to line 18 individual tartlet pans or the wells in tartlet trays or miniature muffin pans [we use miniature muffin pans]. If using the former, arrange the lined pans on a large baking sheet. Spray some PAM into the pan. Fill each lined pan with some Roquefort cheese, then with some of the egg mixture and scatter a few pine nuts on top. Place the tartlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve warm.
Makes 18 tartlets; serves 6
Sandra Lee's Chorizo Taquitos
1 (16-ounce, bulk) package beef chorizo sausage, casing removed
1 cup medium chunky salsa, drained
1 cup shredded mild cheddar cheese
6 fajita-size flour tortillas
1 cup prepared guacamole (refrigerated section)
1/4 cup sour cream
Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
1 cup medium chunky salsa, drained
1 cup shredded mild cheddar cheese
6 fajita-size flour tortillas
1 cup prepared guacamole (refrigerated section)
1/4 cup sour cream
Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
Sandra Lee's Raspberry Trifle with Rum Sauce
3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish
Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes
3 containers (4 ounces each) refrigerated prepared vanilla pudding
Fresh raspberries, for garnish
Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
Eggnog Blondies with Brandy Spiked Eggnog Buttercream
from sayitwithsprinkles.com
for the Bars-
* 3 Cups All-purpose Flour
* 1 tsp Baking Soda
* 1 tsp salt
* 1 tsp nutmeg
* 3/4 Cup Butter-flavored Shortening
* 3/4 Cup Brown Sugar, packed
* 1/2 Cup Granulated Sugar
* 1/2 Cup Eggnog, any type
* 2 Large Eggs
* 1 tsp Brandy or Rum
For the Buttercream-
* 3 Cups Confectioners Sugar
* Dash of Salt
* 7 Tbsp Margarine or Unsalted Butter
* 3 tsp Eggnog
* 2 tsp Brandy or Rum
* 1 tsp Ground Nutmeg
* Clear crystal Sprinkles
* Red & Green Holiday Sprinkles
Directions:
Preheat oven to 350*F. Line a 9 x 13″ pan with parchment paper, if you have it.
Cream together the shortening, brown sugar and white sugar in the bowl of a stand mixer (or by hand!). Beat in the eggnog, eggs one at a time, and the brandy or rum.
Sift together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing between additions.
Pour batter into prepared pan and bake for 15 minutes. Check for browning on top after 15 minutes, and cover with foil if it’s getting too brown. Bake another 5-8 minutes, depending on your oven (Mine took 23 minutes). Pull out of oven and allow to cool in the pan.
For the frosting, cream the margarine or butter in the bowl of a stand mixer. Gradually add in about 2 cups of the confectioners sugar and the salt. You’ll get a pebbly grainy texture, which is fine. Add 2 tsp of eggnog and continue mixing. Add in the last 1 tsp of eggnog, and then add in the remaining 1 cup of confectioners sugar. Mix in the 2 tsp of Brandy or Rum. Depending on how thick or thin you like your buttercream, you can add a little more confectioners sugar if you think it’s too thin, or a little more Brandy and/or eggnog if you think it’s too thick. Mix in the ground nutmeg.
Allow blondies to fully cool before slicing into squares while in the pan, and then spreading on the frosting. Top with holiday sprinkles!
for the Bars-
* 3 Cups All-purpose Flour
* 1 tsp Baking Soda
* 1 tsp salt
* 1 tsp nutmeg
* 3/4 Cup Butter-flavored Shortening
* 3/4 Cup Brown Sugar, packed
* 1/2 Cup Granulated Sugar
* 1/2 Cup Eggnog, any type
* 2 Large Eggs
* 1 tsp Brandy or Rum
For the Buttercream-
* 3 Cups Confectioners Sugar
* Dash of Salt
* 7 Tbsp Margarine or Unsalted Butter
* 3 tsp Eggnog
* 2 tsp Brandy or Rum
* 1 tsp Ground Nutmeg
* Clear crystal Sprinkles
* Red & Green Holiday Sprinkles
Directions:
Preheat oven to 350*F. Line a 9 x 13″ pan with parchment paper, if you have it.
Cream together the shortening, brown sugar and white sugar in the bowl of a stand mixer (or by hand!). Beat in the eggnog, eggs one at a time, and the brandy or rum.
Sift together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing between additions.
Pour batter into prepared pan and bake for 15 minutes. Check for browning on top after 15 minutes, and cover with foil if it’s getting too brown. Bake another 5-8 minutes, depending on your oven (Mine took 23 minutes). Pull out of oven and allow to cool in the pan.
For the frosting, cream the margarine or butter in the bowl of a stand mixer. Gradually add in about 2 cups of the confectioners sugar and the salt. You’ll get a pebbly grainy texture, which is fine. Add 2 tsp of eggnog and continue mixing. Add in the last 1 tsp of eggnog, and then add in the remaining 1 cup of confectioners sugar. Mix in the 2 tsp of Brandy or Rum. Depending on how thick or thin you like your buttercream, you can add a little more confectioners sugar if you think it’s too thin, or a little more Brandy and/or eggnog if you think it’s too thick. Mix in the ground nutmeg.
Allow blondies to fully cool before slicing into squares while in the pan, and then spreading on the frosting. Top with holiday sprinkles!
Watermelon Slice Cookies
3/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup raisins
1 teaspoon sesame seeds
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.
3/4 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup raisins
1 teaspoon sesame seeds
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup of dough.
Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up.
Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.
Garlicky Chicken & Redskin Potatoes (Gooseberry Patch)
8 chicken breasts
3 lbs redskin potatoes, halved
20 garlic cloves, peeled (I used minced garlic equal to 10 cloves)
1 TBSP fresh thyme, chopped
salt and pepper to taste
1/4 cup olive oil
Optional: Fresh thyme sprigs
Place chicken in an ungreased roasting pan. Arrange potatoes and garlic around chicken. Sprinkle with seasonings, and drizzle with oil.
Bake, uncovered, at 425 degrees for 20 minutes. Reduce oven temp to 375 degrees. Continue baking for 45 min - 1 hour longer, or until chicken is golden and juices run clear.
Transfer chicken to a platter. Spoon potatoes and garlic around edges. Garnish with thyme sprig if desired.
3 lbs redskin potatoes, halved
20 garlic cloves, peeled (I used minced garlic equal to 10 cloves)
1 TBSP fresh thyme, chopped
salt and pepper to taste
1/4 cup olive oil
Optional: Fresh thyme sprigs
Place chicken in an ungreased roasting pan. Arrange potatoes and garlic around chicken. Sprinkle with seasonings, and drizzle with oil.
Bake, uncovered, at 425 degrees for 20 minutes. Reduce oven temp to 375 degrees. Continue baking for 45 min - 1 hour longer, or until chicken is golden and juices run clear.
Transfer chicken to a platter. Spoon potatoes and garlic around edges. Garnish with thyme sprig if desired.
Kay's Bacon Tomato Sandwiches (Gooseberry Patch)
1/3 c mayo
1 tbsp mustard
4 onion rolls, split
8 slices crisp bacon
4 slices tomato
12 slices red onion
12 slices cucumber
8 slices cheddar cheese
Combine mayo and mustard. Spread evenly on rolls. Layer remaining ingredients into the sandwich and place on ungreased cookie sheet. Bake at 350 for 5 to 8 minutes or until cheese melts. Serves 4.
1 tbsp mustard
4 onion rolls, split
8 slices crisp bacon
4 slices tomato
12 slices red onion
12 slices cucumber
8 slices cheddar cheese
Combine mayo and mustard. Spread evenly on rolls. Layer remaining ingredients into the sandwich and place on ungreased cookie sheet. Bake at 350 for 5 to 8 minutes or until cheese melts. Serves 4.
Aimee's Sausage Bake (Gooseberry Patch)
1 doz eggs, divided
1 ½ c milk, divided
1 ½ cup saltine crackers, crushed
1 cup apple, cored, peeled and chopped
¼ c. onion, chopped
½ tsp pepper, divided
2 lbs ground pork sausage
3 T butter
3 T all purpose flour
1 cup cottage cheese
½ tsp salt
Whisk together 2 eggs and ½ cup milk. Stir in cracker crumbs, apple, onion and ¼ tsp pepper. Stir in sausage and mix well. Firmly pat mixture into a 6 ½ cup ring mold, then carefully unmold sausage ring onto a wire rack on a greased baking sheet. Bake at 350 degrees for 50 minutes. Transfer to a platter to keep warm. In a 3 quart saucepan, melt butter. Whisk in flour until smooth. Add remaining mild all at once. Cook and stir over medium heat until bubbly. Continue to cook and stir for 2 minutes more. Beat together remaining eggs and pepper, adding cottage cheese and salt. Pour into hot milk mixture. Scramble eggs, stirring frequently, until eggs are cooked through, but still moist. Spoon eggs into center of sausage ring and garnish with parsley and thin sliced apples. Serves 12.
1 ½ c milk, divided
1 ½ cup saltine crackers, crushed
1 cup apple, cored, peeled and chopped
¼ c. onion, chopped
½ tsp pepper, divided
2 lbs ground pork sausage
3 T butter
3 T all purpose flour
1 cup cottage cheese
½ tsp salt
Whisk together 2 eggs and ½ cup milk. Stir in cracker crumbs, apple, onion and ¼ tsp pepper. Stir in sausage and mix well. Firmly pat mixture into a 6 ½ cup ring mold, then carefully unmold sausage ring onto a wire rack on a greased baking sheet. Bake at 350 degrees for 50 minutes. Transfer to a platter to keep warm. In a 3 quart saucepan, melt butter. Whisk in flour until smooth. Add remaining mild all at once. Cook and stir over medium heat until bubbly. Continue to cook and stir for 2 minutes more. Beat together remaining eggs and pepper, adding cottage cheese and salt. Pour into hot milk mixture. Scramble eggs, stirring frequently, until eggs are cooked through, but still moist. Spoon eggs into center of sausage ring and garnish with parsley and thin sliced apples. Serves 12.
Wednesday, January 25, 2012
Tangy Cheese In a Round of Rye
from Gooseberry Patch
1 1/2 # sharp cheddar cheese, grated
1/4 # blue cheese
1 tsp dry mustard
2 TBSP butter, softened
1 tsp Worcestershire sauce
2 tsp onion or chives, grated
12 oz beer
3 to 5# loaf of rye
loaf of party rye
paprika
parsley
Place first 6 ingredients in a bowl to soften, at least 30 minutes or longer. Add beer slowly and beat until smooth and fluffy. Hollow out the loaf. Sawtooth the crust as you would a watermelon. Fill bread bowl with this mix, garnish with paprika and parsley. Refrigerate. Serve on a big bread board with the reserved, sliced rye from center of loaf and extra party rye loaf. Serves 20-30.
1 1/2 # sharp cheddar cheese, grated
1/4 # blue cheese
1 tsp dry mustard
2 TBSP butter, softened
1 tsp Worcestershire sauce
2 tsp onion or chives, grated
12 oz beer
3 to 5# loaf of rye
loaf of party rye
paprika
parsley
Place first 6 ingredients in a bowl to soften, at least 30 minutes or longer. Add beer slowly and beat until smooth and fluffy. Hollow out the loaf. Sawtooth the crust as you would a watermelon. Fill bread bowl with this mix, garnish with paprika and parsley. Refrigerate. Serve on a big bread board with the reserved, sliced rye from center of loaf and extra party rye loaf. Serves 20-30.
Sorghum Dipped Fried Chicken
6 chicken breasts, skinless and boneless
1 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 c. sorghum (molasses)
1/2 c. vegetable oil
In flat dish like pie plate, mix flour, salt and pepper. In another flat dish, put sorghum, add 1-2 teaspoons hot water, if too thick. Dip chicken pieces in sorghum, then in flour mixture. Roll a second time in flour and set aside for 20 minutes.
Heat oil in large heavy skillet. Use iron skillet. Fry chicken, browning on both sides. Place in shallow baking dish and bake at 350 degrees for 30 minutes until tender.
1 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 c. sorghum (molasses)
1/2 c. vegetable oil
In flat dish like pie plate, mix flour, salt and pepper. In another flat dish, put sorghum, add 1-2 teaspoons hot water, if too thick. Dip chicken pieces in sorghum, then in flour mixture. Roll a second time in flour and set aside for 20 minutes.
Heat oil in large heavy skillet. Use iron skillet. Fry chicken, browning on both sides. Place in shallow baking dish and bake at 350 degrees for 30 minutes until tender.
Cheddar Cheese Biscuits
2 cups all-purpose flour
2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp dry mustard
1 pinch cayenne pepper
2 tbsps unsalted butter (cut into pieces
1/4 stick)
1/4 tbsps gruyere cheese (grated, 3 1/2
oz)
5/8 cup buttermilk
1 egg
1 egg yolk (beaten with 1 t water glaze)
2 tbsps gruyere cheese (grated)
2 tbsps freshly grated parmesan (cheese)
Preheat oven to 450 degrees.
Butter baking sheet.
Sift flour, baking powder,salt, baking soda,mustard and cayenne into medium bowl.
Cut in butter until mixture forms coarse meal; mix in 14 tablespoons gruyere and make well in center.
Add 1/2 cup buttermilk and egg to well and blend with fork.
Mix into dry ingredients until just blended, adding more buttermilk to make sticky but workable dough.
Pat dough out on lightly floured surface to thickness of 3/4 inch.
Cut out 1 3/4-inch rounds, using fluted cutter; transfer to baking sheet.
Gather scraps, pat out again and cut additional rounds.
Lightly brush tops with glaze.
Combine 2 tablespoons Gruyere and Parmesan; sprinkle over biscuits.
Bake until light golden brown, about 14 minutes.
Serve hot with butter, if desired.
2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp dry mustard
1 pinch cayenne pepper
2 tbsps unsalted butter (cut into pieces
1/4 stick)
1/4 tbsps gruyere cheese (grated, 3 1/2
oz)
5/8 cup buttermilk
1 egg
1 egg yolk (beaten with 1 t water glaze)
2 tbsps gruyere cheese (grated)
2 tbsps freshly grated parmesan (cheese)
Preheat oven to 450 degrees.
Butter baking sheet.
Sift flour, baking powder,salt, baking soda,mustard and cayenne into medium bowl.
Cut in butter until mixture forms coarse meal; mix in 14 tablespoons gruyere and make well in center.
Add 1/2 cup buttermilk and egg to well and blend with fork.
Mix into dry ingredients until just blended, adding more buttermilk to make sticky but workable dough.
Pat dough out on lightly floured surface to thickness of 3/4 inch.
Cut out 1 3/4-inch rounds, using fluted cutter; transfer to baking sheet.
Gather scraps, pat out again and cut additional rounds.
Lightly brush tops with glaze.
Combine 2 tablespoons Gruyere and Parmesan; sprinkle over biscuits.
Bake until light golden brown, about 14 minutes.
Serve hot with butter, if desired.
Triple Chocolate Silk Dessert
Vegetable Oil
1 Tbsp. Unflavored Gelatin
½ cup cold water
5 large egg yolks, at room temperature
½ c. sugar
1 cup half-an-half
3 oz. White chocolate, finely ground
3 oz. Milk chocolate, broken into small pieces
3 oz. Dark chocolate, broken into small pieces
1 ¾ cups whipping cream, well chilled
1. Brush inside of 6-cup souffle dish lightly with oil; reserve
2. Soften gelatin in cold water; reserve
3. Beat egg yolks and sugar with whisk in medium mixer bowl until mixture becomes pale yellow and forms a ribbon (mixture dropped from raised whisk falls into even stream that stacks up on itself like a ribbon before sinking into the rest of the mixture). gradually whisk scalded half and half into yolk mixture.
4. Transfer yolk mixture to a heavy 2-quart non-aluminum saucepan; cook, stirring constantly with wooden spoon, over low heat, until mixture thickens and coats spoon 10 - 12 minutes (do not boil). Remove from heat. Add reserved gelatin mixture to yolk mixture and stir until gelatin completely dissolves.
5. Strain yolk mixture into 1-quart measuring container. Transfer 1/3 of mixture to each of three small mixing bowls. Working quickly, immediately whisk white chocolate into first bowl, milk chocolate into second bowl, and dark chocolate into third bowl. Return to white chocolate mixture; whisk again to be sure white chocolate is completely blended and thoroughly blended. Cover bowl with lightly buttered plastic wrap (with plastic touching custard); refrigerate. Whisk, cover, and refrigerate milk chocolate mixture following same procedure as for white chocolate mixture.
6. Whip 1 cup of the cream in chilled, small mixer bowl until stiff peaks form. Remove white chocolate mixture from refrigerator. (As each of the three chocolate mixtures is removed from refrigerator, it should be thick, but still viscous - similar to the consistency of unbeaten egg whites. If too thick, set bowl over small amount of simmering water and stir only until of proper consistency.) Fold 1/2 of the beaten cream into white chocolate mixture; refrigerate remaining beaten cream.
7. Pour white chocolate mixture into reserved souffle dish; smooth top and tap dish lightly on counter to settle mixture to eliminate air bubbles. Cover dish with plastic wrap, and freeze until set, no longer than 10 to 15 minutes.
8. Fold remaining beaten cream into milk chocolate mixture; pour into souffle dish over set white chocolate layer. Smooth top with back of spoon and press gently to eliminate air bubbles. Cover with plastic wrap and freeze until milk chocolate mixture is set, no longer than 10 to 15 minutes.
9. Meanwhile, whip remaining 3/4 cup cream in chilled mixer bowl until stiff peaks form. Fold beaten cream into dark chocolate custard. Pour over milk chocolate layer and place pan in fridge. Chill silk for 4 hours.
Serve by inverting onto a large plate. Serve in wedges with chocolate sauce.
1 Tbsp. Unflavored Gelatin
½ cup cold water
5 large egg yolks, at room temperature
½ c. sugar
1 cup half-an-half
3 oz. White chocolate, finely ground
3 oz. Milk chocolate, broken into small pieces
3 oz. Dark chocolate, broken into small pieces
1 ¾ cups whipping cream, well chilled
1. Brush inside of 6-cup souffle dish lightly with oil; reserve
2. Soften gelatin in cold water; reserve
3. Beat egg yolks and sugar with whisk in medium mixer bowl until mixture becomes pale yellow and forms a ribbon (mixture dropped from raised whisk falls into even stream that stacks up on itself like a ribbon before sinking into the rest of the mixture). gradually whisk scalded half and half into yolk mixture.
4. Transfer yolk mixture to a heavy 2-quart non-aluminum saucepan; cook, stirring constantly with wooden spoon, over low heat, until mixture thickens and coats spoon 10 - 12 minutes (do not boil). Remove from heat. Add reserved gelatin mixture to yolk mixture and stir until gelatin completely dissolves.
5. Strain yolk mixture into 1-quart measuring container. Transfer 1/3 of mixture to each of three small mixing bowls. Working quickly, immediately whisk white chocolate into first bowl, milk chocolate into second bowl, and dark chocolate into third bowl. Return to white chocolate mixture; whisk again to be sure white chocolate is completely blended and thoroughly blended. Cover bowl with lightly buttered plastic wrap (with plastic touching custard); refrigerate. Whisk, cover, and refrigerate milk chocolate mixture following same procedure as for white chocolate mixture.
6. Whip 1 cup of the cream in chilled, small mixer bowl until stiff peaks form. Remove white chocolate mixture from refrigerator. (As each of the three chocolate mixtures is removed from refrigerator, it should be thick, but still viscous - similar to the consistency of unbeaten egg whites. If too thick, set bowl over small amount of simmering water and stir only until of proper consistency.) Fold 1/2 of the beaten cream into white chocolate mixture; refrigerate remaining beaten cream.
7. Pour white chocolate mixture into reserved souffle dish; smooth top and tap dish lightly on counter to settle mixture to eliminate air bubbles. Cover dish with plastic wrap, and freeze until set, no longer than 10 to 15 minutes.
8. Fold remaining beaten cream into milk chocolate mixture; pour into souffle dish over set white chocolate layer. Smooth top with back of spoon and press gently to eliminate air bubbles. Cover with plastic wrap and freeze until milk chocolate mixture is set, no longer than 10 to 15 minutes.
9. Meanwhile, whip remaining 3/4 cup cream in chilled mixer bowl until stiff peaks form. Fold beaten cream into dark chocolate custard. Pour over milk chocolate layer and place pan in fridge. Chill silk for 4 hours.
Serve by inverting onto a large plate. Serve in wedges with chocolate sauce.
Raspberry Truffles
1/2 cup evaporated milk
1/4 cup sugar
1 (11.5 ounce) package milk chocolate chips
1/4 cup seedless raspberry preserves
1/2 teaspoon instant coffee granules
3/4 cup finely chopped toasted almonds (optional)
In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.
1/4 cup sugar
1 (11.5 ounce) package milk chocolate chips
1/4 cup seedless raspberry preserves
1/2 teaspoon instant coffee granules
3/4 cup finely chopped toasted almonds (optional)
In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.
Lobster Newburg
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Marinated Carrot Salad
2 pounds carrots, sliced
1 green bell pepper, seeded and diced
1 small onion, diced
1/2 cup white vinegar
1/4 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
3/4 cup sugar
Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
1 green bell pepper, seeded and diced
1 small onion, diced
1/2 cup white vinegar
1/4 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
3/4 cup sugar
Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Shrimp Cocktail Spread
1 (8 ounce) package cream cheese , softened
1/2 cup sour cream , plus
2 tablespoons sour cream
1 -2 teaspoon fresh minced garlic (optional or to taste)
1/4 cup mayonnaise (not salad dressing, I use Hellman's for this)
3 (4 ounce) cans broken shrimp , rinsed with cold water and drain well
1 cup seafood cocktail sauce (or to taste)
2 1/4 cups grated mozzarella cheese
4 green onions , chopped
1 large firm tomato , chopped (can use two if desired)
1 medium green bell pepper , chopped
Prepare about one 12-inch dish or a glass pie or a fancy quiche plate.
In a bowl, combine/whisk together the softened cream cheese, sour cream garlic (if using) and mayonnaise; spread into bottom of prepared dish.
Scatter the shrimp over the sour cream mixture.
Top with the cocktail sauce (you can use more than 1 cup if desired) then the mozzarella cheese, green peppers, chopped tomatoes, and last the chopped green peppers on the top.
Cover, and refrigerate until ready to serve.
Serve with crackers.
Read more: http://www.food.com/recipe/fantastic-shrimp-cocktail-spread-128701#ixzz1kX6gWJpK
1/2 cup sour cream , plus
2 tablespoons sour cream
1 -2 teaspoon fresh minced garlic (optional or to taste)
1/4 cup mayonnaise (not salad dressing, I use Hellman's for this)
3 (4 ounce) cans broken shrimp , rinsed with cold water and drain well
1 cup seafood cocktail sauce (or to taste)
2 1/4 cups grated mozzarella cheese
4 green onions , chopped
1 large firm tomato , chopped (can use two if desired)
1 medium green bell pepper , chopped
Prepare about one 12-inch dish or a glass pie or a fancy quiche plate.
In a bowl, combine/whisk together the softened cream cheese, sour cream garlic (if using) and mayonnaise; spread into bottom of prepared dish.
Scatter the shrimp over the sour cream mixture.
Top with the cocktail sauce (you can use more than 1 cup if desired) then the mozzarella cheese, green peppers, chopped tomatoes, and last the chopped green peppers on the top.
Cover, and refrigerate until ready to serve.
Serve with crackers.
Read more: http://www.food.com/recipe/fantastic-shrimp-cocktail-spread-128701#ixzz1kX6gWJpK
Creme Brulee White Chocolate Fudge
150ml evaporated milk
55grams of butter
2 cups of sugar
200g white marshmallows
350g white chocolate chips
1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.
55grams of butter
2 cups of sugar
200g white marshmallows
350g white chocolate chips
1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.
Pumpkin Brulee
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
Sweet Earl Grey Brulee
2 cups half-and-half or light cream
2 cups whipping cream
2 tablespoons good quality Earl Grey loose tea or 6 Earl Grey tea bags
9 egg yolks
1/2 tablespoon granulated sugar
1/3 cup granulated sugar or extra-fine granulated sugar
1. In a heavy medium saucepan, heat half-and-half and whipping cream over medium-low heat just until bubbly. Remove from heat. Whisk in loose tea or add tea bags. Cover; let steep for 1 hour. Strain the cream mixture through a fine mesh sieve if using loose tea, pressing out all the liquid; discard loose tea. Or, remove tea bags from cream, pressing out liquid from the bags.
2. In a large bowl, combine egg yolks and 1/2 cup plus 1 tablespoon sugar. Beat with a wire whisk or rotary beater just until combined. Slowly whisk the cream mixture into the egg mixture.
3. Place eight 3/4-cup souffle dishes, 6-ounce custard cups or 4 3/4-ounce ramekins in a large roasting pan*. Divide custard mixture evenly among the dishes. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the souffle dishes, cups, or ramekins.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center of each custard comes out clean. Remove dishes from water; cool on a wire rack. Cover and chill for at least 1 hour or for up to 24 hours.
5. Before serving, sprinkle each with remaining 1/3 cup sugar and caramelize with a culinary blowtorch*. Serve custards immediately. Makes 8 servings.
If you do not have a culinary blowtorch, remove custards from refrigerator. Place 1/4 cup sugar in an 8-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custards. Serve immediately.
2 cups whipping cream
2 tablespoons good quality Earl Grey loose tea or 6 Earl Grey tea bags
9 egg yolks
1/2 tablespoon granulated sugar
1/3 cup granulated sugar or extra-fine granulated sugar
1. In a heavy medium saucepan, heat half-and-half and whipping cream over medium-low heat just until bubbly. Remove from heat. Whisk in loose tea or add tea bags. Cover; let steep for 1 hour. Strain the cream mixture through a fine mesh sieve if using loose tea, pressing out all the liquid; discard loose tea. Or, remove tea bags from cream, pressing out liquid from the bags.
2. In a large bowl, combine egg yolks and 1/2 cup plus 1 tablespoon sugar. Beat with a wire whisk or rotary beater just until combined. Slowly whisk the cream mixture into the egg mixture.
3. Place eight 3/4-cup souffle dishes, 6-ounce custard cups or 4 3/4-ounce ramekins in a large roasting pan*. Divide custard mixture evenly among the dishes. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the souffle dishes, cups, or ramekins.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until a knife inserted near the center of each custard comes out clean. Remove dishes from water; cool on a wire rack. Cover and chill for at least 1 hour or for up to 24 hours.
5. Before serving, sprinkle each with remaining 1/3 cup sugar and caramelize with a culinary blowtorch*. Serve custards immediately. Makes 8 servings.
If you do not have a culinary blowtorch, remove custards from refrigerator. Place 1/4 cup sugar in an 8-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custards. Serve immediately.
Marsala Baked Peach Brulee
2 ripe peaches , halved and pitted
1/4 cup marsala
2 tablespoons superfine sugar
3 tablespoons superfine sugar , to finish
Custard
8 medium egg yolks
1/4 cup superfine sugar
1 1/2 cups heavy cream
1 cup mascarpone cheese
Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
Cover and cook, gently for 5 minutes until tender, then leave to cool.
Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
Gradually strain in the warm custard and whisk until smooth.
Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
Leave at room temperature until ready to serve.
1/4 cup marsala
2 tablespoons superfine sugar
3 tablespoons superfine sugar , to finish
Custard
8 medium egg yolks
1/4 cup superfine sugar
1 1/2 cups heavy cream
1 cup mascarpone cheese
Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.
Cover and cook, gently for 5 minutes until tender, then leave to cool.
Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.
Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.
Gradually strain in the warm custard and whisk until smooth.
Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.
Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.
Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.
Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.
About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.
Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.
Leave at room temperature until ready to serve.
Apple Pie Brulee
1 large egg
4 egg yolks
3 cups heavy cream
1 tsp vanilla extract
3 cups apple sauce spiced with cinnamon, divided
1/2 cup sugar, plus 1 tablespoon for each serving
· Preheat the oven to 300 degrees F
· Mix eggs and 1/2 cup of the sugar together in a glass bowl with a whisk
· Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled
· Slowly ladle the the cream into the egg and sugar mixture
· Add the vanilla and 1/4 cup of the apple sauce
· Distribute the remaining apple sauce among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full
· Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins
· Bake for 25 minutes and then check, the cooking time will differ based upon your oven and the depth of your brulee dishes; the brulee should be just set when gently shaken
· Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold
· To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly
· Place in the refrigerator for 5 minutes while the sugar hardens and the brulee cools down
4 egg yolks
3 cups heavy cream
1 tsp vanilla extract
3 cups apple sauce spiced with cinnamon, divided
1/2 cup sugar, plus 1 tablespoon for each serving
· Preheat the oven to 300 degrees F
· Mix eggs and 1/2 cup of the sugar together in a glass bowl with a whisk
· Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled
· Slowly ladle the the cream into the egg and sugar mixture
· Add the vanilla and 1/4 cup of the apple sauce
· Distribute the remaining apple sauce among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full
· Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins
· Bake for 25 minutes and then check, the cooking time will differ based upon your oven and the depth of your brulee dishes; the brulee should be just set when gently shaken
· Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold
· To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly
· Place in the refrigerator for 5 minutes while the sugar hardens and the brulee cools down
Rice Pudding Brulee
2/3 cup water
1/3 cup long-grain rice
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
1/2 cup honey
1/4 teaspoon salt
1/3 cup firmly packed light brown sugar
orange sections as an accompaniment
In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
1/3 cup long-grain rice
2 cups milk
1/2 cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
1/2 cup honey
1/4 teaspoon salt
1/3 cup firmly packed light brown sugar
orange sections as an accompaniment
In a small saucepan bring the water to a boil, add the rice with a pinch of salt, and simmer it gently, covered, for 15 to 20 minutes, or until all the water is absorbed and the rice is tender. Transfer the rice to a small bowl and let it cool.
Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use). In a bowl whisk together the whole eggs, the egg yolks, the honey, and the salt, whisk in the rice, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into the baking dish. Transfer the baking dish to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer the custard to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.
Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the baking dish in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, cut into wedges, with the orange sections.
Canned Brandied Peaches
Serve with whipped cream, ice cream or over cake
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy.
1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow ''X'' in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
2. In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
3. Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
4. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars * full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving 1/4 inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Makes 2 pints.
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
3 pounds ripe peaches
3 cups sugar
About 1/2 cup brandy.
1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow ''X'' in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
2. In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
3. Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
4. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars * full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving 1/4 inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.
Makes 2 pints.
Pumpkin Curd
2 1/2 # pumpkin (weighed before peeling)
500g sugar
100g butter
2 lemons
1. Cut the pumpkin into small chunks, add to a large pan, just cover with water and simmer for 15-20mins (adding more water if needed to stop it sticking) until tender.
2. Drain, saving the water for soup etc.
3. Liquidize or sieve the pulp.
4. Add the sugar, butter and grated lemon rind plus juice.
5. Stir well to mix, bring to the boil and cook for 5 mins stirring all the time.
6. Cool slightly then pour into sterilised jars. Seal and label.
7. Store in a cool place and in the fridge once opened.
500g sugar
100g butter
2 lemons
1. Cut the pumpkin into small chunks, add to a large pan, just cover with water and simmer for 15-20mins (adding more water if needed to stop it sticking) until tender.
2. Drain, saving the water for soup etc.
3. Liquidize or sieve the pulp.
4. Add the sugar, butter and grated lemon rind plus juice.
5. Stir well to mix, bring to the boil and cook for 5 mins stirring all the time.
6. Cool slightly then pour into sterilised jars. Seal and label.
7. Store in a cool place and in the fridge once opened.
Fig Jam
3 pounds fresh figs, washed, stems removed
2 cups granulated sugar
Juice and finely grated zest of 1 lemon
In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
Makes 4 half-pint jars.
2 cups granulated sugar
Juice and finely grated zest of 1 lemon
In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.
Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.
Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.
Makes 4 half-pint jars.
Lemon Thyme Chicken with Sweet Gnocchi
4 tablespoons all-purpose flour
1/2 teaspoon coarse salt
fresh ground black pepper
1/2 teaspoon poultry seasoning
1 1/2 lbs boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion , chopped
1 cup chicken broth
2 lemons, juice of
6 -8 sprigs fresh thyme , leaves stripped from stem and chopped
Sweet Gnocchi
1 lb potato gnocchi , cooked following package directions
2 tablespoons butter
1/2 teaspoon ground cinnamon
2 tablespoons sugar
grated parmigiano-reggiano cheese
*While you are preparing the chicken, put water on the stove to boil for the gnocchi.
Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.
Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.
Remove chicken from the bag and set aside, saving the additional flour.
Heat olive oil over med-high heat in a large nonstick skillet; add chicken and cook 5 minutes on the first side; flip, and cook another 5 minutes.
Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.
Add reserved flour and cook 1 minute more to incorporate flour.
Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.
Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.
Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.
Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.
1/2 teaspoon coarse salt
fresh ground black pepper
1/2 teaspoon poultry seasoning
1 1/2 lbs boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion , chopped
1 cup chicken broth
2 lemons, juice of
6 -8 sprigs fresh thyme , leaves stripped from stem and chopped
Sweet Gnocchi
1 lb potato gnocchi , cooked following package directions
2 tablespoons butter
1/2 teaspoon ground cinnamon
2 tablespoons sugar
grated parmigiano-reggiano cheese
*While you are preparing the chicken, put water on the stove to boil for the gnocchi.
Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.
Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.
Remove chicken from the bag and set aside, saving the additional flour.
Heat olive oil over med-high heat in a large nonstick skillet; add chicken and cook 5 minutes on the first side; flip, and cook another 5 minutes.
Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.
Add reserved flour and cook 1 minute more to incorporate flour.
Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.
Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.
Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.
Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.
Swiss Chard and Potato Fritatta
3 tablespoons clarified butter (see sources)
2 shallots, peeled and sliced thin
1 bunch Swiss chard, stem removed and chopped coarsely
4 small potatoes (about 1 lb), sliced thin
1 dozen eggs
3 tablespoons heavy cream, not ultrapasteurized
unrefined sea salt, to taste
black pepper, to taste
cast iron skillet
Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.
Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.
Serve warm.
2 shallots, peeled and sliced thin
1 bunch Swiss chard, stem removed and chopped coarsely
4 small potatoes (about 1 lb), sliced thin
1 dozen eggs
3 tablespoons heavy cream, not ultrapasteurized
unrefined sea salt, to taste
black pepper, to taste
cast iron skillet
Melt three tablespoons clarified butter in a skillet over a medium flame. Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
Add coarsely chopped Swiss chard and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform. Season the eggs to your liking with salt and black pepper.
Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low until barely set, about six minutes or so.
Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.
Serve warm.
Hot Ham and Cheese Sandwiches
1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed
8 slices Swiss cheese
8 slices cooked ham
8 hamburger buns
Preheat oven to 250 degrees F.
Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed
8 slices Swiss cheese
8 slices cooked ham
8 hamburger buns
Preheat oven to 250 degrees F.
Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.
Pineapple Beef Kebabs
1 1/2# Sirloin or tenderloin steak
2 cups fresh pineapple, cut into 1 inch cubes
1/2 cup soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 Tablespoons Lemon Juice
1/2 teaspoon grated fresh ginger root
1 clove garlic, minced
1 Tablespoon salad oil
Method:
Cut meat into 1 inch pieces. Mix remaining ingredients and pour over meant and pinapple. Marinate at least 1 hour stirring twice.
Thread meat and pinapple on skewers alternately.
Barbecue 2 - 4 inches from the coals for 5 to 10 minutes. Basting with marinade as each is turned.
2 cups fresh pineapple, cut into 1 inch cubes
1/2 cup soy sauce
1/4 cup brown sugar
1/2 teaspoon salt
2 Tablespoons Lemon Juice
1/2 teaspoon grated fresh ginger root
1 clove garlic, minced
1 Tablespoon salad oil
Method:
Cut meat into 1 inch pieces. Mix remaining ingredients and pour over meant and pinapple. Marinate at least 1 hour stirring twice.
Thread meat and pinapple on skewers alternately.
Barbecue 2 - 4 inches from the coals for 5 to 10 minutes. Basting with marinade as each is turned.
Raspberry Upside Down Cake
2 cups fresh raspberries
2/3 cup butter , softened
2/3 cup sugar
3 eggs
2 cups flour
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 teaspoons baking powder
1 pinch salt
2/3 cup milk
powdered sugar
Coat a 9" square baking pan with cooking spray.
Spread half the raspberries along the bottom of the pan.
Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
Mix well.
Fold in the other half of the raspberries.
Pour over raspberries in the pan.
Bake for 45 minutes at 350 deg F.
Allow to cool.
Invert cake on a platter.
Sprinkle with powdered sugar.
Slice and serve!
2/3 cup butter , softened
2/3 cup sugar
3 eggs
2 cups flour
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 teaspoons baking powder
1 pinch salt
2/3 cup milk
powdered sugar
Coat a 9" square baking pan with cooking spray.
Spread half the raspberries along the bottom of the pan.
Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
Mix well.
Fold in the other half of the raspberries.
Pour over raspberries in the pan.
Bake for 45 minutes at 350 deg F.
Allow to cool.
Invert cake on a platter.
Sprinkle with powdered sugar.
Slice and serve!
Grapenuts Bread
1 2/3 cups warm water (70 to 80 degrees F)
3 tablespoons canola oil
4 1/2 teaspoons sugar
1 teaspoon salt
3 3/4 cups bread flour
3/4 cup Grape-Nuts cereal
1 1/2 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
3 tablespoons canola oil
4 1/2 teaspoons sugar
1 teaspoon salt
3 3/4 cups bread flour
3/4 cup Grape-Nuts cereal
1 1/2 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
Puffy Pumpkin Pancakes with Mulled Cider Sauce
1 cup all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup milk
1/2 cup cooked pumpkin puree (fresh or canned)
2 egg yolks, lightly beaten
2 tbsp. butter
2 egg whites, stiffly beaten
Sift together dry ingredients.
Combine milk, pumpkin puree, egg yolks and butter.
Add to dry ingredients; stir until evenly moistened.
Fold in egg whites.
For each pancake, pour 1/3 cup batter on hot greased griddle.
Cook until golden on both sides.
Serve with Hot Cider Sauce.
Hot Cider Sauce
Makes 1 1/4 cups.
3/4 cup apple cider or juice
1/2 cup brown sugar
1/2 light corn syrup
2 tbsp. butter
1/2 tsp. lemon juice
Pinch each of cinnamon and nutmeg
In a saucepan, combine all ingredients.
Bring to boil, reduce heat and simmer, uncovered, 15 minutes.
This a wonderful and very tasty breakfast; it is great doubled and served to guests.
1 tbsp. granulated sugar
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup milk
1/2 cup cooked pumpkin puree (fresh or canned)
2 egg yolks, lightly beaten
2 tbsp. butter
2 egg whites, stiffly beaten
Sift together dry ingredients.
Combine milk, pumpkin puree, egg yolks and butter.
Add to dry ingredients; stir until evenly moistened.
Fold in egg whites.
For each pancake, pour 1/3 cup batter on hot greased griddle.
Cook until golden on both sides.
Serve with Hot Cider Sauce.
Hot Cider Sauce
Makes 1 1/4 cups.
3/4 cup apple cider or juice
1/2 cup brown sugar
1/2 light corn syrup
2 tbsp. butter
1/2 tsp. lemon juice
Pinch each of cinnamon and nutmeg
In a saucepan, combine all ingredients.
Bring to boil, reduce heat and simmer, uncovered, 15 minutes.
This a wonderful and very tasty breakfast; it is great doubled and served to guests.
Pineapple Baked Beans
4 slices bacon
1 sm. onion, finely chopped
1 large can pork and beans
1 sm. can pineapple bits with juice
2 tbsp. brown sugar
1 (8 oz.) can tomato sauce
Crisp fry bacon; drain and crumble, remove from pan. Wilt onion in bacon grease. Combine all ingredients together in covered casserole dish. Bake at 400 degrees for first 15 minutes; reduce heat to 300 degrees and bake for another 45 to 60 minutes.
1 sm. onion, finely chopped
1 large can pork and beans
1 sm. can pineapple bits with juice
2 tbsp. brown sugar
1 (8 oz.) can tomato sauce
Crisp fry bacon; drain and crumble, remove from pan. Wilt onion in bacon grease. Combine all ingredients together in covered casserole dish. Bake at 400 degrees for first 15 minutes; reduce heat to 300 degrees and bake for another 45 to 60 minutes.
Amish Yumzetti
1 lb ground beef or 1 lb ground turkey
1 (10 -12 ounce) can cream of celery soup
1 (10 -12 ounce) can cream of mushroom soup
1 (10 -12 ounce) can tomato paste
1/2 lb wide egg noodles
6 -10 slices Velveeta cheese (to taste) or 6 -10 slices American cheese (to taste)
Directions:
Preheat oven to 350 degrees.
Grease 13”x9” baking pan.
Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
While noodles are cooking, brown ground beef/turkey.
In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
Dump the contents of the bowl into baking pan and smooth with spatula.
Layer cheese squares over casserole.
Cover pan with aluminum foil.
Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.
1 (10 -12 ounce) can cream of celery soup
1 (10 -12 ounce) can cream of mushroom soup
1 (10 -12 ounce) can tomato paste
1/2 lb wide egg noodles
6 -10 slices Velveeta cheese (to taste) or 6 -10 slices American cheese (to taste)
Directions:
Preheat oven to 350 degrees.
Grease 13”x9” baking pan.
Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
While noodles are cooking, brown ground beef/turkey.
In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
Dump the contents of the bowl into baking pan and smooth with spatula.
Layer cheese squares over casserole.
Cover pan with aluminum foil.
Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.
Lemon Glazed Carrots
1 lb carrot (baby, rinsed)
1/4 cup chicken stock (vegetable)
1 tbsp butter
1 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp lemon zest (grated)
salt
pepper
1 tbsp fresh parsley (chives finely chopped)
Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
1/4 cup chicken stock (vegetable)
1 tbsp butter
1 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp lemon zest (grated)
salt
pepper
1 tbsp fresh parsley (chives finely chopped)
Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
Fondue Rouge
Got out of Jon's Grandma's old cookbook
1 1/2 c American cheese, coarsely grated
1/2 c blue cheese
1 tsp Worcestershire sauce
1/2 c condensed tomato soup
2 Tbs sherry
French or Italian bread, cut into cubes
Combine cheese, Worcestershire and soup in fondue pot. Stir constantly over low heat until cheese is melted and mixture is creamy. Add sherry and blend. Eat by spearing bread cubes on forks and dipping into mixture.
1 1/2 c American cheese, coarsely grated
1/2 c blue cheese
1 tsp Worcestershire sauce
1/2 c condensed tomato soup
2 Tbs sherry
French or Italian bread, cut into cubes
Combine cheese, Worcestershire and soup in fondue pot. Stir constantly over low heat until cheese is melted and mixture is creamy. Add sherry and blend. Eat by spearing bread cubes on forks and dipping into mixture.
Corn Balls
A Fall Side Dish
6 cups herb-seasoned stuffing croutons
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter, divided
1 can (14-3/4 ounces) cream-style corn
1 cup water
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 eggs yolks, beaten
Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
6 cups herb-seasoned stuffing croutons
1 cup chopped celery
1/2 cup chopped onion
3/4 cup butter, divided
1 can (14-3/4 ounces) cream-style corn
1 cup water
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
3 eggs yolks, beaten
Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned. Yield: 12 servings.
Boozy Berries and Biscuits
Rach.ael Ray's recipe
1/2 pint raspberries
1/2 pint blackberries
2 pints strawberries, sliced
1 nip (2 ounces) Frangelico, Sambuca, or Amaretto -- a couple of generous shots
2 cups heavy cream
1/4 cup sugar
2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife
1 3.5-ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle)
1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner.
2. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the shipped cream in the refrigerator.
3. Once dinner starts winding down, arrange the bits of anisette toasts in a shallow serving dish with sides. Top with the booze soaked berries, spreading them over the toasts. If the whipped cream has lost some of its air, give it a quick beat with a whisk.
4. Top the berries with the whipped cream. Using a vegetable peeler, shave curls from the side of the chocolate bar, letting them cover the whipped cream.
1/2 pint raspberries
1/2 pint blackberries
2 pints strawberries, sliced
1 nip (2 ounces) Frangelico, Sambuca, or Amaretto -- a couple of generous shots
2 cups heavy cream
1/4 cup sugar
2 packages of anisette toasts, such as Stella D'oro, cut into large bits with a serrated knife
1 3.5-ounce bar bittersweet chocolate, such as Ghirardelli (look for it on the baking aisle)
1. In a bowl, combine the berries with the liqueur of choice. Let the berries sit and macerate while you make dinner.
2. Whip up the cream with the sugar, using a hand mixer, until soft peaks form; reserve the shipped cream in the refrigerator.
3. Once dinner starts winding down, arrange the bits of anisette toasts in a shallow serving dish with sides. Top with the booze soaked berries, spreading them over the toasts. If the whipped cream has lost some of its air, give it a quick beat with a whisk.
4. Top the berries with the whipped cream. Using a vegetable peeler, shave curls from the side of the chocolate bar, letting them cover the whipped cream.
Spanakopita Chicken Meatballs with Spicy Cucumber Yogurt Sauce
Rach.ael Ray's recipe
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted.
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 cups Greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt
Preheat the oven to 400 degrees F.
In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted.
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 cups Greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt
Preheat the oven to 400 degrees F.
In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
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