Rosettes:
2 eggs
1 cup milk
1 cup flour
pinch salt
1 teaspoon vanilla
1 teaspoon sugar
Bottle of vegetable oil (48 ounces)
Using a candy thermometer, heat oil to 375 degrees. Beat eggs slightly. (If you beat eggs too much, blisters will appear on the rosettes.) Add 1/2 cup milk, 1 cup flour, salt, sugar and vanilla. Blend. Add remaining 1/2 cup milk. Blend together.
Dip iron into oil to heat it up. Dip heated iron into batter, to not more than 3/4 its height. If you dip it too far, the batter goes over the top of the rosette iron mold and then it does not shake off.
Plunge batter coated iron quickly into the hot oil and cook until active bubbling ceases.
Dust with powdered sugar. Makes 24 Rosettes. Store in an airtight container.
Hints:
Use saucepan to fry Rosettes.
Use loaf pan for batter dipping. It's the perfect shape.
Can substitute out lemon extract for vanilla (original 1950s recipe called for 1 Tablespoon lemon extract, but I've never used this).
Can dust with cinnamon/sugar or dip in chocolate too.
Can sugar Rosettes so they are upside down to see pattern.
Can color the batter (never done that, but sounds fun).
Some people say to sugar Rosettes right before serving or else they will get soggy.
Reheat soggy Rosettes at 300 degrees for about 3-6 minutes. Even if they still feel soft, they will crisp up after you take them out of oven. Then just redust with powdered sugar before serving.
Tuesday, December 24, 2013
Hashbrown Casserole with Cornflakes
Hashbrown Casserole with Cornflakes:
Mel's Kitchen Cafe
3 Tablespoons butter
1 large yellow onion, chopped
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar
28 oz bag frozen shredded hash browns
1/2 cup sour cream
Topping:
3 cups cornflakes, lightly crushed
2 Tablespoons melted butter
Melt the butter in a large pot over medium heat. Add the onion and cook until onion is softened and translucent (about 5-6 minutes). Stir in the flour and cook, stirring constantly for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns until well combined. Finally stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined. Scoop out the potato mixture into a 9x13 inch dish and top with the buttered cornflakes.
Bake at 350 degrees for 45 minutes.
Note: Can prepare ahead up until the cornflakes.
Mel's Kitchen Cafe
3 Tablespoons butter
1 large yellow onion, chopped
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar
28 oz bag frozen shredded hash browns
1/2 cup sour cream
Topping:
3 cups cornflakes, lightly crushed
2 Tablespoons melted butter
Melt the butter in a large pot over medium heat. Add the onion and cook until onion is softened and translucent (about 5-6 minutes). Stir in the flour and cook, stirring constantly for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).
Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns until well combined. Finally stir in the sour cream.
In a medium bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined. Scoop out the potato mixture into a 9x13 inch dish and top with the buttered cornflakes.
Bake at 350 degrees for 45 minutes.
Note: Can prepare ahead up until the cornflakes.
Monday, December 23, 2013
Chocolate Rum Balls
Chocolate Rum Balls:
Adapted from All Recipes
11 ounce box of Nilla Wafers
1/2 cup and 1 Tablespoon and 1 teaspoon confectioner's sugar
3 Tablespoons and 1/4 teaspoon unsweetened cocoa powder (I use Valhrona)
1 1/8 cups chopped walnuts
2 Tablespoons and 1 teaspoon light corn syrup
1/3 cup and 1 Tablespoon Captain Morgan's spiced rum
Toast walnuts at 325 degrees for about 12 minutes. Use food processor to finely chop walnuts. Consistency should be somewhat between powdery and chopped/diced. If you don't want a little crunch, grind nuts all the way. If you want some texture, leave some chopped/diced.
Crush entire box of Nilla Wafers in food processor until it is powder like.
In a large bowl, stir together the crushed vanilla wafers, sugar, cocoa and nuts. Blend in corn syrup and rum.
Chill dough for 30 minutes to an hour.
Shape into 1 inch balls. (If you dust hands in confectioners sugar, dough is easier to roll). Place extra confectioner's sugar into Ziploc bag. Shake balls in confectioner's sugar.
Store in an airtight container for 4 days or so to develop the flavor. Roll again in confectioners' sugar before serving.
Variations: Dust in cocoa powder, roll in sprinkles, maybe dust with confectioner's sugar/candy cane mixture? Use coconut rum? Use pecans instead of walnuts? I did try Oreo variations as a topping and instead of the wafers, and I did not like it as much as the original with the confectioners sugar/cocoa powder dustings. FYI for next year.
Also, proportions seem weird, but scale is adjusted due to the box size of the Vanilla Wafers. This scaling makes about 40 balls and I really don't need much more than that.
Adapted from All Recipes
11 ounce box of Nilla Wafers
1/2 cup and 1 Tablespoon and 1 teaspoon confectioner's sugar
3 Tablespoons and 1/4 teaspoon unsweetened cocoa powder (I use Valhrona)
1 1/8 cups chopped walnuts
2 Tablespoons and 1 teaspoon light corn syrup
1/3 cup and 1 Tablespoon Captain Morgan's spiced rum
Toast walnuts at 325 degrees for about 12 minutes. Use food processor to finely chop walnuts. Consistency should be somewhat between powdery and chopped/diced. If you don't want a little crunch, grind nuts all the way. If you want some texture, leave some chopped/diced.
Crush entire box of Nilla Wafers in food processor until it is powder like.
In a large bowl, stir together the crushed vanilla wafers, sugar, cocoa and nuts. Blend in corn syrup and rum.
Chill dough for 30 minutes to an hour.
Shape into 1 inch balls. (If you dust hands in confectioners sugar, dough is easier to roll). Place extra confectioner's sugar into Ziploc bag. Shake balls in confectioner's sugar.
Store in an airtight container for 4 days or so to develop the flavor. Roll again in confectioners' sugar before serving.
Variations: Dust in cocoa powder, roll in sprinkles, maybe dust with confectioner's sugar/candy cane mixture? Use coconut rum? Use pecans instead of walnuts? I did try Oreo variations as a topping and instead of the wafers, and I did not like it as much as the original with the confectioners sugar/cocoa powder dustings. FYI for next year.
Also, proportions seem weird, but scale is adjusted due to the box size of the Vanilla Wafers. This scaling makes about 40 balls and I really don't need much more than that.
Sunday, December 22, 2013
Roasted New Potatoes with Fresh Horseradish and Coarse Mustard
Roasted New Potatoes with Fresh Horseradish and Coarse Mustard:
3 pounds new potatoes (quartered, if using red potatoes, cut in half if using smaller potatoes)
2 Tablespoons vegetable oil
2/3 cup grated Fresh Horseradish
1/3 cup coarse mustard (I use Maille)
1/2 stick butter, melted
Place potatoes on a baking pan and coat with the oil. Season with salt and pepper. Roast in a 400 degree oven for 30 minutes.
Combine horseradish, mustard and melted butter in a bowl. Spoon half over the potatoes. Roast another 15 minutes. Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.
Note: I ALWAYS serve this with the Prime Rib with Cabernet Port Jus recipe.
3 pounds new potatoes (quartered, if using red potatoes, cut in half if using smaller potatoes)
2 Tablespoons vegetable oil
2/3 cup grated Fresh Horseradish
1/3 cup coarse mustard (I use Maille)
1/2 stick butter, melted
Place potatoes on a baking pan and coat with the oil. Season with salt and pepper. Roast in a 400 degree oven for 30 minutes.
Combine horseradish, mustard and melted butter in a bowl. Spoon half over the potatoes. Roast another 15 minutes. Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.
Note: I ALWAYS serve this with the Prime Rib with Cabernet Port Jus recipe.
Easy, Healthy Spaghetti Squash Bolognese
Easy, Healthy Spaghetti Squash Bolognese:
Take one, medium sized spaghetti squash (about 3 pounds) and prick all over with a fork. Place on pan whole. Roast WHOLE at 375 degrees for about 60-80 minutes (until tender when pierced with knife). Remove from oven, slice lengthwise, scoop out seeds and shred with fork.
Top with Bolognese Sauce. I prefer the Turkey Bolognese that is from from Trader Joes.
Take one, medium sized spaghetti squash (about 3 pounds) and prick all over with a fork. Place on pan whole. Roast WHOLE at 375 degrees for about 60-80 minutes (until tender when pierced with knife). Remove from oven, slice lengthwise, scoop out seeds and shred with fork.
Top with Bolognese Sauce. I prefer the Turkey Bolognese that is from from Trader Joes.
Saturday, September 28, 2013
Sautéed Cucumber Rings
Sautéed Cucumber Rings:
Good Housekeeping Illustrated Cookbook
3 medium cucumbers
2 Tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Peel cucumbers. Cut each cucumber into thirds. With spoon handle, hollow out and remove seeds. Slice cucumber into rings.
In a large skillet, melt butter. Add cucumber rings, salt and pepper. Cook 10 minutes or until cucumbers are just tender crisp, stirring occasionally.
Good Housekeeping Illustrated Cookbook
3 medium cucumbers
2 Tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Peel cucumbers. Cut each cucumber into thirds. With spoon handle, hollow out and remove seeds. Slice cucumber into rings.
In a large skillet, melt butter. Add cucumber rings, salt and pepper. Cook 10 minutes or until cucumbers are just tender crisp, stirring occasionally.
Thai Style Halibut with Coconut Curry Broth
Thai Style Halibut with Coconut Curry Broth:
Food Network -- Ellie Krieger
2 teaspoons vegetable oil
4 shallots finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
4 (6 ounces halibut)
5 cups steamed spinach (make sure it's whole leaves)
1/2 cup coarsely chopped fresh cilantro
2 scallions, green part only, thinly sliced
2 Tablespoons lime juice (1 lime)
Pepper
In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until beginning to brown (about 5 minutes). Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups (about 5 minutes).
Season the halibut with salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork (about 6-7 minutes).
While fish is cooking, steam spinach in the microwave for about 2 minutes. Chop cilantro and scallions.
Arrange spinach in bowls and when fish is done, place fish on top of spinach. Stir the cilantro and scallions into the sauce and squeeze the lime juice into the sauce as well. Season, to taste, with salt and pepper. Ladle the sauce over the fish.
**Notes: 3/4 cup shallots might have been too much -- try 1/2 cup. Also 1/2 cup chopped cilantro also seemed very cilantro-y. Maybe try 1/3 cup next time. The sauce was yummy -- not too spicy for kids. I would have liked it spicier so, next time serve with Sciracha to kick it up for the adults. Overall, very yummy***
Food Network -- Ellie Krieger
2 teaspoons vegetable oil
4 shallots finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
4 (6 ounces halibut)
5 cups steamed spinach (make sure it's whole leaves)
1/2 cup coarsely chopped fresh cilantro
2 scallions, green part only, thinly sliced
2 Tablespoons lime juice (1 lime)
Pepper
In a large saute pan, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until beginning to brown (about 5 minutes). Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups (about 5 minutes).
Season the halibut with salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork (about 6-7 minutes).
While fish is cooking, steam spinach in the microwave for about 2 minutes. Chop cilantro and scallions.
Arrange spinach in bowls and when fish is done, place fish on top of spinach. Stir the cilantro and scallions into the sauce and squeeze the lime juice into the sauce as well. Season, to taste, with salt and pepper. Ladle the sauce over the fish.
**Notes: 3/4 cup shallots might have been too much -- try 1/2 cup. Also 1/2 cup chopped cilantro also seemed very cilantro-y. Maybe try 1/3 cup next time. The sauce was yummy -- not too spicy for kids. I would have liked it spicier so, next time serve with Sciracha to kick it up for the adults. Overall, very yummy***
Tuesday, September 10, 2013
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins:
1/2 cup sliced almonds
1 2/3 cups flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one pound can)
1 stick butter, melted
1 cup mini chocolate chips
Melt butter in a medium size glass bowl. Set aside.
Heat oven to 350 degrees. Put almonds on a baking sheet and bake about 5 minutes, until lightly browned. Watch carefully so almonds don't burn. Slide almonds off the baking sheet so the cool quickly.
In a large bowl, mix flour, sugar, pie spice, baking soda, baking poder and salt.
Add pumpkin into the bowl with the melted butter. Break eggs into bowl with pumpkin and butter. Whisk until well blended. Stir in chocolate chips and almonds. Pour pumpkin mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes. Turn out on a rack to cool. Wrap in a plastic bag and keep for 1 to 2 days. Reheat before serving.
1/2 cup sliced almonds
1 2/3 cups flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one pound can)
1 stick butter, melted
1 cup mini chocolate chips
Melt butter in a medium size glass bowl. Set aside.
Heat oven to 350 degrees. Put almonds on a baking sheet and bake about 5 minutes, until lightly browned. Watch carefully so almonds don't burn. Slide almonds off the baking sheet so the cool quickly.
In a large bowl, mix flour, sugar, pie spice, baking soda, baking poder and salt.
Add pumpkin into the bowl with the melted butter. Break eggs into bowl with pumpkin and butter. Whisk until well blended. Stir in chocolate chips and almonds. Pour pumpkin mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes. Turn out on a rack to cool. Wrap in a plastic bag and keep for 1 to 2 days. Reheat before serving.
Monday, September 9, 2013
Chicken Noodle Soup
Chicken Noodle Soup:
2 Tablespoons butter
1 onion
1 cup chopped celery
2-3 garlic cloves, minced
8 cups chicken broth base
1 can vegetable broth
6 carrots
Rotisserie chicken (chopped)
2/3 teaspoon basil
2/3 teaspoon dried oregano
1/3 teaspoon thyme
Salt and pepper
2 handfuls uncooked eggs noodles (about 2 cups)
In a large pot, over medium heat, melt butter. Sauté onion and celery until onion and celery for 5 minutes. Add in chicken and vegetable broths and turn heat up to high. Add chicken, carrots, spices, salt and pepper. Can adjust amount of spices based on taste. Bring to a boil, then add uncooked egg noodles. Reduce heat and simmer for about 20 minutes. Serve with french bread.
2 Tablespoons butter
1 onion
1 cup chopped celery
2-3 garlic cloves, minced
8 cups chicken broth base
1 can vegetable broth
6 carrots
Rotisserie chicken (chopped)
2/3 teaspoon basil
2/3 teaspoon dried oregano
1/3 teaspoon thyme
Salt and pepper
2 handfuls uncooked eggs noodles (about 2 cups)
In a large pot, over medium heat, melt butter. Sauté onion and celery until onion and celery for 5 minutes. Add in chicken and vegetable broths and turn heat up to high. Add chicken, carrots, spices, salt and pepper. Can adjust amount of spices based on taste. Bring to a boil, then add uncooked egg noodles. Reduce heat and simmer for about 20 minutes. Serve with french bread.
Sunday, September 8, 2013
Roasted Brussel Sprouts
Roasted Brussel Sprouts:
Barefoot Contessa
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan with a silpat and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Barefoot Contessa
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan with a silpat and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Chocolate Brandy Cake
Chocolate Brandy Cake:
365 Great Chocolate Desserts
1 Package Devil's food cake with pudding
1 cup Brandy
1/2 cup water
1/2 cup vegetable oil
3 Eggs
1 1/2 cups mini semisweet chocolate chips
4 Tablespoons butter
1 Tablespoon light corn syrup
1 teaspoon Brandy extract
1 cup powdered sugar, sifted
Preheat oven to 350 degrees. In a large bowl, combine cake mix, 2/3 cup Brandy, 1/2 cup water, oil and eggs. Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12 cup bundt pan. Bake 35-45 minutes.
During last 7 minutes of cake baking time, prepare glaze.
In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract and 2 Tablespoons water. Cook over low heat, stirring occasionally until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer and stir over low heat for 5 minutes.
Immediately upon removing cake from oven, spoon 2/3 of hot glaze over cake. Let cake cool in pan 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.
Serve with whipped cream and raspberries.
365 Great Chocolate Desserts
1 Package Devil's food cake with pudding
1 cup Brandy
1/2 cup water
1/2 cup vegetable oil
3 Eggs
1 1/2 cups mini semisweet chocolate chips
4 Tablespoons butter
1 Tablespoon light corn syrup
1 teaspoon Brandy extract
1 cup powdered sugar, sifted
Preheat oven to 350 degrees. In a large bowl, combine cake mix, 2/3 cup Brandy, 1/2 cup water, oil and eggs. Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12 cup bundt pan. Bake 35-45 minutes.
During last 7 minutes of cake baking time, prepare glaze.
In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract and 2 Tablespoons water. Cook over low heat, stirring occasionally until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer and stir over low heat for 5 minutes.
Immediately upon removing cake from oven, spoon 2/3 of hot glaze over cake. Let cake cool in pan 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.
Serve with whipped cream and raspberries.
Banana Pancakes
Banana Pancakes:
Allrecipes
1 cup all purpose flour
1 Tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
2-3 ripe bananas, mashed
In a small bowl, combine flour white sugar, baking powder and salt.
In a large bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture. Batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Cook pancakes until they are golden brown on both sides. Serve with whipped cream, syrup, and extra bananas.
Note: Serving size is about 12 small/medium pancakes. Double the recipe! Also good to add chocolate chips, blueberries, etc.
Stuffed Mushrooms
Stuffed Mushrooms:
12 fresh whole mushrooms
1 Tablespoon vegetable oil
2-3 garlic gloves (about a Tablespoon when minced)
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Pre-cooked bacon, chopped
Preheat oven to 350 degrees. Clean mushrooms. Carefully break off stems. In a food processor, mince garlic and garlic stems, until stems are extremely fine.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom mixture to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, chopped bacon, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Spoon into ziploc bag. Snip corner of ziploc bag and pipe mixture into each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet and bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under the caps.
12 fresh whole mushrooms
1 Tablespoon vegetable oil
2-3 garlic gloves (about a Tablespoon when minced)
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Pre-cooked bacon, chopped
Preheat oven to 350 degrees. Clean mushrooms. Carefully break off stems. In a food processor, mince garlic and garlic stems, until stems are extremely fine.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom mixture to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, chopped bacon, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Spoon into ziploc bag. Snip corner of ziploc bag and pipe mixture into each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet and bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under the caps.
Tomato Feta Salad
Tomato Feta Salad:
Barefoot Contessa
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
Barefoot Contessa
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
Saturday, September 7, 2013
Mai Tai
Mai Tai:
1 ounce dark rum
1 ounce light rum
2 ounces Trader Vic's Mai Tai Mixer
4 ounces POG
1 ounce dark rum
1 ounce light rum
2 ounces Trader Vic's Mai Tai Mixer
4 ounces POG
Gumby Slumber
Gumby Slumber:
Little Palm Island and the Secousses
1 part pineapple juice
1 part cranberry juice
1 part orange juice
1 part Captain Morgan Spiced Rum
1 part Parrot Bay Rum
Mix and serve chilled. Garnish with fresh coconut.
Little Palm Island and the Secousses
1 part pineapple juice
1 part cranberry juice
1 part orange juice
1 part Captain Morgan Spiced Rum
1 part Parrot Bay Rum
Mix and serve chilled. Garnish with fresh coconut.
El Torito Salad
El Torito Salad:
1 large head Romaine lettuce, rinse, torn into bite size pieces or chopped
1 Box cherry tomatoes (cut in half)
1 Avocado
5 green onions (chopped)
1 1/2 cup crushed lime tortilla chips
Grilled Chicken or Shrimp (optional)
Pepitas (Roasted Pumpkin seeds - optional)
1/3 cup Cotija Cheese
El Torito Green Caesar Dressing
Aside from the lettuce and the El Torito dressing, can add or omit any of the above ingredients.
After assembling salad, toss with dressing and top with tortilla chips and cotija cheese (again, optional).
Jill's Salad
Hearts of Romaine - finely chopped
Spinach - finely chopped
Ranch
Salt and pepper
Use about the same amount of Hearts of Romain as Spinach. Finely chop. Toss with Ranch. Kids don't even realize it's stuffed with Spinach!
Spinach - finely chopped
Ranch
Salt and pepper
Use about the same amount of Hearts of Romain as Spinach. Finely chop. Toss with Ranch. Kids don't even realize it's stuffed with Spinach!
Maria's Salad
Maria's Salad:
Mixed Greens
Purple Onion
Bleu Cheese or Feta
Glazed Nuts
Pears or Apples (chopped)
Dried Cranberries
Rotisserie Chicken (optional)
Brianna's Blush Vinaigrette
Adjust ingredients to taste. Toss. Serve.
Mixed Greens
Purple Onion
Bleu Cheese or Feta
Glazed Nuts
Pears or Apples (chopped)
Dried Cranberries
Rotisserie Chicken (optional)
Brianna's Blush Vinaigrette
Adjust ingredients to taste. Toss. Serve.
Rigatoni with Chicken in Marsala Cream Sauce
Rigatoni with Chicken in Marsala Cream Sauce:
Butter
8 ounces sliced Baby Bella Mushrooms
1/2 sweet onion (caramelized)
8 ounce grilled chicken breast (chunked) or Rotisserie Chicken
Salt and Pepper
2 teaspoons dried basil
4 ounces sweet marsala wine
10 ounces heavy cream
12 ounces rigatoni
Shredded Parmesan
Cook Rigatoni.
Melt butter in pan. Sauté onions until caramelized (or add prepared frozen caramelized onions). Add mushrooms and sauté until mushrooms are tender. Then add chicken, basil, salt and pepper. Stir.
Add marsala wine and cook for one minute.
Add heavy cream and bring to a boil for 2 minutes.
Coat Rigatoni with sauce. Sprinkle with parmesan cheese.
Butter
8 ounces sliced Baby Bella Mushrooms
1/2 sweet onion (caramelized)
8 ounce grilled chicken breast (chunked) or Rotisserie Chicken
Salt and Pepper
2 teaspoons dried basil
4 ounces sweet marsala wine
10 ounces heavy cream
12 ounces rigatoni
Shredded Parmesan
Cook Rigatoni.
Melt butter in pan. Sauté onions until caramelized (or add prepared frozen caramelized onions). Add mushrooms and sauté until mushrooms are tender. Then add chicken, basil, salt and pepper. Stir.
Add marsala wine and cook for one minute.
Add heavy cream and bring to a boil for 2 minutes.
Coat Rigatoni with sauce. Sprinkle with parmesan cheese.
Martha Stewart Macaroni and Cheese
Martha Stewart Macaroni and Cheese:
1 stick unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound elbow macaroni
Heat oven to 375 degrees. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. Melt 2 Tablespoons butter and pour butter into bowl with bread and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk.
Melt remaining 6 Tablesspoons butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook whisking, 1 minute. While whisking, slowly pour in hot milk. Continue coooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar chees and 1 1/2 cups Gruyere. Set aside cheese sauce.
Fill a large saucepan with water. Bring to a boil. Add macaroni. Cook 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere and breadcrumbs over top. Baked until browned on top, about 30 minutes. Cool 5 minutes. Serve hot.
1 stick unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound elbow macaroni
Heat oven to 375 degrees. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. Melt 2 Tablespoons butter and pour butter into bowl with bread and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk.
Melt remaining 6 Tablesspoons butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook whisking, 1 minute. While whisking, slowly pour in hot milk. Continue coooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar chees and 1 1/2 cups Gruyere. Set aside cheese sauce.
Fill a large saucepan with water. Bring to a boil. Add macaroni. Cook 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere and breadcrumbs over top. Baked until browned on top, about 30 minutes. Cool 5 minutes. Serve hot.
Friday, September 6, 2013
Lemon Cream Pasta with Chicken
Lemon Cream Pasta with Chicken:
Allrecipes
6 skinless, boneless chicken breasts
2 lemons, quartered
4 teaspoons garlic powder, divided
1/2 cup fresh lemon juice
1 (16 ounce) package rotelle or penne pasta
2 cups heavy cream
2 teaspoon ground black pepper, divided
4 cans chicken broth (a little less than 2 Quarts)
2 teaspoons grated lemon zest
Preheat oven to 350 degrees. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 3 teaspoons garlic powder and 1 1/2 teaspoons pepper. Bake for 40 minutes, or until chicken is no longer pink inside.
Meanwhile, in a large saucepan, season the chicken broth with the remaining 1teaspoon garlic powder and 1/2 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir throughly before serving.
Allrecipes
6 skinless, boneless chicken breasts
2 lemons, quartered
4 teaspoons garlic powder, divided
1/2 cup fresh lemon juice
1 (16 ounce) package rotelle or penne pasta
2 cups heavy cream
2 teaspoon ground black pepper, divided
4 cans chicken broth (a little less than 2 Quarts)
2 teaspoons grated lemon zest
Preheat oven to 350 degrees. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 3 teaspoons garlic powder and 1 1/2 teaspoons pepper. Bake for 40 minutes, or until chicken is no longer pink inside.
Meanwhile, in a large saucepan, season the chicken broth with the remaining 1teaspoon garlic powder and 1/2 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir throughly before serving.
Cream of Mushroom Soup
Cream of Mushroom Soup:
Allrecipes
5 cups sliced fresh mushrooms (I use a combination of brown and white mushrooms)
1 1/2 cups chicken broth (use soup base)
1/2 cup chopped onion
3 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
1/4 teaspoon dried thyme
4 Tablespoons butter
Sherry
In a large, heavy soup pot, melt a Tablespoon of butter and sauté onions for a a few minutes. Add mushrooms and sauté for a few more minutes. Add chicken broth and thyme and cook for 8-10 more minutes.
Use an immersion blender and puree about half of the mixture, leaving some larger chunks of mushrooms. Set aside.
In a saucepan, melt 3 Tablespoons butter, then whisk in the flour until smooth. Add the salt, pepper, and half and half. Add saucepan mixture to the mushrooms. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste. Add sherry to taste.
Allrecipes
5 cups sliced fresh mushrooms (I use a combination of brown and white mushrooms)
1 1/2 cups chicken broth (use soup base)
1/2 cup chopped onion
3 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half and half
1/4 teaspoon dried thyme
4 Tablespoons butter
Sherry
In a large, heavy soup pot, melt a Tablespoon of butter and sauté onions for a a few minutes. Add mushrooms and sauté for a few more minutes. Add chicken broth and thyme and cook for 8-10 more minutes.
Use an immersion blender and puree about half of the mixture, leaving some larger chunks of mushrooms. Set aside.
In a saucepan, melt 3 Tablespoons butter, then whisk in the flour until smooth. Add the salt, pepper, and half and half. Add saucepan mixture to the mushrooms. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste. Add sherry to taste.
Swim Meet Crescent Roll Casserole
Swim Meet Crescent Roll Casserole:
1 package reduced fat crescent rolls
1/2 cup ham, diced (I used sandwich meat)
1 cup shredded cheddar cheese
1 Tablespoon green onions
4 eggs
1/4 cup milk
Salt and pepper
Preheat oven to 375 degrees.
Spray 9x9 pan with Pam. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.
On top of dough, place diced ham, shredded cheese, and green onions. Sprinkle with salt and pepper.
In a bowl, mix eggs and milk. Pour over ingredients.
Take the reserved crescent dough and cut one long strip. Put this strip diagonally across the middle of the casserole. Cut smaller strips and place on either sides of the diagonal, spacing evenly, until there is no more crescent roll dough.
Bake at 375 degrees (350 if using a glass pan) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding.
1 package reduced fat crescent rolls
1/2 cup ham, diced (I used sandwich meat)
1 cup shredded cheddar cheese
1 Tablespoon green onions
4 eggs
1/4 cup milk
Salt and pepper
Preheat oven to 375 degrees.
Spray 9x9 pan with Pam. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.
On top of dough, place diced ham, shredded cheese, and green onions. Sprinkle with salt and pepper.
In a bowl, mix eggs and milk. Pour over ingredients.
Take the reserved crescent dough and cut one long strip. Put this strip diagonally across the middle of the casserole. Cut smaller strips and place on either sides of the diagonal, spacing evenly, until there is no more crescent roll dough.
Bake at 375 degrees (350 if using a glass pan) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding.
Grandma June's Overnight Breakfast Casserole
Grandma June's Overnight Breakfast Casserole:
8 slices white bread
2 cups cheddar cheese, grated
8 eggs
3/4 tsp salt
3 cups milk
3/4 teaspoon dry mustard
Dash cayenne pepper
Green onions
Fresh mushrooms
Bacon or Sausage (crumbled)
Butter
Green chiles (optional)
Sauté bacon or sausage. Drain grease. Crumble. In the same pan, briefly sauté mushrooms and then green onions.
Butter bread and cut into 1" cubes. Place in 9x13 pan. Sprinkle grated cheese over bread cubes. Top with bacon, green onions, mushrooms, green chiles.
Beat eggs, milk and spices together and pour over. Refrigerate, covered, overnight. Bake, covered at 350 degrees for 1 hour. Uncover to brown.
Note: If middle seems a little loose, might need extra cooking time.
8 slices white bread
2 cups cheddar cheese, grated
8 eggs
3/4 tsp salt
3 cups milk
3/4 teaspoon dry mustard
Dash cayenne pepper
Green onions
Fresh mushrooms
Bacon or Sausage (crumbled)
Butter
Green chiles (optional)
Sauté bacon or sausage. Drain grease. Crumble. In the same pan, briefly sauté mushrooms and then green onions.
Butter bread and cut into 1" cubes. Place in 9x13 pan. Sprinkle grated cheese over bread cubes. Top with bacon, green onions, mushrooms, green chiles.
Beat eggs, milk and spices together and pour over. Refrigerate, covered, overnight. Bake, covered at 350 degrees for 1 hour. Uncover to brown.
Note: If middle seems a little loose, might need extra cooking time.
Apple Pie
Apple Pie:
Allrecipes
Pastry for double 9" pie crust
1/2 cup unsalted butter
3 Tablespoons flour
3 Tablespoons water
1 Tablespoon vanilla
1 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
8 Granny Smith Apples -- (peeled, cored, and sliced)
Turbinado Sugar
**Use a Glass Pie Dish**
Preheat oven to 350 degrees.
Melt butter in saucepan. Stir in flour to form a paste. Add water, vanilla, white and brown sugars and bring it to as boil. Reduce temperature and let simmer.
Slice, peel, and core apples. Mix in cinnamon.
Place bottom crust in pan and press down bottom and sides lightly. Fill with apples.
Cover with lattice work of crust. Pour about 2/3 of liquid between lattice into pie. Glaze lattice with remaining liquid.
Bake for 50 minutes, then sprinkle turbinado sugar and bake for 10 more minutes.
Allrecipes
Pastry for double 9" pie crust
1/2 cup unsalted butter
3 Tablespoons flour
3 Tablespoons water
1 Tablespoon vanilla
1 teaspoon cinnamon
1/2 cup white sugar
1/2 cup brown sugar
8 Granny Smith Apples -- (peeled, cored, and sliced)
Turbinado Sugar
**Use a Glass Pie Dish**
Preheat oven to 350 degrees.
Melt butter in saucepan. Stir in flour to form a paste. Add water, vanilla, white and brown sugars and bring it to as boil. Reduce temperature and let simmer.
Slice, peel, and core apples. Mix in cinnamon.
Place bottom crust in pan and press down bottom and sides lightly. Fill with apples.
Cover with lattice work of crust. Pour about 2/3 of liquid between lattice into pie. Glaze lattice with remaining liquid.
Bake for 50 minutes, then sprinkle turbinado sugar and bake for 10 more minutes.
Grandma June's Trifle
Grandma June's Trifle:
Angel food cake
Creamed sherry
Instant Vanilla Pudding
Fruit (strawberries, bananas, blueberries, whatever)
Cool Whip
Candied pecans (optional)
Make instant pudding.
Layer in trifle dish:
Angel food cake (broken into pieces)
Sprinkle Sherry over Angel food cake pieces
Layer of Pudding
Fruit
Cool Whip
Repeat layers.
Can top with candied pecans.
Angel food cake
Creamed sherry
Instant Vanilla Pudding
Fruit (strawberries, bananas, blueberries, whatever)
Cool Whip
Candied pecans (optional)
Make instant pudding.
Layer in trifle dish:
Angel food cake (broken into pieces)
Sprinkle Sherry over Angel food cake pieces
Layer of Pudding
Fruit
Cool Whip
Repeat layers.
Can top with candied pecans.
"Cheesecake" Dip for Strawberries
"Cheesecake" Dip for Strawberries:
1 carton cool whip
1 brick cream cheese, softened
Vanilla
Beat above ingredients together.
Serve with strawberries.
1 carton cool whip
1 brick cream cheese, softened
Vanilla
Beat above ingredients together.
Serve with strawberries.
Chocolate Fondue
Chocolate Fondue:
2 bars unsweetened chocolate: 1 can Eagle brand sweetened condensed milk
Vanilla
Serve with:
Maraschino Cherries
Pound cake
Kielbasa
Mini Marshmallows
Rice Krispies
Bananas
Strawberries
Orange Slices
**Don't forget the Sterno**
Heat chocolate and condensed milk in the microwave.
Right before serving, add vanilla.
Adjust by adding more chocolate and more heated milk (to thin). Put into pot.
2 bars unsweetened chocolate: 1 can Eagle brand sweetened condensed milk
Vanilla
Serve with:
Maraschino Cherries
Pound cake
Kielbasa
Mini Marshmallows
Rice Krispies
Bananas
Strawberries
Orange Slices
**Don't forget the Sterno**
Heat chocolate and condensed milk in the microwave.
Right before serving, add vanilla.
Adjust by adding more chocolate and more heated milk (to thin). Put into pot.
Cheese Fondue
Cheese Fondue:
Garlic
2 packages cream cheese
4 ounces shredded cheddar
4 ounces swiss or gruyere (shredded)
Tiny box velveeta
White wine
Serve with:
Mushrooms
Bread
Kielbasa
Califlower
**Don't forget the Sterno**
Rub pot with garlic.
Microwave in intervals cheese and velvet. Add white wine to thin.
Could also add:
Garlic salt
Sherry
Nutmeg
Cayenne Pepper
Dash of Tabasco
Garlic
2 packages cream cheese
4 ounces shredded cheddar
4 ounces swiss or gruyere (shredded)
Tiny box velveeta
White wine
Serve with:
Mushrooms
Bread
Kielbasa
Califlower
**Don't forget the Sterno**
Rub pot with garlic.
Microwave in intervals cheese and velvet. Add white wine to thin.
Could also add:
Garlic salt
Sherry
Nutmeg
Cayenne Pepper
Dash of Tabasco
Perfect Roast Chicken
Perfect Roast Chicken:
Barefoot Contessa
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
2 large yellow onions, thickly sliced
Whole Package of carrots, cut into 2-inch chunks
2 bulbs of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Melt butter in the microwave.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken on top of the vegetables.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Barefoot Contessa
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
2 large yellow onions, thickly sliced
Whole Package of carrots, cut into 2-inch chunks
2 bulbs of fennel, tops removed, and cut into wedges
Olive oil
Directions
Preheat the oven to 425 degrees F.
Melt butter in the microwave.
Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken on top of the vegetables.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Chocolate Bundt Cake
Chocolate Bundt Cake:
Allrecipes
1 package Devil's Food cake mix
1 5.9 ounce package instant chocolate pudding mix (the big box)
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stire in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch. Cool cake for at least an hour and a half before inverting onto a plate. Dust with powdered sugar.
Allrecipes
1 package Devil's Food cake mix
1 5.9 ounce package instant chocolate pudding mix (the big box)
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stire in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch. Cool cake for at least an hour and a half before inverting onto a plate. Dust with powdered sugar.
Thursday, September 5, 2013
Guinness Corned Beef
Guinness Corned Beef:
Allrecipes
Perfect for St. Patrick's Day. Serve alongside with Sour Cabbage.
4 pounds corned beef
1 cup brown sugar
3-4 bottles of Guinness
Trim fat off corned beef. Put in crock pot and coat with brown sugar in crock pot (avoids a mess). Add seasoning packet from Corned beef. Pour Guinness over meat until meat is fully covered.
Cook on low for 8-10 hours.
Allrecipes
Perfect for St. Patrick's Day. Serve alongside with Sour Cabbage.
4 pounds corned beef
1 cup brown sugar
3-4 bottles of Guinness
Trim fat off corned beef. Put in crock pot and coat with brown sugar in crock pot (avoids a mess). Add seasoning packet from Corned beef. Pour Guinness over meat until meat is fully covered.
Cook on low for 8-10 hours.
Sour Cabbage
Sour Cabbage:
2 packages grated cabbage
1/2 bottle rice wine vinegar
1 pint sour cream
1/2 stick butter
Salt and Pepper
Put cabbage and vinegar in a pot. Steam on stove until soft. (At least 10 minutes). Drain in a colander. Put cabbage back in pot. Add sour cream and butter. Add salt, pepper, and butter.
Adjust by adding more sour cream or more vinegar, especially to thin in out.
Note: This tastes the best when done the day before.
2 packages grated cabbage
1/2 bottle rice wine vinegar
1 pint sour cream
1/2 stick butter
Salt and Pepper
Put cabbage and vinegar in a pot. Steam on stove until soft. (At least 10 minutes). Drain in a colander. Put cabbage back in pot. Add sour cream and butter. Add salt, pepper, and butter.
Adjust by adding more sour cream or more vinegar, especially to thin in out.
Note: This tastes the best when done the day before.
Ginger Cookies
Ginger Cookies:
Allrecipes
2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 Tablespoon water
1/4 cup molasses
2 Tablespoons white sugar
Preheat oven to 350 degrees.
Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly,
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire race to cool completely. Store in an airtight container.
Allrecipes
2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 Tablespoon water
1/4 cup molasses
2 Tablespoons white sugar
Preheat oven to 350 degrees.
Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly,
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire race to cool completely. Store in an airtight container.
Wednesday, September 4, 2013
Macademia Nut Crusted Halibut with Papaya Mango Salsa
Macademia Nut Crusted Halibut with Papaya Mango Salsa:
4 6-7 ounce halibut fillets
1 cup macademia nuts
3/4 cup panko
2 egg whites
1 to 2 Tablespoons water
1/4 cup rice flour
Peanut oil or light olive oil
Sea salt
Fresh black pepper
Wash fillets under cold water and pat dry.
Place rice flour in a shallow dish.
Place macademia nuts and panko into food processor bowl. Pulse nuts and panko together until they are mixed and medium coarse. Place in a pie tin when done.
In a shallow bowl beat egg whites with water and set aside.
Heat oil in a large non-stick skillet to medium-low or medium heat. Season both sides of the halibut with salt and pepper.
Arrange shallow dishes in the following order: rice flour, egg whites, and then macademia/panko mixture.
Dredge fillets assembly line style in the assembly order above. First, dredge fillets in the rice flour. Shake off excess. Second, dip in egg white mixture. Third, place fillet in macademia nut/panko mixture and press fillets into mixture, making sure both sides are completely coated. Lightly shake off excess.
Once the oil is hot, place halibut fillets in the pan, making sure they don't touch. Cook for 3 to 4 minutes, then turn over and cook for an additional 3 to 4 minutes. The Halibut should be golden brown on both sides -- approximately 6-8 minutes total time.
Serve with Papaya Mango Salsa. (I buy this in the refrigerated section in Trader Joe's).
4 6-7 ounce halibut fillets
1 cup macademia nuts
3/4 cup panko
2 egg whites
1 to 2 Tablespoons water
1/4 cup rice flour
Peanut oil or light olive oil
Sea salt
Fresh black pepper
Wash fillets under cold water and pat dry.
Place rice flour in a shallow dish.
Place macademia nuts and panko into food processor bowl. Pulse nuts and panko together until they are mixed and medium coarse. Place in a pie tin when done.
In a shallow bowl beat egg whites with water and set aside.
Heat oil in a large non-stick skillet to medium-low or medium heat. Season both sides of the halibut with salt and pepper.
Arrange shallow dishes in the following order: rice flour, egg whites, and then macademia/panko mixture.
Dredge fillets assembly line style in the assembly order above. First, dredge fillets in the rice flour. Shake off excess. Second, dip in egg white mixture. Third, place fillet in macademia nut/panko mixture and press fillets into mixture, making sure both sides are completely coated. Lightly shake off excess.
Once the oil is hot, place halibut fillets in the pan, making sure they don't touch. Cook for 3 to 4 minutes, then turn over and cook for an additional 3 to 4 minutes. The Halibut should be golden brown on both sides -- approximately 6-8 minutes total time.
Serve with Papaya Mango Salsa. (I buy this in the refrigerated section in Trader Joe's).
Maple Salmon
Maple Salmon:
Allrecipes
1/4 cup real maple syrup
2 Tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a glass baking dish, mix the first 5 ingredients.
Place salmon in the baking dish and coat with the maple syrup mixture. Cove the dish and marinate salmon in the refrigerator for a minimum of 30 minutes, turning halfway through.
Preheat oven to 400 degrees.
Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Allrecipes
1/4 cup real maple syrup
2 Tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a glass baking dish, mix the first 5 ingredients.
Place salmon in the baking dish and coat with the maple syrup mixture. Cove the dish and marinate salmon in the refrigerator for a minimum of 30 minutes, turning halfway through.
Preheat oven to 400 degrees.
Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Roasted Pork with Dried Fruit Sauce
Roasted Pork with Dried Fruit Sauce:
Southern Living
3 pound pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil, divided
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 (2.5 inch cinnamon sticks)
1/2 cup chicken broth.
Preheat oven to 425 degrees. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 teaspoons hot oil in a large skilled over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.
Bake pork at 425 degrees for 18-20 minutes or until 150 degrees. Remove from oven; cover and let stand 10 minutes until 155 degrees.
While pork is baking, add remaining 1 teaspoon oil to hot drippings in skilled. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add pork wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth and simmer 15 minutes or until fruit is tender. Serve with pork.
Southern Living
3 pound pork tenderloin
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil, divided
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 (2.5 inch cinnamon sticks)
1/2 cup chicken broth.
Preheat oven to 425 degrees. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 teaspoons hot oil in a large skilled over medium-high heat 3 minutes on each side or until golden brown. Transfer pork to a lightly greased jelly-roll or roasting pan, reserving drippings in skillet.
Bake pork at 425 degrees for 18-20 minutes or until 150 degrees. Remove from oven; cover and let stand 10 minutes until 155 degrees.
While pork is baking, add remaining 1 teaspoon oil to hot drippings in skilled. Add apricots and next 4 ingredients, and sauté over medium-high heat 3 minutes or until pine nuts are toasted and fragrant. Add pork wine and next 2 ingredients. Bring to a boil; reduce heat to low, and simmer 5 minutes or until mixture slightly thickens. Stir in broth and simmer 15 minutes or until fruit is tender. Serve with pork.
Pork Tenderloin with Cranberry Sauce
Pork Tenderloin with Cranberry Sauce:
Pioneer Woman
1 whole pork tenderloin
Salt and pepper
3 Tablespoons olive oil
3 Tablespoons butter
1 yellow onion - chopped
1/2 cup red wine (I used burgundy)
3/4 cupe chicken broth
1 can cranberry sauce
Rosemary -- 1 Tablespoon or so
Preheat oven to 425 degrees.
Generously season pork with salt and pepper.
Heat 2 Tablespoons oil and 2 Tablespoons butter in an oven proof skillet. Sear pork on all sides (about a minute each side). Remove pan and put in oven for 15 minutes -- until pork reaches 155 degrees. Let pork rest on cutting board. Save 1/4 cup juices from the pan.
Meanwhile, heat 1 Tablespoon olive oil and butter over mediu,. Add onion and cook for a few minutes. Add wine, chicken broth and rosemary. Add cranberry sauce. Stir. Add 1/4 cup pork juices from pan. Cook for a few more minutes, then pour sauce over sliced pork. Delish served with mashed potatoes.
Pioneer Woman
1 whole pork tenderloin
Salt and pepper
3 Tablespoons olive oil
3 Tablespoons butter
1 yellow onion - chopped
1/2 cup red wine (I used burgundy)
3/4 cupe chicken broth
1 can cranberry sauce
Rosemary -- 1 Tablespoon or so
Preheat oven to 425 degrees.
Generously season pork with salt and pepper.
Heat 2 Tablespoons oil and 2 Tablespoons butter in an oven proof skillet. Sear pork on all sides (about a minute each side). Remove pan and put in oven for 15 minutes -- until pork reaches 155 degrees. Let pork rest on cutting board. Save 1/4 cup juices from the pan.
Meanwhile, heat 1 Tablespoon olive oil and butter over mediu,. Add onion and cook for a few minutes. Add wine, chicken broth and rosemary. Add cranberry sauce. Stir. Add 1/4 cup pork juices from pan. Cook for a few more minutes, then pour sauce over sliced pork. Delish served with mashed potatoes.
Tuesday, September 3, 2013
San Marzano Tomato Sauce
San Marzano Tomato Sauce:
1 - 28 ounce can San Marzano Tomatoes (whole, peeled)
1 medium yellow onion, cut in half and outer peel removed
4-5 Tablespoons Butter
1 teaspoon Sugar (optional)
Place all the ingredients in a medium sauce pan with the onion faced cut side down. Using a spoon or another kitchen device like a whisk or a potato masher, press each whole tomato down until it bursts.
Place a cover on the pot and bring the sauce to boil for 3 minutes and then reduce the heat to a medium low. Cook the sauce on a low simmer for 45 minutes, stirring occasionally. Sauce is done when fat droplets start to bubble to the top.
1 - 28 ounce can San Marzano Tomatoes (whole, peeled)
1 medium yellow onion, cut in half and outer peel removed
4-5 Tablespoons Butter
1 teaspoon Sugar (optional)
Place all the ingredients in a medium sauce pan with the onion faced cut side down. Using a spoon or another kitchen device like a whisk or a potato masher, press each whole tomato down until it bursts.
Place a cover on the pot and bring the sauce to boil for 3 minutes and then reduce the heat to a medium low. Cook the sauce on a low simmer for 45 minutes, stirring occasionally. Sauce is done when fat droplets start to bubble to the top.
Eggplant Gratin with Herbs and Cream
Eggplant Gratin with Herbs and Cream:
2 medium to large eggplants, slicked 1/2 inch thick
Salt and papper
Olive oil
1 quart simple tomato sauce
3 Tablespoon mince hives
3 tablespoons minced parsley
3 Tablespoons thyme leaves, diced
12 ounces heavy cream
6 ounces parmesan cheese, grated
Preheat oven to 375 degrees. Season eggplant with salt and pepper. Brush lightly with olive oil. Heat a large skilled over medium-high heat with 3 Tablespoons olive oil and fry eggplant slices in batches until golden on both sides (add olive oil as needed). Set aside and prepare cream.
Place heavy cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with salt and pepper and set aside.
Oil a 9 inch casserole dish and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and sprinkle of parmesan. Make another layer of eggplant, sauce and parmesan. Ladle over the reduced cream and sprinkle final amount of parmesan.
Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving. Also delicious at room temperature.
2 medium to large eggplants, slicked 1/2 inch thick
Salt and papper
Olive oil
1 quart simple tomato sauce
3 Tablespoon mince hives
3 tablespoons minced parsley
3 Tablespoons thyme leaves, diced
12 ounces heavy cream
6 ounces parmesan cheese, grated
Preheat oven to 375 degrees. Season eggplant with salt and pepper. Brush lightly with olive oil. Heat a large skilled over medium-high heat with 3 Tablespoons olive oil and fry eggplant slices in batches until golden on both sides (add olive oil as needed). Set aside and prepare cream.
Place heavy cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with salt and pepper and set aside.
Oil a 9 inch casserole dish and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and sprinkle of parmesan. Make another layer of eggplant, sauce and parmesan. Ladle over the reduced cream and sprinkle final amount of parmesan.
Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving. Also delicious at room temperature.
Carmelized Onions
Carmelized Onions:
Slice 5 yellow onions.
Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. Season onions with salt and a teaspoon of white sugar.
Sauté for 30-40 minutes until onions are brown and carmelized.
You can divide into portions and freeze. Will stay good for 3 months in the freezer.
Slice 5 yellow onions.
Heat a tablespoon of butter and a tablespoon of olive oil in a large skillet. Season onions with salt and a teaspoon of white sugar.
Sauté for 30-40 minutes until onions are brown and carmelized.
You can divide into portions and freeze. Will stay good for 3 months in the freezer.
Lemon Chicken with Croutons
Lemon Chicken with Croutons:
Barefoot Contessa
1 5 pound roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Melt the Butter in the Microwave.
Slice the onion and toss with a little olive oil in a small roasting pan.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Barefoot Contessa
1 5 pound roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Melt the Butter in the Microwave.
Slice the onion and toss with a little olive oil in a small roasting pan.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Monday, September 2, 2013
Filet Mignon with Roquefort Cheese Chive Sauce
Filet Mignon with Bleu Cheese Chive Sauce:
Barefoot Contessa
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 8 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Note: I did not have fleur de sel or Roquefort. Roquefort is a type of bleu cheese so I just used regular crumbled bleu cheese. Fleur de sel is less salty than Kosher salt, so I just used about 2/3 Tablespoon of Kosher Salt and it turned out great.
Barefoot Contessa
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 8 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Note: I did not have fleur de sel or Roquefort. Roquefort is a type of bleu cheese so I just used regular crumbled bleu cheese. Fleur de sel is less salty than Kosher salt, so I just used about 2/3 Tablespoon of Kosher Salt and it turned out great.
Crabmeat Dip
Crabmeat Dip:
3 - 8 ounce packages cream cheese
Dash Garlic Salt
1/2 cup Mayonaise
2 teaspoons yellow mustard
2 teaspoons confectioners' sugar
Onion Powder
Dash Cayenne Pepper
2/3 c sherry
3 - 10 3/4 ounce canned crabmeat
Melt cheese in microwave. Add everything but wine and crabmeat and mix until smooth. Fold in wine and crabmeat. Serve in chafing dish or fondue pot or mini crock pot with assorted crackers and Breadsticks.
Breadsticks for Crabmeat Dip:
Hot dog bun cut into 4 pieces
Brush with Olive Oil and Butter
Season with garlic salt and Italian seasoning.
Bake on low temperature until dried out.
3 - 8 ounce packages cream cheese
Dash Garlic Salt
1/2 cup Mayonaise
2 teaspoons yellow mustard
2 teaspoons confectioners' sugar
Onion Powder
Dash Cayenne Pepper
2/3 c sherry
3 - 10 3/4 ounce canned crabmeat
Melt cheese in microwave. Add everything but wine and crabmeat and mix until smooth. Fold in wine and crabmeat. Serve in chafing dish or fondue pot or mini crock pot with assorted crackers and Breadsticks.
Breadsticks for Crabmeat Dip:
Hot dog bun cut into 4 pieces
Brush with Olive Oil and Butter
Season with garlic salt and Italian seasoning.
Bake on low temperature until dried out.
Balsamic Chicken
Balsamic Chicken:
Martha Stewart
1 1/2 cups Balsamic Vinegar
4 medium garlic cloves, finely chopped
1 Tablespoon finely chopped Fresh Rosemary
8 chicken thighs, skin on (about 2 1/4 pounds)
Preheat oven to 450 degrees. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Continue to boil until thick, syrupy, and reduced to 1/3 cup (about 8 minutes). Stir in Rosemary.
Meanwhile, heat a large, heavy skillet with an oven proof handily over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin side down and sear until brown (3-5 minutes). Remove chicken to a platter and pour off excess fat. Return chicken to pan, skin side up.
Transfer pan to oven and roast until 180 degrees (10-15 minutes). Remover from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly (1-3 minutes).
Martha Stewart
1 1/2 cups Balsamic Vinegar
4 medium garlic cloves, finely chopped
1 Tablespoon finely chopped Fresh Rosemary
8 chicken thighs, skin on (about 2 1/4 pounds)
Preheat oven to 450 degrees. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Continue to boil until thick, syrupy, and reduced to 1/3 cup (about 8 minutes). Stir in Rosemary.
Meanwhile, heat a large, heavy skillet with an oven proof handily over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin side down and sear until brown (3-5 minutes). Remove chicken to a platter and pour off excess fat. Return chicken to pan, skin side up.
Transfer pan to oven and roast until 180 degrees (10-15 minutes). Remover from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly (1-3 minutes).
Grape Jelly Meatballs
Grape Jelly Meatballs:
1 Bag Frozen Meatballs
1 Bottle Heinz Chili Sauce
1/2 jar of Grape Jelly
1/2 jar of Jalapeño Pepper Jelly
Mix Jellies and Chili Sauce in the Crock pot. Defrost Meatballs and add to the Crock Pot. Coat meatballs and keep on warm.
1 Bag Frozen Meatballs
1 Bottle Heinz Chili Sauce
1/2 jar of Grape Jelly
1/2 jar of Jalapeño Pepper Jelly
Mix Jellies and Chili Sauce in the Crock pot. Defrost Meatballs and add to the Crock Pot. Coat meatballs and keep on warm.
Baked Brie
Baked Brie:
1 Round Brie
4 Tablespoons Brown Sugar
2 Tablespoons Kahlua
Handful of Craisins and Pecans
Wrap in Foil. Bake at 350 degrees for 30 minutes.
1 Round Brie
4 Tablespoons Brown Sugar
2 Tablespoons Kahlua
Handful of Craisins and Pecans
Wrap in Foil. Bake at 350 degrees for 30 minutes.
Sesame Street Cookies
Sesame Street Cookies:
1 1/2 Sticks of Butter (softened)
1 cup sugar
2 eggs
1 teaspoon Vanilla
2 1/2 cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
Put softened butter in bowl. Pour sugar over butter. Squash with a fork until blended.
Crack eggs over mixture in bowl. Add 1 teaspoon vanilla and bland all together with a fork.
Measure 2 1/2 cups flour and pour into bowl. Then add baking powder and salt. Mix together.
Refrigerate for at least 1 hour.
Take out of refrigerator and sprinkle counter with a little flour. Roll out to 1/4 inch thick.
Bake at 400 degrees for 6-8 minutes.
1 1/2 Sticks of Butter (softened)
1 cup sugar
2 eggs
1 teaspoon Vanilla
2 1/2 cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
Put softened butter in bowl. Pour sugar over butter. Squash with a fork until blended.
Crack eggs over mixture in bowl. Add 1 teaspoon vanilla and bland all together with a fork.
Measure 2 1/2 cups flour and pour into bowl. Then add baking powder and salt. Mix together.
Refrigerate for at least 1 hour.
Take out of refrigerator and sprinkle counter with a little flour. Roll out to 1/4 inch thick.
Bake at 400 degrees for 6-8 minutes.
Corn Casserole
Corn Casserole:
1 can drained corn
1 can creamed corn
1 stick of real butter
8 oz. sour cream
1 box of Jiffy corn muffin mix
Preheat oven to 375 degrees. Melt butter. Mix in rest of ingredients. Bake in 9x13 pan for 35-45 minutes.
Pickled Cucumbers
Pickled Cucumbers:
Grandma June's Recipe
3 teaspoons sugar
1/2 cup rice vinegar
1/2 cup water
1 large, thinly sliced cucumber
1/4 cup thinly chopped or sliced sweet onion
Thinly slice cucumbers and onion. Place in a bowl or a plastic container with a lid. Bring sugar, rice vinegar and water to a boil. Pour it on cucumbers and refrigerate.
Grandma June's Recipe
3 teaspoons sugar
1/2 cup rice vinegar
1/2 cup water
1 large, thinly sliced cucumber
1/4 cup thinly chopped or sliced sweet onion
Thinly slice cucumbers and onion. Place in a bowl or a plastic container with a lid. Bring sugar, rice vinegar and water to a boil. Pour it on cucumbers and refrigerate.
Roasted New Potatoes with Fresh Horseradish and Coarse Mustard
Roasted New Potatoes with Fresh Horseradish and Coarse Mustard:
3 pounds new potatoes (or red potatoes), quartered
2 Tablespoons vegetable oil
2/3 cup grated FRESH Horseradish
1/2 cup coarse mustard (Maille preferred)
1/2 stick butter, melted
Place potatoes on a baking sheet and coat with the oil. Season with salt and pepper. Roast in a 400 degree oven for 30 minutes.
Combine horseradish, mustard and butter in a bowl. Spoon half over the potatoes. Roast another 15 minutes. Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.
3 pounds new potatoes (or red potatoes), quartered
2 Tablespoons vegetable oil
2/3 cup grated FRESH Horseradish
1/2 cup coarse mustard (Maille preferred)
1/2 stick butter, melted
Place potatoes on a baking sheet and coat with the oil. Season with salt and pepper. Roast in a 400 degree oven for 30 minutes.
Combine horseradish, mustard and butter in a bowl. Spoon half over the potatoes. Roast another 15 minutes. Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.
Prime Rib with Cabernet-Port Jus
Prime Rib with Cabernet-Port Jus:
Our traditional Christmas Dinner. I always serve it with the Roasted New Potatoes with Fresh Horseradish and Coarse Mustard.
2 BOTTLES Cabernet Sauvignon
4 cups Beef Broth (I use Beef Base)
2 cups Port
3 Garlic Cloves, peeled
1 Shallot, peeled and halved
2 Bay Leaves
3 Teaspoons Dried Thyme
6 pounds Boneless, Prime Rib Beef Roast
4 Garlic Cloves, Smashed
Combine first 6 ingredients and 1 teaspoon thyme in a saucepan. Boil until reduced to 2 cups, about 1 hour. Strain.
Place Beef in the roasting pan. Rub with smashed garlic and remaining 2 tsp thyme. Seasons with salt and pepper. Roast in a 450 degree oven for 1 hour. Tent with foil and continue raosting until meat thermometer registers 120 degrees for rare, about another 35 minutes. Let rest for 20 minutes.
Meanwhile, pour off fat from roasting pan. Place pan over medium-high heat and add the Cabernet mixture. Deglaze the pan and season with salt and pepper. Serve beef with jus and garnish with parsley.
Our traditional Christmas Dinner. I always serve it with the Roasted New Potatoes with Fresh Horseradish and Coarse Mustard.
2 BOTTLES Cabernet Sauvignon
4 cups Beef Broth (I use Beef Base)
2 cups Port
3 Garlic Cloves, peeled
1 Shallot, peeled and halved
2 Bay Leaves
3 Teaspoons Dried Thyme
6 pounds Boneless, Prime Rib Beef Roast
4 Garlic Cloves, Smashed
Combine first 6 ingredients and 1 teaspoon thyme in a saucepan. Boil until reduced to 2 cups, about 1 hour. Strain.
Place Beef in the roasting pan. Rub with smashed garlic and remaining 2 tsp thyme. Seasons with salt and pepper. Roast in a 450 degree oven for 1 hour. Tent with foil and continue raosting until meat thermometer registers 120 degrees for rare, about another 35 minutes. Let rest for 20 minutes.
Meanwhile, pour off fat from roasting pan. Place pan over medium-high heat and add the Cabernet mixture. Deglaze the pan and season with salt and pepper. Serve beef with jus and garnish with parsley.
Mamie's Sherry Cake
Mamie's Sherry Cake:
My great-grandmother's recipe and my most sentimental recipe.
1 Package Duncan Heinz Yellow Cake Mix
4 Eggs
3/4 cup Sherry Cooking Wine (Reese's)
3/4 cup vegetable oil
1 Small (3.4 oz) Package Vanilla Instant Pudding
1 Teaspoon Nutmeg
Preheat oven to 350. Grease a Bundt pan. Mix above ingredients. Bake in oven for 45 minutes.
Make the day before to allow all the flavors to combine.
My great-grandmother's recipe and my most sentimental recipe.
1 Package Duncan Heinz Yellow Cake Mix
4 Eggs
3/4 cup Sherry Cooking Wine (Reese's)
3/4 cup vegetable oil
1 Small (3.4 oz) Package Vanilla Instant Pudding
1 Teaspoon Nutmeg
Preheat oven to 350. Grease a Bundt pan. Mix above ingredients. Bake in oven for 45 minutes.
Make the day before to allow all the flavors to combine.
Subscribe to:
Posts (Atom)
Air Fryer Breakfast
Split bagel in half. On air fryer/parchment paper, smear pesto the size of the half a bagel and place the bagel cut side down on pesto C...
-
Lazy Dog Brussel Sprouts: Ingredients: 1 lb Brussels Sprouts 2 fl oz Olive Oil 1/2 tsp Salt 1/2 tsp Garlic, chopped fine 1/4 ...
-
Ingredients: 1 container of cream cheese (strawberry, blueberry or plain) 1 jar of marshmallow cream Directions: Mix together and serve! **... -
Split bagel in half. On air fryer/parchment paper, smear pesto the size of the half a bagel and place the bagel cut side down on pesto C...