Crust
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
Filling
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
Sauce
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
Heat oven to 350°F.
In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.
Monday, January 17, 2011
Saturday, January 15, 2011
Chipotle Chicken Wings
1 (15-ounce) can tomato sauce
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
2 tablespoons butter, melted
1/2 cup honey
1/4 cup chipotle pepper (look in Mexican aisle at market)
1 tablespoon grated lime rind (about 3 limes)
3 tablespoons fresh lime juice
1/4 teaspoon ground red pepper
4 to 5 pounds chicken wings
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
Peanut or vegetable oil
Add first seven ingredients to a blender and puree. Then heat in a small saucepan over medium heat. Bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.
Cut wings in half at joint, if desired.
Sprinkle wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.
If you have a deep fryer use it. If not, follow the next steps. Pour oil to a depth of 1 1/2 inches into a large, deep skillet or Dutch oven; heat oil to 375°.
Fry wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)
Place wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.
Sticky Asian Chicken Wings
2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Friday, December 31, 2010
Five Spice Pork Sandwiches
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.
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.
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.
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