Slow-Cooked Italian Chicken and Mushrooms
2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
1/2 cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
1/2 cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)
In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.
Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
http://groups.yahoo.com/group/casseroles
Saturday, August 6, 2011
Cavatini Casserole - TNT
Cavatini Casserole - TNT
1 1/2 lbs. lean ground beef
1 med. onion, chopped
1 green pepper, chopped
1 pkg. spaghetti sauce seasoning mix (I use Great Value spicy)
1 large stick pepperoni, sliced (I cheat and buy them already sliced)
1 (4 oz.) can sliced mushrooms
1/2 c. each of 3 different pastas (I use only rotini)
1 (15 oz.) can tomato sauce (I only use Hunt's)
1 c. water
6 oz. shredded mozzarella cheese
6 oz. shredded cheddar cheese (I usually just buy the Mexican blend)
Preheat oven to 350 degrees. Start water and cook pasta. While pasta is cooking, brown the ground beef in a large skillet over medium high heat, with the pepper and onion. Drain any excess liquid. Add spaghetti sauce mix to the browned meat and blend. Add pepperoni and mushrooms and blend again.
Combine the cooked pasta with the ground beef mixture in a 9x13 inch pan. Add tomato sauce and water; stir to combine. Add most of the cheese and stir. Sprinkle the remaining cheese over the top of the casserole. Bake for about 30 minutes uncovered.
This doubles easily. I usually add more cheese because my family loves cheese.
http://groups.yahoo.com/group/TNT
1 1/2 lbs. lean ground beef
1 med. onion, chopped
1 green pepper, chopped
1 pkg. spaghetti sauce seasoning mix (I use Great Value spicy)
1 large stick pepperoni, sliced (I cheat and buy them already sliced)
1 (4 oz.) can sliced mushrooms
1/2 c. each of 3 different pastas (I use only rotini)
1 (15 oz.) can tomato sauce (I only use Hunt's)
1 c. water
6 oz. shredded mozzarella cheese
6 oz. shredded cheddar cheese (I usually just buy the Mexican blend)
Preheat oven to 350 degrees. Start water and cook pasta. While pasta is cooking, brown the ground beef in a large skillet over medium high heat, with the pepper and onion. Drain any excess liquid. Add spaghetti sauce mix to the browned meat and blend. Add pepperoni and mushrooms and blend again.
Combine the cooked pasta with the ground beef mixture in a 9x13 inch pan. Add tomato sauce and water; stir to combine. Add most of the cheese and stir. Sprinkle the remaining cheese over the top of the casserole. Bake for about 30 minutes uncovered.
This doubles easily. I usually add more cheese because my family loves cheese.
http://groups.yahoo.com/group/TNT
Spicy Oatmeal Crisps
Spicy Oatmeal Crisps
Ingredients
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Veronica
Ingredients
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.
Veronica
Angel Hair Pasta and Crab with Alfredo Sauce
Angel Hair Pasta and Crab with Alfredo Sauce
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Serves: 4
Source: http://www.meals.com/
The blend of rich crabmeat and creamy Alfredo sauce tossed with delicate Angel Hair pasta is truly a marriage made in heaven. Add a pre-packaged salad and a tall glass of iced tea and spoil your family with this decadent treat.
Ingredients:
1 package BUITONI Refrigerated Angel Hair Pasta (9 ounces)
1 container BUITONI Refrigerated Alfredo Sauce (10 ounces)
8 ounces fresh lump crabmeat or surimi
1/2 cup Shredded parmesan cheese (2 ounces)
Instructions:
PREPARE pasta according to package directions.
HEAT alfredo sauce and crabmeat in large saucepan until hot; add pasta. Heat through; top with cheese.
Serving Size: 4
Dreamy Cinnamon Rolls (The Barn B & B, Dahinda, IL)
Dreamy Cinnamon Rolls (The Barn B & B, Dahinda, IL)
1 pkg. 2 layer-size French Vanilla cake mix
5 1/2 to 6 cups all-purpose flour
2 pkgs. yeast
1 tsp salt
2 1/2 cups warm water
1/4 cup butter softened
3/4 cup granulated sugar
1 T. ground cinnamon
1 1/3 packed brown sugar
1 cup butter
2 T. light-colored corn syrup
1 1/2 cups walnuts (I used pecans)
1. In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and salt. Add the water and beat with electric mixer on low speed til combined, scrapping sides of the bowl. Beat on high speed for 3 minutes.
2. Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place til doubled in size (about an hour).
3. Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.
4. Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.
5. In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.
6. Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.
7. Before baking remove the rolls from the frig. and let stand at room temperature for 30 minutes.
8. Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and
freeze for up to 3 months.
Makes 32 rolls.
http://groups.yahoo.com/group/a-little-bit-of_everything/
1 pkg. 2 layer-size French Vanilla cake mix
5 1/2 to 6 cups all-purpose flour
2 pkgs. yeast
1 tsp salt
2 1/2 cups warm water
1/4 cup butter softened
3/4 cup granulated sugar
1 T. ground cinnamon
1 1/3 packed brown sugar
1 cup butter
2 T. light-colored corn syrup
1 1/2 cups walnuts (I used pecans)
1. In a large mixing bowl combine the dry cake mix, 2 cups of flour, yeast and salt. Add the water and beat with electric mixer on low speed til combined, scrapping sides of the bowl. Beat on high speed for 3 minutes.
2. Stir in as much remaining flour as you can with a wooden spoon, turn dough onto a floured surface and knead in enough of the remaining flour to make a smooth dough (about 3 minutes). Place the dough in a large greased bowl and cover and let rise in a warm place til doubled in size (about an hour).
3. Punch dough down and turn out on a well-floured surface and divide in half and cover and let rest for 10 minutes. Roll each portion to form a 16x9 inch rectangle.
4. Spread each rectangle with half of the 1/4 cup butter and sprinkle with a mixture of sugar and cinnamon. Starting from the long side roll dough and pinch to seal. Cut the dough into 1 inch slices.
5. In a saucepan combine the brown sugar, 1 cup of butter and syrup and bring to a boil. Remove from heat and divide mixture between 2 9x13 pans.
6. Sprinkle nuts evenly into the pan. Place half of the rolls in each baking pan and cover and refrigerate 8 hours or overnight.
7. Before baking remove the rolls from the frig. and let stand at room temperature for 30 minutes.
8. Bake in a 350 oven for about 25 minutes or until golden. Let cool for 10 minutes in pans on wire racks. Turn out onto foil and serve warm or cool. Cover and store at room temps. for 8 hours or wrap and
freeze for up to 3 months.
Makes 32 rolls.
http://groups.yahoo.com/group/a-little-bit-of_everything/
GERMAN OVEN PANCAKES
GERMAN OVEN PANCAKES
1/2 c. milk
1/2 c. all purpose flour
3 lg. eggs
Dash salt
2 tbsp. butter
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 c. firmly packed brown sugar
1 (8 oz.) container dairy sour cream
Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire whip. melt 1 tablespoon butter in each of 2 (9") pie plates in a preheated oven at 400 degrees.
Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon raspberries, pineapple and bananas into center of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4. Enjoy.
1/2 c. milk
1/2 c. all purpose flour
3 lg. eggs
Dash salt
2 tbsp. butter
1 (8 oz.) box frozen raspberries
1 (20 oz.) can chunk pineapple, drained
4 bananas
1/2 c. firmly packed brown sugar
1 (8 oz.) container dairy sour cream
Put milk, flour, eggs and salt into mixing bowl and mix with fork or wire whip. melt 1 tablespoon butter in each of 2 (9") pie plates in a preheated oven at 400 degrees.
Butter should be sizzling. Swish butter around plate to grease bottom. Increase oven temperature to 425 degrees. Pour batter into pie plate until 1/4" thick. Bake 10 to 15 minutes or until golden brown. Edges will puff up. Pancake will form a well in the center. Spoon raspberries, pineapple and bananas into center of pancake. Sprinkle with brown sugar and top with sour cream. Serves 4. Enjoy.
Tiramisu
Tiramisu
8 ounces semisweet chocolate
1 cup granulated sugar
4 large egg yolks* (see Food Safety)
1 1/2 teaspoons vanilla extract
1 (8-ounce) package cream cheese, softened
1 3/4 cups heavy cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2 x 1 x 1/2-inch strips
Ground chocolate in processor. Set aside.
Mix sugar and egg yolks in processor for 30 seconds. Add vanilla and process until light yellow, about 1 minute. Add cheese and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing to mold together. Sprinkle with half of ground chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
8 ounces semisweet chocolate
1 cup granulated sugar
4 large egg yolks* (see Food Safety)
1 1/2 teaspoons vanilla extract
1 (8-ounce) package cream cheese, softened
1 3/4 cups heavy cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2 x 1 x 1/2-inch strips
Ground chocolate in processor. Set aside.
Mix sugar and egg yolks in processor for 30 seconds. Add vanilla and process until light yellow, about 1 minute. Add cheese and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.
Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing to mold together. Sprinkle with half of ground chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
Southwest Vegetable Lasagna
Southwest Vegetable Lasagna
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Corn tortillas are layered with a Southwest-seasoned tomato sauce plus roasted red peppers, spinach, corn, goat cheese and Monterey Jack cheese to create a party dish that is out of this world. Serve it with margaritas or lemonade.
4 red, yellow or orange peppers, roasted (directions below)
or buy 2 jars (7 ounces each) bottled red peppers and cut into 1/2-inch strips)
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 to 4 tablespoons finely chopped jalapeño peppers
4 medium garlic cloves, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Three 28-ounce cans diced tomatoes
Twelve 5 1/2-inch corn tortillas, cut in half
Two 10-ounce packages frozen chopped spinach, thawed and squeezed thoroughly dry
10-ounce package frozen corn kernels
11 ounces goat cheese, thinly sliced
3/4 pound shredded Monterey Jack cheese (about 3 cups)
Preheat the broiler or grill. Place the red peppers so they are about 3 inches from the broiler or grill.
Broil or grill for about 4 minutes until the side facing the heat source is charred.
Turn peppers and continue to broil or grill until the peppers are completely charred.
Place peppers in a bowl and cover.
Let stand until cool enough to handle, and using your fingertips and a sharp paring knife, remove the skins, cores and seeds, and discard. (Rinsing the peppers under cold running water helps.)
Cut the peppers into 1/2-inch strips.
In a large skillet, heat the oil over medium-high heat. Add the onions, jalapeño, garlic, cumin, oregano, salt and pepper.
Cook, stirring occasionally, for 7 to 10 minutes, or until the vegetables are tender.
Add the tomatoes and juice and cook for about 20 minutes or until the tomato sauce is thickened.
Remove the skillet from the heat.
Preheat the oven to 350 F. Spoon about 1 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish, top with 8 tortilla halves, fitting them into the dish. Top with half the spinach, half the corn, half the red pepper strips, half the goat cheese. Spread 1 cup of the tomato sauce over the top.
Top with 8 tortilla halves and then top with the remaining spinach, corn, red pepper strips and goat cheese,
and spread 1 cup of the tomato sauce over the top. Top with remaining 8 tortilla halves and then cover with
remaining tomato sauce.
Sprinkle shredded Monterey Jack cheese over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake 15 minutes longer until cheese on top is melted and lightly golden.
Let stand 5 to 10 minutes before cutting.
Makes 8 to 10 servings
Cajun Chicken Club
Cajun Chicken Club
Submitted By: Taste of Home's Fast Family Favorites
Servings: 4
"It takes just minutes to assemble these sandwiches. Cajun seasoning gives them the right amount of zippy flavor."
4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese 1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked
1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.
2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Submitted By: Taste of Home's Fast Family Favorites
Servings: 4
"It takes just minutes to assemble these sandwiches. Cajun seasoning gives them the right amount of zippy flavor."
4 boneless, skinless chicken breast halves
1/2 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese 1/4 cup creamy Parmesan salad dressing
4 sandwich rolls, split and toasted
8 slices tomato
8 bacon strips, cooked
1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun seasoning.
2. In a skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Place cheese over chicken. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
3. Spread dressing over both halves of rolls. Layer bottom halves with two slices of tomato, chicken and two strips of bacon; replace tops.
Cashew Pudding
Cashew Pudding
Serving Size : 4
Blend:
1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp.salt
4 tsp. arrowroot powder
Optional: Coconut, shredded, unsweetened, to sprinkle on top. Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens.
Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.
Serving Size : 4
Blend:
1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp.salt
4 tsp. arrowroot powder
Optional: Coconut, shredded, unsweetened, to sprinkle on top. Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens.
Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.
Friday, August 5, 2011
African Adobo-Rubbed Tuna Steaks
African Adobo-Rubbed Tuna Steaks
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Epicurious April 2003 Norman Van Aken New World Kitchen
Makes 4 servings
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the seventeenth century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.
For the avocado salsa:
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the adobo:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
Four 6-ounce tuna steaks
1/4 cup peanut or canola oil
For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
For the salsa: In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
For the adobo: Mix all of the ingredients together in a bowl. Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Recommended wine: A cold-pressed sake would be an unexpected but welcome accompaniment.
Chef Norman Van Aken shares his tips with Epicurious:
• The salsa includes Spanish piquillo peppers. To use them, drain the liquid from the jar, pat the peppers dry, then dice. In a pinch, jarred roasted red peppers can be substituted. • The tuna can also be grilled, as long as there is enough heat to quickly sear it. Pile a large amount of charcoal into a pyramid, let the coals burn until they are white and extremely hot, then spread them out into an even stack that reaches to within a few inches of the grate. The coals do not need to cover entire grill, since you will not need a large cooking surface. If using a gas grill, simply preheat on high. Coat the tuna with the oil and adobo as directed, and cook on an oiled grill rack for two to three minutes per side.
Avocado Dip
Avocado Dip
Serves: 12-14
Source: Taste of Home
This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
Ingredients:
1 can (16 ounces) refried beans
1 cup Sour cream (8 ounces)
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup Shredded sharp cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips
Instructions:
Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.
Serves: 12-14
Source: Taste of Home
This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
Ingredients:
1 can (16 ounces) refried beans
1 cup Sour cream (8 ounces)
2/3 cup mayonnaise
1 envelope taco seasoning
1 can (4 ounces) chopped green chilies, drained
4 medium ripe avocados halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup Shredded sharp cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips
Instructions:
Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.
Applebee's Baby Back Ribs
Applebee's Baby Back Ribs (Copycat Recipe)
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hr or until ribs are fork tender. Mix all sauce ingredients together in a medium sauce pan and
bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 mins or until slightly thickened.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with
1/2 the sauce and broil 4 to 5 inches from heat source for 6 to 7 mins. turn ribs over, brush with remaining sauce and broil 6 to 7 mins longer or until edges are slightly charred.
Asian Chicken
Asian Chicken
Serves: 4
Source: Quick Cooking
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 cup teriyaki sauce
1/2 cup water
1/2 cup orange marmalade
1/2 to 1 teaspoon minced garlic
Instructions:
In a large skillet, brown chicken on both sides in butter. Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear.
Yield: 4 servings.
Serves: 4
Source: Quick Cooking
Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 cup teriyaki sauce
1/2 cup water
1/2 cup orange marmalade
1/2 to 1 teaspoon minced garlic
Instructions:
In a large skillet, brown chicken on both sides in butter. Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear.
Yield: 4 servings.
BANANA WITH LIME AND TANGERINES
BANANA WITH LIME AND TANGERINES
juice and pulp of 1 lime
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 tangerines, seeded and sectioned
4 bananas, sliced
1 Tbsp. shredded unsweetened coconut
In a small bowl, combine lime juice and pulp, vanilla and cinnamon (it's best to use a whisk or fork so cinnamon doesn't clump up). In a large bowl, combine tangerines, bananas and coconut. Pour lime mixture over them and toss well until the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes for dessert or breakfast.
juice and pulp of 1 lime
1/2 tsp. vanilla
1/2 tsp. cinnamon
2 tangerines, seeded and sectioned
4 bananas, sliced
1 Tbsp. shredded unsweetened coconut
In a small bowl, combine lime juice and pulp, vanilla and cinnamon (it's best to use a whisk or fork so cinnamon doesn't clump up). In a large bowl, combine tangerines, bananas and coconut. Pour lime mixture over them and toss well until the fruit is coated. Serve at room temperature or slightly chilled in small sundae dishes for dessert or breakfast.
Honey-Nut Bran Muffins
Honey-Nut Bran Muffins
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
Mushroom Zucchini Lasagna
Mushroom Zucchini Lasagna
2 cups sliced fresh mushrooms
1 cup light ricotta cheese
2 eggs, beaten
2 cups coarsely shredded carrots
2 cups coarsely shredded zucchini
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
9 lasagna noodles
3 cups Spaghetti Sauce
1 lb. Mozzarrella cheese slices
Parmesan Cheese
Cook the lasagne noodles in rapidly boiling, lightly salted water for 25 minutes or until tender. Spray a skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, peppers, garlic, and onions and cook, stirring until liquid has evaporated.
Mix ricotta cheese and beaten eggs in a bowl. Mix half of the mixture with the shredded carrots and half of the mixture with the shredded zucchini in separate bowls.
Spray a 9x13x2 inch casserole dish with nonstick spray. Layer 3 noodles, the carrot mixture and
1/3 of the spaghetti sauce in the prepared pan. Top with 1/3 of cheese slices. Repeat with another layer of 3 noodles, the zucchini mixture, 1/3 of the spaghetti sauce and 1/3 of the cheese sauce. Top with 3 noodles, the mushroom mixture, the rest of the cheese and the rest of the sauce. Sprinkle with Parmesan cheese and bake at 375 degrees for 25-30 minutes or until bubbly and done.
2 cups sliced fresh mushrooms
1 cup light ricotta cheese
2 eggs, beaten
2 cups coarsely shredded carrots
2 cups coarsely shredded zucchini
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
9 lasagna noodles
3 cups Spaghetti Sauce
1 lb. Mozzarrella cheese slices
Parmesan Cheese
Cook the lasagne noodles in rapidly boiling, lightly salted water for 25 minutes or until tender. Spray a skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, peppers, garlic, and onions and cook, stirring until liquid has evaporated.
Mix ricotta cheese and beaten eggs in a bowl. Mix half of the mixture with the shredded carrots and half of the mixture with the shredded zucchini in separate bowls.
Spray a 9x13x2 inch casserole dish with nonstick spray. Layer 3 noodles, the carrot mixture and
1/3 of the spaghetti sauce in the prepared pan. Top with 1/3 of cheese slices. Repeat with another layer of 3 noodles, the zucchini mixture, 1/3 of the spaghetti sauce and 1/3 of the cheese sauce. Top with 3 noodles, the mushroom mixture, the rest of the cheese and the rest of the sauce. Sprinkle with Parmesan cheese and bake at 375 degrees for 25-30 minutes or until bubbly and done.
Bananas and Cream Bundt Cake
Bananas and Cream Bundt Cake
Ingredients:
* 1/3 cup shortening
* 1-1/4 cups sugar
* 2 eggs
* 1 teaspoon vanilla
* 3 medium ripe bananas, mashed
* 2 cups flour
* 1-1/4 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (8 ounces) sour cream (see Note)
* 3/4 cup chopped walnuts or pecans
Preparation:
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
Ingredients:
* 1/3 cup shortening
* 1-1/4 cups sugar
* 2 eggs
* 1 teaspoon vanilla
* 3 medium ripe bananas, mashed
* 2 cups flour
* 1-1/4 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (8 ounces) sour cream (see Note)
* 3/4 cup chopped walnuts or pecans
Preparation:
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.
Yield: 12 servings.
Chocolate-Drizzled Cinnamon Pecan Bars
Chocolate-Drizzled Cinnamon Pecan Bars
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon Ground Cinnamon
1/2 cup finely chopped pecans
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
Preheat oven to 300°F.
Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolk; beat well. Add flour and cinnamon; beat on low speed until well blended. Press dough evenly into a 1/4-inch thick rectangle on large (at least 15x12-inch) ungreased baking sheet.
Beat egg white until foamy. Brush on dough. Sprinkle with nuts, pressing nuts lightly into dough.
Bake 45 minutes or until lightly browned. While still hot, cut into 36 bars. Remove from baking sheet. Cool completely on wire rack.
Melt chocolate chips in separate bowls as directed on package. Spoon each melted chocolate into a plastic sandwich bag. Cut a small piece from one of the bottom corners of each bag. Close bags tightly, then drizzle the chocolates in a pretty pattern over the bars. Let stand until chocolate is set. Store in an airtight container.
36 bars (1 bar) servings
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon Ground Cinnamon
1/2 cup finely chopped pecans
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
Preheat oven to 300°F.
Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolk; beat well. Add flour and cinnamon; beat on low speed until well blended. Press dough evenly into a 1/4-inch thick rectangle on large (at least 15x12-inch) ungreased baking sheet.
Beat egg white until foamy. Brush on dough. Sprinkle with nuts, pressing nuts lightly into dough.
Bake 45 minutes or until lightly browned. While still hot, cut into 36 bars. Remove from baking sheet. Cool completely on wire rack.
Melt chocolate chips in separate bowls as directed on package. Spoon each melted chocolate into a plastic sandwich bag. Cut a small piece from one of the bottom corners of each bag. Close bags tightly, then drizzle the chocolates in a pretty pattern over the bars. Let stand until chocolate is set. Store in an airtight container.
36 bars (1 bar) servings
Antipasto Platter
Antipasto Platter
Florets of 1 head cauliflower
2 pounds carrots, peeled, diagonally sliced
Florets of 1 bunch broccoli
2 (14 ounces each) cans artichoke hearts, drained, cut into halves
1 (5-ounce) jar pimento-stuffed green olives, drained
1 (6-ounce) jar black olives, drained
1 cup white vinegar
1/4 cup sugar
1 tablespoon dry mustard
1 1/2 tablespoons Italian seasoning
1 1/2 teaspoons salt
1 1/2 cups olive oil
Lettuce leaves
1 red bell pepper
Place the cauliflower, carrots, broccoli, artichokes, green olives and black olives in separate sealable plastic bags. Whisk the vinegar, sugar, dry mustard, Italian seasoning and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in the olive oil.
Pour some of the olive oil mixture into each plastic bag and seal tightly. Toss to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain.
Arrange the lettuce leaves on a large serving platter.
Hollow out the red pepper, discarding the seeds and membranes. Place the red pepper in the center of the platter. Spoon the black olives into the red pepper. Arrange the cauliflower, carrots, broccoli, green olives and artichokes around the red pepper.
Florets of 1 head cauliflower
2 pounds carrots, peeled, diagonally sliced
Florets of 1 bunch broccoli
2 (14 ounces each) cans artichoke hearts, drained, cut into halves
1 (5-ounce) jar pimento-stuffed green olives, drained
1 (6-ounce) jar black olives, drained
1 cup white vinegar
1/4 cup sugar
1 tablespoon dry mustard
1 1/2 tablespoons Italian seasoning
1 1/2 teaspoons salt
1 1/2 cups olive oil
Lettuce leaves
1 red bell pepper
Place the cauliflower, carrots, broccoli, artichokes, green olives and black olives in separate sealable plastic bags. Whisk the vinegar, sugar, dry mustard, Italian seasoning and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in the olive oil.
Pour some of the olive oil mixture into each plastic bag and seal tightly. Toss to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain.
Arrange the lettuce leaves on a large serving platter.
Hollow out the red pepper, discarding the seeds and membranes. Place the red pepper in the center of the platter. Spoon the black olives into the red pepper. Arrange the cauliflower, carrots, broccoli, green olives and artichokes around the red pepper.
AMARETTO CREAM
AMARETTO CREAM
1 package vanilla pudding mix -- (3 1/2-oz)
8-oz package cream cheese
1/4 cup amaretto
1 1/2 cups skim milk
8-oz package cool whip
Soften the cream cheese in the microwave. Blend the pudding mix and skim milk. Add the cream cheese and amaretto and blend again. Fold in the Cool Whip and chill for a couple of hours to allow the flavors to blend. Serving Suggestions: Serve in individual ramekins or parfait glasses. You can also substitute almond extract (try 1 1/2 to 2 teas) for the amaretto.
1 package vanilla pudding mix -- (3 1/2-oz)
8-oz package cream cheese
1/4 cup amaretto
1 1/2 cups skim milk
8-oz package cool whip
Soften the cream cheese in the microwave. Blend the pudding mix and skim milk. Add the cream cheese and amaretto and blend again. Fold in the Cool Whip and chill for a couple of hours to allow the flavors to blend. Serving Suggestions: Serve in individual ramekins or parfait glasses. You can also substitute almond extract (try 1 1/2 to 2 teas) for the amaretto.
Thursday, August 4, 2011
Apfelpfannkuchen - German Apple Pancake
Apfelpfannkuchen - German Apple Pancake
Ingredients
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
2 tablespoons margarine or butter
1/3 cup packed brown sugar
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sifted powdered sugar
Directions
In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven for 18 to 20 minutes or until puffed and golden.
Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.
To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings.
Ingredients
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
2 tablespoons margarine or butter
1/3 cup packed brown sugar
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sifted powdered sugar
Directions
In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven for 18 to 20 minutes or until puffed and golden.
Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally.
To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings.
Oatmeal Crispies
Oatmeal Crispies
Servings: 36
2/3 cup shortening
1/3 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking oats
1 cup chopped walnuts
Cream together shortening, margarine, and sugars. Beat in eggs and vanilla. Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well. Shape into long rolls and roll in wax paper. Chill until firm. Preheat oven to 350 degrees. Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk. Bake for 10 minutes.
Servings: 36
2/3 cup shortening
1/3 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking oats
1 cup chopped walnuts
Cream together shortening, margarine, and sugars. Beat in eggs and vanilla. Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well. Shape into long rolls and roll in wax paper. Chill until firm. Preheat oven to 350 degrees. Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk. Bake for 10 minutes.
Alaskan King Crab Summer Rolls
Alaskan King Crab Summer Rolls
Gourmet October 2009
Adapted from Alfred Portale, Gotham Bar and Grill in New York City
Makes 8 (first course or snack) servings
At the Citymeals-on- Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.
1 (2-inch-long) piece daikon radish
1 medium carrot
2 tablespoons fresh lime juice
1/4 teaspoon Asian sesame oil
1 (2-inch-long) piece seedless cucumber
1/2 fresh jalapeño, stemmed and seeded
1/2 ripe medium avocado, pitted and peeled
1 tablespoon rice vinegar (not seasoned)
1/3 cup mayonnaise
1 ounce tobiko (flying-fish roe)
1/4 cup bottled yuzu juice
2 teaspoons soy sauce
1 teaspoon Asian chile oil, or to taste
8 (8-inch) round rice-paper wrappers
1 pound crabmeat (from about 3 Alaskan king crab legs), picked over and coarsely flaked
1 scallion, thinly sliced diagonally
8 cilantro sprigs plus 16 leaves
Peel daikon and cut into julienne (thin matchsticks) . Transfer to a small bowl.
Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste. Cut cucumber into julienne.
Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
Cooks' note: Some bottles of yuzu juice contain salt. If so, use less soy sauce (to taste).
Gourmet October 2009
Adapted from Alfred Portale, Gotham Bar and Grill in New York City
Makes 8 (first course or snack) servings
At the Citymeals-on- Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.
1 (2-inch-long) piece daikon radish
1 medium carrot
2 tablespoons fresh lime juice
1/4 teaspoon Asian sesame oil
1 (2-inch-long) piece seedless cucumber
1/2 fresh jalapeño, stemmed and seeded
1/2 ripe medium avocado, pitted and peeled
1 tablespoon rice vinegar (not seasoned)
1/3 cup mayonnaise
1 ounce tobiko (flying-fish roe)
1/4 cup bottled yuzu juice
2 teaspoons soy sauce
1 teaspoon Asian chile oil, or to taste
8 (8-inch) round rice-paper wrappers
1 pound crabmeat (from about 3 Alaskan king crab legs), picked over and coarsely flaked
1 scallion, thinly sliced diagonally
8 cilantro sprigs plus 16 leaves
Peel daikon and cut into julienne (thin matchsticks) . Transfer to a small bowl.
Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste. Cut cucumber into julienne.
Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
Cooks' note: Some bottles of yuzu juice contain salt. If so, use less soy sauce (to taste).
ALOHA BURGERS
ALOHA BURGERS
1 can (8 oz can) pineapple slices
3/4 c teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 T butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked
Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 T in a resealable plastic bag. Add pineapple and rotate to coat, set aside. Shape beef into four patties; place in an 8" square baking
dish. Pour the remaining teriyaki sauce mixture over patties, marinate for 5-10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no longer pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with
burgers, cheese, pineapple and bacon. Replace tops; serve immediately. 4 servings
1 can (8 oz can) pineapple slices
3/4 c teriyaki sauce
1 pound ground beef
1 large sweet onion, sliced
1 T butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, split and toasted
4 slices Swiss cheese
4 bacon strips, cooked
Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 T in a resealable plastic bag. Add pineapple and rotate to coat, set aside. Shape beef into four patties; place in an 8" square baking
dish. Pour the remaining teriyaki sauce mixture over patties, marinate for 5-10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no longer pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with
burgers, cheese, pineapple and bacon. Replace tops; serve immediately. 4 servings
Blueberry-Patch Muffins
Blueberry-Patch Muffins
Recipe By : The Family Circle Cookbook, 1974
Serving Size : 12
1 cup Blueberries -- Fresh or Frozen
1 tablespoon sugar -- For Topping
1 teaspoon lemon rind -- grated
2 cups flour, all-purpose
1/3 cup sugar -- For Batter
1 tablespoon baking powder
1 teaspoon salt
1 egg -- beaten
1 cup milk
1/4 cup butter -- melted
1. Pick over blueberries; wash; spread on paper towel to drain, then shake dry. Reserve for Step 4.
2. Combine the 1 tablespoon sugar and the lemon rind in cup; reserve.
3. Sift flour, the 1/3 cup sugar, baking powder and salt into a medium-sized bowl.
4. Combine egg, milk and melted butter in a small bowl; add all at once to dry ingredients; Stir quickly and lightly just until liquid is absorbed (batter will be lumpy); Gently fold in blueberries.
5. Spoon into 12 medium-sized, greased, muffin-pan cups, filling cups two-thirds full; Sprinkle reserved lemon-sugar over.
6. Bake in a hot oven (425°) for 20 minutes or until golder brown; Remove from pan at once; Serve hot.
Makes 12 muffins.
http://groups.yahoo.com/group/a-little-bit-of_everything/
Recipe By : The Family Circle Cookbook, 1974
Serving Size : 12
1 cup Blueberries -- Fresh or Frozen
1 tablespoon sugar -- For Topping
1 teaspoon lemon rind -- grated
2 cups flour, all-purpose
1/3 cup sugar -- For Batter
1 tablespoon baking powder
1 teaspoon salt
1 egg -- beaten
1 cup milk
1/4 cup butter -- melted
1. Pick over blueberries; wash; spread on paper towel to drain, then shake dry. Reserve for Step 4.
2. Combine the 1 tablespoon sugar and the lemon rind in cup; reserve.
3. Sift flour, the 1/3 cup sugar, baking powder and salt into a medium-sized bowl.
4. Combine egg, milk and melted butter in a small bowl; add all at once to dry ingredients; Stir quickly and lightly just until liquid is absorbed (batter will be lumpy); Gently fold in blueberries.
5. Spoon into 12 medium-sized, greased, muffin-pan cups, filling cups two-thirds full; Sprinkle reserved lemon-sugar over.
6. Bake in a hot oven (425°) for 20 minutes or until golder brown; Remove from pan at once; Serve hot.
Makes 12 muffins.
http://groups.yahoo.com/group/a-little-bit-of_everything/
ZUCCHINI OVEN PANCAKE
ZUCCHINI OVEN PANCAKE
3 tbsp. butter
2/3 c. flour
3/4 c. milk
2 eggs
1/2 tsp. salt
1/2 c. (1/2 med.) unpeeled, shredded zucchini
1/4 c. (1/4 med.) chopped red pepper
1/2 c. (2 oz.) shredded Cheddar cheese
In 9 inch glass pie plate melt butter in 400 degree oven 4-5 minutes. In blender combine flour, milk, eggs and salt. Cover and blend at high speed, scraping sides of container, until smooth, 1-2 minutes. Sprinkle zucchini and red peppers over melted butter. Pour batter over vegetables.
Bake at 400 degrees 20 minutes or until golden brown. Sprinkle cheese over hot pancake and return to oven for 5 minutes. Cut into wedges; serve.
3 tbsp. butter
2/3 c. flour
3/4 c. milk
2 eggs
1/2 tsp. salt
1/2 c. (1/2 med.) unpeeled, shredded zucchini
1/4 c. (1/4 med.) chopped red pepper
1/2 c. (2 oz.) shredded Cheddar cheese
In 9 inch glass pie plate melt butter in 400 degree oven 4-5 minutes. In blender combine flour, milk, eggs and salt. Cover and blend at high speed, scraping sides of container, until smooth, 1-2 minutes. Sprinkle zucchini and red peppers over melted butter. Pour batter over vegetables.
Bake at 400 degrees 20 minutes or until golden brown. Sprinkle cheese over hot pancake and return to oven for 5 minutes. Cut into wedges; serve.
Adobo Herb Salsa
Adobo Herb Salsa
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
1 (28 ounce) can diced tomatoes
1 green bell pepper, diced
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 tablespoon adobo sauce from canned chipotle peppers
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
2 tablespoons balsamic vinegar
In a bowl, toss together the tomatoes, bell pepper, onion, cilantro, adobo sauce, tarragon, and vinegar. Season to taste with salt, cover, and refrigerate at least 30 minutes.
CRUNCHY ROCK ROAD FUDGE EDEE
CRUNCHY ROCK ROAD FUDGE EDEE
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares. Enjoy.
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares. Enjoy.
Artichoke Chicken Lasagna
Artichoke Chicken Lasagna
2/3 cup butter or margarine -- divided
1/3 cup all-purpose flour
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1 3/4 pounds boneless skinless chicken breasts -- cut into thin strips and halved
2 (14-ounce) cans water-packed artichoke hearts -- drained and quartered
1 teaspoon dried thyme
9 lasagna noodles -- cooked and drained
1 cup grated Parmesan cheese
In a saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.
In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers.
Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350' for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Source: "Taste of Home's Holiday & Celebrations Cookbook 2001" Copyright: "2001 Reiman Publications, LLC"
2/3 cup butter or margarine -- divided
1/3 cup all-purpose flour
1 teaspoon salt -- divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
3 cups milk
1 3/4 pounds boneless skinless chicken breasts -- cut into thin strips and halved
2 (14-ounce) cans water-packed artichoke hearts -- drained and quartered
1 teaspoon dried thyme
9 lasagna noodles -- cooked and drained
1 cup grated Parmesan cheese
In a saucepan, melt 1/3 cup butter. Stir in flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened. In a skillet, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.
In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers.
Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350' for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Source: "Taste of Home's Holiday & Celebrations Cookbook 2001" Copyright: "2001 Reiman Publications, LLC"
Banana Zucchini Bread
Banana Zucchini Bread
Ingredients:
* 2 cups self-rising flour (see Notes)
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 large eggs
* 3/4 cup granulated white sugar
* 1/4 cup brown sugar, packed
* 1/4 cup vegetable oil
* 1/2 cup sour cream
* 1 teaspoon vanilla
* 1 cup mashed bananas
* 1 cup grated zucchini, excess water squeezed out
* 1/2 cup chopped pecans
Preparation:
Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins.
In a medium bowl, whisk together flour, salt,cinnamon, and nutmeg until combined. Set aside.
In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.
Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.
Best served warm or at room temperature. Yield: 1 loaf or 12 muffins
Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.
Ingredients:
* 2 cups self-rising flour (see Notes)
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 large eggs
* 3/4 cup granulated white sugar
* 1/4 cup brown sugar, packed
* 1/4 cup vegetable oil
* 1/2 cup sour cream
* 1 teaspoon vanilla
* 1 cup mashed bananas
* 1 cup grated zucchini, excess water squeezed out
* 1/2 cup chopped pecans
Preparation:
Preheat oven to 350 F. Grease a 9- x 5- x 3-inch loaf pan or large muffin tins.
In a medium bowl, whisk together flour, salt,cinnamon, and nutmeg until combined. Set aside.
In a large bowl, beat eggs, sugars, vegetable oil, sour cream, and vanilla. Stir in banana. Using a wooden spoon, stir in flour mixture, mixing only until combined. (Small lumps will bake out.) Fold in zucchini and pecans.
Pour into prepared loaf pan or muffin tins. Bake about 45 minutes to 1 hour for the loaf and about 25 to 30 minutes for the muffins, until center tests done with a toothpick. Let rest in pan for 5 minutes, then turn onto a rack to cool.
Best served warm or at room temperature. Yield: 1 loaf or 12 muffins
Notes: Do use self-rising flour for this recipe. All-purpose flour will make it too dense and gummy.
Wednesday, August 3, 2011
African-Style Skillet Slaw
African-Style Skillet Slaw
2 tablespoons oil
3 cups finely shredded cabbage
1/2 cup sliced green onions
1/2 cup grated carrot
1/2 cup grated peeled sweet potato
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
2 tablespoons honey
2 tablespoons cider vinegar
1/4 cup coconut, toasted
1/4 cup dry-roasted peanuts
Hot pepper sauce
Salt
Pepper
Garnish
Paprika
Cabbage leaves
Chow mein noodles
Golden raisins
DIRECTIONS:
1. Heat oil in large skillet over medium-high heat until hot. Add cabbage, onions, carrot, sweet potato and corn; cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
2. Add honey and vinegar; mix well. Stir in coconut and peanuts. Season to taste with hot pepper sauce, salt and pepper.
3. Sprinkle serving platter with paprika. Arrange cabbage leaves on platter. Spoon slaw onto cabbage leaves. Top with chow mein noodles and golden raisins.
2 tablespoons oil
3 cups finely shredded cabbage
1/2 cup sliced green onions
1/2 cup grated carrot
1/2 cup grated peeled sweet potato
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
2 tablespoons honey
2 tablespoons cider vinegar
1/4 cup coconut, toasted
1/4 cup dry-roasted peanuts
Hot pepper sauce
Salt
Pepper
Garnish
Paprika
Cabbage leaves
Chow mein noodles
Golden raisins
DIRECTIONS:
1. Heat oil in large skillet over medium-high heat until hot. Add cabbage, onions, carrot, sweet potato and corn; cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
2. Add honey and vinegar; mix well. Stir in coconut and peanuts. Season to taste with hot pepper sauce, salt and pepper.
3. Sprinkle serving platter with paprika. Arrange cabbage leaves on platter. Spoon slaw onto cabbage leaves. Top with chow mein noodles and golden raisins.
Au Gratin Potatoes
Au Gratin Potatoes
Serves: 12
Source: Taste of Home
I love making homemade recipes for my family. This side dish compliments many main dishes and is so easy to make.—Carol Van Sickle, Versailles, Kentucky
Ingredients:
8 cups cubed peeled potatoes
1/4 cup butter cubed
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 -1/2 cups milk
1 pound process American cheese cubed
Minced fresh parsley
Instructions:
In a large saucepan, cook potatoes in boiling water until done. Drain and place in a greased 2-1/2-qt. baking dish. In a saucepan, melt butter. Add the flour, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add cheese; stir just until melted. Pour over potatoes. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with parsley.
Yield: 12 servings.
Serves: 12
Source: Taste of Home
I love making homemade recipes for my family. This side dish compliments many main dishes and is so easy to make.—Carol Van Sickle, Versailles, Kentucky
Ingredients:
8 cups cubed peeled potatoes
1/4 cup butter cubed
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 -1/2 cups milk
1 pound process American cheese cubed
Minced fresh parsley
Instructions:
In a large saucepan, cook potatoes in boiling water until done. Drain and place in a greased 2-1/2-qt. baking dish. In a saucepan, melt butter. Add the flour, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add cheese; stir just until melted. Pour over potatoes. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with parsley.
Yield: 12 servings.
Apple Radish BBQ Ribs
Apple Radish BBQ Ribs
4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce
4 pounds pork spareribs
2 quarts apple juice
3 cups barbecue sauce
1/2 cup prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon garlic salt
Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce
Kansas Pudding
Kansas Pudding
Recipe By :Marlene Neufeld, Buhler (3rd Place Winner in Category)
2 packages unflavored gelatin
1/2 cup cold water
4 eggs -- separated
2 cups milk
1/2 teaspoon salt
1 cup sugar
2 teaspoons vanilla
2 cups whipped cream
3 dozen vanilla wafers
1/2 cup brown sugar
1 cup finely chopped nuts
1/4 cup margarine
Soften gelatin in cold water. Combine egg yolks, milk, salt and sugar in top of double boiler and cook until mixture coats a spoon. Add gelatin mixture to hot custard. Stir and cool. Fold in vanilla, whipped cream and stiffly beaten egg whites. Crush vanilla wafers. Add the vanilla wafers with brown sugar and nuts to melted margarine and mix. Pour half into 9x13x2-inch pan and spread to cover bottom of the pan. Add custard mixture and place remaining half of crumbs on top. Chill until set. Makes 15 servings.
When my husband was about 10 or 11 years old (we are senior citizens now), he asked his mother to make the above recipe every week for him (he was an only child so you can imagine what his mommy did for that boy of hers). Well, after several years, he got burnt out on that dessert and didn't start eating it again until he was later on in years. This is a wonderful dessert and we are still eating it.
Source: The Wichita Eagle 1999 Holiday Cookbook
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Recipe By :Marlene Neufeld, Buhler (3rd Place Winner in Category)
2 packages unflavored gelatin
1/2 cup cold water
4 eggs -- separated
2 cups milk
1/2 teaspoon salt
1 cup sugar
2 teaspoons vanilla
2 cups whipped cream
3 dozen vanilla wafers
1/2 cup brown sugar
1 cup finely chopped nuts
1/4 cup margarine
Soften gelatin in cold water. Combine egg yolks, milk, salt and sugar in top of double boiler and cook until mixture coats a spoon. Add gelatin mixture to hot custard. Stir and cool. Fold in vanilla, whipped cream and stiffly beaten egg whites. Crush vanilla wafers. Add the vanilla wafers with brown sugar and nuts to melted margarine and mix. Pour half into 9x13x2-inch pan and spread to cover bottom of the pan. Add custard mixture and place remaining half of crumbs on top. Chill until set. Makes 15 servings.
When my husband was about 10 or 11 years old (we are senior citizens now), he asked his mother to make the above recipe every week for him (he was an only child so you can imagine what his mommy did for that boy of hers). Well, after several years, he got burnt out on that dessert and didn't start eating it again until he was later on in years. This is a wonderful dessert and we are still eating it.
Source: The Wichita Eagle 1999 Holiday Cookbook
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
Austrian Bacon Dumplings
Austrian Bacon Dumplings
6 slices slightly stale white bread
5 slices thick cut bacon
1/3 cup light cream
2 tbs butter
1/2 cup flour
1/2 tsp baking powder
1/4 tsp (heaping) caraway seeds
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp salt (or to taste)
yolk of one large egg
1 tbs unsalted butter
1/2 cup sliced white onions
1/2 lb rinsed and drained sauerkraut
1 tbs chopped fresh parsley
Instructions:
1. Trim the bread slices and cut them into 1/2 inch cubes.
2. Cut the bacon slices into 1/3 inch squares. Saute them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry.
3. Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8).
4. Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.
5. Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients.
6. Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
7. Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes.
8. Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves.
9. Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the onion-sauerkraut mixture. Garnish with parsley and serve immediately.
Yield: 3 servings
6 slices slightly stale white bread
5 slices thick cut bacon
1/3 cup light cream
2 tbs butter
1/2 cup flour
1/2 tsp baking powder
1/4 tsp (heaping) caraway seeds
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp salt (or to taste)
yolk of one large egg
1 tbs unsalted butter
1/2 cup sliced white onions
1/2 lb rinsed and drained sauerkraut
1 tbs chopped fresh parsley
Instructions:
1. Trim the bread slices and cut them into 1/2 inch cubes.
2. Cut the bacon slices into 1/3 inch squares. Saute them over moderate heat in a large skillet for about 5 minutes. Stir frequently. Transfer them to paper towels with a slotted spoon, and pat dry.
3. Pour water to a depth of 3 inches into a wide bottomed pot and bring it to a simmer (in preparation for step 8).
4. Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.
5. Add the cream to the bowl. Gently toss the bread until it absorbs all the cream. Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of the salt. Beat the egg yolk and add it to the bowl. Gently blend all the ingredients.
6. Shape the mixture into 1 1/4 inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.) Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
7. Melt the butter to moderate heat in a clean large skillet. Add the onions and saute for 2 minutes. Add the sauerkraut and the remaining salt and blend the mixture. Cover, and cook for 12 minutes.
8. Cook the dumplings in the simmering water for about 10 minutes (start this step as soon as you cover the onion-sauerkraut pan.) You need not turn the dumplings as they will do that by themselves.
9. Transfer the cooked 'speckknoedel' to a warm bowl and cover them with the onion-sauerkraut mixture. Garnish with parsley and serve immediately.
Yield: 3 servings
CHEESECAKE SWIRL BROWNIES
CHEESECAKE SWIRL BROWNIES
1 Package of Betty Crocker Original Supreme brownie mix
1/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
Cream Cheese Mixture
1 package of cream cheese softened – 8 oz
1/3 Cup of sugar
1/2 tsp of vanilla extract
1 egg
1/2 Cup of Semi-sweet Chocolate Chips
Heat oven to 350.* Grease a 13 x 9 inch pan. Stir brownie mix, chocolate syrup (included in the package), water, oil and 2 eggs. Mix until well blended and spread into pan.
For Filling: Beat cream cheese in medium bowl or mixer until smooth. Gradually beat in sugar, vanilla and one egg until well blended. Pour cream cheese mixture over brownie batter in pan. Cut through mixture with a knife several times in a zig zag pattern. Sprinkle with chocolate chips.
Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie2 inches from the side of the pan comes out clean or almost clean. Cool completely. Store covered and in refrigerator if desired.
1 Package of Betty Crocker Original Supreme brownie mix
1/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
Cream Cheese Mixture
1 package of cream cheese softened – 8 oz
1/3 Cup of sugar
1/2 tsp of vanilla extract
1 egg
1/2 Cup of Semi-sweet Chocolate Chips
Heat oven to 350.* Grease a 13 x 9 inch pan. Stir brownie mix, chocolate syrup (included in the package), water, oil and 2 eggs. Mix until well blended and spread into pan.
For Filling: Beat cream cheese in medium bowl or mixer until smooth. Gradually beat in sugar, vanilla and one egg until well blended. Pour cream cheese mixture over brownie batter in pan. Cut through mixture with a knife several times in a zig zag pattern. Sprinkle with chocolate chips.
Bake 35 to 40 minutes or until cream cheese mixture begins to brown and toothpick inserted in brownie2 inches from the side of the pan comes out clean or almost clean. Cool completely. Store covered and in refrigerator if desired.
Antipasto Sub
Antipasto Sub
SERVINGS: 10-12
Ingredients:
1 loaf (1 pound) unsliced Italian bread
3 cans (2-1/2 ounces each) sliced ripe olives, drained
3 jars (6-1/2 ounces each) marinated artichoke hearts, drained
1 jar (16 ounces) roasted sweet red pepper strips, drained
8 ounces provolone cheese, thinly sliced
3/4 pound thickly sliced salami
3 tablespoons olive oil
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing. Yield: 10-12 servings. Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
SERVINGS: 10-12
Ingredients:
1 loaf (1 pound) unsliced Italian bread
3 cans (2-1/2 ounces each) sliced ripe olives, drained
3 jars (6-1/2 ounces each) marinated artichoke hearts, drained
1 jar (16 ounces) roasted sweet red pepper strips, drained
8 ounces provolone cheese, thinly sliced
3/4 pound thickly sliced salami
3 tablespoons olive oil
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing. Yield: 10-12 servings. Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
Apple Cream Lasagne
Apple Cream Lasagna
9 Oven ready lasagna noodles
1/3 c Butter
6 Granny Smith apples- Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 t Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar
Place noodles in a 11 x 7 inch baking dish, cover with warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over medium heat. Add apples, cover and cook 10
minutes, or until tender, stirring occasionally. Remove from heat and stir in 3 tbsp. brown sugar, pecans and cinnamon; set aside.
Place cream cheese and remaining brown sugar in large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla. Fold whipped cream into cream cheese mixture in thirds and set aside. Melt remaining butter. In small bowl, combine breadcrumbs, sugar and melted butter. Spread half of the apple mixture in bottom of same baking dish. Layer with 3 noodles.
Spread with half of cream cheese mixture, and layer with 3 more noodles. Spread with remaining apple mixture and layer with last three noodles. Top with remaining cream mixture and sprinkle with breadcrumb mixture. Bake at 350F for 30 minutes. Let stand 20 minutes before serving.
Makes 8 servings.
Source: Primo Family Favourites.
9 Oven ready lasagna noodles
1/3 c Butter
6 Granny Smith apples- Peeled,cored and sliced.
1/3 c Packed brown sugar
1/2 c Toasted, chopped pecans
2 ts Ground cinnamon
1 pk Light cream cheese,softened
1 Egg
1 t Vanilla
1 c Whipping cream, whipped
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar
Place noodles in a 11 x 7 inch baking dish, cover with warm water and soak 20 minutes. Drain and set aside.
Meanwhile, in saucepan, melt 1/4 cup butter over medium heat. Add apples, cover and cook 10
minutes, or until tender, stirring occasionally. Remove from heat and stir in 3 tbsp. brown sugar, pecans and cinnamon; set aside.
Place cream cheese and remaining brown sugar in large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla. Fold whipped cream into cream cheese mixture in thirds and set aside. Melt remaining butter. In small bowl, combine breadcrumbs, sugar and melted butter. Spread half of the apple mixture in bottom of same baking dish. Layer with 3 noodles.
Spread with half of cream cheese mixture, and layer with 3 more noodles. Spread with remaining apple mixture and layer with last three noodles. Top with remaining cream mixture and sprinkle with breadcrumb mixture. Bake at 350F for 30 minutes. Let stand 20 minutes before serving.
Makes 8 servings.
Source: Primo Family Favourites.
Apricot Beer Bread
Apricot Beer Bread
3 cups all purpose flour
2 tsp baking powder
1/2 salt
1/2 cup sugar
3 T vegetable oil
12-oz apricot beer (such as Pyramid Apricot Ale)
1/2 cup dried apricots, diced
Preheat oven to 350F and lightly grease a 9×5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until no streaks of flour remain, then quickly mix in dried apricots and pour batter into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Loaf should be light or medium gold.
Turn out of the pan and allow the bread to cool on a wire rack before slicing. When cool, store in an airtight container.
Makes 1 loaf
3 cups all purpose flour
2 tsp baking powder
1/2 salt
1/2 cup sugar
3 T vegetable oil
12-oz apricot beer (such as Pyramid Apricot Ale)
1/2 cup dried apricots, diced
Preheat oven to 350F and lightly grease a 9×5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until no streaks of flour remain, then quickly mix in dried apricots and pour batter into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Loaf should be light or medium gold.
Turn out of the pan and allow the bread to cool on a wire rack before slicing. When cool, store in an airtight container.
Makes 1 loaf
APPLE CROSTATA
APPLE CROSTATA
For the Pastry:
1 c. all-purpose flour
2 tbsp. granulated or superfine sugar
1/4 tsp. kosher salt
1/4 lb. (1 stick) very cold unsalted butter, diced
2 tbsp. ice water
Preheat the oven to 450 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the Filling:
1 1/2 lb. McIntosh, Macoun, or Empire apples (3 large)
1/4 tsp. grated orange zest
1/4 c. flour
1/4 c. granulated or superfine sugar
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 tbsp. (1/2 stick) cold unsalted butter, diced
Peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly.
Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
For the Pastry:
1 c. all-purpose flour
2 tbsp. granulated or superfine sugar
1/4 tsp. kosher salt
1/4 lb. (1 stick) very cold unsalted butter, diced
2 tbsp. ice water
Preheat the oven to 450 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the Filling:
1 1/2 lb. McIntosh, Macoun, or Empire apples (3 large)
1/4 tsp. grated orange zest
1/4 c. flour
1/4 c. granulated or superfine sugar
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
4 tbsp. (1/2 stick) cold unsalted butter, diced
Peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly.
Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Tuesday, August 2, 2011
Red Fruits with Foaming Sauce
by Living Cookbook
Red Fruits with Foaming Sauce
Yield: 1 Serving
4 oz Cherries -- washed and - trimmed
8 oz Cranberries
3 oz Light brown sugar or - Florida Honey
3/4 c Unsweetened apple juice
1 Cinnamon stick -- broken
10 1/2 Florida strawberries -- washed, hulled and halved
---Sauce:---
8 oz Raspberries - -- thawed if frozen
2 T Corn Syrup
3 1/2 oz Marshmallows
Place the cherries, cranberries, and sugar in a saucepan. Pour in the apple juice and add the cinnamon stick. Bring the mixture to a boil and Simmer gently for 10 minutes until the fruit has just softened.
Stir the strawberries into the cranberry and sugar mixture and mix well. Transfer the mixture to a bowl, cover, and leave to chill in the refrigerator for about 1 hour. Remove and discard the cinnamon stick.
Just before serving, make the sauce. Place the raspberries and corn syrup in a small saucepan, bring to a boil, and simmer for 2-3 minutes until the fruit is just beginning to soften. Stir the marshmallows into the raspberry mixture and heat through, stirring, until the marshmallows begin to melt.
Transfer the fruit salad to serving bowls. Spoon over the raspberry and marshmallow sauce and serve.
www.floridamagazine.com/recipes/march2006.html
Red Fruits with Foaming Sauce
Yield: 1 Serving
4 oz Cherries -- washed and - trimmed
8 oz Cranberries
3 oz Light brown sugar or - Florida Honey
3/4 c Unsweetened apple juice
1 Cinnamon stick -- broken
10 1/2 Florida strawberries -- washed, hulled and halved
---Sauce:---
8 oz Raspberries - -- thawed if frozen
2 T Corn Syrup
3 1/2 oz Marshmallows
Place the cherries, cranberries, and sugar in a saucepan. Pour in the apple juice and add the cinnamon stick. Bring the mixture to a boil and Simmer gently for 10 minutes until the fruit has just softened.
Stir the strawberries into the cranberry and sugar mixture and mix well. Transfer the mixture to a bowl, cover, and leave to chill in the refrigerator for about 1 hour. Remove and discard the cinnamon stick.
Just before serving, make the sauce. Place the raspberries and corn syrup in a small saucepan, bring to a boil, and simmer for 2-3 minutes until the fruit is just beginning to soften. Stir the marshmallows into the raspberry mixture and heat through, stirring, until the marshmallows begin to melt.
Transfer the fruit salad to serving bowls. Spoon over the raspberry and marshmallow sauce and serve.
www.floridamagazine.com/recipes/march2006.html
Tangy Ranch Grilled Chicken
Tangy Ranch Grilled Chicken
2/3 cup Ranch salad dressing
1/3 cup FRENCH'S® Honey Mustard
1/4 cup dark brown sugar
4 (5 oz.) boneless skinless chicken breasts, seasoned with salt and pepper to taste
Mix salad dressing, mustard and sugar. Pour 2/3 cup mixture over chicken.
Marinate chicken in refrigerator 30 min. or up to 3 hours.
Grill chicken on greased rack over medium heat for 15 min. or until done. Serve chicken with remaining mustard mixture.
2/3 cup Ranch salad dressing
1/3 cup FRENCH'S® Honey Mustard
1/4 cup dark brown sugar
4 (5 oz.) boneless skinless chicken breasts, seasoned with salt and pepper to taste
Mix salad dressing, mustard and sugar. Pour 2/3 cup mixture over chicken.
Marinate chicken in refrigerator 30 min. or up to 3 hours.
Grill chicken on greased rack over medium heat for 15 min. or until done. Serve chicken with remaining mustard mixture.
Snickers Salad
Snickers Salad
1 (5-oz.) package instant vanilla pudding mix
1 C. milk
1 (12-oz.) container frozen whipped topping, thawed
6 apples, peeled, cored, and chopped
6 (2.16-oz.) bars Snickers, chilled and sliced
1/4 C. seedless grapes (optional)
Prepare the pudding using 1 C. of milk; blend together with whipped topping. Add the apples, Snickers, and grapes. Mix together and refrigerate until chilled.
1 (5-oz.) package instant vanilla pudding mix
1 C. milk
1 (12-oz.) container frozen whipped topping, thawed
6 apples, peeled, cored, and chopped
6 (2.16-oz.) bars Snickers, chilled and sliced
1/4 C. seedless grapes (optional)
Prepare the pudding using 1 C. of milk; blend together with whipped topping. Add the apples, Snickers, and grapes. Mix together and refrigerate until chilled.
Olive Garden® Italian Salad Dressing
Olive Garden® Italian Salad Dressing
1/2 cup vinegar
1/3 cup each water, vegetable oil
1/4 cup corn syrup
1/2 tsp. minced garlic
1/4 tsp. parsley flakes
1 pinch each dried oregano, crushed red pepper flakes
2-1/2 tbsp. grated Romano cheese
2 tbsp. beaten eggs
1-1/4 tsp. salt
1 tsp. lemon juice
The recipe calls for 2 tbsp. dry pectin (in canning section), but I didn't use it and it came out just fine. Combine ingredients in mixer on low speed for 30 seconds, chill for at least one hour.
Makes 1-1/2 cups
From Recipe Ross
1/2 cup vinegar
1/3 cup each water, vegetable oil
1/4 cup corn syrup
1/2 tsp. minced garlic
1/4 tsp. parsley flakes
1 pinch each dried oregano, crushed red pepper flakes
2-1/2 tbsp. grated Romano cheese
2 tbsp. beaten eggs
1-1/4 tsp. salt
1 tsp. lemon juice
The recipe calls for 2 tbsp. dry pectin (in canning section), but I didn't use it and it came out just fine. Combine ingredients in mixer on low speed for 30 seconds, chill for at least one hour.
Makes 1-1/2 cups
From Recipe Ross
Almond-Butter Fruit Dip
Almond-Butter Fruit Dip
In a bowl, mix together:
plain full-fat yogurt
honey to sweeten
almond butter (or natural peanut butter)
vanilla extract
Serve with fruit for dipping. Apple slices are great, but remember to toss them with a bit of citrus juice so they don't brown. Strawberries are also a good pairing, as are pear slices, or even cherries.
In a bowl, mix together:
plain full-fat yogurt
honey to sweeten
almond butter (or natural peanut butter)
vanilla extract
Serve with fruit for dipping. Apple slices are great, but remember to toss them with a bit of citrus juice so they don't brown. Strawberries are also a good pairing, as are pear slices, or even cherries.
ALE CHEESE BALL
ALE CHEESE BALL
6 c. shredded cheddar cheese (about 1 1/2 lbs.)
1 (3 oz.) pkg. cream cheese
4 tbsp. soft butter
3/4 c. ale (or beer)
1 tsp. dry mustard
1/4 tsp. crushed red pepper
1/2 c. finely chopped walnuts (or pecans)
Pimento
Parsley
Beat cheddar, cream cheese and butter in a large bowl until smooth. Gradually beat in ale, mustard and crushed red pepper. If very soft, refrigerate until firm enough to hold shape.
Divide and shape into 2 balls. Press a 3 inch round of waxed paper on top of each ball to keep area free to decorate. Just before serving, roll in walnuts, remove paper and make a rose with pimento and leaves of parsley.
6 c. shredded cheddar cheese (about 1 1/2 lbs.)
1 (3 oz.) pkg. cream cheese
4 tbsp. soft butter
3/4 c. ale (or beer)
1 tsp. dry mustard
1/4 tsp. crushed red pepper
1/2 c. finely chopped walnuts (or pecans)
Pimento
Parsley
Beat cheddar, cream cheese and butter in a large bowl until smooth. Gradually beat in ale, mustard and crushed red pepper. If very soft, refrigerate until firm enough to hold shape.
Divide and shape into 2 balls. Press a 3 inch round of waxed paper on top of each ball to keep area free to decorate. Just before serving, roll in walnuts, remove paper and make a rose with pimento and leaves of parsley.
Apple Upside-Down Biscuit Cake
Apple Upside-Down Biscuit Cake
Gourmet September 2000
For topping
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb Granny Smith apples, peeled, cored, and cut into thin wedges
For biscuit cake
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup well-shaken buttermilk
Accompaniment: crème fraîche or sour cream (optional). Preheat oven to 425F.
Make topping: Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
Make cake: Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.
Serve warm.
Gourmet September 2000
For topping
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1 lb Granny Smith apples, peeled, cored, and cut into thin wedges
For biscuit cake
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into pieces
1/2 cup well-shaken buttermilk
Accompaniment: crème fraîche or sour cream (optional). Preheat oven to 425F.
Make topping: Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.
Make cake: Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.
Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)
Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.
Serve warm.
ARMENIAN CHICKEN PILAF
ARMENIAN CHICKEN PILAF
1 3 lb. chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 large onions, finely chopped
3/4 teaspoon mixed spices -or-
1/2 tsp. cinnamon and 1/4 tsp. allspice
4 large ripe tomatoes, peeled, seeded, and finely chopped
2 tablespoon tomato paste
1 cup cold water
1 cup boiling chicken broth, more if needed
1 cup uncooked long-grain white rice or coarse bulghur
Dry the chicken with paper towels and season with salt and pepper. In a large, heavy skillet heat the butter and oil over moderate heat. Add the chicken and saute, turning to brown evenly on all sides. Transfer to a plate and set aside.
Add the onion to the skillet and saute until lightly browned, stirring frequently. Sprinkle with the mixed spices. Stir in the tomatoes, tomato paste, water, and salt and pepper and bring to a boil. Return the chicken to the skillet and baste with the sauce.
Reduce the heat to low, cover and simmer, basting occasionally, about 30 minutes or until the chicken is tender, adding a little water if necessary. Taste for seasoning. Stir in the chicken broth and the rice and arrange the pieces of chicken over the mixture.
Cover and simmer undisturbed about 25 minutes or until the rice is tender and the liquid in the pan has been absorbed. Serve hot with a green salad.
Serves 4.
1 3 lb. chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 large onions, finely chopped
3/4 teaspoon mixed spices -or-
1/2 tsp. cinnamon and 1/4 tsp. allspice
4 large ripe tomatoes, peeled, seeded, and finely chopped
2 tablespoon tomato paste
1 cup cold water
1 cup boiling chicken broth, more if needed
1 cup uncooked long-grain white rice or coarse bulghur
Dry the chicken with paper towels and season with salt and pepper. In a large, heavy skillet heat the butter and oil over moderate heat. Add the chicken and saute, turning to brown evenly on all sides. Transfer to a plate and set aside.
Add the onion to the skillet and saute until lightly browned, stirring frequently. Sprinkle with the mixed spices. Stir in the tomatoes, tomato paste, water, and salt and pepper and bring to a boil. Return the chicken to the skillet and baste with the sauce.
Reduce the heat to low, cover and simmer, basting occasionally, about 30 minutes or until the chicken is tender, adding a little water if necessary. Taste for seasoning. Stir in the chicken broth and the rice and arrange the pieces of chicken over the mixture.
Cover and simmer undisturbed about 25 minutes or until the rice is tender and the liquid in the pan has been absorbed. Serve hot with a green salad.
Serves 4.
AUTHENTIC SWEDISH MEATBALLS
AUTHENTIC SWEDISH MEATBALLS
Saute 3 tablespoons of finely chopped onion in 1 tablespoon of butter.
Mix together with:
1/2 lb. each veal and pork (preferably ground together)
1 cup half and half cream
1 cup bread crumbs
2 eggs
1 tsp. salt
1/2 cup ketchup or tomato sauce
1/2 tsp. pepper
1/2 tsp. allspice
2 tablespoons chopped parsley, fresh or dried
Mix all together thoroughly and refrigerate for several hours before using (very important).
Form small round balls no larger than the end of your thumb. Fry in a little butter until brown. Shake skillet constantly to keep meatballs round.
Place the browned meatballs in a covered casserole in and bake at 325°F to 350°F degrees for 30 minutes.
These are delicious and have a very special flavor.
Saute 3 tablespoons of finely chopped onion in 1 tablespoon of butter.
Mix together with:
1/2 lb. each veal and pork (preferably ground together)
1 cup half and half cream
1 cup bread crumbs
2 eggs
1 tsp. salt
1/2 cup ketchup or tomato sauce
1/2 tsp. pepper
1/2 tsp. allspice
2 tablespoons chopped parsley, fresh or dried
Mix all together thoroughly and refrigerate for several hours before using (very important).
Form small round balls no larger than the end of your thumb. Fry in a little butter until brown. Shake skillet constantly to keep meatballs round.
Place the browned meatballs in a covered casserole in and bake at 325°F to 350°F degrees for 30 minutes.
These are delicious and have a very special flavor.
APPLESAUCE COOKIES
APPLESAUCE COOKIES -
SUGARLESS
1/2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1/2 c. quick oatmeal
1/2 c. unsweetened applesauce
1/4 c. cooking oil
1 med. egg
1 tsp. vanilla
Mix flour, cinnamon, soda, salt, nutmeg, cloves, allspice, oatmeal and raisins. Add applesauce, oil, egg, vanilla and mix just to moisten. Drop on greased sheets. Bake at 375 degrees for about 12 minutes. Best served slightly warm.
SUGARLESS
1/2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1/2 c. quick oatmeal
1/2 c. unsweetened applesauce
1/4 c. cooking oil
1 med. egg
1 tsp. vanilla
Mix flour, cinnamon, soda, salt, nutmeg, cloves, allspice, oatmeal and raisins. Add applesauce, oil, egg, vanilla and mix just to moisten. Drop on greased sheets. Bake at 375 degrees for about 12 minutes. Best served slightly warm.
Monday, August 1, 2011
The Trellis Restaurant Meat Sauce
The Trellis Restaurant Meat Sauce
1 tablespoon vegetable oil
1 1/2 cups onion -- finely diced
3/4 cup green bell pepper -- finely diced
1/2 cup carrot -- finely diced
1 1/4 cups tomato -- chopped
1/2 cup tomato juice
1/4 cup cider vinegar
1/4 cup catsup
1/4 cup molasses
1 tablespoon hot sauce
1 1/2 teaspoons salt
Heat the vegetable oil in a 3-quart saucepan over medium heat. When the oil is hot, add the onion, green bell pepper, and carrot. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato and cook for 5 more minutes. Add the tomato juice, cider vinegar, catsup, molasses, hot
sauce, and salt. Bring to a boil, then adjust the heat and allow the mixture to simmer, stirring occasionally, for 30 minutes.
Remove the saucepan from the heat, then puree the mixture using a hand-held immersion blender or a food processor fitted with a metal blade. Strain the puree through medium-gauge strainer into a 3-quart stainless-steel bowl.
Cool the barbecue sauce in an ice water bath to a temperature of 40 to 45 degrees F. Cover with plastic wrap and refrigerate for 24 hours before using. (The flavor of the sauce will be enhanced during this time.) The sauce may be stored in a covered, non-corrosive container in the refrigerator for several days.
Conceived by Chef Chet Flanagan and has been served at the Trellis Restaurant since 1989.
1 tablespoon vegetable oil
1 1/2 cups onion -- finely diced
3/4 cup green bell pepper -- finely diced
1/2 cup carrot -- finely diced
1 1/4 cups tomato -- chopped
1/2 cup tomato juice
1/4 cup cider vinegar
1/4 cup catsup
1/4 cup molasses
1 tablespoon hot sauce
1 1/2 teaspoons salt
Heat the vegetable oil in a 3-quart saucepan over medium heat. When the oil is hot, add the onion, green bell pepper, and carrot. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato and cook for 5 more minutes. Add the tomato juice, cider vinegar, catsup, molasses, hot
sauce, and salt. Bring to a boil, then adjust the heat and allow the mixture to simmer, stirring occasionally, for 30 minutes.
Remove the saucepan from the heat, then puree the mixture using a hand-held immersion blender or a food processor fitted with a metal blade. Strain the puree through medium-gauge strainer into a 3-quart stainless-steel bowl.
Cool the barbecue sauce in an ice water bath to a temperature of 40 to 45 degrees F. Cover with plastic wrap and refrigerate for 24 hours before using. (The flavor of the sauce will be enhanced during this time.) The sauce may be stored in a covered, non-corrosive container in the refrigerator for several days.
Conceived by Chef Chet Flanagan and has been served at the Trellis Restaurant since 1989.
TOMATO JAM
TOMATO JAM
1 lb. tomatoes, red, green or yellow
1 lb. sugar (2 1/4 c.)
2 oz. ginger root or preserved ginger
1 (4") cinnamon stick
Grated rind of 1 lemon or orange
Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours. Strain off the juice and boil it until the syrup falls from the spoon in heavy drops. Add the tomatoes, rind and spices. Cook until the jam thickens and then put in hot sterile jars. Process in boiling water bath 5 minutes.
1 lb. tomatoes, red, green or yellow
1 lb. sugar (2 1/4 c.)
2 oz. ginger root or preserved ginger
1 (4") cinnamon stick
Grated rind of 1 lemon or orange
Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours. Strain off the juice and boil it until the syrup falls from the spoon in heavy drops. Add the tomatoes, rind and spices. Cook until the jam thickens and then put in hot sterile jars. Process in boiling water bath 5 minutes.
Acqua Restaurant's Chicken Stuffed with Lobster Meat
Acqua Restaurant's Chicken Stuffed with Lobster Meat
1 x steamed lobster (1 1/2 pound)
4 tbl unsalted butter
6 x scallions finely chopped
1/4 cup white wine
1 1/2 tbl flour
1/4 cup heavy cream
1 pch cayenne pepper
Salt and freshly ground pepper to taste
8 x boneless chicken breast halves about 3 pounds with or without skin
Olive oil for glazing
Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat.
Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream.
Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up
the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Yield: 6 to 8 servings
1 x steamed lobster (1 1/2 pound)
4 tbl unsalted butter
6 x scallions finely chopped
1/4 cup white wine
1 1/2 tbl flour
1/4 cup heavy cream
1 pch cayenne pepper
Salt and freshly ground pepper to taste
8 x boneless chicken breast halves about 3 pounds with or without skin
Olive oil for glazing
Preheat oven to 350 degrees F. Position rack in center. Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat.
Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream.
Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up
the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.
Yield: 6 to 8 servings
APPLESAUCE - GINGER ALE JELLO SALAD
APPLESAUCE - GINGER ALE JELLO SALAD
2 1/2 c. applesauce
1 pkg. raspberry Jello
1 pkg. lemon Jello
2 c. ginger ale
Heat applesauce to rolling boil, stirring constantly, to prevent burning or sticking. Remove from heat and stir in both packages of Jello. When dissolved, add 2 cups ginger ale. Refrigerate until firm.
Sauce: Cream cheese and mayonnaise blended until smooth.
2 1/2 c. applesauce
1 pkg. raspberry Jello
1 pkg. lemon Jello
2 c. ginger ale
Heat applesauce to rolling boil, stirring constantly, to prevent burning or sticking. Remove from heat and stir in both packages of Jello. When dissolved, add 2 cups ginger ale. Refrigerate until firm.
Sauce: Cream cheese and mayonnaise blended until smooth.
African Black Bean and Sweet Potato Burritos
African Black Bean and Sweet Potato Burritos
Burritos
1 tablespoon oil
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons chunky peanut butter
1 (23-oz.) can sweet potatoes in syrup, drained, rinsed
1 can (15 oz) black beans, drained
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)
6 (10-inch) flour tortillas
Topping
3/4 cup Salsa or Picante
6 tablespoons sour cream
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
DIRECTIONS
1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
2. Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
3. Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.
Burritos
1 tablespoon oil
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons chunky peanut butter
1 (23-oz.) can sweet potatoes in syrup, drained, rinsed
1 can (15 oz) black beans, drained
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)
6 (10-inch) flour tortillas
Topping
3/4 cup Salsa or Picante
6 tablespoons sour cream
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
DIRECTIONS
1. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
2. Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
3. Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.
Cabernet Truffles
Cabernet Truffles
24 truffles
8 ounces bittersweet chocolate, finely chopped
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup cabernet sauvignon wine
unsweetened cocoa powder, to coat truffle
In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat.
Store, covered in the refrigerator until just before serving.
24 truffles
8 ounces bittersweet chocolate, finely chopped
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup cabernet sauvignon wine
unsweetened cocoa powder, to coat truffle
In a double boiler, melt the chocolate over simmering water. Remove from heat, mix in the butter until smooth, then whisk in the cream, the vanilla, and the wine. Cover and chill until it firms up. Then form round balls (1 to 1 1/2 inches) of the chocolate mixture and roll them in the cocoa to coat.
Store, covered in the refrigerator until just before serving.
Almond and Marmelade Torte with Lattice Crust
Almond and Marmelade Torte with Lattice Crust
Bon Appétit December 2008 by Claudia Fleming
Makes 10 to 12 servings
Serve this elegant Euro-style treat with a sweet late-harvest Sauvignon Blanc.
Crust:
2 cups all purpose flour
3/4 cup almond flour or almond meal*
3/4 teaspoon salt
2 large egg yolks
2 tablespoons whipping cream
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 tablespoon finely grated lemon peel
Filling:
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon (generous) ground cloves
1/4 teaspoon salt
4 ounces almond paste,** crumbled (about 7/8 cup)
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 1/4 cups orange marmalade, divided
1 tablespoon water
Grand marnier cream:
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
2 tablespoons Grand Marnier or other orange liqueur
For crust: Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
For filling: Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
For grand marnier cream: Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
* Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
**Available in the baking aisle of most supermarkets and at specialty foods stores.
Bon Appétit December 2008 by Claudia Fleming
Makes 10 to 12 servings
Serve this elegant Euro-style treat with a sweet late-harvest Sauvignon Blanc.
Crust:
2 cups all purpose flour
3/4 cup almond flour or almond meal*
3/4 teaspoon salt
2 large egg yolks
2 tablespoons whipping cream
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 tablespoon finely grated lemon peel
Filling:
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon (generous) ground cloves
1/4 teaspoon salt
4 ounces almond paste,** crumbled (about 7/8 cup)
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 1/4 cups orange marmalade, divided
1 tablespoon water
Grand marnier cream:
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
2 tablespoons Grand Marnier or other orange liqueur
For crust: Whisk flour, almond flour, and salt in medium bowl to blend. Whisk egg yolks and 2 tablespoons whipping cream in small bowl to blend. Using electric mixer, beat butter, powdered sugar, and lemon peel in large bowl until well blended; beat in yolk mixture. Beat in flour mixture just until incorporated. Transfer dough to lightly floured surface (dough will be slightly sticky). Divide dough into 2 pieces, 1 slightly larger than the other. Using floured hands, gather each piece together; shape each into disk. Wrap dough disks separately in plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled. Soften dough slightly at room temperature before rolling out. Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
Roll out larger dough disk on floured parchment paper to 9-inch round. Transfer crust to 10-inch-diameter tart pan with removable bottom. Using fingertips, press crust evenly over bottom and up sides of pan. Chill crust until firm, at least 20 minutes. Roll out second dough disk on floured parchment paper to 10-inch round. Transfer dough, still on parchment, to baking sheet. Using fluted pastry wheel, cut dough round into ten to twelve 1/2-inch-wide strips. Chill strips until firm, about 15 minutes or up to 1 day.
For filling: Position rack in center of oven and preheat to 350°F. Whisk flour, baking powder, cloves, and salt in medium bowl to blend. Combine almond paste and sugar in processor; blend until mixture resembles fine sand, about 1 minute. Transfer almond-paste mixture to another medium bowl; add butter and beat until blended. Add eggs 1 at a time, beating until smooth after each addition. Add flour mixture and beat just until blended.
Spread 3/4 cup marmalade evenly over bottom of chilled unbaked crust. Spoon almond filling atop marmalade; spread evenly to cover marmalade. Using metal spatula, carefully transfer 5 to 6 dough strips, 1 strip at a time, to torte and place atop almond filling, spacing evenly (dough will be fragile). Form lattice by arranging remaining 5 to 6 dough strips at right angles to first strips. Trim dough strips even with crust edges; pinch lightly to seal.
Bake torte until filling is deep golden brown and crust is golden, about 50 minutes (almond filling will puff up between lattice strips during baking). Transfer torte to rack and let cool completely in pan.
Bring remaining 1/2 cup orange marmalade and 1 tablespoon water to boil in small saucepan, stirring often. Simmer 1 minute. Pour mixture through strainer into small bowl, pressing on solids to extract liquid; discard solids in strainer. Brush marmalade liquid over top of torte for glaze. DO AHEAD: Can be made 1 day ahead. Cover with cake dome or wrap loosely in foil; store at room temperature.
For grand marnier cream: Using electric mixer, beat all ingredients in medium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken slightly, if necessary, before using. Remove pan sides from torte. Transfer torte to platter. Serve with Grand Marnier whipped cream.
* Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
**Available in the baking aisle of most supermarkets and at specialty foods stores.
CRUNCHY ROCK ROAD FUDGE EDEE
CRUNCHY ROCK ROAD FUDGE EDEE
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares.
1 (12 oz.) pkg. chocolate chips (semi-sweet)
1 can Eagle Brand condensed milk
1 c. chopped walnuts
2 c. miniature marshmallows
1 1/2 c. coarsely crumbled potato chips
Melt chocolate chips and Eagle Brand milk in double boiler. Cool slightly; set aside. Then add nuts, marshmallows and chips. Mix well and pour into 9 inch square pan. Refrigerate until firm.
Cut into squares. Makes about 1 1/2 dozen squares.
Buttercream Frosting
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
*Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
*Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Albanian Burger Steaks
Albanian Burger Steaks
Source: cdkitchen via The Our_Recipe_World Mailer
Serves/Makes: 4
1 1/2 pound Ground beef
1 Egg
1/4 cup Onion, minced
1/2 teaspoon Black pepper
Mint leaves
2 cloves garlic, minced
2 slices Bread, soaked & squeezed
2 teaspoons Salt
3 tablespoons Minced mint leaves
Directions: Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape into oblong patties and fry 8 to 10 minutes on each side in lightly greased skillet. Serve on hot plates and garnish with additional mint
leaves, if desired.
Source: cdkitchen via The Our_Recipe_World Mailer
Serves/Makes: 4
1 1/2 pound Ground beef
1 Egg
1/4 cup Onion, minced
1/2 teaspoon Black pepper
Mint leaves
2 cloves garlic, minced
2 slices Bread, soaked & squeezed
2 teaspoons Salt
3 tablespoons Minced mint leaves
Directions: Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape into oblong patties and fry 8 to 10 minutes on each side in lightly greased skillet. Serve on hot plates and garnish with additional mint
leaves, if desired.
Sunday, July 31, 2011
ALE SHERBET
ALE SHERBET
1/2 cup water
1 1/4 cups sugar
4 egg whites
1/8 teaspoon salt
1 quart ginger ale
1/2 cup orange juice
1/2 cup lemon juice
In a sauce pan, combine 1 cup of sugar and 1/2 cup water and bring to a boil. Cook until syrup reaches 234*F on a candy thermometer.
Beat egg whites until stiff but not dry. Add salt and remaining sugar.
Pour hot syrup slowly over beaten egg whites beating with electric mixer constantly. Continue beating until mixture is almost cool; add remaining ingredients.
Pour into a plastic snap-top bowl and freeze until firm. Scoop into serving dishes.
1/2 cup water
1 1/4 cups sugar
4 egg whites
1/8 teaspoon salt
1 quart ginger ale
1/2 cup orange juice
1/2 cup lemon juice
In a sauce pan, combine 1 cup of sugar and 1/2 cup water and bring to a boil. Cook until syrup reaches 234*F on a candy thermometer.
Beat egg whites until stiff but not dry. Add salt and remaining sugar.
Pour hot syrup slowly over beaten egg whites beating with electric mixer constantly. Continue beating until mixture is almost cool; add remaining ingredients.
Pour into a plastic snap-top bowl and freeze until firm. Scoop into serving dishes.
ALE BAKED GINGER HAM STEAK
ALE BAKED GINGER HAM STEAK
1 center cut ham steak, 1 1/2" thick
2 c. ginger ale
12 whole cloves
2 tbsp. chili sauce
2 tbsp. brown sugar
2 tbsp. ginger ale
Place ham steak in large skillet. Cover with the 2 cups ginger ale. Cover; simmer about 30 minutes. Place ham steak in a shallow baking pan and stud with whole cloves. Bake in moderately slow oven 325 degrees for 35-40 minutes. Baste frequently with combined chili sauce, brown sugar and 2 tablespoons ginger ale.
1 center cut ham steak, 1 1/2" thick
2 c. ginger ale
12 whole cloves
2 tbsp. chili sauce
2 tbsp. brown sugar
2 tbsp. ginger ale
Place ham steak in large skillet. Cover with the 2 cups ginger ale. Cover; simmer about 30 minutes. Place ham steak in a shallow baking pan and stud with whole cloves. Bake in moderately slow oven 325 degrees for 35-40 minutes. Baste frequently with combined chili sauce, brown sugar and 2 tablespoons ginger ale.
Apples, Blue Cheese, & Watercress on Crostini
Apples, Blue Cheese, & Watercress on Crostini
Servings: 30
BLUE CHEESE SPREAD:
1 cup mascarpone cheese softened
2 tablespoons heavy cream
4 teaspoons lemon juice
2 teaspoons fresh thyme minced and crushed
1/2 teaspoon salt
1 teaspoon black pepper freshly ground
1/4 teaspoon cayenne
2 cups blue cheese crumbled
CROSTINI:
30 slices baguette bread nut or raisin, toasted lightly
2 large apple thinly sliced
4 teaspoons honey
3 cups watercress leaves only
1. CHEESE: Mix mascarpone, cream, lemon juice, thyme, salt, pepper, cayenne together in a medium bowl. Gently stir in blue cheese. Cover and chill until ready to serve.
2. CROSTINI: Allow cheese spread to warm to room temperature, then spread it onto the toasted bread slices. On half of the blue cheese spread, place thin apple slices, and on the other half lay a few pieces of watercress, pushing it on slightly so it will adhere. Drizzle the honey over the top and serve.
Serving Ideas : You assemble this ahead, but it doesn’t take much time to assemble if you have everything ready in small dishes. A tray of these will keep at room temperature for about an hour. AND, leftovers the next morning are just fine.
NOTES : This sounds kind of ho-hum. But the combination of the mild blue cheese spread with the fresh, crispy apple slices, the watercress for crunch, and the drizzle of honey makes it sublime. I buy La Brea Bakery pecan and raisin bread, slice it thin, toast it for about 8-10 minutes at 350. This is best with some kind of fruited bread.
Servings: 30
BLUE CHEESE SPREAD:
1 cup mascarpone cheese softened
2 tablespoons heavy cream
4 teaspoons lemon juice
2 teaspoons fresh thyme minced and crushed
1/2 teaspoon salt
1 teaspoon black pepper freshly ground
1/4 teaspoon cayenne
2 cups blue cheese crumbled
CROSTINI:
30 slices baguette bread nut or raisin, toasted lightly
2 large apple thinly sliced
4 teaspoons honey
3 cups watercress leaves only
1. CHEESE: Mix mascarpone, cream, lemon juice, thyme, salt, pepper, cayenne together in a medium bowl. Gently stir in blue cheese. Cover and chill until ready to serve.
2. CROSTINI: Allow cheese spread to warm to room temperature, then spread it onto the toasted bread slices. On half of the blue cheese spread, place thin apple slices, and on the other half lay a few pieces of watercress, pushing it on slightly so it will adhere. Drizzle the honey over the top and serve.
Serving Ideas : You assemble this ahead, but it doesn’t take much time to assemble if you have everything ready in small dishes. A tray of these will keep at room temperature for about an hour. AND, leftovers the next morning are just fine.
NOTES : This sounds kind of ho-hum. But the combination of the mild blue cheese spread with the fresh, crispy apple slices, the watercress for crunch, and the drizzle of honey makes it sublime. I buy La Brea Bakery pecan and raisin bread, slice it thin, toast it for about 8-10 minutes at 350. This is best with some kind of fruited bread.
Mississippi Mud Brownies
Mississippi Mud Brownies
Hands-On Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: Makes 20 to 24 brownies.
1 (19.95 oz) pkg Duncan Hines Family Style Chewy Fudge Brownie Mix
2 large eggs
1/3 cup water
1/3 cup vegetable oil
1 (7 oz) jar marshmallow cream
1 1/4 cups Duncan Hines Creamy Home-Style Milk Chocolate Frosting
Preheat oven to 350F. Grease bottom of 13x9-inch pan.
Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 ?F for 27 to 30 minutes or until set.
Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
Source: Duncan Hines
Hands-On Time: 15 minutes
Total Time: 1 hour and 30 minutes
Servings: Makes 20 to 24 brownies.
1 (19.95 oz) pkg Duncan Hines Family Style Chewy Fudge Brownie Mix
2 large eggs
1/3 cup water
1/3 cup vegetable oil
1 (7 oz) jar marshmallow cream
1 1/4 cups Duncan Hines Creamy Home-Style Milk Chocolate Frosting
Preheat oven to 350F. Grease bottom of 13x9-inch pan.
Combine brownie mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in pan. Bake at 350 ?F for 27 to 30 minutes or until set.
Spread marshmallow cream gently over hot brownies. Place frosting in microwave-safe bowl. Microwave on high power for 15 to 30 seconds. Stir until smooth. Pour frosting over marshmallow cream. Swirl with knife to marbleize. Cool completely. Cut into bars.
Source: Duncan Hines
Lolly Pops
Lolly Pops
2 cups sugar
1 cup corn syrup
1/2 cup water
1/2 tsp. coloring
1 1/2 tsp. peppermint extract
Put the sugar, corn syrup and water in a saucepan. Cook over medium heat without stirring until a candy thermometer shows 305 degrees F. or until a little of the mixture pulls into hard and brittle threads. Cool it a little, then add the colouring and peppermint. Mix it well.
Place 4 dozen sucker sticks, or popcicle sticks on a greased cookie sheet. Do not put them too close together. Drop some of the candy syrup on each skewer, about as large around as an egg. If the syrup gets hard before you have all the suckers made, melt the mixture again over a low burner. Leave them for an hour, then chill them. When cold, wrap them in waxed paper.
2 cups sugar
1 cup corn syrup
1/2 cup water
1/2 tsp. coloring
1 1/2 tsp. peppermint extract
Put the sugar, corn syrup and water in a saucepan. Cook over medium heat without stirring until a candy thermometer shows 305 degrees F. or until a little of the mixture pulls into hard and brittle threads. Cool it a little, then add the colouring and peppermint. Mix it well.
Place 4 dozen sucker sticks, or popcicle sticks on a greased cookie sheet. Do not put them too close together. Drop some of the candy syrup on each skewer, about as large around as an egg. If the syrup gets hard before you have all the suckers made, melt the mixture again over a low burner. Leave them for an hour, then chill them. When cold, wrap them in waxed paper.
TAFFY BUTTER CRUNCH
TAFFY BUTTER CRUNCH
From Beverlee's kitchen.
Can be made weeks ahead.
2 cups sugar
1 cup light corn syrup
1 cup water 3 cups dry roasted mixed nuts (from 2 jars, about 9-ounces each)
OR - 3 cups unsalted roasted mixed nuts.
2 Tblsp. butter or margarine
2 teasp. vanilla
2 teasp. baking soda
Butter a jelly roll pan, 15 X 10 X 1.
Mix sugar, corn syrup and water in a large, heavy saucepan; cover, heat to boiling. Uncover and cook rapidly to 236 degrees on candy thermometer. (A teaspoon of syrup dropped into cold water will form a soft ball.)
Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly to 280 degrees on thermometer. (A teaspoon of syrup dropped in cold water will form a very hard ball.)
Stir in butter or margarine, continue cooking to 300 degrees on thermometer. (A teaspoon of syrup dropped in cold water will separate into threads that are hard and brittle.) Remove from heat.
Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy.
Pour into prepared pan at once; cool completely. Break into bite-sized pieces. Store in container that is air-tight.
From Beverlee's kitchen.
Can be made weeks ahead.
2 cups sugar
1 cup light corn syrup
1 cup water 3 cups dry roasted mixed nuts (from 2 jars, about 9-ounces each)
OR - 3 cups unsalted roasted mixed nuts.
2 Tblsp. butter or margarine
2 teasp. vanilla
2 teasp. baking soda
Butter a jelly roll pan, 15 X 10 X 1.
Mix sugar, corn syrup and water in a large, heavy saucepan; cover, heat to boiling. Uncover and cook rapidly to 236 degrees on candy thermometer. (A teaspoon of syrup dropped into cold water will form a soft ball.)
Stir in nuts slowly, keeping mixture bubbling all the time, then cook rapidly, stirring constantly to 280 degrees on thermometer. (A teaspoon of syrup dropped in cold water will form a very hard ball.)
Stir in butter or margarine, continue cooking to 300 degrees on thermometer. (A teaspoon of syrup dropped in cold water will separate into threads that are hard and brittle.) Remove from heat.
Stir in vanilla; sprinkle soda over top quickly, then stir vigorously about 15 seconds, or until mixture is puffy.
Pour into prepared pan at once; cool completely. Break into bite-sized pieces. Store in container that is air-tight.
Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Bon Appétit September 2009 by chef Kyle Caporicci From Candybar in San Francisco, CA
Makes 6 servings
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.
Pear sorbet:
3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)
Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin
Asian pear and grapefruit salad:
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)
Special equipment: Ice cream maker
For pear sorbet: Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
Process pear mixture in ice cream maker according to manufacturer' s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
For sake granita: Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
For asian pear and grapefruit salad: Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
Bon Appétit September 2009 by chef Kyle Caporicci From Candybar in San Francisco, CA
Makes 6 servings
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.
Pear sorbet:
3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)
Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin
Asian pear and grapefruit salad:
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)
Special equipment: Ice cream maker
For pear sorbet: Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
Process pear mixture in ice cream maker according to manufacturer' s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
For sake granita: Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
For asian pear and grapefruit salad: Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
Jalapeno Cranberry Chutney Recipe
Jalapeno Cranberry Chutney Recipe
Ingredients
2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
Directions: In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 4 pints. Veronica
Ingredients
2-1/4 cups packed brown sugar
1-1/2 cups water
1/2 cup white vinegar
3/4 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 medium navel oranges
2 medium lemons
1 medium tart apple, peeled and chopped
1 jalapeno pepper, seeded and minced
6 cups fresh or frozen cranberries, divided
1/2 cup golden raisins
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
Directions: In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring occasionally. Grate the peel from the oranges and lemons; add to sugar mixture. Peel off and discard pith from oranges and lemons; chop pulp and add to sugar mixture. Stir in apple and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add remaining cranberries. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes longer.
Stir in walnuts. Serve warm or chilled. Pour into refrigerator or freezer containers. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 4 pints. Veronica
Mom's Lasagna Recipe
Mom's Lasagna Recipe
* 12 Servings
* Prep: 3-1/2 hours
* Bake: 65 min. + standing
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 carton (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Directions
* In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
* Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
* 12 Servings
* Prep: 3-1/2 hours
* Bake: 65 min. + standing
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
1 carton (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Directions
* In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
* Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan.
* Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
Cheesecake
Cheesecake
Ingredients:
* Crust:
* 1-1/4 cups graham cracker crumbs (300 mL)
* 1/4 cup unsalted butter, melted (50 mL)
* Filling:
* 4 packages (each 8 ounces/250 g) cream cheese, softened
* 1-1/4 cups granulated sugar (300 mL)
* 4 eggs
* 3 Tablespoons fresh lemon juice (45 mL)
* 1 teaspoon vanilla (5 mL)
* Topping:
* 1/2 cup sour cream (125 mL)
* 1/4 cup granulated sugar (50 mL)
* 1 Tablespoon fresh lemon juice (15 mL)
* 1/2 teaspoon vanilla (2 mL)
* Decoration:
* 2 cups fresh strawberries, sliced (500 mL)
Preparation: Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Crust: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to
it. Cool on the counter for 10 minutes (do not turn the oven off).
The cheesecake will sink slightly.
Topping: In a small bowl, combine sour cream, sugar, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Decoration: Top with sliced strawberries when completely chilled.
Tips: • Zest lemons and limes before juicing and freeze the zest for another recipe.
• This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day prior to use and then decorate.
Variation: If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.
Yield: 10 to 12 servings
Ingredients:
* Crust:
* 1-1/4 cups graham cracker crumbs (300 mL)
* 1/4 cup unsalted butter, melted (50 mL)
* Filling:
* 4 packages (each 8 ounces/250 g) cream cheese, softened
* 1-1/4 cups granulated sugar (300 mL)
* 4 eggs
* 3 Tablespoons fresh lemon juice (45 mL)
* 1 teaspoon vanilla (5 mL)
* Topping:
* 1/2 cup sour cream (125 mL)
* 1/4 cup granulated sugar (50 mL)
* 1 Tablespoon fresh lemon juice (15 mL)
* 1/2 teaspoon vanilla (2 mL)
* Decoration:
* 2 cups fresh strawberries, sliced (500 mL)
Preparation: Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased.
Crust: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in lemon juice and vanilla. Pour over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to
it. Cool on the counter for 10 minutes (do not turn the oven off).
The cheesecake will sink slightly.
Topping: In a small bowl, combine sour cream, sugar, lemon juice, and vanilla. Pour into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Decoration: Top with sliced strawberries when completely chilled.
Tips: • Zest lemons and limes before juicing and freeze the zest for another recipe.
• This cheesecake freezes well for up to 4 months before decorating. Defrost in the refrigerator the day prior to use and then decorate.
Variation: If fresh berries are not available, spread 1 cup (250 mL) strawberry preserves on top.
Yield: 10 to 12 servings
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