3/4 cup milk
1/3 cup margarine or butter -- cut up
1 egg
3 cups bread flour -- (3-1/4)
1/3 cup granulated sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
3 tablespoons margarine or butter -- softened
3 cups thinly sliced -- peeled apples
1/2 cup packed brown sugar
1/2 cup raisins
4 teaspoons bread flour or all-purpose flour
1 teaspoon ground cinnamon
3/4 cup sifted powdered sugar
1/4 teaspoon vanilla
Milk
1. Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine
according to the manufacturer's directions. Select the dough cycle. When
cycle is complete, remove dough. Punch down. Cover and let rest for 10
minutes.
2. Line a 15x10x1-inch baking pan with foil; grease foil and set aside. On a
lightly floured surface, roll dough into a 24x12-inch rectangle. Brush with
the softened margarine.
3. For filling, in a medium bowl combine apples, brown sugar, raisins, the 4
teaspoons flour, and cinnamon. Starting about 2 inches from a long side,
spoon filling in a 3-inch-wide band across dough. Starting from the long
side, carefully roll into a spiral. Brush edge with a little water; seal
seam and ends. Carefully place roll, seam down, in the prepared pan, curving
to form a crescent shape.
4. Cover and let rise in a warm place about 45 minutes or until nearly
double. Bake in a 350 degree F oven for 30 to 35 minutes or until golden
brown. Cool completely in the pan on a wire rack.
5. In a small bowl combine powdered sugar and vanilla. Stir in enough milk
(2 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over
bread
Monday, April 25, 2011
Crockpot Bacon Ranch Chicken
2 Tbsp of real bacon bit
1 tsp garlic minced
1 package of Hidden Valley Ranch salad dressing mix
can of cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breast
Egg Noodles, prepared
Combine the first 5 ingredients. Pour over chicken in slow cooker.
Cook 3-4 hours on high or until chicken is cooked through. Serve over hot noddles.
Makes 4-6 servings.
1 tsp garlic minced
1 package of Hidden Valley Ranch salad dressing mix
can of cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breast
Egg Noodles, prepared
Combine the first 5 ingredients. Pour over chicken in slow cooker.
Cook 3-4 hours on high or until chicken is cooked through. Serve over hot noddles.
Makes 4-6 servings.
Baked Cheese Omelet
8 eggs
1/3 C. sour cream
2 C. Monterey Jack cheese, grated (can substitute cheddar, muenster, etc.)
salt and pepper to taste
choice of additions: chopped green onions, fresh dill, sauteed mushrooms, diced ham, chopped zucchini or as desired.
Preheat oven to 350 degrees. Beat eggs until frothy, add sour cream, mixing well. Stir in cheese, salt and pepper, and prepared vegetables and/or meat as desired. Pour into a greased 8x8 baking pan. Bake 25-30 minutes, or until casserole doesn't wobble when jiggled.
1/3 C. sour cream
2 C. Monterey Jack cheese, grated (can substitute cheddar, muenster, etc.)
salt and pepper to taste
choice of additions: chopped green onions, fresh dill, sauteed mushrooms, diced ham, chopped zucchini or as desired.
Preheat oven to 350 degrees. Beat eggs until frothy, add sour cream, mixing well. Stir in cheese, salt and pepper, and prepared vegetables and/or meat as desired. Pour into a greased 8x8 baking pan. Bake 25-30 minutes, or until casserole doesn't wobble when jiggled.
Raspberry Divinity
3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. nuts (chopped fine)
3/4 c. water
Combine sugar, corn syrup, and water.
Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage.
Combine beaten egg whites and gelatin
beat until mixture forms stiff peaks.
Pour hot syrup slowly into egg whites,
beating until candy loses gloss and holds shape.
Fold in coconut and/or nuts .
Pour into greased 9 inch square pan.
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. nuts (chopped fine)
3/4 c. water
Combine sugar, corn syrup, and water.
Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage.
Combine beaten egg whites and gelatin
beat until mixture forms stiff peaks.
Pour hot syrup slowly into egg whites,
beating until candy loses gloss and holds shape.
Fold in coconut and/or nuts .
Pour into greased 9 inch square pan.
Monday, April 18, 2011
Sesame Orange Beef
12 ounces boneless beef sirloin steak
8 ounces fresh green beans -- halved crosswise
2 teaspoons sesame seeds
1/2 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon finely shredded orange peel
Nonstick cooking spray
1/2 cup bias-sliced green onions
1 tablespoon grated fresh ginger
2 cloves garlic -- minced
1 teaspoon canola oil
2 cups hot cooked brown rice
2 oranges -- peeled and sectioned or thinly sliced crosswise
Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain.
Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.
For sauce: In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel. Set aside.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; cook and stir for 1 minute. Add the precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet.
Carefully add canola oil to the hot skillet. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet.
Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve meat mixture with hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds.
8 ounces fresh green beans -- halved crosswise
2 teaspoons sesame seeds
1/2 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
1/2 teaspoon finely shredded orange peel
Nonstick cooking spray
1/2 cup bias-sliced green onions
1 tablespoon grated fresh ginger
2 cloves garlic -- minced
1 teaspoon canola oil
2 cups hot cooked brown rice
2 oranges -- peeled and sectioned or thinly sliced crosswise
Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside. In a covered medium saucepan, cook green beans in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain.
Meanwhile, in a small skillet, cook sesame seeds over medium heat for 1 to 2 minutes or until toasted, stirring frequently. Set aside.
For sauce: In a small bowl, combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel. Set aside.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add green onions, ginger, and garlic to hot skillet; cook and stir for 1 minute. Add the precooked green beans; cook and stir for 2 minutes. Remove vegetables from skillet.
Carefully add canola oil to the hot skillet. Add meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from skillet.
Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return meat and vegetables to skillet. Heat through, stirring to coat all ingredients with sauce. Serve meat mixture with hot cooked brown rice. Top with orange sections and sprinkle with toasted sesame seeds.
Frosted Pumpkin Bars
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
1 (16-ounce) can pumpkin
4 large eggs
2 cups granulated sugar
1 teaspoon pumpkin pie spice
Cream Cheese Frosting (see below)
Heat oven to 350°F (175°C). Grease 17 x 11 x 1-inch pan and set aside.
In a medium bowl combine flour, baking powder, baking soda and salt, and set aside.
Cream together the oil, pumpkin, eggs, sugar, cinnamon and pumpkin pie spice. Stir in flour mixture, mixing well. Pour into prepared pan.
Bake for 20 to 25 minutes. Cool completely before frosting.
Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
1 1/2 teaspoons milk
Cream together the cream cheese, butter and vanilla together. Slowly add the powdered sugar and milk. Add a few drops more milk, if needed for spreading consistency.
Makes 2 dozen bars.
2 tablespoons baking powder
1 tablespoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
1 (16-ounce) can pumpkin
4 large eggs
2 cups granulated sugar
1 teaspoon pumpkin pie spice
Cream Cheese Frosting (see below)
Heat oven to 350°F (175°C). Grease 17 x 11 x 1-inch pan and set aside.
In a medium bowl combine flour, baking powder, baking soda and salt, and set aside.
Cream together the oil, pumpkin, eggs, sugar, cinnamon and pumpkin pie spice. Stir in flour mixture, mixing well. Pour into prepared pan.
Bake for 20 to 25 minutes. Cool completely before frosting.
Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
1 1/2 teaspoons milk
Cream together the cream cheese, butter and vanilla together. Slowly add the powdered sugar and milk. Add a few drops more milk, if needed for spreading consistency.
Makes 2 dozen bars.
Grinders
24 slices pepperoni
3 tomatoes, chopped and drained
1 can black olives, drained and sliced
1/3 cup Italian salad dressing
3 tablespoons Parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
3 submarine sandwich buns, split
Whisk Parmesan cheese into the dressing. Stir in pepperoni, tomatoes, and olives. Dividing mixture evenly, spoon onto bun halves. Sprinkle with evenly
divided mozzarella cheese. Place each grinder onto a piece of foil. Wrap foil up around sides of sandwiches, leaving tops uncovered.
Heat oven to 400 degrees F. Put sandwiches on a cookie sheet.
Bake about 15 minutes or until cheese is hot and melted.
Makes 6.
3 tomatoes, chopped and drained
1 can black olives, drained and sliced
1/3 cup Italian salad dressing
3 tablespoons Parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
3 submarine sandwich buns, split
Whisk Parmesan cheese into the dressing. Stir in pepperoni, tomatoes, and olives. Dividing mixture evenly, spoon onto bun halves. Sprinkle with evenly
divided mozzarella cheese. Place each grinder onto a piece of foil. Wrap foil up around sides of sandwiches, leaving tops uncovered.
Heat oven to 400 degrees F. Put sandwiches on a cookie sheet.
Bake about 15 minutes or until cheese is hot and melted.
Makes 6.
Gumdrop Cookies
1/2 cup vegetable shortening
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup gumdrops, halved
3/4 cup old-fashioned oats
1. Preheat oven to 350°F (175°C).
2. Using an electric mixer on medium speed, beat shortening and brown sugar
until light. Beat in egg and vanilla until smooth.
3. In a separate bowl, combine flour, baking soda and salt; mix well. Stir into
wet ingredients until thoroughly combined. Gently stir in gumdrops and oats.
4. Drop dough by rounded tablespoon onto cookie sheets. Bake for 10 to 12
minutes or until firm on top and golden brown on the bottom.
5. Let stand on cookie sheets for 2 minutes, then transfer to wire racks to
cool completely.
Makes 24 cookies
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup gumdrops, halved
3/4 cup old-fashioned oats
1. Preheat oven to 350°F (175°C).
2. Using an electric mixer on medium speed, beat shortening and brown sugar
until light. Beat in egg and vanilla until smooth.
3. In a separate bowl, combine flour, baking soda and salt; mix well. Stir into
wet ingredients until thoroughly combined. Gently stir in gumdrops and oats.
4. Drop dough by rounded tablespoon onto cookie sheets. Bake for 10 to 12
minutes or until firm on top and golden brown on the bottom.
5. Let stand on cookie sheets for 2 minutes, then transfer to wire racks to
cool completely.
Makes 24 cookies
Slow Cooker Party Mix
3 c. pretzel sticks
2 c. Corn Chex (or Crispix)
2 c. Rice Chex (or Crispix)
4 c. Cheerios
1 1/2 C. salted peanuts or mixed nuts
1 tsp. garlic salt
1 tsp. celery salt
2 tbsp. grated Parmesan cheese
1/4 c. margarine, melted
Mix the pretzels, cereal and nuts in the crock of a 5 quart slow cooker. Stir to distribute evenly.
Mix the garlic salt, celery salt and cheese together in a small bowl. Sprinkle evenly over pretzel and cereal mixture.
Drizzle the melted butter evenly over all ingredients.
Stir to distribute the seasoning and butter throughout.
Place a couple of paper towels over the top of the slow cooker and place the cover on top. The paper towels will catch the moisture that develops and help to keep the party mix crisp. Cook on low for 3 to 4 hours. Remove the cover and cook for an additional 30 minutes.
After it has cooked for an additional 30 minutes, pour out on paper towels and allow to cool before serving.
Place the party mix in a large basket or bowl for serving. If not serving immediately, store the appetizer in a sealable bag or airtight container.
2 c. Corn Chex (or Crispix)
2 c. Rice Chex (or Crispix)
4 c. Cheerios
1 1/2 C. salted peanuts or mixed nuts
1 tsp. garlic salt
1 tsp. celery salt
2 tbsp. grated Parmesan cheese
1/4 c. margarine, melted
Mix the pretzels, cereal and nuts in the crock of a 5 quart slow cooker. Stir to distribute evenly.
Mix the garlic salt, celery salt and cheese together in a small bowl. Sprinkle evenly over pretzel and cereal mixture.
Drizzle the melted butter evenly over all ingredients.
Stir to distribute the seasoning and butter throughout.
Place a couple of paper towels over the top of the slow cooker and place the cover on top. The paper towels will catch the moisture that develops and help to keep the party mix crisp. Cook on low for 3 to 4 hours. Remove the cover and cook for an additional 30 minutes.
After it has cooked for an additional 30 minutes, pour out on paper towels and allow to cool before serving.
Place the party mix in a large basket or bowl for serving. If not serving immediately, store the appetizer in a sealable bag or airtight container.
Cadburry Eggs
1/2 cup light corn syrup
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
4 drops yellow food coloring
2 drops red food coloring
1 (12 ounce) bag milk chocolate chips
2 tablespoons shortening
Combine corn syrup, butter, vanilla extract and salt in large bowl. Beat well with electric mixer. Add confectioners' sugar, one cup at a time, mixing
by hand after each addition. Remove about 1/3 of the mix and place in small bowl. Add yellow and red colorings and stir. Cover both mixes and refrigerate
at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the
shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3-4 hours.
Combine chocolate chips with shortening in glass bowl. Microwave on HIGH for 1 minute. Stir and microwave another minute.
Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy one more time and chill.
1/4 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
4 drops yellow food coloring
2 drops red food coloring
1 (12 ounce) bag milk chocolate chips
2 tablespoons shortening
Combine corn syrup, butter, vanilla extract and salt in large bowl. Beat well with electric mixer. Add confectioners' sugar, one cup at a time, mixing
by hand after each addition. Remove about 1/3 of the mix and place in small bowl. Add yellow and red colorings and stir. Cover both mixes and refrigerate
at least 2 hours.
When mixes are firm, roll a small ball from the orange filling and wrap around it a portion of the white filling that is twice that size. Form into the
shape of an egg and place onto a cookie sheet that has been brushed with shortening. Repeat with remaining ingredients. Refrigerate 3-4 hours.
Combine chocolate chips with shortening in glass bowl. Microwave on HIGH for 1 minute. Stir and microwave another minute.
Use a fork to dip each center into the chocolate. Place candy onto wax paper to dry. After 1-2 hours of chilling, dip each candy one more time and chill.
Orange & Pecan Sugar Cookies
1 medium orange (any kind)
1/2 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and finely chopped
3/4 cup dried cranberries/semi-sweet or dark
chocolate chips, optional
Preheat oven to 375 degrees F. and line a baking
sheet with parchment paper. In a large bowl,
cream together butter and sugar. Zest orange
and add zest (about 1 tablespoon) to butter
mixture, along with 3 to 4 tablespoons fresh
orange juice (squeeze from remaining orange).
Beat in eggs one at a time, followed by vanilla.
In a small bowl, whisk together flour, baking
soda and salt. Add flour mixture to butter
mixture, blending in at a low speed until no
streaks of flour remain. Stir in pecan pieces
and optional cranberries and/or chocolate, if
using. Drop dough onto prepared baking sheet
in rounded teaspoonfuls (1-inch balls), leaving
about 2-inches between cookies. Bake for 9 to
12 minutes, until edges of cookies are lightly
browned. Cool on baking sheet for 5 minutes,
then transfer to a wire rack to cool completely.
Store in an airtight container. Makes about 3
dozen, slightly more if using add-ins.
1/2 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, toasted and finely chopped
3/4 cup dried cranberries/semi-sweet or dark
chocolate chips, optional
Preheat oven to 375 degrees F. and line a baking
sheet with parchment paper. In a large bowl,
cream together butter and sugar. Zest orange
and add zest (about 1 tablespoon) to butter
mixture, along with 3 to 4 tablespoons fresh
orange juice (squeeze from remaining orange).
Beat in eggs one at a time, followed by vanilla.
In a small bowl, whisk together flour, baking
soda and salt. Add flour mixture to butter
mixture, blending in at a low speed until no
streaks of flour remain. Stir in pecan pieces
and optional cranberries and/or chocolate, if
using. Drop dough onto prepared baking sheet
in rounded teaspoonfuls (1-inch balls), leaving
about 2-inches between cookies. Bake for 9 to
12 minutes, until edges of cookies are lightly
browned. Cool on baking sheet for 5 minutes,
then transfer to a wire rack to cool completely.
Store in an airtight container. Makes about 3
dozen, slightly more if using add-ins.
Chocolate Billionaires
1 package Caramels (14 ounces)
3 tablespoons water
1 -1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 -1/2 teaspoons shortening
Instructions:
Line two baking sheets with waxed paper; grease the paper and set aside.
In a large heavy saucepan, combine the caramels and water; cook and stir
over low heat until smooth. Stir in pecans and cereal until coated. Drop
by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until
firm.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir
until smooth. Dip candy into chocolate, coating all sides; allow excess
to drip off. Place on prepared pans. Refrigerate until set. Store in an
airtight container.
3 tablespoons water
1 -1/2 cups chopped pecans
1 cup crisp rice cereal
3 cups milk chocolate chips
1 -1/2 teaspoons shortening
Instructions:
Line two baking sheets with waxed paper; grease the paper and set aside.
In a large heavy saucepan, combine the caramels and water; cook and stir
over low heat until smooth. Stir in pecans and cereal until coated. Drop
by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until
firm.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir
until smooth. Dip candy into chocolate, coating all sides; allow excess
to drip off. Place on prepared pans. Refrigerate until set. Store in an
airtight container.
Layered Mint Fudge
1 1/2 tsp butter or margarine, softened
2 cups (12 oz.) semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
2 tsp vanilla extract
1 cup vanilla or white chips
3 tsp peppermint extract
1 to 2 drops green food coloring
Line a 9-inch square pan with foil; grease the foil with butter or margarine and set aside.
In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir for 5 to 6 minutes or until smooth; remove from heat. Add vanilla; stir for 3 to 4 minutes or until creamy.
Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.
In a heavy saucepan, melt vanilla chips and remaining sweetened condensed milk over low heat; cook for 5 to 6 minutes or until smooth (mixture will be thick). Remove from heat; add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy; spread evenly over chocolate layer; refrigerate for 10 minutes or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.
Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.
2 cups (12 oz.) semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
2 tsp vanilla extract
1 cup vanilla or white chips
3 tsp peppermint extract
1 to 2 drops green food coloring
Line a 9-inch square pan with foil; grease the foil with butter or margarine and set aside.
In a heavy saucepan, melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook and stir for 5 to 6 minutes or until smooth; remove from heat. Add vanilla; stir for 3 to 4 minutes or until creamy.
Spread half of the mixture into prepared pan; refrigerate for 10 minutes or until firm; set remaining chocolate mixture aside.
In a heavy saucepan, melt vanilla chips and remaining sweetened condensed milk over low heat; cook for 5 to 6 minutes or until smooth (mixture will be thick). Remove from heat; add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy; spread evenly over chocolate layer; refrigerate for 10 minutes or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer; cover and refrigerate overnight or until firm.
Using foil, lift fudge out of pan; gently peel off foil; cut fudge into 1-inch squares; store in refrigerator.
Apple Cider Doughnut Holes
1 cup apple cider
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 teaspoon kosher salt
vegetable oil, for frying
Coating:
1 cup sugar (or more)
1 1/2 Tablespoons cinnamon
In a small sauce pan, boil apple cider
down until reduced to 1/4 cup. Allow to
cool. In a large bowl, cream together
butter and sugar until fluffy. Beat in
eggs. Beat in buttermilk and reduced
apple cider. In a medium bowl, whisk
together 3 1/2 cups flour, the baking
powder and soda, cinnamon, nutmeg,
cardamom and salt. Add dry ingredients
to wet ingredients until combined.
Dough will be very sticky. Transfer
dough to a floured surface and knead,
adding in additional flour (may not need
full 2 cups), until dough is no longer
sticky. Roll out dough to 1/2-inch
thickness and using a 1-inch cutter, cut
out doughnut holes. Re-roll scraps of
dough and continue cutting until there
no dough is left. In an electric fryer or a
deep pan, add 3-inches of vegetable oil.
Fry several at a time, turning occasionally,
until browned and cooked through.
Remove to a paper towel-lined plate.
Immediately coat in cinnamon-sugar
mixture. Serve warm. Store in an airtight
container for several days. Makes about
100.
1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup buttermilk
5 1/2 cups flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 teaspoon kosher salt
vegetable oil, for frying
Coating:
1 cup sugar (or more)
1 1/2 Tablespoons cinnamon
In a small sauce pan, boil apple cider
down until reduced to 1/4 cup. Allow to
cool. In a large bowl, cream together
butter and sugar until fluffy. Beat in
eggs. Beat in buttermilk and reduced
apple cider. In a medium bowl, whisk
together 3 1/2 cups flour, the baking
powder and soda, cinnamon, nutmeg,
cardamom and salt. Add dry ingredients
to wet ingredients until combined.
Dough will be very sticky. Transfer
dough to a floured surface and knead,
adding in additional flour (may not need
full 2 cups), until dough is no longer
sticky. Roll out dough to 1/2-inch
thickness and using a 1-inch cutter, cut
out doughnut holes. Re-roll scraps of
dough and continue cutting until there
no dough is left. In an electric fryer or a
deep pan, add 3-inches of vegetable oil.
Fry several at a time, turning occasionally,
until browned and cooked through.
Remove to a paper towel-lined plate.
Immediately coat in cinnamon-sugar
mixture. Serve warm. Store in an airtight
container for several days. Makes about
100.
Sunday, April 17, 2011
Cobblestone Candy
1pk Butterscotch pieces;
- 12-oz package
1 tb Shortening
1 1/2 c Small marshmallows
1 c Walnuts; chopped
In double boiler over hot, not boiling, water, melt butterscotch pieces
with shortening, stirring occasionally. Line a 8x8-inch pan with foil. Stir
remaining ingredients into butterscotch mixture. Marshmallows need not
melt; spread mixture into pan. Refrigerate several hours or until firm. Let
stand at room temperature 5 minutes before cutting into 1-inch squares.
- 12-oz package
1 tb Shortening
1 1/2 c Small marshmallows
1 c Walnuts; chopped
In double boiler over hot, not boiling, water, melt butterscotch pieces
with shortening, stirring occasionally. Line a 8x8-inch pan with foil. Stir
remaining ingredients into butterscotch mixture. Marshmallows need not
melt; spread mixture into pan. Refrigerate several hours or until firm. Let
stand at room temperature 5 minutes before cutting into 1-inch squares.
Applebee's Orange Chicken
4 breaded chicken breast fillets, cut into pieces and fried
2 tbsp oil
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
dash cayenne pepper
1/4 cup sugar
salt and pepper
Saute garlic in oil for 1 minute. Add rest of ingredients and bring to boil; cook, stirring for 3 minutes. Reduce heat and simmer till sauce thickens nicely.
Pour on chicken and serve!
2 tbsp oil
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
dash cayenne pepper
1/4 cup sugar
salt and pepper
Saute garlic in oil for 1 minute. Add rest of ingredients and bring to boil; cook, stirring for 3 minutes. Reduce heat and simmer till sauce thickens nicely.
Pour on chicken and serve!
Impossible Cheesecake
3/4 cup milk
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
Heat oven to 350°. Grease 9-inch pie plate. Place milk, vanilla, eggs, sugar and the baking mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. Makes 6 to 8 servings
2 teaspoons vanilla
2 eggs
1 cup sugar
1/2 cup Bisquick
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened
Heat oven to 350°. Grease 9-inch pie plate. Place milk, vanilla, eggs, sugar and the baking mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake. Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit. Makes 6 to 8 servings
Cherry Pineapple Coconut Easter Eggs
2 boxes confectioners' sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips
In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.
Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips
In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.
Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.
El Pollo Loco Chicken
1 cup white vinegar
1 cup olive oil
1/2 cup white wine
1 tbsp oregano
1 tsp thyme
3 or 4 large cloves garlic, crushed
1 1/2 tsp Tabasco sauce
2 whole chickens, each cut in half
Mix all ingredients and marinate two whole chickens which have been cut in half. Marinate several hours in the refrigerator.
Grill chicken slowly until done.
1 cup olive oil
1/2 cup white wine
1 tbsp oregano
1 tsp thyme
3 or 4 large cloves garlic, crushed
1 1/2 tsp Tabasco sauce
2 whole chickens, each cut in half
Mix all ingredients and marinate two whole chickens which have been cut in half. Marinate several hours in the refrigerator.
Grill chicken slowly until done.
General Tsao's Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2
cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry
at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add
onions and peppers and stir-fry briefly. Stir sauce and add to
wok. Place chicken in sauce and cook until sauce thickens.
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2
cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate
chicken pieces. Divide chicken into small quantities and deep-fry
at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add
onions and peppers and stir-fry briefly. Stir sauce and add to
wok. Place chicken in sauce and cook until sauce thickens.
Beef Pot Pies For Freezing
Filling
2 Lb. stew beef
2 Tbsp. flour
1 Medium onion
1/2 Clove garlic (or 1 tsp. garlic powder)
5 Tbsp. vegetable oil
4 Cubes beef bouillon
6 Cups water
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
med potatoes
1 c carrots
1 c frozen peas
Crust
2 c flour, sifted
1 tsp. salt
2/3 c vegetable shortening (not oil)
6 tbsp. water
Filling
Cut stew beef into 1/2-inch cubes. Dice the onion and mince the garlic.
Heat oil in a pot large enough to contain all ingredients, including the water.
While it heats, coat beef with flour. Brown beef a few pieces at a time,
removing each piece as it browns.
Add onion and garlic to pan drippings and cook, stirring occasionally, until the
onion starts to turn transparent.
Add water and bouillon, then all other ingredients except the vegetables. Cover
and heat to boiling. Reduce heat to a slow simmer and allow to cook around 1 1/2
hours, stirring occasionally.
While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks. At the end
of the simmering time, stir in these ingredients and simmer 20 minutes more. Add
peas and simmer 7 minutes more. Check beef and vegetables for tenderness and
simmer longer if necessary.
Crust
Sift flour and salt into a 4-quart bowl. Cut in the shortening with a pastry
cutter or two knives until reduced to pieces about the size of peas.
Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop when dough
is moist but not sticky.
Gather dough into a ball and divide into 8 pieces.
Assembling the pies:
Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter and 1 1/4
inches tall; this size doesn't seem to be available any more). Divide the
filling evenly among the pans; each pan should end up not quite full (chunks of
food can stick up a bit above the top).
For each pie, roll out a piece of dough between two sheets of wax paper until it
just covers the top of the pan. Peel it out of the waxed paper, place it on top
of the pan, and pinch the crust around the edges so that it adheres. Punch a few
holes in the center with a fork and lightly dust with flour.
Place each pan in a freezer bag and freeze.
Cooking a pie:
Preheat oven to 450 degrees.
Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or until
crust is well browned.
2 Lb. stew beef
2 Tbsp. flour
1 Medium onion
1/2 Clove garlic (or 1 tsp. garlic powder)
5 Tbsp. vegetable oil
4 Cubes beef bouillon
6 Cups water
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
med potatoes
1 c carrots
1 c frozen peas
Crust
2 c flour, sifted
1 tsp. salt
2/3 c vegetable shortening (not oil)
6 tbsp. water
Filling
Cut stew beef into 1/2-inch cubes. Dice the onion and mince the garlic.
Heat oil in a pot large enough to contain all ingredients, including the water.
While it heats, coat beef with flour. Brown beef a few pieces at a time,
removing each piece as it browns.
Add onion and garlic to pan drippings and cook, stirring occasionally, until the
onion starts to turn transparent.
Add water and bouillon, then all other ingredients except the vegetables. Cover
and heat to boiling. Reduce heat to a slow simmer and allow to cook around 1 1/2
hours, stirring occasionally.
While this cooks, chop potatoes and carrots into 1/4-1/2-inch chunks. At the end
of the simmering time, stir in these ingredients and simmer 20 minutes more. Add
peas and simmer 7 minutes more. Check beef and vegetables for tenderness and
simmer longer if necessary.
Crust
Sift flour and salt into a 4-quart bowl. Cut in the shortening with a pastry
cutter or two knives until reduced to pieces about the size of peas.
Sprinkle water over the flour, one tbsp. at a time, and stir in. Stop when dough
is moist but not sticky.
Gather dough into a ball and divide into 8 pieces.
Assembling the pies:
Obtain 8 aluminum foil tart pans (they specify 5 inches in diameter and 1 1/4
inches tall; this size doesn't seem to be available any more). Divide the
filling evenly among the pans; each pan should end up not quite full (chunks of
food can stick up a bit above the top).
For each pie, roll out a piece of dough between two sheets of wax paper until it
just covers the top of the pan. Peel it out of the waxed paper, place it on top
of the pan, and pinch the crust around the edges so that it adheres. Punch a few
holes in the center with a fork and lightly dust with flour.
Place each pan in a freezer bag and freeze.
Cooking a pie:
Preheat oven to 450 degrees.
Place still-frozen pie(s) on a cookie sheet and bake 40-45 minutes or until
crust is well browned.
V 8 Style Juice
8 Quarts water
4 pounds homegrown tomatoes -- chopped
1 bunch celery -- chopped
8 green jalapeno peppers -- chopped
1 cup vinegar
3 bay leaves
2 tablespoons oregano
1 large onion -- chopped
1 head garlic -- pressed
4 tablespoons salt
4 tablespoons sugar
In a large pot, combine all ingredients except the sugar, bring to a boil, and cook at a steady boil for 2 hours. Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can. Discard the pulp, return the liquid to the pot, and boil for another couple of hours, or until the liquid is reduced to roughly three quarts. Add four tablespoons of sugar, remove from heat, stir, and let cool.
4 pounds homegrown tomatoes -- chopped
1 bunch celery -- chopped
8 green jalapeno peppers -- chopped
1 cup vinegar
3 bay leaves
2 tablespoons oregano
1 large onion -- chopped
1 head garlic -- pressed
4 tablespoons salt
4 tablespoons sugar
In a large pot, combine all ingredients except the sugar, bring to a boil, and cook at a steady boil for 2 hours. Remove from heat and strain through a relatively fine mesh, making sure to express all the liquid you can. Discard the pulp, return the liquid to the pot, and boil for another couple of hours, or until the liquid is reduced to roughly three quarts. Add four tablespoons of sugar, remove from heat, stir, and let cool.
Cinnamon Rolls
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
filling
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
Frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Directions
In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
filling
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
Frosting
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Directions
In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Snickers Type Candy
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine in a small saucepan; stir over low heat until melted and smooth.
Spread onto the bottom of a lightly greased 13 x 9-inch pan. Refrigerate
until set.
Filling
1/4 cup butter or margarine
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat; stir in the
Marshmallow cream, peanut butter and vanilla extract. Add peanuts.
Spread over first layer. Refrigerate until set. Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until
melted and smooth. Spread over the filling. Refrigerate until set. Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine chips and peanut butter; stir over low heat until melted and
smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. Yields about 8
dozen.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine in a small saucepan; stir over low heat until melted and smooth.
Spread onto the bottom of a lightly greased 13 x 9-inch pan. Refrigerate
until set.
Filling
1/4 cup butter or margarine
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat; stir in the
Marshmallow cream, peanut butter and vanilla extract. Add peanuts.
Spread over first layer. Refrigerate until set. Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until
melted and smooth. Spread over the filling. Refrigerate until set. Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine chips and peanut butter; stir over low heat until melted and
smooth. Pour over the caramel layer. Refrigerate for at least 1 hour.
Cut into 1-inch squares. Store in the refrigerator. Yields about 8
dozen.
Friday, April 15, 2011
Maple Pecan Ice Cream
3/4 cup (180 ml) pure maple syrup
2 cups (480 ml) half-and-half
5 large egg yolks
3 tablespoons (45 grams) granulated white sugar
1/2 cup (120 ml) heavy whipping cream
1 cup (100 grams) pecans, toasted and crushed
Note:
Half and Half cream is a mixture of cream and whole milk and contains 10 ? - 12% butterfat.
Heavy cream or heavy "whipping" cream contains 36 - 40% butterfat.
Maple Pecan Ice Cream: In a small saucepan, over medium-high heat, bring the half-and-half and the maple syrup to the scalding point (the milk begins to foam up). Remove from heat.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and stir in the heavy cream. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to your ice cream machine and process according to the manufacturer's instructions. Once made, stir in the toasted and crushed pecans and transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Note: To toast pecans, preheat oven to 350 degrees F (177 degrees C). Place pecans on a baking sheet and bake for about 8 minutes or until the pecans are fragrant and lightly browned. Cool. Place the pecans in a sealed plastic freezer bag and use a rolling pin to crush the pecans.
Makes about 3 cups.
2 cups (480 ml) half-and-half
5 large egg yolks
3 tablespoons (45 grams) granulated white sugar
1/2 cup (120 ml) heavy whipping cream
1 cup (100 grams) pecans, toasted and crushed
Note:
Half and Half cream is a mixture of cream and whole milk and contains 10 ? - 12% butterfat.
Heavy cream or heavy "whipping" cream contains 36 - 40% butterfat.
Maple Pecan Ice Cream: In a small saucepan, over medium-high heat, bring the half-and-half and the maple syrup to the scalding point (the milk begins to foam up). Remove from heat.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
Immediately remove the custard from the heat and stir in the heavy cream. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to your ice cream machine and process according to the manufacturer's instructions. Once made, stir in the toasted and crushed pecans and transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
Note: To toast pecans, preheat oven to 350 degrees F (177 degrees C). Place pecans on a baking sheet and bake for about 8 minutes or until the pecans are fragrant and lightly browned. Cool. Place the pecans in a sealed plastic freezer bag and use a rolling pin to crush the pecans.
Makes about 3 cups.
Crispy Praline Cookies
Yield: Makes about 2 dozen
Ingredients
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract
Preparation
Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.
Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.
Ingredients
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract
Preparation
Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.
Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.
Crockpot Lemon Chicken
* 6-8 boneless, skinless chicken thighs
* 1 onion, chopped
* 2 cups baby carrots
* 6 oz. can frozen lemonade concentrate, thawed
* 1/4 cup ketchup
* 3 Tbsp. brown sugar
* 1/4 cup water
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 3 Tbsp. water
Preparation:
Place onions and carrots in bottom of 3-4 quart crockpot. Top with
chicken thighs. Combine remaining ingredients except for cornstarch and 3 Tbsp. water in small bowl and blend well; pour into crockpot. Cover and cook on low for 8-9 hours until chicken is tender.
Remove chicken from crockpot and shred, using two forks. Return to
crockpot. In small bowl, combine cornstarch and 3 Tbsp. water and blend well. Add to crockpot along with shredded chicken. Stir and cook on high for 15-20 minutes until liquid is thickened. Serve over hot cooked rice or couscous.
* 1 onion, chopped
* 2 cups baby carrots
* 6 oz. can frozen lemonade concentrate, thawed
* 1/4 cup ketchup
* 3 Tbsp. brown sugar
* 1/4 cup water
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. cornstarch
* 3 Tbsp. water
Preparation:
Place onions and carrots in bottom of 3-4 quart crockpot. Top with
chicken thighs. Combine remaining ingredients except for cornstarch and 3 Tbsp. water in small bowl and blend well; pour into crockpot. Cover and cook on low for 8-9 hours until chicken is tender.
Remove chicken from crockpot and shred, using two forks. Return to
crockpot. In small bowl, combine cornstarch and 3 Tbsp. water and blend well. Add to crockpot along with shredded chicken. Stir and cook on high for 15-20 minutes until liquid is thickened. Serve over hot cooked rice or couscous.
Chicken In Red Pepper Cream Sauce
1 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. Bertolli® Olive Oil
1 medium onion, chopped
1/4 cup dry white wine or water
1 cup chicken broth
1 package Knorr® Red Bell Pepper Pesto sauce mix
1/2 cup half and half
1/4 tsp. crushed red pepper flakes
8 ounces fettuccine, cooked and drained
PREPARATION
Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Heat remaining 1 tablespoon olive oil and cook onion, stirring occasionally, until golden, about 4 minutes. Add wine and bring to a boil. Stir in broth and Knorr® Red Bell Pepper Pesto sauce mix and bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, 2 minutes. Stir in half and half and red pepper flakes. Return chicken to skillet and simmer until chicken is heated through, about 1 minute.
To serve, toss sauce with hot cooked fettuccine. Garnish with chopped walnuts, toasted pignoli nuts or chopped fresh basil. Bellisimo!
2 Tbsp. Bertolli® Olive Oil
1 medium onion, chopped
1/4 cup dry white wine or water
1 cup chicken broth
1 package Knorr® Red Bell Pepper Pesto sauce mix
1/2 cup half and half
1/4 tsp. crushed red pepper flakes
8 ounces fettuccine, cooked and drained
PREPARATION
Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Heat remaining 1 tablespoon olive oil and cook onion, stirring occasionally, until golden, about 4 minutes. Add wine and bring to a boil. Stir in broth and Knorr® Red Bell Pepper Pesto sauce mix and bring to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, 2 minutes. Stir in half and half and red pepper flakes. Return chicken to skillet and simmer until chicken is heated through, about 1 minute.
To serve, toss sauce with hot cooked fettuccine. Garnish with chopped walnuts, toasted pignoli nuts or chopped fresh basil. Bellisimo!
Tiramisu Triffle
* 1-1/4 cups cold milk
* 2/3 cup Karo® Light Corn Syrup, divided
* 1 package (3-1/2 ounces) vanilla instant pudding
* 1 package (8 ounces) cream cheese, softened
* 1/3 cup hot water
* 4 teaspoons freeze-dried instant coffee
* 1 package (3 ounces) ladyfingers (about 15)
* Grated chocolate for garnish
1. Beat milk, 1/3 cup Karo® and instant pudding
in small bowl with mixer at low speed for 2 minutes. Let stand 5 minutes.
2. Beat cream cheese in another small bowl with
same beaters at medium speed until fluffy.
Gradually beat in pudding mixture until blended.
3. Stir together water, instant coffee and
remaining 1/3 cup Karo® in a 1-cup measuring cup until smooth.
4. Split ladyfingers in half; arrange bottom
halves in 8-inch square pan. Spoon half of the
coffee syrup over ladyfingers. Spread with half
of the cream cheese mixture. Repeat with
remaining ladyfingers, syrup and cream cheese
mixture. Sprinkle with grated chocolate.
5. Cover and refrigerate 3 hours or until set.
* 2/3 cup Karo® Light Corn Syrup, divided
* 1 package (3-1/2 ounces) vanilla instant pudding
* 1 package (8 ounces) cream cheese, softened
* 1/3 cup hot water
* 4 teaspoons freeze-dried instant coffee
* 1 package (3 ounces) ladyfingers (about 15)
* Grated chocolate for garnish
1. Beat milk, 1/3 cup Karo® and instant pudding
in small bowl with mixer at low speed for 2 minutes. Let stand 5 minutes.
2. Beat cream cheese in another small bowl with
same beaters at medium speed until fluffy.
Gradually beat in pudding mixture until blended.
3. Stir together water, instant coffee and
remaining 1/3 cup Karo® in a 1-cup measuring cup until smooth.
4. Split ladyfingers in half; arrange bottom
halves in 8-inch square pan. Spoon half of the
coffee syrup over ladyfingers. Spread with half
of the cream cheese mixture. Repeat with
remaining ladyfingers, syrup and cream cheese
mixture. Sprinkle with grated chocolate.
5. Cover and refrigerate 3 hours or until set.
Flaky Pizza Snacks
1 8 oz can refrigerated crescent rolls
1/3 cup pizza sauce
1/4 cup Parmesan cheese -- grated
16 slices pepperoni sausage
1/2 cup mozzarella cheese -- shredded
Heat oven to 375° F. Spray cookie sheet with nonstick cooking spray.
Unroll dough into 1 large rectangle; press perforations to seal.
Spread pizza sauce evenly over rectangle to within 1 inch of edges.
Sprinkle with Parmesan cheese. Starting at short side, roll up
rectangle, jelly-roll fashion. With sharp knife, cut into 16
slices. Place cut side down on sprayed cookie sheet.
Top each slice with 1 pepperoni slice and about 1 teaspoon mozzarella
cheese.
Bake at 375° F for 9 to 11 minutes or until edges are golden brown
and cheese is melted. (Bottoms will be very deep golden brown.)
16 snacks.
1/3 cup pizza sauce
1/4 cup Parmesan cheese -- grated
16 slices pepperoni sausage
1/2 cup mozzarella cheese -- shredded
Heat oven to 375° F. Spray cookie sheet with nonstick cooking spray.
Unroll dough into 1 large rectangle; press perforations to seal.
Spread pizza sauce evenly over rectangle to within 1 inch of edges.
Sprinkle with Parmesan cheese. Starting at short side, roll up
rectangle, jelly-roll fashion. With sharp knife, cut into 16
slices. Place cut side down on sprayed cookie sheet.
Top each slice with 1 pepperoni slice and about 1 teaspoon mozzarella
cheese.
Bake at 375° F for 9 to 11 minutes or until edges are golden brown
and cheese is melted. (Bottoms will be very deep golden brown.)
16 snacks.
Crockpot Smothered Steak Strips
2 lb. chuck roast, cut into 1" strips
2 oz. flour
1/2 tsp. each salt, pepper
1 large onion
2 large green peppers
1/2 cup each (4 oz.) catsup, water, canned mushrooms
1 cup (8 oz.) barbecue sauce
1 tbsp. each molasses, soy sauce
2 tbsp. brown sugar
Directions
Place steak strips, flour, salt and pepper in slow cooker.
Stir well to coat steak. Slice onions and peppers very thin. Add
rest of ingredients. Cover, cook on High for 1 hour, Low for 8 hours.
Serve over rice, noodles, potatoes, or with crusty bread. Also
makes a good sandwich filling.
Makes 4-6 servings.
2 oz. flour
1/2 tsp. each salt, pepper
1 large onion
2 large green peppers
1/2 cup each (4 oz.) catsup, water, canned mushrooms
1 cup (8 oz.) barbecue sauce
1 tbsp. each molasses, soy sauce
2 tbsp. brown sugar
Directions
Place steak strips, flour, salt and pepper in slow cooker.
Stir well to coat steak. Slice onions and peppers very thin. Add
rest of ingredients. Cover, cook on High for 1 hour, Low for 8 hours.
Serve over rice, noodles, potatoes, or with crusty bread. Also
makes a good sandwich filling.
Makes 4-6 servings.
Sweet & Sour Chicken
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 tablespoon cooking oil
1 cup chopped green pepper
1 cup carrots, sliced like coins
1/2 cup chopped onion
1 minced clove garlic
1 cup low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons cooking sherry
1/2 teaspoon ground ginger
1 8-ounce can unsweetened pineapple chunks, drained
5 cups hot cooked rice
1 tablespoon low-sodium soy sauce
Heat oil in a large non-stick skilled over medium-high heat. Add chicken and stir-fry for 5 minutes or until chicken is browned. Add green pepper, carrots, onion and garlic, and stir-fry for 2 minutes. Combine broth, soy sauce, cornstarch, brown sugar, sherry and ginger; stir well. Add broth mixture and pineapple to skillet, bring to a boil and cook for 1 minute or until mixture is thickened and bubbly, stirring constantly. Serve over rice. Makes 8 servings
1 tablespoon cooking oil
1 cup chopped green pepper
1 cup carrots, sliced like coins
1/2 cup chopped onion
1 minced clove garlic
1 cup low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons cooking sherry
1/2 teaspoon ground ginger
1 8-ounce can unsweetened pineapple chunks, drained
5 cups hot cooked rice
1 tablespoon low-sodium soy sauce
Heat oil in a large non-stick skilled over medium-high heat. Add chicken and stir-fry for 5 minutes or until chicken is browned. Add green pepper, carrots, onion and garlic, and stir-fry for 2 minutes. Combine broth, soy sauce, cornstarch, brown sugar, sherry and ginger; stir well. Add broth mixture and pineapple to skillet, bring to a boil and cook for 1 minute or until mixture is thickened and bubbly, stirring constantly. Serve over rice. Makes 8 servings
Chicken Tikki
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Instructions
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Instructions
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Zesty Italian Crescent Casserole
1 lb. lean ground beef
1/4 cup chopped onion
2 cups prepared spaghetti sauce, divided
12 oz. (3 cups) shredded mozzarella or Monterey Jack cheese, divided
1 cup dairy sour cream, divided
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls
1/3 cup grated parmesan cheese
2 tbsp. butter oe margarine, melted
Heat oven to 375º F. (185º C). In large skillet, brown ground beef and onion until beef is thoroughly cooked; drain. Stir in half of spaghetti sauce, heat thoroughly. In medium bowl, stir mozzarella cheese and sour cream. Pour hot meat mixture into ungreased 12x8" (2-qt.) baking dish or 9-1/2 or 10" deep dish pie pan. Spoon cheese mixture over meat mixture. Unroll dough over cheese mixture.
*In small bowl, combine parmesan cheese and butter; spread evenly over dough. Bake 18 - 25 minutes or until deep golden brown. Makes: 6 servings.
1/4 cup chopped onion
2 cups prepared spaghetti sauce, divided
12 oz. (3 cups) shredded mozzarella or Monterey Jack cheese, divided
1 cup dairy sour cream, divided
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls
1/3 cup grated parmesan cheese
2 tbsp. butter oe margarine, melted
Heat oven to 375º F. (185º C). In large skillet, brown ground beef and onion until beef is thoroughly cooked; drain. Stir in half of spaghetti sauce, heat thoroughly. In medium bowl, stir mozzarella cheese and sour cream. Pour hot meat mixture into ungreased 12x8" (2-qt.) baking dish or 9-1/2 or 10" deep dish pie pan. Spoon cheese mixture over meat mixture. Unroll dough over cheese mixture.
*In small bowl, combine parmesan cheese and butter; spread evenly over dough. Bake 18 - 25 minutes or until deep golden brown. Makes: 6 servings.
Impossible Pumpkin Pie
1 1/2 cups cooked pumpkin or 1 can pumpkin (16-ounces)
2 eggs
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
Or 1 1/2 teaspoons pumpkin pie spice or to your taste
3/4 cup sugar
2 Tablespoons butter
1/2 cup Bisquick
1 large can evaporated milk (I think it is a 14 ½-ounce can)
Put all in blender in order given and blend 2 minutes.
Pour into a greased and floured 9-inch pie dish.
Bake at 350 degrees F. for 45 minutes or until test done.
2 eggs
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
¼ teaspoon nutmeg
1 teaspoon cinnamon
Or 1 1/2 teaspoons pumpkin pie spice or to your taste
3/4 cup sugar
2 Tablespoons butter
1/2 cup Bisquick
1 large can evaporated milk (I think it is a 14 ½-ounce can)
Put all in blender in order given and blend 2 minutes.
Pour into a greased and floured 9-inch pie dish.
Bake at 350 degrees F. for 45 minutes or until test done.
Caribbean Salsa
2 cups chopped seeded watermelon
1 cup chopped fresh pineapple
1 cup chopped onion
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1 tablespoon chopped jalapeno pepper or jerk seasoning (or to taste)
In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.
1 cup chopped fresh pineapple
1 cup chopped onion
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1 tablespoon chopped jalapeno pepper or jerk seasoning (or to taste)
In a large bowl combine ingredients; mix well. Refrigerate, covered, at least 1 hour to blend flavors. Stir before serving.
Gyro Pita Pockets
Meat Patties Filling:
1-1/2 lbs. lean ground beef
1-1/2 lbs. lean ground lamb
1/4 c. oregano
1-1/2 Tbsp. onion powder
1 Tbsp. Garlic powder
1 tsp. Ground pepper (or more)
1 tsp. Thyme
1 tsp. Salt
Yogurt Sauce:
1 c. plain yogurt
1/4 c. dice cucumber
1/4 c. dice onion
2 tsp. Olive oil
1/4 tsp. Garlic powder
Salt & white pepper to taste
8 lg. Pita breads; cut in half
Thinly sliced onion rings
For patties:
Preheat broiler or prepare barbecue grill. Combine
ingred. lightly but thoroughly in lg. bowl. Shape into half circle,
about 18 thin patties & broil, turning once, until done as desired.
For sauce:
Combine first 4 ingred. in sm. bowl. Add garlic
powder, salt & pepper to taste.
To assemble sandwich,
place 1 meat patty in each pita half & top with yogurt sauce & onion
slices.
1-1/2 lbs. lean ground beef
1-1/2 lbs. lean ground lamb
1/4 c. oregano
1-1/2 Tbsp. onion powder
1 Tbsp. Garlic powder
1 tsp. Ground pepper (or more)
1 tsp. Thyme
1 tsp. Salt
Yogurt Sauce:
1 c. plain yogurt
1/4 c. dice cucumber
1/4 c. dice onion
2 tsp. Olive oil
1/4 tsp. Garlic powder
Salt & white pepper to taste
8 lg. Pita breads; cut in half
Thinly sliced onion rings
For patties:
Preheat broiler or prepare barbecue grill. Combine
ingred. lightly but thoroughly in lg. bowl. Shape into half circle,
about 18 thin patties & broil, turning once, until done as desired.
For sauce:
Combine first 4 ingred. in sm. bowl. Add garlic
powder, salt & pepper to taste.
To assemble sandwich,
place 1 meat patty in each pita half & top with yogurt sauce & onion
slices.
Crockpot Beef Gyros
1 slow cooker liner
2 pounds boneless beef chuck steak
1/4 cup olive oil
2 tbs lemon juice
1 tbs minced garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
YOGURT DILL SAUCE:
1 cup plain or Greek yogurt
1 cup diced seedless cucumber
1 tbs snipped dill
1/4 tsp salt
5 pocketless pita breads
ACCOMPANIMENTS: (Leaf lettuce, sliced tomatoes and red onion).
Line a slow cooker with liner, place beef in liner. Mix oil, juice, garlic, oregano, salt and pepper in bowl. Pour over beef, turning to coat. Cover and cook on low 6 hours or until meat is tender.
(2.) SAUCE---Stir ingredients, cover and refrigerate. Remove beef to cutting board, slice. Return beef to juices in slow cooker to keep warm. Warm pitas as package directs, top with sliced meat. Serve with accompaniments and yogurt sauce.
MAKES 5 SERVINGS OF BEEF GYROS...
2 pounds boneless beef chuck steak
1/4 cup olive oil
2 tbs lemon juice
1 tbs minced garlic
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
YOGURT DILL SAUCE:
1 cup plain or Greek yogurt
1 cup diced seedless cucumber
1 tbs snipped dill
1/4 tsp salt
5 pocketless pita breads
ACCOMPANIMENTS: (Leaf lettuce, sliced tomatoes and red onion).
Line a slow cooker with liner, place beef in liner. Mix oil, juice, garlic, oregano, salt and pepper in bowl. Pour over beef, turning to coat. Cover and cook on low 6 hours or until meat is tender.
(2.) SAUCE---Stir ingredients, cover and refrigerate. Remove beef to cutting board, slice. Return beef to juices in slow cooker to keep warm. Warm pitas as package directs, top with sliced meat. Serve with accompaniments and yogurt sauce.
MAKES 5 SERVINGS OF BEEF GYROS...
Chicken In Pink Alfredo Sauce
PREPARATION TIME: 10 Minute(s)
COOK TIME: 20 Minute(s)
8 ounces boneless, skinless chicken thighs or breasts, cut into chunks
3 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium tomato, diced
1 medium onion, sliced
2 cups water
1/2 cup milk
1 package Knorr® Pasta Sides™ - Alfredo
Season chicken, if desired, with salt and pepper.
In 12-inch nonstick skillet, melt 1 tablespoon
Spread over medium-high heat and cook chicken,
stirring frequently, 4 minutes or until chicken
is thoroughly cooked. Remove chicken and set aside.
In same skillet, melt remaining 2 tablespoon
Spread and cook tomato and onion, stirring
occasionally, 5 minutes or until tender and
liquid is reduced by half. Stir in water and
milk. Bring to a boil over high heat. Stir in
Lipton ® Pasta Sides ™ - Alfredo and continue
boiling over medium heat, stirring occasionally,
8 minutes or until noodles are tender. Return
chicken to skillet and cook 1 minute or until heated through.
SERVES 2
COOK TIME: 20 Minute(s)
8 ounces boneless, skinless chicken thighs or breasts, cut into chunks
3 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium tomato, diced
1 medium onion, sliced
2 cups water
1/2 cup milk
1 package Knorr® Pasta Sides™ - Alfredo
Season chicken, if desired, with salt and pepper.
In 12-inch nonstick skillet, melt 1 tablespoon
Spread over medium-high heat and cook chicken,
stirring frequently, 4 minutes or until chicken
is thoroughly cooked. Remove chicken and set aside.
In same skillet, melt remaining 2 tablespoon
Spread and cook tomato and onion, stirring
occasionally, 5 minutes or until tender and
liquid is reduced by half. Stir in water and
milk. Bring to a boil over high heat. Stir in
Lipton ® Pasta Sides ™ - Alfredo and continue
boiling over medium heat, stirring occasionally,
8 minutes or until noodles are tender. Return
chicken to skillet and cook 1 minute or until heated through.
SERVES 2
Chocolate Hazelnut Banana Tartlets
1 sheet prepared puff pastry
1 banana, sliced
1 cup Nutella
8 ounces Mascarpone cheese, at room temperature
3 tablespoons sugar
Directions
Preheat the oven to 425°F.
Roll out the sheet of puff pastry on a work surface into a 12 by 14-inch rectangle; cut out four 6-inch circles. Press each of the circles into four individual 3-inch tart forms with removable bottoms. Place the shells on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake 7 to 8 minutes or until they are nicely browned.
Remove shells from the oven and allow to cool completely.
In a bowl, whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each tart shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving.
1 banana, sliced
1 cup Nutella
8 ounces Mascarpone cheese, at room temperature
3 tablespoons sugar
Directions
Preheat the oven to 425°F.
Roll out the sheet of puff pastry on a work surface into a 12 by 14-inch rectangle; cut out four 6-inch circles. Press each of the circles into four individual 3-inch tart forms with removable bottoms. Place the shells on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake 7 to 8 minutes or until they are nicely browned.
Remove shells from the oven and allow to cool completely.
In a bowl, whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each tart shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving.
Olive Garden Penne Senese
1 lb. penne pasta, cooked according to package directions
2 tablespoons butter
1/2 cup extra virgin olive oil
1/2 cup yellow onions, chopped
3 cloves garlic, chopped
1/2 lb. mushroom, sliced
6 Italian sausage links, casing removed
1/4 cup plus 2 tablespoons white wine
2 tablespoons all-purpose flour
1 quart heavy cream
1/4 lb. prosciutto ham, chopped
1 tablespoon fresh sage (or 1 tsp dry)
1 tablespoon fresh parsley (or 1 tsp dry)
1/2 lb. grated Parmesan cheese
Salt to taste
Heat pan over medium heat. Add butter and allow to melt. Add oil,
onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms
and sausage. Cook until pink is no longer visible in sausage.
Add white wine and bring to a boil. Whisk in flour and let cook for
1 minute to remove flour taste. Add remaining ingredients. Bring to
a boil, lower heat and simmer for 10 minutes, or until sauce reaches
desired consistency.
Add cooked, drained pasta to pan with sauce. Toss well. Transfer
to large serving platter and garnish with fresh basil, sage and
additional parmesan cheese, if desired.
2 tablespoons butter
1/2 cup extra virgin olive oil
1/2 cup yellow onions, chopped
3 cloves garlic, chopped
1/2 lb. mushroom, sliced
6 Italian sausage links, casing removed
1/4 cup plus 2 tablespoons white wine
2 tablespoons all-purpose flour
1 quart heavy cream
1/4 lb. prosciutto ham, chopped
1 tablespoon fresh sage (or 1 tsp dry)
1 tablespoon fresh parsley (or 1 tsp dry)
1/2 lb. grated Parmesan cheese
Salt to taste
Heat pan over medium heat. Add butter and allow to melt. Add oil,
onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms
and sausage. Cook until pink is no longer visible in sausage.
Add white wine and bring to a boil. Whisk in flour and let cook for
1 minute to remove flour taste. Add remaining ingredients. Bring to
a boil, lower heat and simmer for 10 minutes, or until sauce reaches
desired consistency.
Add cooked, drained pasta to pan with sauce. Toss well. Transfer
to large serving platter and garnish with fresh basil, sage and
additional parmesan cheese, if desired.
Crockpot Apple Bread Pudding
2 T. Butter
2 Apples, cored peeled, and chopped
3/4 C. Brown sugar, divided
1-1/2 tsp Cinnamon, divided
2 large eggs
12 oz can Evaporated milk
3/4 C. Apple juice
2-1/2 C, French bread torn in 1/2-to- 1-inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole
or souffle dish which will fit in the crock pot.
Sprinkle with 2 tablespoons brown sugar and 1/2
teaspoon cinnamon.
Add apples. Whisk eggs, milk, and
apple juice together; mix in remainder of brown sugar,
1 teaspoon cinnamon & the bread pieces.
Place a trivet or aluminum foil ring in the crock pot.
Pour 3/4 cup hot water into the the crock pot.
Place the casserole dish on the ring in the crock pot.
Cover & cook on high for 2 1/2 hours, until knife
inserted comes out clean.
Serve warm with a little cream or a lot of bourbon.
2 Apples, cored peeled, and chopped
3/4 C. Brown sugar, divided
1-1/2 tsp Cinnamon, divided
2 large eggs
12 oz can Evaporated milk
3/4 C. Apple juice
2-1/2 C, French bread torn in 1/2-to- 1-inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole
or souffle dish which will fit in the crock pot.
Sprinkle with 2 tablespoons brown sugar and 1/2
teaspoon cinnamon.
Add apples. Whisk eggs, milk, and
apple juice together; mix in remainder of brown sugar,
1 teaspoon cinnamon & the bread pieces.
Place a trivet or aluminum foil ring in the crock pot.
Pour 3/4 cup hot water into the the crock pot.
Place the casserole dish on the ring in the crock pot.
Cover & cook on high for 2 1/2 hours, until knife
inserted comes out clean.
Serve warm with a little cream or a lot of bourbon.
Saturday, April 9, 2011
Lebanese Garlic Sauce
Lebanese Garlic Sauce
Serves: 32
Hands-OnTime: 15 Minutes
Total Time: 15 Minutes
What you need:
4 bulbs garlic, cloves separated and peeled
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
What you do:
In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
Serves: 32
Hands-OnTime: 15 Minutes
Total Time: 15 Minutes
What you need:
4 bulbs garlic, cloves separated and peeled
1 cup lemon juice
1 teaspoon salt
3 cups olive oil
What you do:
In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
CP Asian Beef With Mandarin Oranges
- 2 tablespoons vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch strips
- 1 small onion, thinly sliced
- 1/3 cup soy sauce
- 1/4 teaspoon salt
- 2 teaspoons minced fresh ginger
- 1 small green bell pepper, sliced
- 1 package (about 3 ounces) shiitake mushrooms, sliced
- 1 head bok choy, cleaned and chopped
- 1 can (5 ounces) sliced water chestnuts, drained
- 2 tablespoons corn starch
- 1 can (11 ounces) mandarin oranges, drained and syrup reserved
- 2 cups beef broth
- 6 cups steamed rice
Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if
necessary, and cook, turning to brown all sides. Transfer beef to 4
1/2-quart slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Next,
add soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water
chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon
mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium
bowl. Stir in beef broth and pour over ingredients in slow cooker. Cover
and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is
tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl
and spoon beef over rice.
- 2 pounds boneless beef chuck, cut into 1/2-inch strips
- 1 small onion, thinly sliced
- 1/3 cup soy sauce
- 1/4 teaspoon salt
- 2 teaspoons minced fresh ginger
- 1 small green bell pepper, sliced
- 1 package (about 3 ounces) shiitake mushrooms, sliced
- 1 head bok choy, cleaned and chopped
- 1 can (5 ounces) sliced water chestnuts, drained
- 2 tablespoons corn starch
- 1 can (11 ounces) mandarin oranges, drained and syrup reserved
- 2 cups beef broth
- 6 cups steamed rice
Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if
necessary, and cook, turning to brown all sides. Transfer beef to 4
1/2-quart slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Next,
add soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water
chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon
mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium
bowl. Stir in beef broth and pour over ingredients in slow cooker. Cover
and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is
tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl
and spoon beef over rice.
Kozy Shack Rice Pudding
This is a super easy and very creamy pudding.
Be patient! It will take around 45 minutes to make creamy pudding.
1 c. medium or long grain rice
2 c. water
1/4 t. salt
2/3 c. sugar
2 c. milk
2 c. half-and-half
1 t. butter (opt.)
1 t. vanilla
1/2 t. nutmeg
1/2 c. raisins (opt.)
cinnamon-sugar (for garnish)
Bring water & salt to boil. Stir in rice; cover & reduce heat to low. Cook rice, without lifting lid, for 15-20 minutes, until rice is soft & water is absorbed.
Pour milk, half-and-half, and sugar into rice. Increase heat to medium-high. Cook, stirring occasionally, until mixture thickens & bubbles form around edges.
Decrease heat and continue cooking, stirring more frequently, until mixture thickens as desired. (Until a wooden spoon will stand by itself in the center of the mixture.)
Remove from heat. Stir in butter, vanilla, nutmeg and raisins. Spoon into individual dessert dishes. Garnish with mixture of cinnamon-sugar.
Be patient! It will take around 45 minutes to make creamy pudding.
1 c. medium or long grain rice
2 c. water
1/4 t. salt
2/3 c. sugar
2 c. milk
2 c. half-and-half
1 t. butter (opt.)
1 t. vanilla
1/2 t. nutmeg
1/2 c. raisins (opt.)
cinnamon-sugar (for garnish)
Bring water & salt to boil. Stir in rice; cover & reduce heat to low. Cook rice, without lifting lid, for 15-20 minutes, until rice is soft & water is absorbed.
Pour milk, half-and-half, and sugar into rice. Increase heat to medium-high. Cook, stirring occasionally, until mixture thickens & bubbles form around edges.
Decrease heat and continue cooking, stirring more frequently, until mixture thickens as desired. (Until a wooden spoon will stand by itself in the center of the mixture.)
Remove from heat. Stir in butter, vanilla, nutmeg and raisins. Spoon into individual dessert dishes. Garnish with mixture of cinnamon-sugar.
Crockpot Garlic Pork Roast
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
Peach Glazed Chicken Breasts
1/3 cup Orange juice
1 tsp Cornstarch
4 Skinless boneless chicken breast halves
1/4 tsp Salt
1/8 tsp Pepper
1 tsp Olive oil
1 clove Garlic, minced
1/4 cup Spreadable fruit, Peach
2 cup Frozen peach slices
1 tsp Sugar
In small bowl, combine orange juice and cornstarch; blend well. Set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of chicken breast halves with salt and pepper; place in hot skillet. Cook 2-3 minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm.
Reduce heat to medium. Add oil and garlic to same skillet; heat 15 seconds. DO NOT BURN. Remove skillet from heat; add cornstarch mixture and spreadable fruit. Return to skillet to heat; blend well.
Return chicken to skillet; add peaches and sugar. Reduce heat; cover and simmer 14-18 minutes or until chicken is fork-tender and juices run clear. Serve sauce over chicken.
1 tsp Cornstarch
4 Skinless boneless chicken breast halves
1/4 tsp Salt
1/8 tsp Pepper
1 tsp Olive oil
1 clove Garlic, minced
1/4 cup Spreadable fruit, Peach
2 cup Frozen peach slices
1 tsp Sugar
In small bowl, combine orange juice and cornstarch; blend well. Set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of chicken breast halves with salt and pepper; place in hot skillet. Cook 2-3 minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm.
Reduce heat to medium. Add oil and garlic to same skillet; heat 15 seconds. DO NOT BURN. Remove skillet from heat; add cornstarch mixture and spreadable fruit. Return to skillet to heat; blend well.
Return chicken to skillet; add peaches and sugar. Reduce heat; cover and simmer 14-18 minutes or until chicken is fork-tender and juices run clear. Serve sauce over chicken.
Skillet Apple Pork Chops
Serves: 4
4 boneless pork chops, 3/ inch thick
1 Tbsp. margarine
1 medium onion, thinly sliced
1 container Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples
2 Tbsp. apple cider vinegar
1 Tbsp. whole grain Dijon mustard
Season chops, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt margarine over medium-high heat and cook chops, turning once, 8 minutes or until chops are done. Remove chops to serving platter and keep warm.
In same skillet, cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples, vinegar, mustard and any juices from chops. Cook, stirring occasionally, 5 minutes or until mixture thickens. Serve over chops.
4 boneless pork chops, 3/ inch thick
1 Tbsp. margarine
1 medium onion, thinly sliced
1 container Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples
2 Tbsp. apple cider vinegar
1 Tbsp. whole grain Dijon mustard
Season chops, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt margarine over medium-high heat and cook chops, turning once, 8 minutes or until chops are done. Remove chops to serving platter and keep warm.
In same skillet, cook onion, stirring occasionally, 3 minutes or until onion is tender. Stir in Shedd's Country Crock™ Side Dishes Deluxe Cinnamon Apples, vinegar, mustard and any juices from chops. Cook, stirring occasionally, 5 minutes or until mixture thickens. Serve over chops.
Pumpkin Pie Latte
* 1 tbs canned pumpkin
* 2 tbs vanilla extract
* 1/4 tsp cinnamon, ground
* 1 cup milk
* 1/2 cup strong coffee, or 1/4 cup espresso
Preparation:
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.
* 2 tbs vanilla extract
* 1/4 tsp cinnamon, ground
* 1 cup milk
* 1/2 cup strong coffee, or 1/4 cup espresso
Preparation:
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg.
Pineapple Salsa
4 habanero chili peppers, stems removed, coarsely chopped
1 cup jalapeno peppers, stems removed, coarsely chopped
1 cup pineapple (fresh is best but canned may be used)
1/2 cup papayas or mango, coarsely chopped
1 onion, coarsely chopped
1/2 cup white vinegar
1/2 cup water
1/3 tablespoon salt (preferably sea salt)
2 full garlic heads (not cloves, full garlic heads)
1/4 cup honey
1. Place all ingredients, except habaneros, in a large stainless steel or glass cooking pot.
2. Cook on medium heat for about 20 minutes, stirring occasionally.
3. Add the habaneros and continue cooking on low to medium heat 5 minutes. Remove from heat and allow to cool.
4. Place mixture in blender and blend until smooth, but still a little chunky. Use "pulse" of blender in short burst and watch consistency closely. Do not over blend!
5. Place in jar and keep in refrigerator up to 6 months.
Use on eggs, fish, beef, chicken, pork, sandwiches, salads.
1 cup jalapeno peppers, stems removed, coarsely chopped
1 cup pineapple (fresh is best but canned may be used)
1/2 cup papayas or mango, coarsely chopped
1 onion, coarsely chopped
1/2 cup white vinegar
1/2 cup water
1/3 tablespoon salt (preferably sea salt)
2 full garlic heads (not cloves, full garlic heads)
1/4 cup honey
1. Place all ingredients, except habaneros, in a large stainless steel or glass cooking pot.
2. Cook on medium heat for about 20 minutes, stirring occasionally.
3. Add the habaneros and continue cooking on low to medium heat 5 minutes. Remove from heat and allow to cool.
4. Place mixture in blender and blend until smooth, but still a little chunky. Use "pulse" of blender in short burst and watch consistency closely. Do not over blend!
5. Place in jar and keep in refrigerator up to 6 months.
Use on eggs, fish, beef, chicken, pork, sandwiches, salads.
Pumpkin Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Pico De Gallo
4 ripe tomatoes, seeded and chopped coarsely
1 medium to large onion, chopped coarsely
1 jalapeno, seeded and chopped finely (be careful to
wash your hands well after handling jalapenos)
1/2 cup cilantro, chopped
salt and pepper to taste
juice of 1 lime
Gently combine all the ingredients in a medium bowl.
Allow salsa to rest for 10 minutes before serving.
1 medium to large onion, chopped coarsely
1 jalapeno, seeded and chopped finely (be careful to
wash your hands well after handling jalapenos)
1/2 cup cilantro, chopped
salt and pepper to taste
juice of 1 lime
Gently combine all the ingredients in a medium bowl.
Allow salsa to rest for 10 minutes before serving.
Peanut Butter Cups
Makes 36
2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
36 1 3/8-inch paper candy cups
Directions
Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes. Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.
2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
36 1 3/8-inch paper candy cups
Directions
Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.
Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.
Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes. Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.
Indian Fry Bread
1/2 teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour
1 Tablespoon vegetable oil
3/4 cup water
In medium bowl, mix together salt, baking powder and
flour. Mix in oil and water. Form dough into ball and
set on lightly floured board. Pull off approximately ten
golfball size bits, shape into balls and flatten each into
a pancake. Poke a hole in center of each flattened
circle. Fill a large frying pan with about 3/4-inch of
shortening or lard. Fry breads for a few seconds on
each side so that they are golden brown. Set on a
paper towel to remove excess oil. When warm, breads
can be covered in powdered sugar, like a powdered
doughnut, by placing fried bread in a bag filled with a
half cup of powdered sugar. Give bag a quick shake to
cover bread with sugar, then remove. Also taste great
covered in jelly or jam. To freeze, let cool and bag in
a freezer bag. Freeze for up to one month.
2 teaspoons baking powder
2 cups all-purpose flour
1 Tablespoon vegetable oil
3/4 cup water
In medium bowl, mix together salt, baking powder and
flour. Mix in oil and water. Form dough into ball and
set on lightly floured board. Pull off approximately ten
golfball size bits, shape into balls and flatten each into
a pancake. Poke a hole in center of each flattened
circle. Fill a large frying pan with about 3/4-inch of
shortening or lard. Fry breads for a few seconds on
each side so that they are golden brown. Set on a
paper towel to remove excess oil. When warm, breads
can be covered in powdered sugar, like a powdered
doughnut, by placing fried bread in a bag filled with a
half cup of powdered sugar. Give bag a quick shake to
cover bread with sugar, then remove. Also taste great
covered in jelly or jam. To freeze, let cool and bag in
a freezer bag. Freeze for up to one month.
Grilled Chicken With Pineapple Salsa
4 Chicken breast halves -skinned and boned
Salt and fresh ground pepper
1/2 med. Red bell pepper
1 c. Crushed pineapple in juice -OR 1 c. Fresh pineapple cubes
1/2 c. Green onion; thinly sliced -plus 1 Tbs.
2 Tbs. Chopped fresh cilantro OR 2 Tbs. Chopped fresh parsley PLUS -sprigs to
garnish
Directions1. Light a medium-hot fire in a BBQ grill. Pound the chicken breasts
slightly to flatten evenly. Season lightly with salt and pepper. finely dice the
red pepper. 2. In a medium bowl, stir together the pineapple with its juice, /
cup
sliced green onions, the red pepper and the chopped cilantro. Season with salt
and generously with pepper to taste. Let stand at room temperature while you
cook the chicken. 3. On an oiled grill rack, grill the chicken a total of about
8 minutes,
turning 2 or 3 times, until the chicken is nicely browned on the outside and
white but still moist in the center. 4. Serve the chicken topped with a generous
spoonful of pineapple salsa.
Garnish with the remaining green onion slices and sprigs of cilantro.
Salt and fresh ground pepper
1/2 med. Red bell pepper
1 c. Crushed pineapple in juice -OR 1 c. Fresh pineapple cubes
1/2 c. Green onion; thinly sliced -plus 1 Tbs.
2 Tbs. Chopped fresh cilantro OR 2 Tbs. Chopped fresh parsley PLUS -sprigs to
garnish
Directions1. Light a medium-hot fire in a BBQ grill. Pound the chicken breasts
slightly to flatten evenly. Season lightly with salt and pepper. finely dice the
red pepper. 2. In a medium bowl, stir together the pineapple with its juice, /
cup
sliced green onions, the red pepper and the chopped cilantro. Season with salt
and generously with pepper to taste. Let stand at room temperature while you
cook the chicken. 3. On an oiled grill rack, grill the chicken a total of about
8 minutes,
turning 2 or 3 times, until the chicken is nicely browned on the outside and
white but still moist in the center. 4. Serve the chicken topped with a generous
spoonful of pineapple salsa.
Garnish with the remaining green onion slices and sprigs of cilantro.
Hot Buttered Rum
2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping
Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping
Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
Orange Sesame Szechwan Stir Frying Sauce
1/2 cup low-fat, reduced-sodium chicken broth
1 Tbsp. rice vinegar or rice wine
1 Tbsp. light soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped, or 1/2 tsp. red pepper flakes
Thickener
2 tsp. arrowroot or cornstarch
1 Tbsp. water
preparation
Makes 1/2 cup
Preparation time: 6 minutes
1. Combine all sauce ingredients in a small bowl or measuring cup.
2. Combine the arrowroot or cornstarch with the water. Add to the sauce.
3. Add this sauce to your favorite stir fry toward the end of the
cooking time. Add the sauce and toss to coat for about 1 minute.
1 Tbsp. rice vinegar or rice wine
1 Tbsp. light soy sauce
1 tsp. grated orange zest
1 tsp. sesame seeds
1/2 tsp. sesame oil
1 fresh red chili, finely chopped, or 1/2 tsp. red pepper flakes
Thickener
2 tsp. arrowroot or cornstarch
1 Tbsp. water
preparation
Makes 1/2 cup
Preparation time: 6 minutes
1. Combine all sauce ingredients in a small bowl or measuring cup.
2. Combine the arrowroot or cornstarch with the water. Add to the sauce.
3. Add this sauce to your favorite stir fry toward the end of the
cooking time. Add the sauce and toss to coat for about 1 minute.
Ruby Tuesday Buffalo Chicken WonTons
12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb. boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)
Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 lb. boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)
Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.
Minestrone
2 cups chicken broth
1 small zucchini, sliced
1 cup frozen mixed vegetables
1 tomato, peeled and chopped
2 tablespoons chopped onion
1 clove garlic, chopped
1/3 cup uncooked macaroni
1 (8 3/4 ounce) can kidney beans, drained
1/4 teaspoon oregano
1/4 teaspoon basil
Parmesan cheese, grated
Bring broth to a boil in a saucepan. Add remaining ingredients except cheese.
Reduce heat and simmer 15 minutes. Sprinkle with cheese and serve. Makes 1
quart, serving two.
1 small zucchini, sliced
1 cup frozen mixed vegetables
1 tomato, peeled and chopped
2 tablespoons chopped onion
1 clove garlic, chopped
1/3 cup uncooked macaroni
1 (8 3/4 ounce) can kidney beans, drained
1/4 teaspoon oregano
1/4 teaspoon basil
Parmesan cheese, grated
Bring broth to a boil in a saucepan. Add remaining ingredients except cheese.
Reduce heat and simmer 15 minutes. Sprinkle with cheese and serve. Makes 1
quart, serving two.
Crockpot Tomato Herb Bread
1 tsp. granulated sugar
1/3 cup warm water
1 envelope active dry yeast (1 scant Tbsp.)
2 cups all purpose flour
1 Tbsp. granulated sugar
1/4 cup finely minced onion
7-1/2 oz. lukewarm tomato sauce, plus water to make 1 cup
1/4 cup sharp Cheddar cheese, grated
1 tsp. salt
1/4 tsp pepper
1/2 tsp. dried whole oregano
1 cup all purpose flour
Directions:
Stir first amount of sugar into warm water in large warmed bowl. Sprinkle
yeast over top. Let stand 10 minutes. Stir to dissolve yeast.
Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes.
Work in second amount of flour.
Turn into greased 3-1/2 quart slow cooker. Smooth top with wet spoon or
hand. Place 5 paper towels between top of slow cooker and lid. Put wooden
match or an object 1/8-inch thick between paper towels and edge of slow
cooker to allow a bit of steam to escape. Do not lift lid for the first 2
hours cooking time.
Cook on High for about 2-1/2 hours. Loosen sides with knife. Turn out onto
rack to cool. Cuts into 14 slices.
1/3 cup warm water
1 envelope active dry yeast (1 scant Tbsp.)
2 cups all purpose flour
1 Tbsp. granulated sugar
1/4 cup finely minced onion
7-1/2 oz. lukewarm tomato sauce, plus water to make 1 cup
1/4 cup sharp Cheddar cheese, grated
1 tsp. salt
1/4 tsp pepper
1/2 tsp. dried whole oregano
1 cup all purpose flour
Directions:
Stir first amount of sugar into warm water in large warmed bowl. Sprinkle
yeast over top. Let stand 10 minutes. Stir to dissolve yeast.
Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes.
Work in second amount of flour.
Turn into greased 3-1/2 quart slow cooker. Smooth top with wet spoon or
hand. Place 5 paper towels between top of slow cooker and lid. Put wooden
match or an object 1/8-inch thick between paper towels and edge of slow
cooker to allow a bit of steam to escape. Do not lift lid for the first 2
hours cooking time.
Cook on High for about 2-1/2 hours. Loosen sides with knife. Turn out onto
rack to cool. Cuts into 14 slices.
Banana Pudding Cheesecake
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue (recipe follows)
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Meringue
3 egg whites
1/4 teaspoon salt
6 tablespoons sugar
Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes).
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue (recipe follows)
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.
Bake at 350° for 35 to 40 minutes or until center is almost set.
Drop spoonfuls of Meringue gently and evenly over hot filling.
Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.
Meringue
3 egg whites
1/4 teaspoon salt
6 tablespoons sugar
Beat egg whites and salt at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (about 1 to 2 minutes).
Habanero's Grill White Queso
2 1/2 pounds Land O'Lakes White Extra Melt
3 poblano chiles, roasted, seeded and peeled
1/2 cup half-and-half
1/2 cup water
1 tablespoon white pepper, or to taste
1 teaspoon ground cumin
2 teaspoons chipotle concentrate (or 2 chipotle chiles in adobo sauce, minced)
Tortilla chips, for serving
Cut the cheese into 1-inch cubes. Chop the roasted poblanos into
1/2-inch pieces.
Heat the half-and-half and the water in a pot over low heat. Add the
cheese, poblanos, white pepper, cumin and chipotle. Stir until the
cheese has melted and the ingredients are well blended and heated
through.
Serve warm with tortilla chips.
Makes 20 servings
3 poblano chiles, roasted, seeded and peeled
1/2 cup half-and-half
1/2 cup water
1 tablespoon white pepper, or to taste
1 teaspoon ground cumin
2 teaspoons chipotle concentrate (or 2 chipotle chiles in adobo sauce, minced)
Tortilla chips, for serving
Cut the cheese into 1-inch cubes. Chop the roasted poblanos into
1/2-inch pieces.
Heat the half-and-half and the water in a pot over low heat. Add the
cheese, poblanos, white pepper, cumin and chipotle. Stir until the
cheese has melted and the ingredients are well blended and heated
through.
Serve warm with tortilla chips.
Makes 20 servings
Microwave Pralines
1-1/2 cups firmly packed light brown sugar
2/3 cup half and half
1/8 tsp. salt
2 Tbs. butter, melted
1-1/2 cup pecan halves
Combine sugar, half and half and salt in a deep 3 quart casserole; mix well. Stir in butter. Microwave on High for 7 to 9 1/2 minutes or until mixture reaches soft ball stage (235 degrees), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon on wax paper. Let stand until firm.
2/3 cup half and half
1/8 tsp. salt
2 Tbs. butter, melted
1-1/2 cup pecan halves
Combine sugar, half and half and salt in a deep 3 quart casserole; mix well. Stir in butter. Microwave on High for 7 to 9 1/2 minutes or until mixture reaches soft ball stage (235 degrees), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon on wax paper. Let stand until firm.
Milk Chocolate Praline
3 c Sugar
1/2 ts Salt
3/4 c Water
12 oz Milk Chocolate Morsels
1/4 c Corn syrup - light
1 c Pecans - coarsely chopped
1 ts Vinegar
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without
stirring.
Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly
until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls
onto foil-lined cookie sheets (work as rapidly as possible as mixture
tend to set up quickly).
Garnish with pecan halves, if desired.
Refrigerate until set (about 20 minutes).
Peel candies off to serve. Store in refrigerator.
Makes 4 dozen 2 inch candies.
1/2 ts Salt
3/4 c Water
12 oz Milk Chocolate Morsels
1/4 c Corn syrup - light
1 c Pecans - coarsely chopped
1 ts Vinegar
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.
Bring to full boil, stirring constantly. Boil 3 minutes without
stirring.
Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly
until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls
onto foil-lined cookie sheets (work as rapidly as possible as mixture
tend to set up quickly).
Garnish with pecan halves, if desired.
Refrigerate until set (about 20 minutes).
Peel candies off to serve. Store in refrigerator.
Makes 4 dozen 2 inch candies.
Orange Pecan Biscotti
4 large eggs
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans
Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil, and extracts, beating until
blended.
Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.
Bake at 325F for 25 minutes or until firm. Cool on baking sheet 5
minutes. Remove to wire racks to cool.
Cut each log diagonally into 1/2-inch slices with a serrated knife.
Place on greased baking sheets.
Bake at 325F for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire racks to cool. Makes 2 dozen.
1 cup sugar
1 1/2 tablespoons grated orange rind
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped pecans
Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil, and extracts, beating until
blended.
Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
Divide dough in half; shape each portion into an 8- x 5-inch log on a lightly greased baking sheet.
Bake at 325F for 25 minutes or until firm. Cool on baking sheet 5
minutes. Remove to wire racks to cool.
Cut each log diagonally into 1/2-inch slices with a serrated knife.
Place on greased baking sheets.
Bake at 325F for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire racks to cool. Makes 2 dozen.
Tuesday, April 5, 2011
Caramel Rocks
2 bags Kraft Caramels, unwrapped (100 pieces)
2 bags milk or semi sweet chocolate chips,
melted in a bain-marie or double boiler
3 bags Skor bits or Heath butter brickle bits, emptied into a bowl
Dip caramels, one at a time, into melted chocolate, with either a fork
or a spiral dipping tool. After shaking off excess chocolate, place
dipped caramel in bowl of Skor or Heath Bits, heaping the toffee on and
around the dipped caramel. If necessary, press toffee bits to caramel
lightly, in order to get them to stick to the chocolate.
Place on wax paper-lined cookie sheets, 1-2 inches apart and chill in
the refrigerator until chocolate is set.
Makes 100 candies.
2 bags milk or semi sweet chocolate chips,
melted in a bain-marie or double boiler
3 bags Skor bits or Heath butter brickle bits, emptied into a bowl
Dip caramels, one at a time, into melted chocolate, with either a fork
or a spiral dipping tool. After shaking off excess chocolate, place
dipped caramel in bowl of Skor or Heath Bits, heaping the toffee on and
around the dipped caramel. If necessary, press toffee bits to caramel
lightly, in order to get them to stick to the chocolate.
Place on wax paper-lined cookie sheets, 1-2 inches apart and chill in
the refrigerator until chocolate is set.
Makes 100 candies.
Gyros
* 1 lb ground lamb or chuck
* 2 garlic cloves, minced
* 2 tsp oregano
* 1 tsp onion powder
* 1 tsp salt
* 3/4 tsp black pepper
* tzatziki
* flat bread or pita
* tomatoes, red onions, cucumbers, lettuce as desired
1. Prepare tzatziki, hopefully earlier in the day or the night before but
whatever.gh
2. In a bowl, combine meat and spices.
3. Form into patties and place on a baking sheet.
4. Broil patties for 8-10 min or until cooked through.
5. Slice patties thinly and serve over flatbread with tzatziki, tomatoes, and
onions. Some might like thin cucumber slices or lettuce.
I wrap the pitas in foil and put them in the bottom of the oven while the meat
is cooking so they are warm and soft when it comes out. This is a good family
meal because, like taco night, each meal is customizable for picky kids or
guests
* 2 garlic cloves, minced
* 2 tsp oregano
* 1 tsp onion powder
* 1 tsp salt
* 3/4 tsp black pepper
* tzatziki
* flat bread or pita
* tomatoes, red onions, cucumbers, lettuce as desired
1. Prepare tzatziki, hopefully earlier in the day or the night before but
whatever.gh
2. In a bowl, combine meat and spices.
3. Form into patties and place on a baking sheet.
4. Broil patties for 8-10 min or until cooked through.
5. Slice patties thinly and serve over flatbread with tzatziki, tomatoes, and
onions. Some might like thin cucumber slices or lettuce.
I wrap the pitas in foil and put them in the bottom of the oven while the meat
is cooking so they are warm and soft when it comes out. This is a good family
meal because, like taco night, each meal is customizable for picky kids or
guests
Bleu Cheese Ranch Dressing Or Dip
makes about 1 cup, prep 10 min, chill before serving
* 1/2 cup mayonnaise
* 1/2 cup sour cream (or 1/4 cup buttermilk for thinner dressing)
* 1-2 cloves garlic, minced (can use dried)
* 2-3 tbsp parsley, minced (can use 1 tsp dried)
* 1 green onion, green and white parts, minced
* 1-2 tbsp red wine vinegar (use lesser amount if using buttermilk)
* 2 tbsp blue cheese, more if desired-this is very lightly flavored
* salt and pepper
1. Combine all ingredients, except blue cheese. Stir well.
2. Spoon a small amount of mayo mixture onto a plate and use a fork to mash
blue cheese until well combined with dressing. Or if using blue cheese crumbles
just stir them in.
3. Stir cheese mixture into remaining dressing.
4. Salt and pepper to taste, chill.
5. Thin with a small amount of milk, buttermilk or water before serving if too
thick.
Make your dipping sauce first so it has time to chill and the flavors can
develop. We are still sort of weenie-ish when it comes to blue cheese so this
is very lightly flavored, as in it is basically ranch dressing. Add
in additional blue cheese until it is a pungent as you like it. This dressing
is really delicious by the way on a fresh, green salad.
* 1/2 cup mayonnaise
* 1/2 cup sour cream (or 1/4 cup buttermilk for thinner dressing)
* 1-2 cloves garlic, minced (can use dried)
* 2-3 tbsp parsley, minced (can use 1 tsp dried)
* 1 green onion, green and white parts, minced
* 1-2 tbsp red wine vinegar (use lesser amount if using buttermilk)
* 2 tbsp blue cheese, more if desired-this is very lightly flavored
* salt and pepper
1. Combine all ingredients, except blue cheese. Stir well.
2. Spoon a small amount of mayo mixture onto a plate and use a fork to mash
blue cheese until well combined with dressing. Or if using blue cheese crumbles
just stir them in.
3. Stir cheese mixture into remaining dressing.
4. Salt and pepper to taste, chill.
5. Thin with a small amount of milk, buttermilk or water before serving if too
thick.
Make your dipping sauce first so it has time to chill and the flavors can
develop. We are still sort of weenie-ish when it comes to blue cheese so this
is very lightly flavored, as in it is basically ranch dressing. Add
in additional blue cheese until it is a pungent as you like it. This dressing
is really delicious by the way on a fresh, green salad.
Garlic Parmesan Wings
makes 16 wings, prep 10 min, cook 50 min (depending on how you cook wings)
* 2 lbs wings, separated at the joints, tips removed
* 1/2 cup (1 stick) butter, melted
* 1-2 cloves garlic, minced
* 2 tbsp parsley, minced
* 1/2 cup Parmesan cheese, grated
* salt and pepper
1. Cook wings. Fry at 370°F for about 20 minutes or bake at 425°F to 450°F for
30-50 minutes. You can also broil wings (although I would remove sticky wings
from the oven if cooking both).
2. While wings are cooking combine melted butter, garlic and parsley in a
bowl. Set aside.
3. Toss cooked wings in butter while hot.
4. Arrange on a platter, sprinkle with cheese, salt and pepper.
* 2 lbs wings, separated at the joints, tips removed
* 1/2 cup (1 stick) butter, melted
* 1-2 cloves garlic, minced
* 2 tbsp parsley, minced
* 1/2 cup Parmesan cheese, grated
* salt and pepper
1. Cook wings. Fry at 370°F for about 20 minutes or bake at 425°F to 450°F for
30-50 minutes. You can also broil wings (although I would remove sticky wings
from the oven if cooking both).
2. While wings are cooking combine melted butter, garlic and parsley in a
bowl. Set aside.
3. Toss cooked wings in butter while hot.
4. Arrange on a platter, sprinkle with cheese, salt and pepper.
French Dip Panini
makes 3-4 depending on size, prep 40 min, cook time 5 min
* 1 head garlic
* olive oil
* 2 onions, thinly sliced into rings
* 1/2 onions, finely diced
* 2 cloves garlic, minced
* 2 cups beef broth
* 2 tbsp beef base or bouillon ( I used a combination of beef and mushroom
base)
* water
* 1/2 tsp thyme
* salt and pepper
* 1/2 cup mayonnaise
* thinly sliced french or sourdough bread (ask bakery to slice with their
machine-perfect thickness)
* 1 pound thinly sliced medium rare roast beef
* 4-6 slices provolone cheese
1. Start by roasting the head of garlic in the oven at 400°F. Cut off the top
of the garlic to expose the cloves and drizzle with olive oil, place in a small
crock or wrap in foil and place in the oven.
2. While garlic roasts, saute onion rings in a little oil over medium heat,
stirring occasionally until soft and brown.
3. While onions are cooking start au jus in a small pot: saute diced onion and
garlic in oil until soft and translucent.
4. Add beef broth and bouillon, taste. Add salt as desired, pepper and thyme.
If too salty add small amounts of water to dilute.
5. Allow to simmer while constructing sandwiches.
6. Remove garlic from oven when golden brown and soft, allow to cool enough to
handle.
7. Squeeze garlic cloves out of paper and mash on a cutting board, stir into
mayonnaise.
8. When onions are ready, construct sandwiches. Lay out bottom bread slices and
spread with garlic mayo. Top with thick piles of roast beef, then caramelized
onions, then layer provolone over all. Top with bread slice.
9. Brush outsides of sandwich with olive oil and place in panini press or cook
on a griddle.
10. Sandwiches only take minutes to cook in a panini press (or in our case
George Foreman Grill) but there is enough time to drop some sweet potato fries
into the deep fryer.
11. Ladle au jus into small bowls and serve alongside sandwiches cut on the
diagonal.
* 1 head garlic
* olive oil
* 2 onions, thinly sliced into rings
* 1/2 onions, finely diced
* 2 cloves garlic, minced
* 2 cups beef broth
* 2 tbsp beef base or bouillon ( I used a combination of beef and mushroom
base)
* water
* 1/2 tsp thyme
* salt and pepper
* 1/2 cup mayonnaise
* thinly sliced french or sourdough bread (ask bakery to slice with their
machine-perfect thickness)
* 1 pound thinly sliced medium rare roast beef
* 4-6 slices provolone cheese
1. Start by roasting the head of garlic in the oven at 400°F. Cut off the top
of the garlic to expose the cloves and drizzle with olive oil, place in a small
crock or wrap in foil and place in the oven.
2. While garlic roasts, saute onion rings in a little oil over medium heat,
stirring occasionally until soft and brown.
3. While onions are cooking start au jus in a small pot: saute diced onion and
garlic in oil until soft and translucent.
4. Add beef broth and bouillon, taste. Add salt as desired, pepper and thyme.
If too salty add small amounts of water to dilute.
5. Allow to simmer while constructing sandwiches.
6. Remove garlic from oven when golden brown and soft, allow to cool enough to
handle.
7. Squeeze garlic cloves out of paper and mash on a cutting board, stir into
mayonnaise.
8. When onions are ready, construct sandwiches. Lay out bottom bread slices and
spread with garlic mayo. Top with thick piles of roast beef, then caramelized
onions, then layer provolone over all. Top with bread slice.
9. Brush outsides of sandwich with olive oil and place in panini press or cook
on a griddle.
10. Sandwiches only take minutes to cook in a panini press (or in our case
George Foreman Grill) but there is enough time to drop some sweet potato fries
into the deep fryer.
11. Ladle au jus into small bowls and serve alongside sandwiches cut on the
diagonal.
Raspberry Fudge Balls
8 ounces Cream Cheese -- softened
1/4 cup Raspberry preserves -- seedless
6 ounces Chocolate chips -- melted
1/3 cup Almonds -- finely chopped
3/4 cup Vanilla wafer crumbs
Combine cream cheese and chocolate. Mix until well blended. Stir in
Crumbs and preserves. Shape into 1 inch balls and roll in chopped
Almonds. Chill several hours.
1/4 cup Raspberry preserves -- seedless
6 ounces Chocolate chips -- melted
1/3 cup Almonds -- finely chopped
3/4 cup Vanilla wafer crumbs
Combine cream cheese and chocolate. Mix until well blended. Stir in
Crumbs and preserves. Shape into 1 inch balls and roll in chopped
Almonds. Chill several hours.
Cuban Dogs
Split griddled hot dogs in half lengthwise. Layer on sub rolls with sliced ham, dill pickles, yellow mustard and Swiss Cheese. Cook in a pnini press or buttered skillet, flattening, until golden.
Irish Coffee
Pour 1 jigger Irish whiskey into warmed goblet or coffee cup. Add 1 to 2 teaspoons sugar. Add hot strong coffee to within 1/2 to 1 3/4 inch of the top. Top with chilled sweetened whipped cream and drizzle a few drops of green creme de menthe on top.
Mini Turkey Cranberry Melts
1/4 c whole berry cranberry sauce
1 French bread roll (4 Inch)cut into 8 slices
1/4 lb cooked turkey breast, sliced
1/2 c baby spinach leaves
2 Kraft Singles, halved
4 tsp Miracle Whip Dressing
Heat large nonstick skillet on medium heat. Spread cranberry sauce onto 4 bread slices; cover with turkey, spinach, Singles and remaining bread slices. Spread outsides of sandwiches with dress. Cook 4 minutes on each side, or until golden brown.
1 French bread roll (4 Inch)cut into 8 slices
1/4 lb cooked turkey breast, sliced
1/2 c baby spinach leaves
2 Kraft Singles, halved
4 tsp Miracle Whip Dressing
Heat large nonstick skillet on medium heat. Spread cranberry sauce onto 4 bread slices; cover with turkey, spinach, Singles and remaining bread slices. Spread outsides of sandwiches with dress. Cook 4 minutes on each side, or until golden brown.
Monday, April 4, 2011
Cashew Chicken
6 boneless skinless chicken breast halves, cut into 1" strips
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 tbs cornstarch
3 tbs water
Cooked rice
Place chicken and mushrooms in a slow cooker. Add green
onions, soy sauce, ginger, broth, salt and pepper. Cover
and cook on low about 4 hours. Add bamboo shoots, cashews
and pea pods. Turn control to HIGH. In a small bowl,
dissolve cornstarch in water. Stir into chicken mixture
in cooker. Cover and cook on HIGH 20-30 minutes or until
thickened, stirring at least once. Serve over cooked
rice.
4-5 mushrooms, sliced
3 green onions, sliced into 1/2" pieces
1/4 cup soy sauce
2 tsp grated gingerroot
1/2 cup chicken broth
1/4 tsp salt
1/2 tsp pepper
1 (8 oz) can sliced bamboo shoots, drained
1/2 cup cashews, toasted
1/2 cup chinese pea pods
2 tbs cornstarch
3 tbs water
Cooked rice
Place chicken and mushrooms in a slow cooker. Add green
onions, soy sauce, ginger, broth, salt and pepper. Cover
and cook on low about 4 hours. Add bamboo shoots, cashews
and pea pods. Turn control to HIGH. In a small bowl,
dissolve cornstarch in water. Stir into chicken mixture
in cooker. Cover and cook on HIGH 20-30 minutes or until
thickened, stirring at least once. Serve over cooked
rice.
Easy Pepperoni Bread
Hot roll mix or frozen bread dough
Sm. jar spaghetti sauce (or your own)
Thinly sliced pepperoni
Parmesan cheese
Mozzarella cheese
Prepare hot roll mix or thaw bread dough, let rise once. Divide in 1/2. Roll out each piece to a 12 x 10 inch rectangle 1/8 inch thick. (You have to keep rolling at the dough for a bit because it keeps springing back.)
Cover thinly with tomato sauce. Layer with pepperoni, then Mozzarella then sprinkle with Parmesan. You can sprinkle with coarsely ground pepper if you wish. Roll up lengthwise. Place on foil lined cookie sheet. Bake at 350 degrees for 1/2 hour.
Sm. jar spaghetti sauce (or your own)
Thinly sliced pepperoni
Parmesan cheese
Mozzarella cheese
Prepare hot roll mix or thaw bread dough, let rise once. Divide in 1/2. Roll out each piece to a 12 x 10 inch rectangle 1/8 inch thick. (You have to keep rolling at the dough for a bit because it keeps springing back.)
Cover thinly with tomato sauce. Layer with pepperoni, then Mozzarella then sprinkle with Parmesan. You can sprinkle with coarsely ground pepper if you wish. Roll up lengthwise. Place on foil lined cookie sheet. Bake at 350 degrees for 1/2 hour.
Rocky Road Shortbread
1 1/4 cups flour
1/3 cups walnuts, finely chopped
1/4 tsp salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp vanilla
3/4 cup mini marshmallows
1/2 cup coarsely chopped walnuts
1/2 cup semisweet chocolate chips
Heat the oven to 350 F. Coat a large baking sheet with nonstick cooking spray. Set aside. Blend the flour, walnuts, and salt in a bowl. In a second bowl, beat together the butter, sugar, and vanilla for 2 minutes or until creamy and smooth. Stir in the flour mixture. Roll 1 tablespoon of the dough into a ball. Place on the prepared baking sheet. Repeat with the remaining dough. Gently flatten each ball to a 1/2 inch thickness. Smooth the edges. Bake at 350 F for 16 minutes or until lightly browned at the edges. Meanwhile, stir together the marshmallows and the coarsely chopped walnuts in a small bowl. Melt the semiswwet chocolate chips in another small bowl in the microwave oven for 1 minute. Stir halfway through. Remove the cookies from the oven. Spread each with 1 teaspoon of the chocolate, then sprinkle with the marshmallow mixture. Return to the oven for 1 to 2 minutes or until the marshmallows soften. Let cool
on the baking sheet on wire racks for 2 minutes before transferring to wire racks to cool completely.
Makes 16 cookies
1/3 cups walnuts, finely chopped
1/4 tsp salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp vanilla
3/4 cup mini marshmallows
1/2 cup coarsely chopped walnuts
1/2 cup semisweet chocolate chips
Heat the oven to 350 F. Coat a large baking sheet with nonstick cooking spray. Set aside. Blend the flour, walnuts, and salt in a bowl. In a second bowl, beat together the butter, sugar, and vanilla for 2 minutes or until creamy and smooth. Stir in the flour mixture. Roll 1 tablespoon of the dough into a ball. Place on the prepared baking sheet. Repeat with the remaining dough. Gently flatten each ball to a 1/2 inch thickness. Smooth the edges. Bake at 350 F for 16 minutes or until lightly browned at the edges. Meanwhile, stir together the marshmallows and the coarsely chopped walnuts in a small bowl. Melt the semiswwet chocolate chips in another small bowl in the microwave oven for 1 minute. Stir halfway through. Remove the cookies from the oven. Spread each with 1 teaspoon of the chocolate, then sprinkle with the marshmallow mixture. Return to the oven for 1 to 2 minutes or until the marshmallows soften. Let cool
on the baking sheet on wire racks for 2 minutes before transferring to wire racks to cool completely.
Makes 16 cookies
Turkey Tetrazzini
8 oz. dry spaghetti, prepared according to package directions, kept warm
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.
COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry
PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.
COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.
MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.
COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.
BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.
Sesame Chicken
3 chicken breasts, cut into bite sized pieces
Marinade:
3-5 drops sesame oil
2 T soy sauce
2 T flour
2 T corn starch
2 T water
1 ½ t brown sugar
1 t oil
Sauce:
½ c water
1 c chicken broth
3 T vinegar
2 T corn starch
¼ c sugar <---I use brown sugar
2 T soy sauce
1 t sesame oil
1 t garlic powder
2 T toasted sesame seeds
Put marinade and chicken in bag and put in fridge for 30 minutes. Fry
chicken in hot oil and drain on paper towels. Put sauce ingredients into
skillet and cook until desired thickness. Return meat to the skillet and
heat through. Serve over rice
Marinade:
3-5 drops sesame oil
2 T soy sauce
2 T flour
2 T corn starch
2 T water
1 ½ t brown sugar
1 t oil
Sauce:
½ c water
1 c chicken broth
3 T vinegar
2 T corn starch
¼ c sugar <---I use brown sugar
2 T soy sauce
1 t sesame oil
1 t garlic powder
2 T toasted sesame seeds
Put marinade and chicken in bag and put in fridge for 30 minutes. Fry
chicken in hot oil and drain on paper towels. Put sauce ingredients into
skillet and cook until desired thickness. Return meat to the skillet and
heat through. Serve over rice
Chocolate Orange Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips - Melted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. Chips - Melted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Pizza Hut Dessert Pizza
Pizza Crust:
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 - 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours. Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes. Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 - 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours. Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes. Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.
Olive Garden Sangria
1.5 Liters Soleo Red Table Wine
10 oz. Grenadine
16 oz. cranberry juice cocktail
12 oz. sweet vermouth
10 oz. sugar water (5 oz. sugar diluted)
Strawberries, oranges, and crushed ice This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice and fruit.
10 oz. Grenadine
16 oz. cranberry juice cocktail
12 oz. sweet vermouth
10 oz. sugar water (5 oz. sugar diluted)
Strawberries, oranges, and crushed ice This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice and fruit.
Chocolate Cheesecake
For the Crust:
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
For the Filling:
3 - (8 ounce) packages reduced-fat or
regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smoth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12
1/4 cup sugar
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
For the Filling:
3 - (8 ounce) packages reduced-fat or
regular cream cheese, softened
1 - (14 ounce) can sweetened condensed milk
1 - (12-ounce) pkg. semisweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 F. To prepare the crust, combine the chocolate crumbs, sugar, and butter in a small bowl. Mix well. Press on the bottom of a 9-inch springform pan. To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smoth. Add the condensed milk and beat well. Add the remaining ingredients and beat until smooth. Pour the batter into the prepared crust. Bake for 65 to 75 minutes or until a knife inserted into the center comes out clean. Cool in the pan on a wire rack to room temperature. Cover with plastic wrap and refrigerate overnight.
Serves 12
Spicy Pumpkin Soup
1/4 c. butter or margarine
1 c. chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/4 tsp coriander powder
1/8 tsp cayenne pepper
3 c. chicken broth
16 oz canned pumpkin
1 c. half-and-half cream
1. Melt butter in a medium-large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add seasonings. Cook at least one minute.
3. Add broth and bring to a low boil for 15-20 minutes.
4. Add pumpkin and half-and-half. Boil for 5 minutes.
Makes 6 cups.
1 c. chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/4 tsp coriander powder
1/8 tsp cayenne pepper
3 c. chicken broth
16 oz canned pumpkin
1 c. half-and-half cream
1. Melt butter in a medium-large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add seasonings. Cook at least one minute.
3. Add broth and bring to a low boil for 15-20 minutes.
4. Add pumpkin and half-and-half. Boil for 5 minutes.
Makes 6 cups.
Sunday, April 3, 2011
Pumpkin Cream Brulee
Nonstick cooking spray
1 12-ounce can evaporated milk
3/4 pure pumpkin (not pumpkin pie filling)
5 tablespoons sugar, divided
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites
Heat oven to 300 degrees. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13-by-9-inch baking pan.
Put evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in food processor or blender. Cover and process until smooth, about 1 minute.
Add eggs and egg whites to food processor; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.
Bake in preheated oven for 65-70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate several hours or overnight.
Heat broiler. Sprinkle each brulee with 1 teaspoon of remaining sugar. Put on jelly roll pan. Broil 2-3 minutes, rotating pan once, until sugar is melted and carmelized. Refrigerate 5-10 minutes or until topping hardens.
Makes 6 servings.
1 12-ounce can evaporated milk
3/4 pure pumpkin (not pumpkin pie filling)
5 tablespoons sugar, divided
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites
Heat oven to 300 degrees. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13-by-9-inch baking pan.
Put evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in food processor or blender. Cover and process until smooth, about 1 minute.
Add eggs and egg whites to food processor; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.
Bake in preheated oven for 65-70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate several hours or overnight.
Heat broiler. Sprinkle each brulee with 1 teaspoon of remaining sugar. Put on jelly roll pan. Broil 2-3 minutes, rotating pan once, until sugar is melted and carmelized. Refrigerate 5-10 minutes or until topping hardens.
Makes 6 servings.
Pumpkin Cookies
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Cream sugar and butter, add pumpkin and egg, then dry ingredients.
Bake 10-12 minutes at 350F.
Icing
3 tablespoons butter
4 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla
Combine butter, milk and brown sugar. Boil 3 minutes. Cool.
Stir in sugar and vanilla. (When you ice, work fast -- the icing
hardens quickly).
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla
Cream sugar and butter, add pumpkin and egg, then dry ingredients.
Bake 10-12 minutes at 350F.
Icing
3 tablespoons butter
4 tablespoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla
Combine butter, milk and brown sugar. Boil 3 minutes. Cool.
Stir in sugar and vanilla. (When you ice, work fast -- the icing
hardens quickly).
Foil Chicken
2 scallions
1 oz. fresh ginger
2 Tablespoons soy sauce
1 Tablespoon sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
deep fat for frying
Chop the scallions very finely; chop the ginger finely and mix with the
scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securly wrapped with no leaks. Drop
the foil parcels in hot fat and fry for about 2 minutes turning once if
possible but not that important. Drain. The correct way to serve the
chicken is in its wrapper, since the wrapping holds in the flavour and
juices.
1 oz. fresh ginger
2 Tablespoons soy sauce
1 Tablespoon sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
deep fat for frying
Chop the scallions very finely; chop the ginger finely and mix with the
scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securly wrapped with no leaks. Drop
the foil parcels in hot fat and fry for about 2 minutes turning once if
possible but not that important. Drain. The correct way to serve the
chicken is in its wrapper, since the wrapping holds in the flavour and
juices.
Vanilla Chip Cherry Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/4 tsp almond extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
1 jar (10 oz.) maraschino cherries, drained
and chopped
In a large bowl, cream the butter and the sugars until light and fluffy. Add the eggs, one ata time. Beat well after each addition. Beat in the extract. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the chips and the cherries. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/4 tsp almond extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 pkg (10-12 oz.) vanilla or white chips
1 jar (10 oz.) maraschino cherries, drained
and chopped
In a large bowl, cream the butter and the sugars until light and fluffy. Add the eggs, one ata time. Beat well after each addition. Beat in the extract. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Mix well. Stir in the chips and the cherries. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen
Hawaiin Mood Cookies
2 1/2 Cups Flour
1 Cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs
1/2 Cup Maraschino Cherries, drained
1 Cup Crushed Pineapple, drained
1/2 Cup Nuts
1/2 Cup Butter
1 Small Package Creamed Cheese (4 oz)
Cream cheese and butter. Add sugar, then beaten eggs. Gradually add dry
ingredients, beat until light and fluffy. Add pineapple,
cherries and nuts. Stir gently. Drop by teaspoon onto lightly greased cookie
sheet. Bake at 325 to 350 degrees for 15 minutes.
When bottoms of cookies are lightly browned, they are done.
1 Cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs
1/2 Cup Maraschino Cherries, drained
1 Cup Crushed Pineapple, drained
1/2 Cup Nuts
1/2 Cup Butter
1 Small Package Creamed Cheese (4 oz)
Cream cheese and butter. Add sugar, then beaten eggs. Gradually add dry
ingredients, beat until light and fluffy. Add pineapple,
cherries and nuts. Stir gently. Drop by teaspoon onto lightly greased cookie
sheet. Bake at 325 to 350 degrees for 15 minutes.
When bottoms of cookies are lightly browned, they are done.
Root Beer Jelly
2-cups root beer beverage
6-cups sugar
1-cup water
1-bottle liquid pectin
Combine all ingredients except pectin.
Heat to boiling stirring to dissolve sugar.
Add pectin.
Stir constantly to bring to a boil and boil hard for 30 seconds.
Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
6-cups sugar
1-cup water
1-bottle liquid pectin
Combine all ingredients except pectin.
Heat to boiling stirring to dissolve sugar.
Add pectin.
Stir constantly to bring to a boil and boil hard for 30 seconds.
Ladle into clean hot jars and process for 5 minutes in a boiling water bath canner.
Crockpot Delight
a.. 2-3 lbs. Boneless chuck, cut into 1 inch cubes
b.. 1/2 c. Flour
c.. 1/4 c. Butter
d.. 1 onion, sliced
e.. 1 tsp salt
f.. 1/8 tsp pepper
g.. 1 clove garlic, minced
h.. 2 c. Beer
i.. 1/4 c.Flour
Coat beef cubes with the 1/2 cup flour.
1.. Brown in melted butter.
2.. Drain off excess fat.
3.. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
4.. Cover and cook on low 5-7 hours (all day) until meat is tender.
5.. Turn control to high.
6.. Dissolve remaining 1/4 cup flour in small amount of water.
7.. Stir into meat mixture, cook on high 30-40 minutes.
8.. Serve with rice and salad.
b.. 1/2 c. Flour
c.. 1/4 c. Butter
d.. 1 onion, sliced
e.. 1 tsp salt
f.. 1/8 tsp pepper
g.. 1 clove garlic, minced
h.. 2 c. Beer
i.. 1/4 c.Flour
Coat beef cubes with the 1/2 cup flour.
1.. Brown in melted butter.
2.. Drain off excess fat.
3.. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
4.. Cover and cook on low 5-7 hours (all day) until meat is tender.
5.. Turn control to high.
6.. Dissolve remaining 1/4 cup flour in small amount of water.
7.. Stir into meat mixture, cook on high 30-40 minutes.
8.. Serve with rice and salad.
Red Lobster Shrimp Scampi
Yield: 4 servings.
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined
Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the
Shrimp. The shrimp is done when it has turned pink.
1 C. White Wine
1/2 C. unsalted Butter do not use Margarine
3 tsp. minced Garlic
1 lb. Shrimp, peeled and deveined
Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the
Shrimp. The shrimp is done when it has turned pink.
Taco Dip
2 Cans Refried Beans
2-8oz Pk Creamcheese Softened
1 Container of Sour Cream
2 T of Taco Seasning Mix
2 T of Minced Garlic
1 C of Shreeded Chees( any kind )
2 plump Tomatos, seeded & diced (About 1 Cup)
1 Lg Onion Diced
1 Can of pitted Ripe Olives, Sliced
Additional Sour Cream(Optional)
1) Preheat oven to 350`. Spread beans over bottom of a 9inX13in backing dish. In
a Lg bowl, combine cream cheese, sour cream, taco seasoning mix and garlic, mix
well.
2) Spread cream cheese mixture evenly over beans, spread cheese over the top of
that. Bake for 15-20 min or until the cheese is melted.
3) Sprinkle tomatos, onions, and olives over dip. Garnish with additional sour
cream if desired.
4) Serve with tortilla chips.
2-8oz Pk Creamcheese Softened
1 Container of Sour Cream
2 T of Taco Seasning Mix
2 T of Minced Garlic
1 C of Shreeded Chees( any kind )
2 plump Tomatos, seeded & diced (About 1 Cup)
1 Lg Onion Diced
1 Can of pitted Ripe Olives, Sliced
Additional Sour Cream(Optional)
1) Preheat oven to 350`. Spread beans over bottom of a 9inX13in backing dish. In
a Lg bowl, combine cream cheese, sour cream, taco seasoning mix and garlic, mix
well.
2) Spread cream cheese mixture evenly over beans, spread cheese over the top of
that. Bake for 15-20 min or until the cheese is melted.
3) Sprinkle tomatos, onions, and olives over dip. Garnish with additional sour
cream if desired.
4) Serve with tortilla chips.
Peanut Butter Cup Pie
Chocolate Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted and cooled
Pie:
6 ounces dark chocolate, chopped and
divided
1 1/2 cups creamy peanut butter, room
temperature
1/2 cup plus 2 Tablespoons confectioners’
sugar
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 degrees F. In a
medium bowl, combine chocolate crumbs,
sugar and butter and stir well. Pat into a
9-inch pie plate. Bake for 14 to 17 minutes,
until firm at the edges. Cool completely
before using. Melt 3 ounces of dark
chocolate in a small, microwave-safe bowl.
Pour melted chocolate into chocolate crumb
pie crust and spread evenly over crust with
a pastry brush. Refrigerate for 10 minutes
to allow chocolate to set up. In a food
processor, combine peanut butter,
confectioners’ sugar, softened butter,
vanilla extract and a pinch of salt. Whiz
until very smooth. Pour into prepared
crust. Melt remaining 3 ounces of dark
chocolate and drizzle over top of peanut
butter filling using a pastry bag or simply
by drizzling chocolate off tines of a large
fork. Chill pie for at least 4 hours before
slicing and serving.
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted and cooled
Pie:
6 ounces dark chocolate, chopped and
divided
1 1/2 cups creamy peanut butter, room
temperature
1/2 cup plus 2 Tablespoons confectioners’
sugar
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 350 degrees F. In a
medium bowl, combine chocolate crumbs,
sugar and butter and stir well. Pat into a
9-inch pie plate. Bake for 14 to 17 minutes,
until firm at the edges. Cool completely
before using. Melt 3 ounces of dark
chocolate in a small, microwave-safe bowl.
Pour melted chocolate into chocolate crumb
pie crust and spread evenly over crust with
a pastry brush. Refrigerate for 10 minutes
to allow chocolate to set up. In a food
processor, combine peanut butter,
confectioners’ sugar, softened butter,
vanilla extract and a pinch of salt. Whiz
until very smooth. Pour into prepared
crust. Melt remaining 3 ounces of dark
chocolate and drizzle over top of peanut
butter filling using a pastry bag or simply
by drizzling chocolate off tines of a large
fork. Chill pie for at least 4 hours before
slicing and serving.
PF Chang Orange Peel Chicken
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.
Microwave Orange Macadamia Fudge
1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk
2 c Marshmallows, miniature
6 oz Chocolate chips, semi-sweet
3/4 c Macadamia nuts; chopped
1 T Orange-flavored liqueur {I have used orange flavoring]
With foil or wax paper, line 8 inch square pan. In glass bowl, melt butter on High 1 minute. Stir in sugar and milk. Cook on High 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into pan. Cut into pieces; chill until firm. Makes 2 lb
1 1/2 c Sugar
5 oz Evaporated milk
2 c Marshmallows, miniature
6 oz Chocolate chips, semi-sweet
3/4 c Macadamia nuts; chopped
1 T Orange-flavored liqueur {I have used orange flavoring]
With foil or wax paper, line 8 inch square pan. In glass bowl, melt butter on High 1 minute. Stir in sugar and milk. Cook on High 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into pan. Cut into pieces; chill until firm. Makes 2 lb
Starbucks Style Pumpkin Scones With Spiced Icing
4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
3/4 cup cold butter, cut into small pieces
1 cup pureed pumpkin
6 tablespoons milk
2 eggs
Milk for brushing tops
Sugar for sprinkling
Heat oven to 400 degrees F.
Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.
In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.
Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.
Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.
Bake for 14-16 minutes. When cool, drizzle with Spiced Icing.
Spiced Icing:
1 1/2 cups confectioners' sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves
2 tablespoons milk
Mix confectioners' sugar and spices. Add milk and stir until smooth. Using the tines of a fork, drizzle over cooled scones.
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
3/4 cup cold butter, cut into small pieces
1 cup pureed pumpkin
6 tablespoons milk
2 eggs
Milk for brushing tops
Sugar for sprinkling
Heat oven to 400 degrees F.
Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.
In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.
Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.
Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.
Bake for 14-16 minutes. When cool, drizzle with Spiced Icing.
Spiced Icing:
1 1/2 cups confectioners' sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch cloves
2 tablespoons milk
Mix confectioners' sugar and spices. Add milk and stir until smooth. Using the tines of a fork, drizzle over cooled scones.
Korean Rice Bowls
Instead, the zucchini was made into a supporting role in this one-bowl Korean Beef Rice dish. One bowl meals are awesome.
That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon - pick the weapon of your choice) and just 1 bowl to clean per person.
Thin slices of beef are marinated in a combo of soy, brown sugar, sesame oil, garlic and ginger - the same marinade I use for Korean bulgogi. Because the beef is thin, the vegetables are small, it's also a 29.5 minute meal.
How to make Korean Beef Rice Bowl
Here's the marinade ingredients - soy sauce, sesame oil, grated ginger, garlic, brown sugar.
It's important to cut the beef very small or very thin. It's a one-bowl meal, remember? No knives. Either cut the beef into small pieces like this.
Or thin slices.
Marinate the beef while you cut the vegetables.
Zucchini, baby spinach, onions and carrots. Notice that the veg is also cut very small or very thin. They all gotta cook almost at the same time!
Start with a wok or large sauté pan (frying pans don't have high enough sides - you'll end up flipping and tossing all your ingredients right outta your pan!)
Sauté the onions.
Then add the beef. Stir-fry beef until just barely pink in middle.
Add the carrots and the zucchini.
Now add the spinach.
Toss it all about.
Once spinach has wilted, the carrots softened and zucchini cooked, it's done. Sprinkle with sesame seeds.
And serve over rice.
You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.
2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds
1. Cook the rice according to package instructions.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2". If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Sauté for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon - pick the weapon of your choice) and just 1 bowl to clean per person.
Thin slices of beef are marinated in a combo of soy, brown sugar, sesame oil, garlic and ginger - the same marinade I use for Korean bulgogi. Because the beef is thin, the vegetables are small, it's also a 29.5 minute meal.
How to make Korean Beef Rice Bowl
Here's the marinade ingredients - soy sauce, sesame oil, grated ginger, garlic, brown sugar.
It's important to cut the beef very small or very thin. It's a one-bowl meal, remember? No knives. Either cut the beef into small pieces like this.
Or thin slices.
Marinate the beef while you cut the vegetables.
Zucchini, baby spinach, onions and carrots. Notice that the veg is also cut very small or very thin. They all gotta cook almost at the same time!
Start with a wok or large sauté pan (frying pans don't have high enough sides - you'll end up flipping and tossing all your ingredients right outta your pan!)
Sauté the onions.
Then add the beef. Stir-fry beef until just barely pink in middle.
Add the carrots and the zucchini.
Now add the spinach.
Toss it all about.
Once spinach has wilted, the carrots softened and zucchini cooked, it's done. Sprinkle with sesame seeds.
And serve over rice.
You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes. The dish includes cooked rice - please feel free to use whatever rice you want - brown rice, jasmine rice, short grained rice. In a pinch, use basmati. Typical Korean style rice is short-grained. At the market, just look for "short-grained" or sushi rice. Different rice has different cooking times and rice:water ratios, so read the package directions carefully.
2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds
1. Cook the rice according to package instructions.
2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2". If using ground beef: leave as-is.
3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
4. Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Sauté for 2-3 minutes until just barely pink.
5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
Lemon Sauce Chicken & Mushroom Rissoto
Lemony Sauced Chicken Breasts
serves 4, prep 10 min, cook 15 min
* 2 medium boneless, skinless chicken breasts
* 1 tbsp butter
* 1 tbsp oil
* salt and pepper
* 2 tbsp lemon juice
* 2 tbsp dry white wine
* 1/2 cup chicken broth
1. Trim all visible fat from the chicken breasts.
2. Place one breast in a large zip-top plastic blag and use a flat mallet or
heavy bottle to pound it to an even thinness, the breast should be fairly large
and flat.
3. Remove the breast from the bag and cut into two equally sized portions.
Repeat with the other breast so you have four chicken breast paillards.
4. Heat a large frying pan over medium heat, then when hot, add the butter and
oil.
5. Once butter is melted, season chicken with salt and pepper then place in the
pan. Cook undisturbed until chicken has turned white about halfway up on the
sides, about 5 minutes.
6. Flip chicken with tongs and finish cooking, about 5 more minutes. Remove
chicken to a serving plate and keep warm in an oven or under foil.
7. Add lemon juice and white wine to the pan, scraping up all of the browned
bits in the bottom of the pan. Add chicken broth and boil until reduced by
about half and sauce is slightly thick.
8. Serve chicken drizzled with about 1 to 2 tbsp of sauce.
The base of this dish is a very, very basic mushroom risotto. There is almost
no prep work required (tell me you have an egg slicer for slicing your
mushrooms) and the stirring can be done while working on your other dishes.
Just get it started and then it cooks itself while you make the chicken and pan
sauce.
Basic Mushroom Risotto
serves 6, prep 10 min, cook 20 min
* 5 cups chicken broth
* 1 tbsp oil
* 1 tbsp butter
* 8 oz fresh mushrooms, thinly sliced or chopped
* 1 cup arborio or long grain rice
* 1/4 cup parmesan cheese
* salt and pepper
* truffle oil or truffle salt (optional)
1. Boil chicken broth then turn down to a simmer.
2. Heat a pan to medium and add oil and butter. Once butter is melted add
mushrooms and saute until beginning to brown.
3. When mushrooms are starting to turn golden, add rice and stir. Toast rice,
stirring, until it turns golden.
4. Ladle one cup of hot broth into rice and mushrooms and stir to combine. You
do not have to stir constantly but just come back to it as you work on your
dishes and give it a good stir every now and then.
5. When most of the liquid is absorbed and the pan is beginning to get dry,
stir in another cup of liquid. Continue stirring in hot liquid as it is
absorbed until rice is tender and creamy.
6. When rice is done, remove from the heat and stir in parmesan cheese and salt
and pepper to taste.
7. Drizzle individual servings with a small amount of truffle oil of a pinch of
truffle salt if desired.
Steamed frozen vegetables are my favorite side. They are healthy, convenient,
and take very little time and effort to make. Simply place frozen vegetables
in a lidded casserole and microwave them for five to seven minutes while the
table is being set. To play off the lemon in the pan sauce I added a little
melted butter, a squeeze of lemon juice, and a sprinkle of salt. To serve, I
plated a spoonful of risotto, drizzled it lightly with truffle oil, placed a
chicken paillard on top, drizzled it with pan sauce, set a spoonful of broccoli
on the side and then grated lemon zest over all of it. I chopped a few
tablespoons of fresh parsley and sprinkled a bit over the whole dish.
serves 4, prep 10 min, cook 15 min
* 2 medium boneless, skinless chicken breasts
* 1 tbsp butter
* 1 tbsp oil
* salt and pepper
* 2 tbsp lemon juice
* 2 tbsp dry white wine
* 1/2 cup chicken broth
1. Trim all visible fat from the chicken breasts.
2. Place one breast in a large zip-top plastic blag and use a flat mallet or
heavy bottle to pound it to an even thinness, the breast should be fairly large
and flat.
3. Remove the breast from the bag and cut into two equally sized portions.
Repeat with the other breast so you have four chicken breast paillards.
4. Heat a large frying pan over medium heat, then when hot, add the butter and
oil.
5. Once butter is melted, season chicken with salt and pepper then place in the
pan. Cook undisturbed until chicken has turned white about halfway up on the
sides, about 5 minutes.
6. Flip chicken with tongs and finish cooking, about 5 more minutes. Remove
chicken to a serving plate and keep warm in an oven or under foil.
7. Add lemon juice and white wine to the pan, scraping up all of the browned
bits in the bottom of the pan. Add chicken broth and boil until reduced by
about half and sauce is slightly thick.
8. Serve chicken drizzled with about 1 to 2 tbsp of sauce.
The base of this dish is a very, very basic mushroom risotto. There is almost
no prep work required (tell me you have an egg slicer for slicing your
mushrooms) and the stirring can be done while working on your other dishes.
Just get it started and then it cooks itself while you make the chicken and pan
sauce.
Basic Mushroom Risotto
serves 6, prep 10 min, cook 20 min
* 5 cups chicken broth
* 1 tbsp oil
* 1 tbsp butter
* 8 oz fresh mushrooms, thinly sliced or chopped
* 1 cup arborio or long grain rice
* 1/4 cup parmesan cheese
* salt and pepper
* truffle oil or truffle salt (optional)
1. Boil chicken broth then turn down to a simmer.
2. Heat a pan to medium and add oil and butter. Once butter is melted add
mushrooms and saute until beginning to brown.
3. When mushrooms are starting to turn golden, add rice and stir. Toast rice,
stirring, until it turns golden.
4. Ladle one cup of hot broth into rice and mushrooms and stir to combine. You
do not have to stir constantly but just come back to it as you work on your
dishes and give it a good stir every now and then.
5. When most of the liquid is absorbed and the pan is beginning to get dry,
stir in another cup of liquid. Continue stirring in hot liquid as it is
absorbed until rice is tender and creamy.
6. When rice is done, remove from the heat and stir in parmesan cheese and salt
and pepper to taste.
7. Drizzle individual servings with a small amount of truffle oil of a pinch of
truffle salt if desired.
Steamed frozen vegetables are my favorite side. They are healthy, convenient,
and take very little time and effort to make. Simply place frozen vegetables
in a lidded casserole and microwave them for five to seven minutes while the
table is being set. To play off the lemon in the pan sauce I added a little
melted butter, a squeeze of lemon juice, and a sprinkle of salt. To serve, I
plated a spoonful of risotto, drizzled it lightly with truffle oil, placed a
chicken paillard on top, drizzled it with pan sauce, set a spoonful of broccoli
on the side and then grated lemon zest over all of it. I chopped a few
tablespoons of fresh parsley and sprinkled a bit over the whole dish.
Subscribe to:
Comments (Atom)