1 2-1/2- to 3-pound pork shoulder roast
1 cup apple juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1-1/2 teaspoons five-spice powder
6 to 8 kaiser rolls, split and toasted
1-1/2 to 2 cups shredded Chinese cabbage
1.Trim any excess fat from roast. If necessary, cut roast to fit into a 3-1/2- or 4-quart crockpot. Place meat in cooker.
2.For sauce, in a small bowl combine apple juice, soy sauce, hoisin sauce, and five-spice powder. Pour over roast.
3.Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4.Remove roast from crockpot. Remove meat from bone; discard bone and fat. Using two forks, shred meat. Skim fat from cooking juices. Divide juices among 6 to 8 bowls. Serve meat on toasted rolls with shredded cabbage. Serve with juices. Makes 6 to 8 servings.
Friday, December 31, 2010
Peachy Spareribs
1/2 cup packed brown sugar
2 tablespoons salt
1 tablespoon dry mustard
2 teaspoons five-spice powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
6 pounds meaty pork spareribs
3 cups peach nectar
1 15-ounce can tomato sauce
1 cup finely chopped onion
1/3 cup reduced-sodium soy sauce
1/4 cup rice vinegar
2 to 3 teaspoons bottled hot pepper sauce
1.For rub, in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper, and garlic powder. Sprinkle over surface of ribs. Place on a tray; cover and refrigerate overnight.
2.For a charcoal grill, arrange lighted coals around a drip pan (with tongs, push coals to either side of grill, place pan between coals). Place ribs, bone side down, on grill rack over drip pan. Cover and grill 1-1/2 to 1-3/4 hours, brushing with sauce during the last 15 minutes of grilling (see instructions in Step 3). Add additional coals as necessary to maintain heat. (For a gas grill, preheat grill. Adjust for indirect cooking with flame on medium according to manufacturer's directions. Place ribs on rack in a roasting pan, place on grill, and grill as above. After 1 hour carefully drain off liquid in pan and discard.)
3.Meanwhile, in a large saucepan stir together the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups). Brush about two-thirds of the sauce over both sides of the ribs during last 15 minutes of grilling. Pass remaining sauce with ribs. Makes 6 to 8 servings.
2 tablespoons salt
1 tablespoon dry mustard
2 teaspoons five-spice powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
6 pounds meaty pork spareribs
3 cups peach nectar
1 15-ounce can tomato sauce
1 cup finely chopped onion
1/3 cup reduced-sodium soy sauce
1/4 cup rice vinegar
2 to 3 teaspoons bottled hot pepper sauce
1.For rub, in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper, and garlic powder. Sprinkle over surface of ribs. Place on a tray; cover and refrigerate overnight.
2.For a charcoal grill, arrange lighted coals around a drip pan (with tongs, push coals to either side of grill, place pan between coals). Place ribs, bone side down, on grill rack over drip pan. Cover and grill 1-1/2 to 1-3/4 hours, brushing with sauce during the last 15 minutes of grilling (see instructions in Step 3). Add additional coals as necessary to maintain heat. (For a gas grill, preheat grill. Adjust for indirect cooking with flame on medium according to manufacturer's directions. Place ribs on rack in a roasting pan, place on grill, and grill as above. After 1 hour carefully drain off liquid in pan and discard.)
3.Meanwhile, in a large saucepan stir together the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups). Brush about two-thirds of the sauce over both sides of the ribs during last 15 minutes of grilling. Pass remaining sauce with ribs. Makes 6 to 8 servings.
Cheesy Chicken Ravioli
6 ounces ground raw chicken or turkey
1 8-ounce container soft-style cream cheese with chive and onion
1/4 cup shredded carrot
20 3-1/2-inch wonton wrappers
1-1/2 cups purchased spaghetti sauce
1.For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
2.Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.
3.Prepare spaghetti sauce as directed on container. In a large pot bring a large amount of water to boiling. Drop servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
1 8-ounce container soft-style cream cheese with chive and onion
1/4 cup shredded carrot
20 3-1/2-inch wonton wrappers
1-1/2 cups purchased spaghetti sauce
1.For filling, in a medium mixing bowl stir together the chicken or turkey, cream cheese, and carrot.
2.Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with water. Fold 1 corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry wheel.
3.Prepare spaghetti sauce as directed on container. In a large pot bring a large amount of water to boiling. Drop servings of the ravioli into the boiling water. Reduce heat. Simmer, uncovered, for 3 to 4 minutes or until no pink remains in chicken or turkey; remove with a slotted spoon. Drain on paper towels. Spoon the sauce in the center of plates. Arrange the cooked ravioli on top of the sauce. If desired, garnish with fresh basil.
Cantonese Spareribs
4 pounds meaty pork spareribs or pork loin back ribs, cut into serving pieces
1 cup orange marmalade
3/4 cup water
1/3 cup reduced-sodium soy sauce
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Dash black pepper
Orange wedges (optional)
Green onion brushes (optional)
1.Place ribs meaty side down in a shallow roasting pan. Roast, uncovered, in a 450 degrees F oven for 30 minutes. Remove from oven; carefully drain fat from ribs.
2.Turn ribs meaty side up. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour. Carefully drain off fat. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly. Pour over the ribs.
3.Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally. If desired, serve with orange wedges and garnish with green onion brushes.
1 cup orange marmalade
3/4 cup water
1/3 cup reduced-sodium soy sauce
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Dash black pepper
Orange wedges (optional)
Green onion brushes (optional)
1.Place ribs meaty side down in a shallow roasting pan. Roast, uncovered, in a 450 degrees F oven for 30 minutes. Remove from oven; carefully drain fat from ribs.
2.Turn ribs meaty side up. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour. Carefully drain off fat. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly. Pour over the ribs.
3.Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally. If desired, serve with orange wedges and garnish with green onion brushes.
Orange Asian Ribs
2 pounds pork loin back ribs*
2 tablespoons finely shredded orange peel
1/2 cup orange juice
3 tablespoons white vinegar
2 tablespoons grated fresh ginger
2 tablespoons bottled minced garlic
2 tablespoons orange liqueur
2 tablespoons molasses
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Grilled orange wedges (optional)
1.Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange peel, orange juice, white vinegar, ginger, garlic, orange liqueur, molasses, five spice powder, sesame oil, white pepper, and cayenne pepper. Pour marinade over ribs; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally.
2.Place a steamer basket in a Dutch over; pour enough water into Dutch oven to fill it one-quarter full. Bring to boiling over high heat. When the water begins to boil, lower the heat to medium. Place the ribs and half of the marinade in a 10-inch pie plate or shallow dish; place the pie plate or dish in the steamer basket. Cover and steam the ribs over medium heat for 35 to 40 minutes or until tender. Transfer the remaining marinade to a small saucepan and bring to boiling; set aside.
3.Remove the ribs from the steamer basket. Place ribs, bone sides down, on the rack of the grill directly over medium-hot heat. Brush the ribs with the boiled marinade. Grill for 5 to 10 minutes or until ribs are slightly charred, turning and brushing with the boiled marinade once during grilling.
4.To serve, cool ribs slightly. Cut into individual rib portions. If desired, serve with orange wedges. Makes 4 servings.
2 tablespoons finely shredded orange peel
1/2 cup orange juice
3 tablespoons white vinegar
2 tablespoons grated fresh ginger
2 tablespoons bottled minced garlic
2 tablespoons orange liqueur
2 tablespoons molasses
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
Grilled orange wedges (optional)
1.Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange peel, orange juice, white vinegar, ginger, garlic, orange liqueur, molasses, five spice powder, sesame oil, white pepper, and cayenne pepper. Pour marinade over ribs; seal bag. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally.
2.Place a steamer basket in a Dutch over; pour enough water into Dutch oven to fill it one-quarter full. Bring to boiling over high heat. When the water begins to boil, lower the heat to medium. Place the ribs and half of the marinade in a 10-inch pie plate or shallow dish; place the pie plate or dish in the steamer basket. Cover and steam the ribs over medium heat for 35 to 40 minutes or until tender. Transfer the remaining marinade to a small saucepan and bring to boiling; set aside.
3.Remove the ribs from the steamer basket. Place ribs, bone sides down, on the rack of the grill directly over medium-hot heat. Brush the ribs with the boiled marinade. Grill for 5 to 10 minutes or until ribs are slightly charred, turning and brushing with the boiled marinade once during grilling.
4.To serve, cool ribs slightly. Cut into individual rib portions. If desired, serve with orange wedges. Makes 4 servings.
Thursday, December 30, 2010
Black Eyed Pea and Chorizo Soup
1 teaspoon vegetable oil
1 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
15 oz. canned diced fire-roasted tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
3 - 15-ounce cans of black-eyed peas
4 cups chicken broth
2 cups pepper Jack, shredded (8 ounces)
1/2 cup finely crushed tortilla chips
2 tablespoon lime juice plus lime wedges for garnishing
Salt and black pepper to taste
Sour cream for garnishing
Method:
On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, and the chicken broth. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.
1 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
15 oz. canned diced fire-roasted tomatoes, drained
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
3 - 15-ounce cans of black-eyed peas
4 cups chicken broth
2 cups pepper Jack, shredded (8 ounces)
1/2 cup finely crushed tortilla chips
2 tablespoon lime juice plus lime wedges for garnishing
Salt and black pepper to taste
Sour cream for garnishing
Method:
On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, and the chicken broth. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.
Wednesday, December 29, 2010
Prosciutto, Peach and Cheese Breadsticks
1 sheet puff pastry dough, thawed
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons peach jam
Pepper
1 egg, beaten
Preheat oven to 400.
On a floured surface, roll out pastry to an approximate square. Spread cream cheese on half the pastry, leaving a small margin on the edges, then spread a light coating of jam. Gently arrange prosciutto over the top of the jam. Brush egg on the other half and uncovered edges. Fold pastry over, gently pressing down to remove bubbles and adhere edges.
Rotate pastry so you have the long end facing you, and gently roll out to a large rectangle, approximately 12×18. Some jam might leak out edges – just wipe up and move on.
Brush egg over the entire pastry and sprinkle it with pepper. Cut into strips and twist them before placing on parchment-lined baking sheets. Brush once more with egg.
Bake for about 12 minutes, until golden brown.
Best served warm, but just as tasty at room temperature.
4 slices prosciutto
1/3 cup cream cheese, softened
2 tablespoons peach jam
Pepper
1 egg, beaten
Preheat oven to 400.
On a floured surface, roll out pastry to an approximate square. Spread cream cheese on half the pastry, leaving a small margin on the edges, then spread a light coating of jam. Gently arrange prosciutto over the top of the jam. Brush egg on the other half and uncovered edges. Fold pastry over, gently pressing down to remove bubbles and adhere edges.
Rotate pastry so you have the long end facing you, and gently roll out to a large rectangle, approximately 12×18. Some jam might leak out edges – just wipe up and move on.
Brush egg over the entire pastry and sprinkle it with pepper. Cut into strips and twist them before placing on parchment-lined baking sheets. Brush once more with egg.
Bake for about 12 minutes, until golden brown.
Best served warm, but just as tasty at room temperature.
Venison Calzone
•2 Pizza Crust Class by Pillsbury (or your favorite pizza dough recipe)
•1 cup vension salami chopped
•1 cup fontina cheese chopped
•1 cup mozzarella cheese shredded
•1 cup fat free ricotta
•1/4 cup parmesan cheese
•1 cup Mezetta roasted pepper strips with carmelized onion
•1/2 cup fresh basil leaves chopped
•1/2 cup cornmeal
•red pepper flakes (optional)
DIRECTIONS
Heat oven to 400
1) Heat oven to 400 degrees.
2) Cut pizza dough up into 8-10 squares or cirlces and place on lightly floured surface. Sprinkle both sides of dough with cornmeal to help from sticking.
3) One each edge of the calzones top with the ricotta cheese, basil, parmesan cheese, fontina cheese, venison salami and roasted peppers. Top with a few red pepper flakes to add a bit of heat. Fold edges of dough over filling and seal. Brush tops of calzones lightly with olive oil.
4) Place calzones on non stick cookie sheet in 400 degree oven and bake for 15 minutes or until golden brown. Remove from oven and serve hot with a side of marinara sauce or alfredo sauce.
Make these calzones with any other wild game salami or burger.
Venison salami calzones baking in oven roughly 11 minutes.
Calzones hot out of the oven. Serve alone, with marinara sauce or alfredo sauce.
•1 cup vension salami chopped
•1 cup fontina cheese chopped
•1 cup mozzarella cheese shredded
•1 cup fat free ricotta
•1/4 cup parmesan cheese
•1 cup Mezetta roasted pepper strips with carmelized onion
•1/2 cup fresh basil leaves chopped
•1/2 cup cornmeal
•red pepper flakes (optional)
DIRECTIONS
Heat oven to 400
1) Heat oven to 400 degrees.
2) Cut pizza dough up into 8-10 squares or cirlces and place on lightly floured surface. Sprinkle both sides of dough with cornmeal to help from sticking.
3) One each edge of the calzones top with the ricotta cheese, basil, parmesan cheese, fontina cheese, venison salami and roasted peppers. Top with a few red pepper flakes to add a bit of heat. Fold edges of dough over filling and seal. Brush tops of calzones lightly with olive oil.
4) Place calzones on non stick cookie sheet in 400 degree oven and bake for 15 minutes or until golden brown. Remove from oven and serve hot with a side of marinara sauce or alfredo sauce.
Make these calzones with any other wild game salami or burger.
Venison salami calzones baking in oven roughly 11 minutes.
Calzones hot out of the oven. Serve alone, with marinara sauce or alfredo sauce.
Saturday, December 11, 2010
Chicken and Bean Enchiladas
16 6-inch corn tortillas
1 lb chicken, chopped and sauteed
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 11-ounce can condensed cheddar cheese or nacho cheese soup
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped jalapeno pepper (optional)
directions
1.Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2.For filling, combine beans, chicken and cheese soup. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
3.In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and jalapeno pepper. Makes 8 servings.
1 lb chicken, chopped and sauteed
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 11-ounce can condensed cheddar cheese or nacho cheese soup
1 10-ounce can enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped jalapeno pepper (optional)
directions
1.Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
2.For filling, combine beans, chicken and cheese soup. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
3.In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and jalapeno pepper. Makes 8 servings.
Italian Onion Flatbread
1-1/4 cups water
1/4 cup dried minced onion
1 package active dry yeast
2-1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil
Nonstick spray coating
1 teaspoon poppy seed or sesame seed
directions
1.In a saucepan combine the water and dried onion; let stand 10 minutes. Heat to 120 degree F to 130 degree F. In a medium mixing bowl combine 1 cup flour, the yeast, and salt. Add onion mixture and oil to flour mixture. Beat with electric mixer at low speed for 30 seconds. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in warm place until double (about 1 hour).
2.Punch dough down. On a lightly floured surface divide dough into thirds. Cover; let rest 10 minutes. Roll each portion of dough into a 12-inch circle. Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick spray coating. Brush dough with water and sprinkle with poppy or sesame seed. Cover; let rise until nearly double (35 to 40 minutes). Bake, one at a time, in a 400 degree F oven 12 to 15 minutes. To serve, break into pieces. Makes 3 rounds (18 servings.)
1/4 cup dried minced onion
1 package active dry yeast
2-1/2 to 3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil or cooking oil
Nonstick spray coating
1 teaspoon poppy seed or sesame seed
directions
1.In a saucepan combine the water and dried onion; let stand 10 minutes. Heat to 120 degree F to 130 degree F. In a medium mixing bowl combine 1 cup flour, the yeast, and salt. Add onion mixture and oil to flour mixture. Beat with electric mixer at low speed for 30 seconds. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a bowl sprayed with nonstick coating; turn once. Cover; let rise in warm place until double (about 1 hour).
2.Punch dough down. On a lightly floured surface divide dough into thirds. Cover; let rest 10 minutes. Roll each portion of dough into a 12-inch circle. Wrap dough around rolling pin; unroll onto a baking sheet sprayed with nonstick spray coating. Brush dough with water and sprinkle with poppy or sesame seed. Cover; let rise until nearly double (35 to 40 minutes). Bake, one at a time, in a 400 degree F oven 12 to 15 minutes. To serve, break into pieces. Makes 3 rounds (18 servings.)
Wednesday, December 1, 2010
Potatoe Pancakes
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
Tuesday, November 30, 2010
Tomato Tortellini Soup
28 oz cans reduced-sodium chicken broth or vegetable broth
1 9 oz package refrigerated tortellini
8 oz tub cream cheese spread with chive and onion
14 oz can fire roasted tomatoes, pureed in blender
Snipped fresh chives (optional)
In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomatoes; heat through. Sprinkle with chives before serving.
Goes great with crackers or a grill cheese sandwich.
Makes 4 servings.
1 9 oz package refrigerated tortellini
8 oz tub cream cheese spread with chive and onion
14 oz can fire roasted tomatoes, pureed in blender
Snipped fresh chives (optional)
In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomatoes; heat through. Sprinkle with chives before serving.
Goes great with crackers or a grill cheese sandwich.
Makes 4 servings.
Alfredo Tortellini SOup
1 9-oz. pkg. refrigerated 3-cheese tortellini
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.
2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)
In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.
Bacon, Asparagus, Spinach and Pasta
8 ounces uncooked penne pasta
10 bacon slices
1 chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups chicken broth
4 cups bagged baby spinach leaves
1/2 cup Parmesan cheese, shredded and divided
1/4 teaspoon black pepper
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
Serve.
10 bacon slices
1 chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups chicken broth
4 cups bagged baby spinach leaves
1/2 cup Parmesan cheese, shredded and divided
1/4 teaspoon black pepper
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
Serve.
Saturday, November 27, 2010
Tomatoe-Basil Turkey Pasta
2 cups uncooked gemelli pasta (8 oz)
2 cups diced cooked turkey
1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon dried basil leaves
1/4 cup shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
In baking dish, mix pasta and remaining ingredients except cheese.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
2 cups diced cooked turkey
1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon dried basil leaves
1/4 cup shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
In baking dish, mix pasta and remaining ingredients except cheese.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
Sunday, November 21, 2010
Cranberry Sauce
1 cup brown sugar
1 (12 ounce) bag frozen cranberries, thawed
1/4 teaspoon cinnamon
3/4 cup orange juice
1/4 cup water
In a medium sized saucepan, dissolve the brown sugar in the orange juice and water over medium heat. Stir in the cranberries, and cook until they start to pop, about 8 – 10 minutes. Remove from heat, and transfer to a bowl. Let come to room temp and place in the refrigerator. The cranberry sauce will thicken as it cools.
If you like a smooth consistency, blend in a blender.
1 (12 ounce) bag frozen cranberries, thawed
1/4 teaspoon cinnamon
3/4 cup orange juice
1/4 cup water
In a medium sized saucepan, dissolve the brown sugar in the orange juice and water over medium heat. Stir in the cranberries, and cook until they start to pop, about 8 – 10 minutes. Remove from heat, and transfer to a bowl. Let come to room temp and place in the refrigerator. The cranberry sauce will thicken as it cools.
If you like a smooth consistency, blend in a blender.
Saturday, November 20, 2010
Chocolate Caramel Cookie Cups
1 pouch Betty Crocker sugar cookie mix
butter and egg called for on cookie mix pouch
3/4 c dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 c heavy cream (whipping cream)
1/2 c chopped pecans
Heat oven to 375. Lightly spray mini muffin cups with spray.
Make dough as directed on cookie pouch. Shape into 48 - 1" balls. Press 1 ball into bottom of each of the 48 cups and bring up the sides.
Bake 8-9 minutes until edges begin to brown. Meanwhile, in a saucepan heat caramels and cream over medium heat stirring frequently until melted. Reduce heat to low.
Remove pans from oven; gently preen end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in the dough.
Bake 2-3 minutes longer or until edges are light golden brown. Immediately pour in 1/2 t of dark chocolate chips into each cookie cups.
Spoon about 1 T caramel mixture into each cookie cups. Immediately top with pecans Cool 5 minutes. Remove from pan with thin spatula.
butter and egg called for on cookie mix pouch
3/4 c dark chocolate chips
2 bags (14 oz each) caramels, unwrapped
1/3 c heavy cream (whipping cream)
1/2 c chopped pecans
Heat oven to 375. Lightly spray mini muffin cups with spray.
Make dough as directed on cookie pouch. Shape into 48 - 1" balls. Press 1 ball into bottom of each of the 48 cups and bring up the sides.
Bake 8-9 minutes until edges begin to brown. Meanwhile, in a saucepan heat caramels and cream over medium heat stirring frequently until melted. Reduce heat to low.
Remove pans from oven; gently preen end of wooden spoon into bottoms and against sides of cookie cups to flatten, being careful not to make holes in the dough.
Bake 2-3 minutes longer or until edges are light golden brown. Immediately pour in 1/2 t of dark chocolate chips into each cookie cups.
Spoon about 1 T caramel mixture into each cookie cups. Immediately top with pecans Cool 5 minutes. Remove from pan with thin spatula.
Mint Chocolate Chip Cookies
1 pouch Better Crocker Sugar cookie mix
1/2 c butter, softened
1/2t mint extract
8 drops green food coloring
1 egg
1 c cream de menthe chips
1 c semi sweet chocolate chunks
Heat oven to 350. Mix first five ingredients together until a soft dough forms. Stir in the cream de menthe and chunks.
Use a small ice cream scoop to put cookie dough on a baking sheet 2" apart, ungreased.
Bake 8-10 minutes. Cool. Store in an airtight container.
1/2 c butter, softened
1/2t mint extract
8 drops green food coloring
1 egg
1 c cream de menthe chips
1 c semi sweet chocolate chunks
Heat oven to 350. Mix first five ingredients together until a soft dough forms. Stir in the cream de menthe and chunks.
Use a small ice cream scoop to put cookie dough on a baking sheet 2" apart, ungreased.
Bake 8-10 minutes. Cool. Store in an airtight container.
Pumpkin Cheesecake
Crust:
1 1/4 cups gingersnap cookies (crushed into crumbs)
1/4 cup melted butter
Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.
Filling:
4 (8-oz) packages softened cream cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs
The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).
Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.
Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.
1 1/4 cups gingersnap cookies (crushed into crumbs)
1/4 cup melted butter
Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.
Filling:
4 (8-oz) packages softened cream cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs
The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).
Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.
Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.
Chocolate Pecan Pie
•Pastry crust for a 10-inch pie (I use a frozen one, but you can make your own if you like)
•2 eggs
•1 cup sugar
•1/4 cup light brown sugar, packed
•1/4 cup flour
•1/4 teaspoon salt
•3/4 stick unsalted butter, melted
•1 teaspoon vanilla
•2 cups coarsely chopped pecans
•1 cup chocolate chips
•Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
•2 eggs
•1 cup sugar
•1/4 cup light brown sugar, packed
•1/4 cup flour
•1/4 teaspoon salt
•3/4 stick unsalted butter, melted
•1 teaspoon vanilla
•2 cups coarsely chopped pecans
•1 cup chocolate chips
•Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
Sunday, November 14, 2010
Sausage and White Bean Soup
1/2 to 1 lb. sage sausage, cooked, drained and crumbled
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 can (14.5 fl. oz.) chicken broth
1 can (15.5 oz.) cannellini (white kidney) beans, undrained
Salt
Ground black pepper
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk
1 can (14.5 fl. oz.) chicken broth
1 can (15.5 oz.) cannellini (white kidney) beans, undrained
Salt
Ground black pepper
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil. Add sausage and beans. Heat through. Season to taste with salt and pepper.
After Thanksgiving Panini
Canola oil, to fry
1 pound thick cut bacon, slices cut in 1/2
1/3 cup maple syrup
1 cup all-purpose flour
1 teaspoon cayenne
Salt and freshly ground black pepper
2 cups thinly sliced shallots
1 cup mayonnaise
4 chipotle peppers, chopped
1 tablespoon adobo sauce
1 teaspoon chopped fresh cilantro leaves
1/2 lemon, juiced
1 tablespoon minced garlic
1 roasted skin-on turkey breast, store-bought
6 thick slices good sour dough bread
8 to 12 slices smoked Cheddar
Melted butter, to cook sandwiches
Fill a pot with 2-inches of canola oil and heat it to 375 degrees F (or use yoru deep fryer if you have one). Preheat the oven to 400 degrees F.
Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
1 pound thick cut bacon, slices cut in 1/2
1/3 cup maple syrup
1 cup all-purpose flour
1 teaspoon cayenne
Salt and freshly ground black pepper
2 cups thinly sliced shallots
1 cup mayonnaise
4 chipotle peppers, chopped
1 tablespoon adobo sauce
1 teaspoon chopped fresh cilantro leaves
1/2 lemon, juiced
1 tablespoon minced garlic
1 roasted skin-on turkey breast, store-bought
6 thick slices good sour dough bread
8 to 12 slices smoked Cheddar
Melted butter, to cook sandwiches
Fill a pot with 2-inches of canola oil and heat it to 375 degrees F (or use yoru deep fryer if you have one). Preheat the oven to 400 degrees F.
Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside.
Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside.
In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside.
Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve.
Friday, November 12, 2010
Cornbread Muffins with Bacon
6 slices bacon, chopped (1 slice per muffin)
1 rib celery, finely chopped (1 cup)
1 apple, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
Salt and pepper
1 box corn muffin mix
1 egg
1/3 cup milk
1 tablespoon poultry seasoning
1/4 teaspoon nutmeg
1 tablespoon chopped parsley
1 tablespoon butter, softened
1 apple, finely chopped (1 cup)
Preheat oven to 400°F.
Sauté bacon in a skillet over medium-high heat. Add celery, apple and onion, season with salt and pepper. Let cool.
Make corn muffins from mix to package directions. Add poultry seasoning, nutmeg and parsley. Fold in bacon, celery, apple and onion mixture. Grease muffin tins with softened butter and bake 15 minutes, until golden and cooked through.
1 rib celery, finely chopped (1 cup)
1 apple, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
Salt and pepper
1 box corn muffin mix
1 egg
1/3 cup milk
1 tablespoon poultry seasoning
1/4 teaspoon nutmeg
1 tablespoon chopped parsley
1 tablespoon butter, softened
1 apple, finely chopped (1 cup)
Preheat oven to 400°F.
Sauté bacon in a skillet over medium-high heat. Add celery, apple and onion, season with salt and pepper. Let cool.
Make corn muffins from mix to package directions. Add poultry seasoning, nutmeg and parsley. Fold in bacon, celery, apple and onion mixture. Grease muffin tins with softened butter and bake 15 minutes, until golden and cooked through.
Tuesday, November 9, 2010
Chocolate Cheesecake Bars
•1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
•2 packages (3 oz each) cream cheese, softened
•3 tablespoons sugar
•1 egg
•1/2 cup miniature semisweet chocolate chips
•1/4 cup caramel topping
DIRECTIONS
1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator
•2 packages (3 oz each) cream cheese, softened
•3 tablespoons sugar
•1 egg
•1/2 cup miniature semisweet chocolate chips
•1/4 cup caramel topping
DIRECTIONS
1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator
Friday, November 5, 2010
Crockpot Broth
Place the bones of your turkey in a large slow cooker; breaking to fit if necessary. Add onion, celery, carrots and enough water to fill 2/3 full. Cover and cook on low for about 10 hours. Strain broth with a colander and refrigerate or freeze. It'll be the best-tasting broth ever!
Saturday, October 30, 2010
Tortilla Soup
1 lb chicken, cut into chunks and sauteed in the olive oil
2T olive oil
one roll of chorizo, crumbled into crockpot
3-5 cloves of garlic
1 med onion, diced and sauteed
6 med red potatoes, cut into bite size chunks
15 oz can of fire roasted tomatoes
15 oz can of dark red kidney beans, drained
1 qt chicken stock
salt and pepper, to taste if necessary
1 bag of tortilla chips, optional
sour cream, optional
2 c shredded cheese, optional
Put all ingredients into your crockpot. Cook on high 4-6 hours until potatoes are tender or on low 8-10 hours.
Put servings into bowls and top with your choice or tortilla chips, sour cream, shredded cheese or any combination you desire. I've also added slices of avacado on top and that was yummy too.
2T olive oil
one roll of chorizo, crumbled into crockpot
3-5 cloves of garlic
1 med onion, diced and sauteed
6 med red potatoes, cut into bite size chunks
15 oz can of fire roasted tomatoes
15 oz can of dark red kidney beans, drained
1 qt chicken stock
salt and pepper, to taste if necessary
1 bag of tortilla chips, optional
sour cream, optional
2 c shredded cheese, optional
Put all ingredients into your crockpot. Cook on high 4-6 hours until potatoes are tender or on low 8-10 hours.
Put servings into bowls and top with your choice or tortilla chips, sour cream, shredded cheese or any combination you desire. I've also added slices of avacado on top and that was yummy too.
Tuesday, October 26, 2010
Salmon with Spicy Pesto
4 8oz salmon steaks
2T olive oil
finely grated rind and juice of 1 lime
pinch of seasalt
for the pesto
6 mild fresh red chilies
2 garlic cloves
2T sunflower seeds
freshly grated rind and juice of 1 lime
5T olive oil
salt and pepper, to taste
Insert a very sharp knife clsoe tot he top of the salmon's backbone. Working closely to the bone, cut halfway through the steak all round. Repeat with the other side and pull out the bone. Remove any extra visible bones with a pair of tweekzers.
Sprinkle a little salt on the surface and take hold of the end of the salmon, skin side down. Insert a small sharp knife under the skin and, working away from you, cutt off the skin keeping as close to the skin as possible. Repeate withthe three remaining pieces of fish.
Rub the olive oil intot he boneless fish rounds. Add the lime juice and marinade in the fridge for 2 horus.
To make the pesto, seed the chilies and place them together witht he garlic cloves, sunflower seed, lime juice, rind and seasoning int a food processor or blender. Process until well mixed. Pour the olive oil gradually over the moving blades untl the sauce has thickened and emulsified. Drain the salmon from it's marinade. Broil the fish steaks for about 5 minutes on either side and serve with the spicy pesto.
2T olive oil
finely grated rind and juice of 1 lime
pinch of seasalt
for the pesto
6 mild fresh red chilies
2 garlic cloves
2T sunflower seeds
freshly grated rind and juice of 1 lime
5T olive oil
salt and pepper, to taste
Insert a very sharp knife clsoe tot he top of the salmon's backbone. Working closely to the bone, cut halfway through the steak all round. Repeat with the other side and pull out the bone. Remove any extra visible bones with a pair of tweekzers.
Sprinkle a little salt on the surface and take hold of the end of the salmon, skin side down. Insert a small sharp knife under the skin and, working away from you, cutt off the skin keeping as close to the skin as possible. Repeate withthe three remaining pieces of fish.
Rub the olive oil intot he boneless fish rounds. Add the lime juice and marinade in the fridge for 2 horus.
To make the pesto, seed the chilies and place them together witht he garlic cloves, sunflower seed, lime juice, rind and seasoning int a food processor or blender. Process until well mixed. Pour the olive oil gradually over the moving blades untl the sauce has thickened and emulsified. Drain the salmon from it's marinade. Broil the fish steaks for about 5 minutes on either side and serve with the spicy pesto.
Salmon with Herb Butter
4T buter, softened
finely grated rind of 1/2 small lemon
1T lemon juice
1T chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper, to taste
Place the butter, lemon rind, lemon juice, chopped dill and seasoning ina small bowl ad mix together with a fork until thoroughly blended.
Spoon the butter onto a piece of wax paper and roll up, smoothing with your hands into a sausage shape. Twist the ends tightly, enclose in plastic wrap and place in the freezer for 20 minutes until firm.
Meanwhile, preheat the oven to 375. Cut out four squares of foil big enough to enclose the salmond steaks and grease lightly. Place a salmon steak in the center of each square.
Remove the butter from the freezer and slice into eight rounds. Place two rounds on top of each salmon steak with a halved lemon slice in the center and a sprig of dill on top. Lift up the edges of the foil and crinkle them together until they are well sealed.
Lift the parcels onto a baking dish and bake for about 20 minutes. Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with the juice.
finely grated rind of 1/2 small lemon
1T lemon juice
1T chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper, to taste
Place the butter, lemon rind, lemon juice, chopped dill and seasoning ina small bowl ad mix together with a fork until thoroughly blended.
Spoon the butter onto a piece of wax paper and roll up, smoothing with your hands into a sausage shape. Twist the ends tightly, enclose in plastic wrap and place in the freezer for 20 minutes until firm.
Meanwhile, preheat the oven to 375. Cut out four squares of foil big enough to enclose the salmond steaks and grease lightly. Place a salmon steak in the center of each square.
Remove the butter from the freezer and slice into eight rounds. Place two rounds on top of each salmon steak with a halved lemon slice in the center and a sprig of dill on top. Lift up the edges of the foil and crinkle them together until they are well sealed.
Lift the parcels onto a baking dish and bake for about 20 minutes. Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with the juice.
Scallops with Ginger
8-12 shelled scallops
3T butter
1" piece of fresh ginger, finely chopped
1 bunch scallions, diagonally sliced
4T white vermouth
1 c sour cream
salt and pepper, to taste
chopped fresh parsley
Remove the tough muscle opposite the coral on each scallop. Seperate the coral and cut the white part of the scallop in half horizontally. You don't have to worry about this if you're buying scallops out of the freezer section ;p
Melt the butter in a frying pan. Add the scallops, sautee for about 2 minutes or until lightly browned. Take care not to overcook the scallops as this will toughen them.
Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.
Add ginger and scallions to the pan and stir fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the sour cream and cook for a few minutes until the sauce has thickened. Season to tate with salt and pepper.
Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
3T butter
1" piece of fresh ginger, finely chopped
1 bunch scallions, diagonally sliced
4T white vermouth
1 c sour cream
salt and pepper, to taste
chopped fresh parsley
Remove the tough muscle opposite the coral on each scallop. Seperate the coral and cut the white part of the scallop in half horizontally. You don't have to worry about this if you're buying scallops out of the freezer section ;p
Melt the butter in a frying pan. Add the scallops, sautee for about 2 minutes or until lightly browned. Take care not to overcook the scallops as this will toughen them.
Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.
Add ginger and scallions to the pan and stir fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the sour cream and cook for a few minutes until the sauce has thickened. Season to tate with salt and pepper.
Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
Cod Creole
1 lb cod fillets, skinned
1T lime or lemon juice
2t olive oil
1 onion, finely chopped
1 green bell pepper,seeded and sliced
1/2t cayenne pepper
1/2t garlic powder
14 oz can chopped tomatoes
boiled rice or potatoes, to serve
Cut the cod fillets into bite size chunks and sprinkle withteh lime or lemon juice.
Heat oil in a large,nonstick frying pan and fry the onion and pepper gently until softened. Add the cayenne pepper ad garlic powder.
Stir in the cod and the chopped tomatoes. Bring to a boil, then cover and simmer for about 5 minutes or until the fish flakes easily. Serve with the boiled rice or potatoes. (Rice is more Creole)
1T lime or lemon juice
2t olive oil
1 onion, finely chopped
1 green bell pepper,seeded and sliced
1/2t cayenne pepper
1/2t garlic powder
14 oz can chopped tomatoes
boiled rice or potatoes, to serve
Cut the cod fillets into bite size chunks and sprinkle withteh lime or lemon juice.
Heat oil in a large,nonstick frying pan and fry the onion and pepper gently until softened. Add the cayenne pepper ad garlic powder.
Stir in the cod and the chopped tomatoes. Bring to a boil, then cover and simmer for about 5 minutes or until the fish flakes easily. Serve with the boiled rice or potatoes. (Rice is more Creole)
Crunchy Topped Cod
4 pieces cod fillets, about 4 oz each, skinned
2 tomatoes, sliced
1 C fresh whole wheat bread crumbs
2T chopped fresh parsley
finely grated rind and juice of 1/2 lemon
1 t olive oil
salt and pepper, to taste
Preheat the oven to 40. Arrange the cod fillets in a wide casserole.
Arrange the tomatoe slices on top. Mix together the bread crumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.
Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve hot.
2 tomatoes, sliced
1 C fresh whole wheat bread crumbs
2T chopped fresh parsley
finely grated rind and juice of 1/2 lemon
1 t olive oil
salt and pepper, to taste
Preheat the oven to 40. Arrange the cod fillets in a wide casserole.
Arrange the tomatoe slices on top. Mix together the bread crumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.
Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve hot.
Lemon Pepper Baked Halibut
1t butter or margaine
1/3 c bisquick
2T yellow cornmeal
1/4t lemmon pepper seasoning
1/4t seasalt
1 egg white
1T water
1/2 lb halibut fillets
Heat oven to 425. In 9" square pan, melt buter in oven.
In shallow dish, stir bisquick mix, cornmeal, lemon-pepper and salt. In another shallow dish, mix egg mixture and water. Dip fish into egg mixture, then coat with bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.
1/3 c bisquick
2T yellow cornmeal
1/4t lemmon pepper seasoning
1/4t seasalt
1 egg white
1T water
1/2 lb halibut fillets
Heat oven to 425. In 9" square pan, melt buter in oven.
In shallow dish, stir bisquick mix, cornmeal, lemon-pepper and salt. In another shallow dish, mix egg mixture and water. Dip fish into egg mixture, then coat with bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.
Herbed Fish
1/2 lb cod fillets 1/2" thick
1/4c bisquick
2T garlic herb dry bread crumbs
1/2t dried basil leaves
1/8t seasalt
1 egg white
1T olive oil
Cut fish into 2 serving pieces. In small shallow dish, stir bisquick, bread crumbs, basil and salt. In another shallow dish, beat egg whites.
In 8" skillet, heat oil over medium heat. Dip fish into egg white, then coat with bisquick mixture.
Reduce heat to medium low. Cook fish in oil 8-10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
1/4c bisquick
2T garlic herb dry bread crumbs
1/2t dried basil leaves
1/8t seasalt
1 egg white
1T olive oil
Cut fish into 2 serving pieces. In small shallow dish, stir bisquick, bread crumbs, basil and salt. In another shallow dish, beat egg whites.
In 8" skillet, heat oil over medium heat. Dip fish into egg white, then coat with bisquick mixture.
Reduce heat to medium low. Cook fish in oil 8-10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
Lemon-Dill Breaded Fish
4 Halibut filets about 1/2" thick
1/2 c bisquick
1/4 c unseasoned bread crumbs
2t grated lemon peel
1/2t sea salt
1 egg
2T vegetable oil
In a shallow dish, stir bisquick, bread crumbs, lemon peel, dill and salt until blended. In another shallow dish, beat egg. Dip fish into egg, then coat with bisquick mixture.
In 12" non stick skillet. heat oil over medium low heat. Add fish. Cook 8-10 minutes, turning once, until fish flakes easily with a fork and is brown on both sides.
1/2 c bisquick
1/4 c unseasoned bread crumbs
2t grated lemon peel
1/2t sea salt
1 egg
2T vegetable oil
In a shallow dish, stir bisquick, bread crumbs, lemon peel, dill and salt until blended. In another shallow dish, beat egg. Dip fish into egg, then coat with bisquick mixture.
In 12" non stick skillet. heat oil over medium low heat. Add fish. Cook 8-10 minutes, turning once, until fish flakes easily with a fork and is brown on both sides.
Easy Salmon Puff
1 c bisquick
1t dried dill weed
1 c milk
1/2 sour cream
4 eggs
12 oz canned salmon, boneless skinless, drained, flaked
1 c shredded swiss cheese
Heat oven to 375. Spray 9" pir plate with cooking spray. In medium bowl, stir bisquick, dill weed, milk, sour cream and eggs with wire whisk or fork ntil blended. Gently stir in salmon and cheese. Pour into pie plate.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
1t dried dill weed
1 c milk
1/2 sour cream
4 eggs
12 oz canned salmon, boneless skinless, drained, flaked
1 c shredded swiss cheese
Heat oven to 375. Spray 9" pir plate with cooking spray. In medium bowl, stir bisquick, dill weed, milk, sour cream and eggs with wire whisk or fork ntil blended. Gently stir in salmon and cheese. Pour into pie plate.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
Salmon Cobbler
1 1/2 c frozen mixed veggies
12 oz canned salmon, drained
1 can cream of chicken soup
1/2 c milk
2 oz sliced pimientos, optional
2T pickle relish
1t lemon juice
1 c bisquick mix
1/3 c cold water
paprika, if desired
Heat oven to 400. Spray 1 1/2 quart casserole with cooking spray. In 2 qt saucepan, stir frozen veggies, salmon, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium head 6-8 minutes, stirring occasionally, until veggies are thawed and mixture is hot and starts to bubble. Pour into casserole.
In medium bowl, stir bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto the salmon mixture; sprinkle with paprika.
Bake uncovered 20-25 minutes until biscuits are golden brown.
12 oz canned salmon, drained
1 can cream of chicken soup
1/2 c milk
2 oz sliced pimientos, optional
2T pickle relish
1t lemon juice
1 c bisquick mix
1/3 c cold water
paprika, if desired
Heat oven to 400. Spray 1 1/2 quart casserole with cooking spray. In 2 qt saucepan, stir frozen veggies, salmon, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium head 6-8 minutes, stirring occasionally, until veggies are thawed and mixture is hot and starts to bubble. Pour into casserole.
In medium bowl, stir bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto the salmon mixture; sprinkle with paprika.
Bake uncovered 20-25 minutes until biscuits are golden brown.
Salmon Mini Tarts
1/2 c bisquick mix
1/2 c milk
1/4 c sour cream
1/2 t worcestershire sauce
2 eggs
2/3 c shredded cheddar cheese
1/3 c salmon
2 T sliced green onions
Heat oven to 400. Spray 24 mini muffic cups with cooking spray. In a small bowl, stir bisquick, milk, sour cream wocestershire sauce and eggs with a wire whisk or fork until blended. Stir in remaining ingredients. Spoon about 1T mixture into each muffin cup.
Bake 15-20 minutes or until golden. Cook 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
1/2 c milk
1/4 c sour cream
1/2 t worcestershire sauce
2 eggs
2/3 c shredded cheddar cheese
1/3 c salmon
2 T sliced green onions
Heat oven to 400. Spray 24 mini muffic cups with cooking spray. In a small bowl, stir bisquick, milk, sour cream wocestershire sauce and eggs with a wire whisk or fork until blended. Stir in remaining ingredients. Spoon about 1T mixture into each muffin cup.
Bake 15-20 minutes or until golden. Cook 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
Saturday, October 23, 2010
Seafood and Pasta Salad
3 cups cooked pasta, tossed with 2T olive oil to prevent sticking
2 cups cooked salmon (1 inch squares) or scallops (bite size)
1/2 cup mixed veggies, cooked such as asparagus tips, green beans, carrots.
1/2 cup raw veggies, such as mushrooms, peas, celery, tomatoes
1/4 cup chopped fresh herbs such as parsley, chervil, cilantro, chives what ever is your favorite.
1/2 cup olive oil
6 T wine vinegar or lemon juice
salt and pepper
Combine all ingredients. Season with salt and pepper, if desired and add more vinegar or oilive oil if the salad needs to be tangier or seems dry. Serve at room temp or slightly chilled.
2 cups cooked salmon (1 inch squares) or scallops (bite size)
1/2 cup mixed veggies, cooked such as asparagus tips, green beans, carrots.
1/2 cup raw veggies, such as mushrooms, peas, celery, tomatoes
1/4 cup chopped fresh herbs such as parsley, chervil, cilantro, chives what ever is your favorite.
1/2 cup olive oil
6 T wine vinegar or lemon juice
salt and pepper
Combine all ingredients. Season with salt and pepper, if desired and add more vinegar or oilive oil if the salad needs to be tangier or seems dry. Serve at room temp or slightly chilled.
Scallop Kabobs - BBQ
These simple kabobs include only the scallops but the mint and cilantro pesto is also good on hot veggies. Feel free to add pearl onions, peeled garlic cloves (blanched or roasted until slightly soft), tomatoe wedges, strips of chilies or small whole mushrooms (tossed in olive oil).
1 1/2 lbs medium to large sea scallops or large bay scallops
juice of one lemon
1T olive oil
salt and pepper
mint and cilantro yogurt pesto, recipe follows
Soak 12 wooden skewers in water for 30 minutes to help prevent them from burning.
Pull off and discard the small white muscle wrapped around each scallop. If you're using large sea scallops, cut them in half crosswise so you end up with at least 30. Toss the scallops in the lemon and olive oil and marinade for 15 minutes. Dry the scallops, season them with the salt and pepper and carefully fill your skewers. Make sure the scallops or the scallops and veggies are close together so no wood is exposed.
Grill the scallops over hot coals for 3-4 minutes on each side. Serve immediately and pass the mint and chilantro yogurt pesto at the table.
Pesto
makes 1 1/2 cups
1/2 c plain yogurt (greek is best)
1 small onion, coursely chopped
1-2 jalapenoes, to taste seeded and coarsely chopped (I leave this out)
1/2 c tighly packed mint leaves
1/2 c tightly packed cilantro leaves
salt and pepper, to taste
Combine all the ingredients except the salt and pepper in a food processor and process for about 1 minute, scraping down the sides every 15 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with the salt and pepper, if desired.
1 1/2 lbs medium to large sea scallops or large bay scallops
juice of one lemon
1T olive oil
salt and pepper
mint and cilantro yogurt pesto, recipe follows
Soak 12 wooden skewers in water for 30 minutes to help prevent them from burning.
Pull off and discard the small white muscle wrapped around each scallop. If you're using large sea scallops, cut them in half crosswise so you end up with at least 30. Toss the scallops in the lemon and olive oil and marinade for 15 minutes. Dry the scallops, season them with the salt and pepper and carefully fill your skewers. Make sure the scallops or the scallops and veggies are close together so no wood is exposed.
Grill the scallops over hot coals for 3-4 minutes on each side. Serve immediately and pass the mint and chilantro yogurt pesto at the table.
Pesto
makes 1 1/2 cups
1/2 c plain yogurt (greek is best)
1 small onion, coursely chopped
1-2 jalapenoes, to taste seeded and coarsely chopped (I leave this out)
1/2 c tighly packed mint leaves
1/2 c tightly packed cilantro leaves
salt and pepper, to taste
Combine all the ingredients except the salt and pepper in a food processor and process for about 1 minute, scraping down the sides every 15 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with the salt and pepper, if desired.
Pan Fried with Hot Sherry Vinegar and Herb Vinaigrette
4 6-8 oz fillets or firm fish; halibut or salmon
salt and pepper
2-4t olive oil
3T sherry vinegar
3T olive oil
2T mixed choped fresh parsley, chives and chervil (or any 2 of the 3)
If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
Heat teh olive oil in a saute' pan over medium heat, using the smaller amount for nonstick. Add the fillets and adjust the heat according to their thickness (the thicker the fillet the lower the heat). Cooker for about 4 minutes altogether for a 1/2 inch thick fillet, turning them halfway through the cooing time. Transfer them to a hot plate or platter.
Wipe the cooked oil out of hte saut' pan with a paper towel and add the vinegar, olive oil and herbs.. Bring the sauce to a rapid boil and season with salt and pepper to taste. If the sauce tastes too strongly of vinegar, boil it down slightly to evaporate soem of the vinegar. If it tastes flat, add more vinegar. Spoon the boiling sauce over the fish and serve immediately.
salt and pepper
2-4t olive oil
3T sherry vinegar
3T olive oil
2T mixed choped fresh parsley, chives and chervil (or any 2 of the 3)
If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
Heat teh olive oil in a saute' pan over medium heat, using the smaller amount for nonstick. Add the fillets and adjust the heat according to their thickness (the thicker the fillet the lower the heat). Cooker for about 4 minutes altogether for a 1/2 inch thick fillet, turning them halfway through the cooing time. Transfer them to a hot plate or platter.
Wipe the cooked oil out of hte saut' pan with a paper towel and add the vinegar, olive oil and herbs.. Bring the sauce to a rapid boil and season with salt and pepper to taste. If the sauce tastes too strongly of vinegar, boil it down slightly to evaporate soem of the vinegar. If it tastes flat, add more vinegar. Spoon the boiling sauce over the fish and serve immediately.
Braised Halibut Steaks with Garlic and Tomato Purees
4 6-8 oz halibut or salmon steaks
2 shallots, finely chopped
1T unsalted butter or olive oil
1/2 c dry white wine (I generally substitute broth since I don't like wine)
salt and pepper, to taste
1 T finely chopped parsley
1/4 c garlic puree, recipe follows
1/2 c stiff tomatoe puree, recipe follows
2t white wine vinegar
12 garlic cloves, peeled and blanched until soft
1 tomatoe, peeled and diced
Preheat oven to 400.
Rinse off the steaks and dry thoroughly with paper towels. SPrinkle the shallots in a buttered baking dish or saute' pan just large enough to hold the steaks in a single layer. Arrange the steaks over the shallots, pour on the wine and season with salt and pepper.
Place the steaks on the stove over high heat. WHen the wine comes to a simmer, cover the steaks loosely with foil and slide them into the oven for 5-10 minutes. About 10 minutes per inch of thickness.
When the steaks are done they'll be firm to the touch, cut into one if you can't tell. Transfer them to hot plates with a spatula. Whisk the parsley, purees, vinegar and garlic cloves into the hot wine. If the sauce seems too thin boil it down slightly to thicken it. If it's too thick stir in a little water. Season with salt and pepper to taste and spoon the sauce over the fish. Decorate each plate with the diced tomatoes.
Garlic Puree
Makes 1/2 cup.
Break three large heads of garlic into cloves. Simmer the unpeeled cloves for 20-30 minutes in a pot of water until they are completely soft. You'll be able to crush one against the side of the saucepan with a spoon.
Drain the garlic, puree it in a food processor, and work it through a drum sieve or a fine-mesh strainer. Garlic puree keeps in the refridgerator for up to a week and for several months in the freezer if tightly covered.
Tomatoe puree
makes 1/2 cup
Cut four medium tomatoes in half crosswise and squeeze the seeds out of each half. Chop the tomatoe halves and stew them over medium heat in a 2 quart pot until the liquid they release evaporates adn the mixture thickens, about 20 minutes. Stir every few minutes to make sure the mixture doesn't stick and burn. Work into a clean saucepan through a food mill or a strainer with the back of a ladle to eliminate any seeds and pieces of peel, Cook the puree over medium heat for about 15 minutes more, until it becomes stiff.
2 shallots, finely chopped
1T unsalted butter or olive oil
1/2 c dry white wine (I generally substitute broth since I don't like wine)
salt and pepper, to taste
1 T finely chopped parsley
1/4 c garlic puree, recipe follows
1/2 c stiff tomatoe puree, recipe follows
2t white wine vinegar
12 garlic cloves, peeled and blanched until soft
1 tomatoe, peeled and diced
Preheat oven to 400.
Rinse off the steaks and dry thoroughly with paper towels. SPrinkle the shallots in a buttered baking dish or saute' pan just large enough to hold the steaks in a single layer. Arrange the steaks over the shallots, pour on the wine and season with salt and pepper.
Place the steaks on the stove over high heat. WHen the wine comes to a simmer, cover the steaks loosely with foil and slide them into the oven for 5-10 minutes. About 10 minutes per inch of thickness.
When the steaks are done they'll be firm to the touch, cut into one if you can't tell. Transfer them to hot plates with a spatula. Whisk the parsley, purees, vinegar and garlic cloves into the hot wine. If the sauce seems too thin boil it down slightly to thicken it. If it's too thick stir in a little water. Season with salt and pepper to taste and spoon the sauce over the fish. Decorate each plate with the diced tomatoes.
Garlic Puree
Makes 1/2 cup.
Break three large heads of garlic into cloves. Simmer the unpeeled cloves for 20-30 minutes in a pot of water until they are completely soft. You'll be able to crush one against the side of the saucepan with a spoon.
Drain the garlic, puree it in a food processor, and work it through a drum sieve or a fine-mesh strainer. Garlic puree keeps in the refridgerator for up to a week and for several months in the freezer if tightly covered.
Tomatoe puree
makes 1/2 cup
Cut four medium tomatoes in half crosswise and squeeze the seeds out of each half. Chop the tomatoe halves and stew them over medium heat in a 2 quart pot until the liquid they release evaporates adn the mixture thickens, about 20 minutes. Stir every few minutes to make sure the mixture doesn't stick and burn. Work into a clean saucepan through a food mill or a strainer with the back of a ladle to eliminate any seeds and pieces of peel, Cook the puree over medium heat for about 15 minutes more, until it becomes stiff.
Tuesday, October 19, 2010
Chicken Enchiladas
1/2-1 lb chicken, sauteed
8-oz. pkg. cream cheese
1/2 c. vidalia onion, sauteed
2 c. shredded Mexican-blend cheese
1/2 t. ground cumin
3 eggs, beaten
1 T. oil
12 corn tortillas
16-oz. jar/can enchilada sauce
olives or jalapenos, optional
Garnish: sour cream
Combine half of cream cheese and onion in a small bowl; blend and set aside. Beat together shredded cheese, cream cheese, onion and cumin with the chicken. Mix in eggs, set aside. Heat oil in a skillet; warm tortillas one at a time. Top each tortilla with 2 tablespoons shredded cheese mixture; roll up. Arrange, seam-side down, in a greased 13"x9" baking pan. Top with sauce and either the olives or jalapenos. Bake at 350 degrees for 20 minutes, until hot. Dollop with sour cream. Serves 6.
8-oz. pkg. cream cheese
1/2 c. vidalia onion, sauteed
2 c. shredded Mexican-blend cheese
1/2 t. ground cumin
3 eggs, beaten
1 T. oil
12 corn tortillas
16-oz. jar/can enchilada sauce
olives or jalapenos, optional
Garnish: sour cream
Combine half of cream cheese and onion in a small bowl; blend and set aside. Beat together shredded cheese, cream cheese, onion and cumin with the chicken. Mix in eggs, set aside. Heat oil in a skillet; warm tortillas one at a time. Top each tortilla with 2 tablespoons shredded cheese mixture; roll up. Arrange, seam-side down, in a greased 13"x9" baking pan. Top with sauce and either the olives or jalapenos. Bake at 350 degrees for 20 minutes, until hot. Dollop with sour cream. Serves 6.
Saturday, October 16, 2010
Pumpkin Strudels
1 15-ounce can pumpkin
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1 8-ounce package cream cheese, cut into 12 slices
Whipped cream (optional)
directions
1.Preheat oven to 400 degree F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg, and 1/2 teaspoon salt. Set aside.
2.Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans.
3.Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese.
4.To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
5.To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, in a 350 degree F oven for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 degree F oven for 10 minutes
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1 8-ounce package cream cheese, cut into 12 slices
Whipped cream (optional)
directions
1.Preheat oven to 400 degree F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg, and 1/2 teaspoon salt. Set aside.
2.Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans.
3.Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese.
4.To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
5.To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, in a 350 degree F oven for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 degree F oven for 10 minutes
Pumpkin Praline Cheesecake
1/3 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
directions
1.For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2.For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3.Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4.For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5.Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6.In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7.Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8.Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
9.*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
directions
1.For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2.For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3.Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4.For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5.Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6.In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7.Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8.Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
9.*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
Sunday, October 3, 2010
Sweet and Spicy Chicken WIngs
1 bottle Barbecue Sauce
1/4 cup Spicy Brown Mustard
1/4 cup honey
teaspoon ground red pepper
2 pounds chicken wing drumettes
Cooking Spray
Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.
Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.
Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.
Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.
1/4 cup Spicy Brown Mustard
1/4 cup honey
teaspoon ground red pepper
2 pounds chicken wing drumettes
Cooking Spray
Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.
Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.
Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.
Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.
Cheesy Chicken Enchiladas
No-Stick Cooking Spray
2 cans (8 oz each)Tomato Sauce
1 cup water
1-2 teaspoon(s) Chili Powder
3 cups shredded cooked chicken
1 medium onion, chopped
1 tablespoon water
12 white corn tortillas (6 inch)
2 tablespoons shredded Cheddar cheese
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onions and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onions are tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwavable plate. Microwave on HIGH 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-sides down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes, or until cheese is melted and sauce is bubbling.
2 cans (8 oz each)Tomato Sauce
1 cup water
1-2 teaspoon(s) Chili Powder
3 cups shredded cooked chicken
1 medium onion, chopped
1 tablespoon water
12 white corn tortillas (6 inch)
2 tablespoons shredded Cheddar cheese
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onions and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onions are tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwavable plate. Microwave on HIGH 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-sides down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes, or until cheese is melted and sauce is bubbling.
Chicken with Creamy Tomatoe Alfredo Sauce
2 tablespoons OliveOil, divided
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
2 large vine ripened tomatoes, diced
1 container (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions
Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell pepper. Cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add diced tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce.
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
2 large vine ripened tomatoes, diced
1 container (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions
Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell pepper. Cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add diced tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce.
Bacon, Basil and Tomatoe Bisque
1 pound smoked bacon, chopped
1 small onion, chopped
3 cloves garlic, peeled, finely chopped
3 large vine ripe tomatoes, diced
1 can (14 oz each) chicken broth
1 can (6 oz each) Tomato Paste with Basil, Garlic and Oregano
1 cup heavy (whipping) cream
1/2 cup coarsely chopped fresh basil, divided
Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.
Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
Stir in diced tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.
Place bisque in serving bowls; top with the remaining bacon and basil.
1 small onion, chopped
3 cloves garlic, peeled, finely chopped
3 large vine ripe tomatoes, diced
1 can (14 oz each) chicken broth
1 can (6 oz each) Tomato Paste with Basil, Garlic and Oregano
1 cup heavy (whipping) cream
1/2 cup coarsely chopped fresh basil, divided
Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.
Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
Stir in diced tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.
Place bisque in serving bowls; top with the remaining bacon and basil.
Bacon, Tomatoe and Cheese Strata
8 ounces sliced bacon
1 bunch green onions, sliced (6-8 onions = about 1 cup)
2 cups sliced fresh mushrooms
1 can (14.5 oz each) Diced Tomatoes with Roasted Garlic, drained
8 slices white bread, lightly toasted
1-1/2 cups shredded Cheddar cheese (1-1/2 cups = 6 oz)
3 eggs
1 can (12 oz each) evaporated milk
1 tablespoon Spicy Brown Mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 6 pieces to serve.
1 bunch green onions, sliced (6-8 onions = about 1 cup)
2 cups sliced fresh mushrooms
1 can (14.5 oz each) Diced Tomatoes with Roasted Garlic, drained
8 slices white bread, lightly toasted
1-1/2 cups shredded Cheddar cheese (1-1/2 cups = 6 oz)
3 eggs
1 can (12 oz each) evaporated milk
1 tablespoon Spicy Brown Mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 6 pieces to serve.
Bacon and Tomatoe Baked Chicken
3 pounds broiler-fryer chicken pieces
1 can (12 oz each) Hunt's® Tomato Paste
1-1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles, optional
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley, optional
Directions
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175° on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
1 can (12 oz each) Hunt's® Tomato Paste
1-1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles, optional
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley, optional
Directions
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175° on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Caramel Apple Pie
Apple Pie:
Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup Karo® Dark Corn Syrup
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
Caramel Glaze:
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon Argo® OR Kingsford’s® Corn Starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup Karo® Dark Corn Syrup
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
Caramel Glaze:
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon Argo® OR Kingsford’s® Corn Starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Saturday, October 2, 2010
Asian Apricot BBQ Sauce
Ingredients:
1 cup Apricot Preserves
1/2 cup hoisin
1/2 cup Ketchup
1/4 cup soy sauce
2 tsp minced garlic
2 tsp hot pepper sauce
Chicken, legs, thighs or whichever you prefer. Or we're going to use country style pork ribs ;p
Place all ingredients in a sauce pan. Simmer until thickens. Then let Hubby/boyfriend use on bbq with the chicken. Or if you prefer to do the bbq-ing yourself ... go for it LOL!
1 cup Apricot Preserves
1/2 cup hoisin
1/2 cup Ketchup
1/4 cup soy sauce
2 tsp minced garlic
2 tsp hot pepper sauce
Chicken, legs, thighs or whichever you prefer. Or we're going to use country style pork ribs ;p
Place all ingredients in a sauce pan. Simmer until thickens. Then let Hubby/boyfriend use on bbq with the chicken. Or if you prefer to do the bbq-ing yourself ... go for it LOL!
Cola Pot Roast
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.
Shrimp in Garlic Pepperoni Sauce
1 1/2 cups extra-virgin olive oil
1 (16-ounce) pepperoni, 1/2-inch dice
1 head garlic, peeled and chopped
1 teaspoon adobo seasoning
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
Crusty chewy bread, for sopping
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
From Cooking for Real ... haven't tried yet but I want to so I'm setting it here for easy access.
1 (16-ounce) pepperoni, 1/2-inch dice
1 head garlic, peeled and chopped
1 teaspoon adobo seasoning
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
Crusty chewy bread, for sopping
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
From Cooking for Real ... haven't tried yet but I want to so I'm setting it here for easy access.
Honey Balsamic Bacon Green Beens
16 ounces green beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
1 lb bacon, chopped and browned until crispy
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Add in the browned bacon, stir into mix.
Transfer the beans to a serving bowl and serve
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
1 lb bacon, chopped and browned until crispy
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Add in the browned bacon, stir into mix.
Transfer the beans to a serving bowl and serve
Baked Fish Filet with Tomatoe and Basil
Nonstick cooking spray
2 (8-ounce) fish fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.
Sprinkle the fish evenly with salt and pepper. Arrange the fish in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
2 (8-ounce) fish fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.
Sprinkle the fish evenly with salt and pepper. Arrange the fish in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
Saturday, August 21, 2010
Penne with Chicken in Almond Sauce
1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
1 small rotisserie chicken, skinned, boned and cut into 1/2-inch cubes (if you don't have a rotisserie you can buy one at the store)
1/2 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/4 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
1 small rotisserie chicken, skinned, boned and cut into 1/2-inch cubes (if you don't have a rotisserie you can buy one at the store)
1/2 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/4 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
Candy Coated Pecans
1 egg white
1 cup packed brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4 cups pecans
Preheat oven to 350 degrees F (135 degrees C). Line a cookie sheet with non stick foil.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes. Stir while cooling so all sides dry while cooling.
1 cup packed brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4 cups pecans
Preheat oven to 350 degrees F (135 degrees C). Line a cookie sheet with non stick foil.
Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes. Stir while cooling so all sides dry while cooling.
Cookies 'n' Cream Fudge II
16 Oreo-type chocolate sandwich cookies, divided
3 cups granulated sugar
1 stick butter
1 cup evaporated milk
2 cups white chocolate chips
1 7-ounce jar marshmallow cream
1 tsp vanilla extract
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Roughly chop or crumble 6 sandwich cookies and set aside. Finely chop the remaining sandwich cookies with a knife or a food processor until the mixture resembles small crumbs.
In a medium saucepan, combine the sugar, butter, and evaporated milk. Place over medium-high heat and stir while the mixture comes to a full boil. Continue to boil, stirring constantly, for exactly three minutes.
Remove the pan from the heat and immediately stir in the white chocolate chips, the marshmallow cream, the vanilla, and the finely crushed cookie crumbs. Stir until the chocolate is melted and the fudge is smooth and well-combined. Scrape the fudge into the prepared pan and smooth it into an even layer.
Sprinkle the coarsely chopped cookies over the top of the fudge and swirl them into the fudge with a few turns of a butter knife. Do not swirl too much, otherwise they will disappear from the top of the fudge.
Place in the refrigerator until the fudge is set, about 2 hours (or overnight at room temperature). To serve, cut into 1-inch squares.
3 cups granulated sugar
1 stick butter
1 cup evaporated milk
2 cups white chocolate chips
1 7-ounce jar marshmallow cream
1 tsp vanilla extract
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Roughly chop or crumble 6 sandwich cookies and set aside. Finely chop the remaining sandwich cookies with a knife or a food processor until the mixture resembles small crumbs.
In a medium saucepan, combine the sugar, butter, and evaporated milk. Place over medium-high heat and stir while the mixture comes to a full boil. Continue to boil, stirring constantly, for exactly three minutes.
Remove the pan from the heat and immediately stir in the white chocolate chips, the marshmallow cream, the vanilla, and the finely crushed cookie crumbs. Stir until the chocolate is melted and the fudge is smooth and well-combined. Scrape the fudge into the prepared pan and smooth it into an even layer.
Sprinkle the coarsely chopped cookies over the top of the fudge and swirl them into the fudge with a few turns of a butter knife. Do not swirl too much, otherwise they will disappear from the top of the fudge.
Place in the refrigerator until the fudge is set, about 2 hours (or overnight at room temperature). To serve, cut into 1-inch squares.
Cookies 'n' Cream Fudge
3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2.Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
1 (14 ounce) can Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2.Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.
Saturday, August 14, 2010
Cheesy Potatoe and Ham Soup
4 tablespoons butter
1 onion, finely chopped
1 carrot, finely chopped
4 cloves roasted garlic, mashed
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
1/2 lb ham, cut into small cubes
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Add the ham and stir into the soup. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
To roast the garlic; preheat oven to 325. Cut the tops off the head. Make a foil bowl around the head to hold the head upright in the oven. drizzle some olive oil over the top and sprinkle with salt and pepper. Or your favorite seasoning. Place in oven and bake until garl cloves are soft. They'll turn a bit golden and some will start coming out of the paper.
1 onion, finely chopped
1 carrot, finely chopped
4 cloves roasted garlic, mashed
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock
1 cup whole milk
1 (12-ounce) bottle light-bodied beer
2 large russet potatoes, peeled and chopped
1/2 lb ham, cut into small cubes
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
In a large saucepan over medium heat, melt the butter. Add the onion, carrot, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the pan and continue to stir for 2 minutes to toast the flour. Add salt and pepper, to taste. Gradually whisk in the stock, then the milk and the beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potato is tender, about 20 to 30 minutes. Add the ham and stir into the soup. Add the cheese a handful at a time, stirring until melted and smooth after each addition. Season the soup, to taste, with hot sauce, Worcestershire, and salt and pepper.
Divide the soup among bowls and top with sour cream, crisp bacon and chopped chives.
To roast the garlic; preheat oven to 325. Cut the tops off the head. Make a foil bowl around the head to hold the head upright in the oven. drizzle some olive oil over the top and sprinkle with salt and pepper. Or your favorite seasoning. Place in oven and bake until garl cloves are soft. They'll turn a bit golden and some will start coming out of the paper.
Saturday, July 24, 2010
Almond Pound Cake
Big Pound cake
3c sugar
3c flour
6 eggs
2 sticks butter (soft)
½c shortening
1c milk
1t vanilla
1t almond extract
3t baking powder
Place all ingredients in a LARGE bowl ..... Beat 5 minutes on high speed
Pour batter into a WELL greased 1/2 sheet pan.
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean). Allow to cool in pan until luke warm. Once removed from the pan, let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy. Dust with powdered sugar. It fits perfectly in a 1/2 sheet pan.
3c sugar
3c flour
6 eggs
2 sticks butter (soft)
½c shortening
1c milk
1t vanilla
1t almond extract
3t baking powder
Place all ingredients in a LARGE bowl ..... Beat 5 minutes on high speed
Pour batter into a WELL greased 1/2 sheet pan.
Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean). Allow to cool in pan until luke warm. Once removed from the pan, let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy. Dust with powdered sugar. It fits perfectly in a 1/2 sheet pan.
Tuesday, July 20, 2010
Vietnamese Meat Rolls
1 small (50 g/1½ oz) bundle bean thread vermicelli
3 golden shallots, finely chopped
3 spring onions, finely chopped
250 g (8 oz) minced pork or beef
250 g (8 oz) raw prawns, chopped
100 g (3½ oz) cooked crab meat
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
24 sheets spring roll wrappers or Vietnamese rice paper rounds
oil for deep-frying
Nuoc Cham
Remove the threads tying the bundle of vermicelli, place vermicelli in a bowl and pour boiling water over. Soak for 15 minutes, then drain and cut the vermicelli into short lengths. Combine with the shallots, spring onions, pork, prawns, crab meat, fish sauce, salt, sugar and pepper. If using spring roll wrappers, cut the sheets in half. Return to the plastic packet or cover the wrappers with a tea towel or they will dry out and be difficult to use. Shape 2 teaspoons of filling into a neat roll and place on one end of the wrapper. Fold in the ends and roll up so the filling is completely enclosed.
If using rice paper circles or triangles, dip each one quickly in tepid water for a few seconds to make them pliable, or brush the paper with a pastry brush dipped in water. Lay them on a working surface. Take 2 teaspoons of filling and shape into a neat roll. Place near one end of the circle, bring in the sides to cover the filling and roll up to enclose. Do not roll too tightly or the rolls may split during frying. Lay the rolls on sheets of absorbent kitchen paper and let them dry out slightly before frying. When all are made, deep-fry a few at a time in hot oil over medium heat until crisp and golden. Do not have the heat too high or they will brown before the filling cooks through. Drain on absorbent kitchen paper. Serve with soft lettuce leaves or bean sprouts. Each roll is wrapped in a lettuce leaf with a few sprouts, then dipped in Nuoc Cham and eaten.
Nuoc Cham Sauce:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced
Directions:
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
3 golden shallots, finely chopped
3 spring onions, finely chopped
250 g (8 oz) minced pork or beef
250 g (8 oz) raw prawns, chopped
100 g (3½ oz) cooked crab meat
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground black pepper
24 sheets spring roll wrappers or Vietnamese rice paper rounds
oil for deep-frying
Nuoc Cham
Remove the threads tying the bundle of vermicelli, place vermicelli in a bowl and pour boiling water over. Soak for 15 minutes, then drain and cut the vermicelli into short lengths. Combine with the shallots, spring onions, pork, prawns, crab meat, fish sauce, salt, sugar and pepper. If using spring roll wrappers, cut the sheets in half. Return to the plastic packet or cover the wrappers with a tea towel or they will dry out and be difficult to use. Shape 2 teaspoons of filling into a neat roll and place on one end of the wrapper. Fold in the ends and roll up so the filling is completely enclosed.
If using rice paper circles or triangles, dip each one quickly in tepid water for a few seconds to make them pliable, or brush the paper with a pastry brush dipped in water. Lay them on a working surface. Take 2 teaspoons of filling and shape into a neat roll. Place near one end of the circle, bring in the sides to cover the filling and roll up to enclose. Do not roll too tightly or the rolls may split during frying. Lay the rolls on sheets of absorbent kitchen paper and let them dry out slightly before frying. When all are made, deep-fry a few at a time in hot oil over medium heat until crisp and golden. Do not have the heat too high or they will brown before the filling cooks through. Drain on absorbent kitchen paper. Serve with soft lettuce leaves or bean sprouts. Each roll is wrapped in a lettuce leaf with a few sprouts, then dipped in Nuoc Cham and eaten.
Nuoc Cham Sauce:
1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced
Directions:
1) In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.
2) Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.
Greek Chicken Pita
Chicken marinade:
1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 boneless, skinless chicken breasts
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
DirectionsCombine all of the marinade ingredients in a resealable plastic bag. Add the chicken, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove chicken from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through or use your oven.
Serve by cutting pitas in half, filling them with chicken, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Tomatoes and Onions:
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons olive oil
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Cucumber Dill Sauce:
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
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1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 boneless, skinless chicken breasts
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
DirectionsCombine all of the marinade ingredients in a resealable plastic bag. Add the chicken, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
Remove chicken from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
Put the pita bread on grill to heat through or use your oven.
Serve by cutting pitas in half, filling them with chicken, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
Tomatoes and Onions:
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons olive oil
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
Cucumber Dill Sauce:
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
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Egg adn Sausage Breakfast Ring
1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
Bake 25 to 30 minutes or until deep golden brown
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
Bake 25 to 30 minutes or until deep golden brown
Pumpkin Bread
1/2 of an 8-ounce package cream cheese, softened
1/4 cup sugar
1 8-ounce carton dairy sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
1 15-ounce can pumpkin
1 cup cooking oil
1/3 cup water
Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.
1/4 cup sugar
1 8-ounce carton dairy sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
4 eggs
1 15-ounce can pumpkin
1 cup cooking oil
1/3 cup water
Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.
BLT Pasta
Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
2 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
2 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped
Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.
Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve
Seven Layer Bars
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk. Bake until edges are golden brown, about 25 minutes. Let cool
Tandoori Chicken
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt , lemon juice or vinegar , garlic , ginger , cumin, ground coriander , cayenne pepper, cardamom, cloves, black pepper and salt . Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade , and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion , tomato , and lemon.
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt , lemon juice or vinegar , garlic , ginger , cumin, ground coriander , cayenne pepper, cardamom, cloves, black pepper and salt . Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade , and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion , tomato , and lemon.
Steak and Potatoe Soup
4 tablespoons Extra Virgin Olive Oil, divided
1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces
Salt and ground black pepper
4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 bottle dark beer, such as Guinness
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup crème fraiche or sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes. Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck. Add the Worcestershire and beef stock, and bring the liquids up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.
While the stoup is simmering, stir together the crème fraiche or sour cream, chives and horseradish in a small bowl. Reserve.
When the potatoes are tender, stir the steak back into the stoup and portion it into bowls. Garnish each bowl with a dollop of the horseradish-cream mixture; serve
1 pound good quality marbled steak, such as sirloin, thinly sliced into bite-size pieces
Salt and ground black pepper
4 Idaho potatoes, scrubbed clean and very thinly sliced into rounds
1 large onion, thinly sliced
2 garlic cloves, grated
1 bottle dark beer, such as Guinness
2 tablespoons Worcestershire sauce
4 cups beef stock
1 cup crème fraiche or sour cream
2 tablespoons chopped chives
1 tablespoon prepared horseradish
Place a large pot over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the pan is scorching hot, season the beef with salt and pepper and add it to the pot. Cook the meat, stirring occasionally, until deep golden brown and cooked through, about 5 minutes. Remove from the pot and reserve on a plate.
To the same pan the beef was cooked in, add the remaining EVOO (about 2 turns) along with the potatoes, onion and garlic. Season the veggies with salt and pepper and cook, stirring occasionally, until the onions are tender, 6-7 minutes. Add the bottle of beer to the pot and scrape the bottom to remove any brown bits that have stuck. Add the Worcestershire and beef stock, and bring the liquids up to a bubble. Simmer the stoup until the potatoes are tender, about 5 minutes.
While the stoup is simmering, stir together the crème fraiche or sour cream, chives and horseradish in a small bowl. Reserve.
When the potatoes are tender, stir the steak back into the stoup and portion it into bowls. Garnish each bowl with a dollop of the horseradish-cream mixture; serve
Chicken Pot Stickers
via rachel ray
1/2 pound ground chicken
1/2-inch knob ginger, finely grated
1 clove garlic
2 to 3 scallions, thinly sliced, green tips reserved for garnish
1 teaspoon Chinese 5-spice powder
Few dashes Sriracha or hot sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
16 round wonton wrappers
1 tablespoon vegetable or peanut oil
1/4 cup chicken stock or water, plus more as needed
In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it’ll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minutes on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).
1/2 pound ground chicken
1/2-inch knob ginger, finely grated
1 clove garlic
2 to 3 scallions, thinly sliced, green tips reserved for garnish
1 teaspoon Chinese 5-spice powder
Few dashes Sriracha or hot sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
16 round wonton wrappers
1 tablespoon vegetable or peanut oil
1/4 cup chicken stock or water, plus more as needed
In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it’ll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minutes on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).
Asian Peppersteak
3 pounds beef sirloin
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice, cooked do not put in crockpot
Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.
Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.
Serve on top of cooked rice.
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice, cooked do not put in crockpot
Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.
Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.
Serve on top of cooked rice.
Greek Chicken
1 package boneless, skinless chicken thighs (2-3 thighs)*
2 TBSP. curry powder (sweet or hot) OR your own curry mix
1 TBSP. olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber diced
1 tsp. ground cumin
1 dash of salt
Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.
Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.
Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.
Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.
2 TBSP. curry powder (sweet or hot) OR your own curry mix
1 TBSP. olive oil
1/2 cup lowfat/nonfat Greek yogurt
1/2 small cucumber diced
1 tsp. ground cumin
1 dash of salt
Sprinkle the dash of salt over the diced cucumber and set on paper towels for 15-30 minutes to drain the liquid. Mix the cucumber and cumin with the yogurt; chill if desired.
Flatten the boneless, skinless thighs; cut each in half to form somewhat uniform shapes. Sprinkle with the curry powder to coat. Drizzle the olive oil to coat.
Preheat gas grill to medium; rub oil or spray nonstick grill spray on grates. Add chicken to grill; sear for 2-4 minutes, and then turn heat to LOW. (if using a charcoal grill, use indirect heat). Cover and grill for 10 minutes; turn over and continue cooking until chicken is fully cooked, 15-20 minutes on LOW. Turn grill to high to sear the chicken. Remove from grill, cover with foil and let rest for 5 minutes.
Here's where you get to be creative: serve chicken over rice with vegetables, with the yogurt sauce on the side. OR serve on a toasted roll with the yoghurt, and add some more cucumber slices for a nice chicken sandwich.
Cheddar Bay Biscuits
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Laine's Mom's Southern Style Stuffing
Seasonings:
Celery (1 big stalk)
Green onions (2 stalks)
Onions (4 medium)
Bell peppers (4)
Other Ingredients:
Aunt Jemima cornmeal mix
Crisco Oil
Whole Chicken
Reising's seasoned bread crumbs (1 1/2 bags)
French bread (1 loaf)
Eggs (1 dozen)
Evaporated milk (12 oz)
poultry seasoning
Thyme
Sage
Salt
Sausage (1 lb)
A day or two ahead of time:
* Make 2 batches of cornbread (crumble in a big container when cooled)
* Boil chicken (salt it), debone and save stock.
Sautee seasonings in a big pot. Pour some crisco to mix with it.
Pour seasonings into crumbled cornbread. Pour a little stock in next. Mix together. Pour in bread crumbs. Mix in more stock and mix.
Soak loaf of french bread in stock. Put into mixture. Add eggs, evaporated milk and mix together.
Add chicken (1/2 to all depending on size). Sprinkle poultry seasoning, thyme and sage. Season to taste. Add salt if needed. Pour in remaining stock. Taste to make sure it's right. Add raw sausage and mix with hands. Add a can of chicken stock if needed mixture must be soupy. Put half of mixture into a ziploc bag and freeze for christmas.
Bake at 350 in a pan until golden and crispy. Or stuff in bird. Enjoy.
Celery (1 big stalk)
Green onions (2 stalks)
Onions (4 medium)
Bell peppers (4)
Other Ingredients:
Aunt Jemima cornmeal mix
Crisco Oil
Whole Chicken
Reising's seasoned bread crumbs (1 1/2 bags)
French bread (1 loaf)
Eggs (1 dozen)
Evaporated milk (12 oz)
poultry seasoning
Thyme
Sage
Salt
Sausage (1 lb)
A day or two ahead of time:
* Make 2 batches of cornbread (crumble in a big container when cooled)
* Boil chicken (salt it), debone and save stock.
Sautee seasonings in a big pot. Pour some crisco to mix with it.
Pour seasonings into crumbled cornbread. Pour a little stock in next. Mix together. Pour in bread crumbs. Mix in more stock and mix.
Soak loaf of french bread in stock. Put into mixture. Add eggs, evaporated milk and mix together.
Add chicken (1/2 to all depending on size). Sprinkle poultry seasoning, thyme and sage. Season to taste. Add salt if needed. Pour in remaining stock. Taste to make sure it's right. Add raw sausage and mix with hands. Add a can of chicken stock if needed mixture must be soupy. Put half of mixture into a ziploc bag and freeze for christmas.
Bake at 350 in a pan until golden and crispy. Or stuff in bird. Enjoy.
Fried Green Tomatoes w/Buttercream Sauce
Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows
In a deep-fryer, preheat oil to 350 degrees F.
Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.
Honey Baked Trout
2 fish fillets (Trout, Salmon or Steelhead)
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper
Directions
Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
Serve warm.
1/3 cup light brown sugar
1/4 cup honey
2 garlic cloves
1 tablespoon olive oil
1 pinch kosher salt
1 pinch black pepper
Directions
Heat oven to 350°F.
In a food processor or blender combine honey, garlic, salt, pepper and olive oil. Puree/process until well mixed. (Will look like slightly melted whipped butter).
Spray a shallow baking dish with non-stick cooking spray, or lightly butter (your choice). Place fillets in dish.
Brush on the honey sauce, trying to use it all.
Sprinkle with brown sugar, covering the fillets.
Bake (my fillets took 30 minutes to be done) until fillets are golden brown and the sugar has caramelized.
Serve warm.
Tempura Batter
3/4 c flour
1/4 c corn starch
1/2 t baking powder
1/4 t baking soda
3/4 c - 1 c water or 7 oz beer
1 egg
Stir together dry ingredients then add water and egg and beat until smooth. Coat item to be deep fried and then fry. Make sure your oil is very hot
1/4 c corn starch
1/2 t baking powder
1/4 t baking soda
3/4 c - 1 c water or 7 oz beer
1 egg
Stir together dry ingredients then add water and egg and beat until smooth. Coat item to be deep fried and then fry. Make sure your oil is very hot
Deer Jerky IV
Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce
Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce
Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding.
Deer Jerky III
Grampa's Favorite Jerky
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
My grandfather was a hard working farmer that lived a simple life. His jerky recipe reflected that attitude. It's a simple but tasty jerky. Here it is...
5 pounds sliced deer meat
2 tablespoons salt
4 beef boullion cubes
1/4 cup Worcestershire sauce
1 tablespoon black pepper
1 1/2 cups water (his came from the spring at the back of the place)
Dissolve the boullion cubes in the water. Combine with the salt, sauce, and pepper. Marinate the deer strips in the liquid for three days (in the fridge). Drain well, then dry in the oven (his way) or in your dehydrator.
Deer Jerky II
Sweet Soy and Garlic Jerky
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
This recipe is sweet, rich and flavorful. This one was my Uncle's favorite recipe for sliced jerky. To make it, here's what you need:
5 pounds sliced venison strips
1 tablespoon canning salt
1 1/2 teaspoons Tender Quick® curing mix
1 cup good quality soy sauce
1/2 cup brown sugar
1 tablespoon chopped garlic
1 teaspoon black pepper
1/2 teaspoon ground ginger
Combine all ingredients (except for venison), making sure the salt and sugar are completely dissolved. Add the sliced venison to the marinade and soak for two days, stirring twice each day. Drain off the excess liquid and dehydrate until done.
Deer Jerky I
The Meat
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
5 pounds of sliced venison strips
The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder
The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper
Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day.
Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.
Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.
Bacon Cheeseburger Meatloaf
1 pound ground sirloin
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Cheesesteak Stoup
1/4 cup olive oil
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups beef stock
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sour cream, to garnish
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls a spoonful of sour cream.
1 1/2 large onions, diced small
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 to 3 cups all-purpose flour
1 tablespoon granulated onion powder
2 tablespoons garlic powder
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups beef stock
8 ounces sliced American cheese
Bread bowls, hollowed out, for serving
Sour cream, to garnish
In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender.
In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.
Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.
Pour into bread bowls a spoonful of sour cream.
Honey Chicken Kabobs
1/2 cup vegetable oil
2/3 cup honey
2/3 cup low sodium soy sauce
1/2 teaspoon ground black pepper
4 garlic cloves , minced
2 teaspoons grated gingerroot
8 boneless skinless chicken breast halves , cut into 1 inch cubes
5 small onions , cut into 2 inch pieces
several cherry tomatoes
14 ounces canned pineapple chunks in juice , drained
In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
Preheat the grill for medium-high heat. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature.
Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes.
2/3 cup honey
2/3 cup low sodium soy sauce
1/2 teaspoon ground black pepper
4 garlic cloves , minced
2 teaspoons grated gingerroot
8 boneless skinless chicken breast halves , cut into 1 inch cubes
5 small onions , cut into 2 inch pieces
several cherry tomatoes
14 ounces canned pineapple chunks in juice , drained
In a large bowl, whisk together oil, honey, soy sauce, pepper, garlic and ginger. Divide marinade equally between two large ziptop bags. Add chicken to one bag. Add onions, peppers and pineapple in the other bag.Press out as much air as possible before sealing. Place both bags in the refrigerator and marinate at least 2 hours, up to overnight (the longer the better), turning bags over two or three times. Meanwhile, if using wooden or bamboo skewers, soak them in water.
Preheat the grill for medium-high heat. Place your hand about 2 inches over the heated grill surface. If you can hold your hand there for three seconds, then you've got the right grill temperature.
Drain marinade from the chicken and vegetables. Reserve about 1/2 cup of marinade from the vegetables (NOT from the chicken). Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade during the last 5 minutes.
Apple Tart
For the tarts:
7 ounces unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half
Two 7-inch-diameter discs of puff pastry, rolled to ¼ inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream
Method:
To make the tarts:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375°F/180ºC. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
To make the caramel sauce:
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
To serve tarte tatin:
Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
7 ounces unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half
Two 7-inch-diameter discs of puff pastry, rolled to ¼ inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream
Method:
To make the tarts:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375°F/180ºC. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
To make the caramel sauce:
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
To serve tarte tatin:
Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
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