2 1/4 C cake flour (sifted, then measured)
2T unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C buttermilk (1 T vinegar to 1 C milk. use WHOLE milk)
1 T red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 1/2 C sugar
1/2 C (1 stick) unsalted butter, room temperature
2 large eggs
Preheat oven to 350 degrees. Butter and flour 2 9" diameter cake pans with 1 1/2" sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Add eggs 1 at a time, beating after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
Frosting:
2 8oz packages cream cheese, room temperature
1/2 C unsalted butter, room temperature
1 T vanilla extract
2 1/2 C powdered sugar
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth. Place one cake layer, flat side up, on platter. Spread one cup of frosting over top of cake. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.
Cake can be made one day ahead. Cover and refrigerate. Let stand at room temperature one hour before serving.
Wednesday, December 30, 2009
Saturday, December 5, 2009
Sherbet Punch
1 bottle champagne
1 bottle ginger ale
1 qt. sherbet (orange, etc.)
orange slices
maraschino cherries
Pour champagne and ginger ale into punch bowl.
Add sherbet, orange slices and some maraschino cherries.
Serve.
1 bottle ginger ale
1 qt. sherbet (orange, etc.)
orange slices
maraschino cherries
Pour champagne and ginger ale into punch bowl.
Add sherbet, orange slices and some maraschino cherries.
Serve.
Sunday, November 8, 2009
Christmas Punch
(Bon Appetit calls this "Algonquin Bar Punch")
Serves 12 to 16
Ingredients:
Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh rasberries, divided
3 cups sloe gin
2 cups fresh lemon juice
1 1/2 cups dark rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices
Preparation
Place lemon peel strips in large bowl.
Add sugar and mash with muddler or wodden spoon to infuse sugar with lemon.
Add 1 1/4 cups raspberries and mash to blend.
Pour in sloe gin, lemon juice and rum.
Add ice crubes; stir to blend.
Refigerate 20 minutes.
Place ice block in punch bowl.
Strain punch over ice block into bowl.
Add champagne.
Stir to blend.
Garnish punch with lemon slices and remaining rasberries.
Ladle into punch cups to serve.
Serves 12 to 16
Ingredients:
Peel from 4 lemons (removed in strips with vegetable peeler)
1/3 cup superfine sugar
2 cups fresh rasberries, divided
3 cups sloe gin
2 cups fresh lemon juice
1 1/2 cups dark rum
6 cups ice cubes
1 ice block
2 cups chilled brut Champagne
Lemon slices
Preparation
Place lemon peel strips in large bowl.
Add sugar and mash with muddler or wodden spoon to infuse sugar with lemon.
Add 1 1/4 cups raspberries and mash to blend.
Pour in sloe gin, lemon juice and rum.
Add ice crubes; stir to blend.
Refigerate 20 minutes.
Place ice block in punch bowl.
Strain punch over ice block into bowl.
Add champagne.
Stir to blend.
Garnish punch with lemon slices and remaining rasberries.
Ladle into punch cups to serve.
Wednesday, October 14, 2009
Lemongrass Chicken
Ingredients:
6-8 chicken wings
half root of lemongrass finely minced
one clove of garlic finely minced
pinch of salt (a little less than 1/4 teaspoon)
1/4 of black pepper
1/2 teaspoon of sugar
pinch of ground pepper (if preferred spicy)
I tablespoon of oyster sauce
1.5 teaspoon of soy sauce
Directions:
1) wash chicken and make slice marks on both sides of each piece
2) heat broiler 400-425 (or grill if available)
3) mixed all ingredients and chicken together, let sit for 15 minutes if in a rush (30 minutes to 1 hour in refrigerator if available)
4) place chicken on removable broiler rack that allows for juice to drain/fall down
5) broil/grill until cooked (flip once or twice)
6-8 chicken wings
half root of lemongrass finely minced
one clove of garlic finely minced
pinch of salt (a little less than 1/4 teaspoon)
1/4 of black pepper
1/2 teaspoon of sugar
pinch of ground pepper (if preferred spicy)
I tablespoon of oyster sauce
1.5 teaspoon of soy sauce
Directions:
1) wash chicken and make slice marks on both sides of each piece
2) heat broiler 400-425 (or grill if available)
3) mixed all ingredients and chicken together, let sit for 15 minutes if in a rush (30 minutes to 1 hour in refrigerator if available)
4) place chicken on removable broiler rack that allows for juice to drain/fall down
5) broil/grill until cooked (flip once or twice)
Crock Pot Apricot Chicken
2 cans of Apricot Preserves (10 or 12 oz each)
1 packet of dried onion soup mix
4-6 boneless, skinless chicken breasts
Rice
Mix together soup mix and preserves in crock pot.
Add chicken breasts.
Cook on low for 4 hours.
Serve with rice. Enjoy!
Berkshire Pie
Preparation time 30 minutes.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.
Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.
Ingredients
1 recipe Basic Pie Crust
Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour
Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.
To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.
Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.
Ingredients
1 recipe Basic Pie Crust
Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour
Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.
To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.
Orzo and Spinach Salad
This is my go to dish. Everyone loves it!!
¾ lb of orzo
Dressing:
½ cup olive oil
3 tsp wine vinegar
3 tsp lemon juice
1 tsp salt
½ tsp freshly ground pepper
1 tsp Dijon mustard
½ tsp oregano
¼ ground cumin
Spinach Salad
1 pkg. Baby spinach
½ c. Kalamata olives
1 sweet red pepper chopped
2 tsp capers
¼ cup minced scallions
Garnishments
6-4 oz feta
3 tsp toasted pine nuts
Cook the orzo according to package directions. If delay getting the dressing together, toss pasta with some olive oil.
Place the orzo in a large bowl and toss with 2/3 of dressing to start. Add spinach, olives, red pepper, scallions, capers and toss. Add rest of dressing. Can be refrigerated without adding the spinach. Cool for hours. At serving time, add spinach, feta and pine nuts.
While the water boils and the pasta is cooking you can get everything else ready, so it really only takes about 15 minutes. You could add grilled chicken to make it a main dish. I add everything right away and serve. I like it slightly warm. Keeps in fridge for days!
¾ lb of orzo
Dressing:
½ cup olive oil
3 tsp wine vinegar
3 tsp lemon juice
1 tsp salt
½ tsp freshly ground pepper
1 tsp Dijon mustard
½ tsp oregano
¼ ground cumin
Spinach Salad
1 pkg. Baby spinach
½ c. Kalamata olives
1 sweet red pepper chopped
2 tsp capers
¼ cup minced scallions
Garnishments
6-4 oz feta
3 tsp toasted pine nuts
Cook the orzo according to package directions. If delay getting the dressing together, toss pasta with some olive oil.
Place the orzo in a large bowl and toss with 2/3 of dressing to start. Add spinach, olives, red pepper, scallions, capers and toss. Add rest of dressing. Can be refrigerated without adding the spinach. Cool for hours. At serving time, add spinach, feta and pine nuts.
While the water boils and the pasta is cooking you can get everything else ready, so it really only takes about 15 minutes. You could add grilled chicken to make it a main dish. I add everything right away and serve. I like it slightly warm. Keeps in fridge for days!
Bavette a l'echalotte (Sirloin w/ Shallots)
Serves 2
4 cups sliced shallots
2 tablespoons butter
2 tablespoons canola oil
salt and pepper
2 teaspoons sherry vinegar
2 tablespoons dry red wine plus 1/4 cup (separated)
1 cup flavorful stock (veal, beef, chicken, vegetable)
2 steaks 1"-1&1/2“ thick, 10 ounces each (preferably an outside cutskirt or hanger (onglet). But a flavorful rib eye or a New York Strip will work fine as well)
Salt and Pepper
1 tablespoon canola oilmore butter as needed
1 tablespoon chopped parsley
salt and pepper
1. Pre-heat the oven to 375 degrees F.
2. Heat a 10-12 inch cast iron skillet over medium high heat. Add the butter and oil. Once the butter melts add all the shallots and stir to coat well. Turn the heat to medium. Continue stirring often so that the shallots cook evenly.
3. After 3-4 minutes the shallots should be quite soft and beginning to caramelize. Turn the heat down to medium-low and add the sherry vinegar. Continue to cook and stir until the vinegar is nearly reduced to nothing and absorbed into the shallots. Add 2 tablespoons of the red wine and repeat the process. When the shallots have become somewhat “jammy” in consistency remove them from the pan and transfer to a plate.
4. Add the remaining 1/4 cup wine to the pan to deglaze. Once all the bits of onion a have loosened from the bottom of the pan and the wine has reduced down to about 1 tablespoon add the stock. Continue reducing until about 1/2 cup of red wine “jus” remains. Pour this through a strainer and set aside in a warm place.
5. Season the steaks well on both sides with salt and pepper. Turn the heat to high and add another tablespoon canola oil to the same skillet you used for the shallots. When the oil is good and hot slide the steaks into the pan. I use the 3-second rule. If you cannot hold your hand 4 inches above the hot pan for more than 3 seconds, then the temperature is good.
6. Drop in a pat of butter, basting the steaks as it melts. Sear them for 2 minutes before turning them over. They should be nicely browned.
7. Turn the heat to medium (the iron pan will retain a lot of heat) and cook the steaks an additional 4 minutes.
8. Transfer the steaks to a jelly roll pan and set them aside while you prep the shallots.
9. Return the shallots to the iron skillet. Add the red wine “jus”, a tablespoon of butter and the chopped parsley. Stir to combine and turn the heat off. Season to taste with salt and pepper. Possibly a little more vinegar, though be judicious with the vinegar.
10. Pour any of the juices that have accumulated on the baking sheet with the steaks into the skillet of shallots. Place the steaks into the oven for about 4 minutes for rare and 5 minutes for medium rare. 2 minutes longer if you prefer medium. Any longer than that and you might as well throw the steaks in the garbage. I am serious!
11. To serve: Transfer the steaks to dinner plates and heap the shallots on top of each steak. The more the better. I like about a cup per person. You might as well use them all. Pour any remaining liquid evenly divided between both plates. Give it a big grind of black pepper.
12. Let the steaks rest for several moments while you dress some greens with a simple herby vinaigrette. You may also serve this with a big helping of “frites” on the side.
4 cups sliced shallots
2 tablespoons butter
2 tablespoons canola oil
salt and pepper
2 teaspoons sherry vinegar
2 tablespoons dry red wine plus 1/4 cup (separated)
1 cup flavorful stock (veal, beef, chicken, vegetable)
2 steaks 1"-1&1/2“ thick, 10 ounces each (preferably an outside cutskirt or hanger (onglet). But a flavorful rib eye or a New York Strip will work fine as well)
Salt and Pepper
1 tablespoon canola oilmore butter as needed
1 tablespoon chopped parsley
salt and pepper
1. Pre-heat the oven to 375 degrees F.
2. Heat a 10-12 inch cast iron skillet over medium high heat. Add the butter and oil. Once the butter melts add all the shallots and stir to coat well. Turn the heat to medium. Continue stirring often so that the shallots cook evenly.
3. After 3-4 minutes the shallots should be quite soft and beginning to caramelize. Turn the heat down to medium-low and add the sherry vinegar. Continue to cook and stir until the vinegar is nearly reduced to nothing and absorbed into the shallots. Add 2 tablespoons of the red wine and repeat the process. When the shallots have become somewhat “jammy” in consistency remove them from the pan and transfer to a plate.
4. Add the remaining 1/4 cup wine to the pan to deglaze. Once all the bits of onion a have loosened from the bottom of the pan and the wine has reduced down to about 1 tablespoon add the stock. Continue reducing until about 1/2 cup of red wine “jus” remains. Pour this through a strainer and set aside in a warm place.
5. Season the steaks well on both sides with salt and pepper. Turn the heat to high and add another tablespoon canola oil to the same skillet you used for the shallots. When the oil is good and hot slide the steaks into the pan. I use the 3-second rule. If you cannot hold your hand 4 inches above the hot pan for more than 3 seconds, then the temperature is good.
6. Drop in a pat of butter, basting the steaks as it melts. Sear them for 2 minutes before turning them over. They should be nicely browned.
7. Turn the heat to medium (the iron pan will retain a lot of heat) and cook the steaks an additional 4 minutes.
8. Transfer the steaks to a jelly roll pan and set them aside while you prep the shallots.
9. Return the shallots to the iron skillet. Add the red wine “jus”, a tablespoon of butter and the chopped parsley. Stir to combine and turn the heat off. Season to taste with salt and pepper. Possibly a little more vinegar, though be judicious with the vinegar.
10. Pour any of the juices that have accumulated on the baking sheet with the steaks into the skillet of shallots. Place the steaks into the oven for about 4 minutes for rare and 5 minutes for medium rare. 2 minutes longer if you prefer medium. Any longer than that and you might as well throw the steaks in the garbage. I am serious!
11. To serve: Transfer the steaks to dinner plates and heap the shallots on top of each steak. The more the better. I like about a cup per person. You might as well use them all. Pour any remaining liquid evenly divided between both plates. Give it a big grind of black pepper.
12. Let the steaks rest for several moments while you dress some greens with a simple herby vinaigrette. You may also serve this with a big helping of “frites” on the side.
Broccoli Almondine
Ingredients
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Preparation
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Preparation
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
Parmesan Crusted Pork Chops
Ingredients
1/4 cup dijon mustard
2 tbsps olive oil
1/4 tsp leaves dried basil
1/4 tsp garlic powder
1/4 tsp leaves dried oregano
1/4 tsp leaves thyme
1 dash black pepper
3/4 cup parmesan cheese, grated
2 lbs pork chops (top loin, lean, boneless)
Preparation
1. Preheat oven to 400 °F.
2. Line baking sheet with parchment or wax paper and set aside.
3. In a small bowl whisk together mustard, oil, and spices.
4. Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.
5. Press the grated parmesan cheese into both sides of the chops. (I am pretty liberal with the cheese. I like a thick coating but I'm sure a thin one will work too.)
6. Place the chops on the prepared baking sheet. Bake for about 15 to 20 minutes. The coating should be browned and slightly crispy and the pork should be cooked all the way through.
7. Note: you can also use this recipe with boneless chicken breasts instead of pork chops & it is just as tasty!
Tuesday, September 29, 2009
Twice Baked Potatoes with Goat Cheese and Chives
1 ½ tsp veg oil
8 6oz Idaho potatoes
5 ½ oz fresh goat cheese (montrechat) crumbled
¾ cup half and half
3T butter
3T chopped fresh chives
Preheat oven to 375. Bake potatoes until very tender, about 45 minutes. Transfer to rack. Cool 10 minutes. Using oven mitts, grasp 1 potato in hand, cut off top ¼ of potato. Scoop out potato, leaving ½” shell. Put potato flesh into large bowl. Repeat with each potato. Mash potatoes till smooth. Mix in cheese, then the half and half, butter and chives. Season with salt and pepper. Spoon mixture back into shells, dividing evenly. Place potatoes on baking sheet—can be made one day ahead, cover with plastic wrap and refrigerate—heat oven to 375 degrees, bake till heated through, about 20 minutes.
*make potato skins with left-over ¼ tops of potatoes: top with grated cheddar, bake till cheese is melted; top with sour cream and bacon.
8 6oz Idaho potatoes
5 ½ oz fresh goat cheese (montrechat) crumbled
¾ cup half and half
3T butter
3T chopped fresh chives
Preheat oven to 375. Bake potatoes until very tender, about 45 minutes. Transfer to rack. Cool 10 minutes. Using oven mitts, grasp 1 potato in hand, cut off top ¼ of potato. Scoop out potato, leaving ½” shell. Put potato flesh into large bowl. Repeat with each potato. Mash potatoes till smooth. Mix in cheese, then the half and half, butter and chives. Season with salt and pepper. Spoon mixture back into shells, dividing evenly. Place potatoes on baking sheet—can be made one day ahead, cover with plastic wrap and refrigerate—heat oven to 375 degrees, bake till heated through, about 20 minutes.
*make potato skins with left-over ¼ tops of potatoes: top with grated cheddar, bake till cheese is melted; top with sour cream and bacon.
Asian Salad
1 head of cabbage…you can buy the cabbage already sliced& in a bag
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
2 bunches scallions, sliced, white and light green part only
2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.
¾ c slivered almonds
½ c sesame seeds
¼ c butter
sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.
Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce
Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.
To make this a main course: add any grilled meat, poultry or fish
Tomato Sauce
In medium pan, brown 1 lb ground beef drain fat
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Add 1 T oil and sauté: 1 chopped carrot
1 chopped onion
1 clove garlic
Add:
1 6oz can tomato paste
1 16oz can tomato puree
1 cup water
1 crushed beef bouillon cube
1 T parmesan cheese
1 tsp sugar
½ tsp basil, oregano, salt
¼ tsp pepper
Mix thoroughly, cook 20 minutes—simmer, stirring occasionally
Spaghetti Pie
½ lb spaghetti or elbows
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
¼ tsp oil
¼ tsp salt
1 egg
1/3 cup grated parmesan cheese
1T soft butter or margarine
1/2lb ground beef
1cup spaghetti sauce (small can)
¾ cup ricotta or cottage cheese
½ cup shredded mozzarella
Cook spaghetti, rinse, put in bowl. Beat together egg, parmesan and butter, add to spaghetti and toss until well mixed. Grease pie plate then spoon pasta mixture into pie plate. Press mixture to sides and bottom to mold to shape of plate.
Cook burger (and onion and pepper if desired) Add spaghetti sauce.
Preheat oven to 350
Spoon ricotta onto pasta “crust” and spread evenly. Add meat sauce. Bake 30-35 minutes. Remove from oven, sprinkle with mozzarella and let sit 10 minutes before serving.
Pumpkin Chocolate Chip Bread
Ingredients:
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
3 cups white sugar
3 ½ cups all-purpose flour
1 (15 ounce) can pumpkin puree
1 T ground cinnamon
1 cup vegetable oil
½ tsp ground ginger
2/3 cup water
1 T ground nutmeg
4 eggs
1 T vanilla extract
2 tsp baking soda
1 ½ tsp salt
1 cup semisweet chocolate chips
Directions:
Preheat over to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, ginger, nutmeg, vanilla, baking soda, and salt.
Fold in chocolate chips and pour batter into loaf pans.
Bake for 1 hour, or until inserted knife comes out clean.
Let the bread cool in the pans completely before removing.
Mushroom Sausage Pinwheels
2 lbs .mild Italian sausage
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed
Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.
Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.
2 lbs fresh mushrooms, minced and thoroughly dried
1/4 cup minced shallots
6 tablespoons butter
2 tablespoons vegetable oil
salt and pepper to taste
16 ounces cream cheese, room temperature
2 sheets puff pastry, thawed
Preheat oven to 400. Remove sausage from casings and saute until it is no longer pink, crumbling into small pieces. Drain and set aside. Saute the mushrooms with the shallots in butter and oil over moderate heat, stirring frequently. Cook until pieces separate and liquid evaporates. Add salt and pepper and combine mushroom mixture with sausage and cream cheese, blending well.
Roll out sheet of puff pastry; cut in half length wise. Spread 1/4 of the sausage mixture down center of one half sheet; roll pastry starting at the long side. Cut into 1/4 inch slices and place pinwheels on baking sheet. Bake about 12-15 minutes, until pastry is golden. Repeat with remaining pastry and filling.
Chocolate Almond Torte
1 ½ cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
1 cup sugar
8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped
5 large eggs, separated
½ teaspoon almond extract
½ teaspoon grated lemon peel
½ cup (one stick) unsalted butter, melted, cooled
1/4 teaspoon salt
powdered sugar
Preheat oven to 350. Butter 10-inch diameter springform pan with 2 3/4 inch high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds. Stir into almond mixture. Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
Using dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold beaten egg whites into chocolate batter in 3 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made one day ahead. Cover; store at room temperature) Cut around pan sides to loosen; release sides. Sprinkle powdered sugar over cake.
Pumpkin Frangelico Cheesecake
(serves 10-12)1/2 c. unsalted butter, melted2 cups graham cracker crumbs (about 25 crackers)1/2 cup chopped hazelnuts, toasted3 packages (8 oz.each) cream cheese at room temperature5 large eggs, lightly beaten1 1/2 cups firmly packed dark brown sugar1/2 cup Frangelico liqueur1 teaspoon pure vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon freshly grated nutmeg1/8 teaspoon ground cloves1 can (15 oz) unsweetened pumpkin puree
To make the crust, preheat the oven to 375 F. Butter a 10" spring form pan with 1 Tablespoon of melted butter.In a small bowl, stir together the graham cracker crumbs and hazelnuts. Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened. Press the crumbs firmly onto the bottom and halfway up the sides of the pan. Bake until the crust is crisp and set, about 8 minutes.Transfer to a wire rack. Reduce the oven temperature to 350 F. To make the Pumpkin Frangelico Filling, in a food processor fitted with the metal blade, process the cream cheese until light and fluffy. Add the eggs, brown sugar, Frangelico, vanilla, cinnamon, ginger, nutmeg, and cloves and processuntil smooth and thoroughly combined. Add the pumpkin puree and process until the mixture is light about 1 minute. (If using an electric mixer, add and mix the ingredients in the same order, using high speed and stopping once to scrape down the sides of the bowl.) Carefully pour the batter into the prebaked crust.Bake the cheesecake until the edges are pulled and somewhat separated from the pan, yet the center appears to be soft but not too wet, 60-70 minutes. At this point, turn the oven off and leave the door slightly ajar with the cheesecake inside to continue setting up for about 1 hour. Transfer to a wire rack and let cool completely in the pan. cover and refrigerate until cold, several hours or overnight.Frangelico Sour Cream Topping2 cups sour cream1/4 cup granulated sugar1/4 cup Frangelico liqueurTo make the Frangelico Sour Cream Topping, preheat the oven to 400 F. In a small bowl, stir together the sour cream, granulated sugar, and Frangelico until well blended and smooth. Pour the topping over the top of the cheese cake and use a rubber spatula to smooth the surface. Bake for 10 minutes to set the topping.To serve, remove the sides from the pan and transfer the cake to a serving plate. To cut, dip the knife in hot water before cutting each slice, and wipe the knife clean after each cut.Congo Bars
350 degree oven
13x9" GREASED baking pan (spray with Pam)
2 sticks (1 cup) butter
1 3/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 ounce bag Nestle chocolate chips
½-1 cup walnuts, OPTIONAL
In a medium saucepan, over low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes.
Add the eggs and mix well. Add flour, baking powder and vanilla and mix well.
Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan, spread to edges. Sprinkle on remaining 1 cup of chips.
Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist. Enjoy!
* for a more fudge-like, less cake-like, bar, mix all the chips into the batter. Milk chocolate chips are also delicious.
To make the crust, preheat the oven to 375 F. Butter a 10" spring form pan with 1 Tablespoon of melted butter.In a small bowl, stir together the graham cracker crumbs and hazelnuts. Stir in the remaining 7 tablespoons of butter until the mixture is evenly moistened. Press the crumbs firmly onto the bottom and halfway up the sides of the pan. Bake until the crust is crisp and set, about 8 minutes.Transfer to a wire rack. Reduce the oven temperature to 350 F. To make the Pumpkin Frangelico Filling, in a food processor fitted with the metal blade, process the cream cheese until light and fluffy. Add the eggs, brown sugar, Frangelico, vanilla, cinnamon, ginger, nutmeg, and cloves and processuntil smooth and thoroughly combined. Add the pumpkin puree and process until the mixture is light about 1 minute. (If using an electric mixer, add and mix the ingredients in the same order, using high speed and stopping once to scrape down the sides of the bowl.) Carefully pour the batter into the prebaked crust.Bake the cheesecake until the edges are pulled and somewhat separated from the pan, yet the center appears to be soft but not too wet, 60-70 minutes. At this point, turn the oven off and leave the door slightly ajar with the cheesecake inside to continue setting up for about 1 hour. Transfer to a wire rack and let cool completely in the pan. cover and refrigerate until cold, several hours or overnight.Frangelico Sour Cream Topping2 cups sour cream1/4 cup granulated sugar1/4 cup Frangelico liqueurTo make the Frangelico Sour Cream Topping, preheat the oven to 400 F. In a small bowl, stir together the sour cream, granulated sugar, and Frangelico until well blended and smooth. Pour the topping over the top of the cheese cake and use a rubber spatula to smooth the surface. Bake for 10 minutes to set the topping.To serve, remove the sides from the pan and transfer the cake to a serving plate. To cut, dip the knife in hot water before cutting each slice, and wipe the knife clean after each cut.Congo Bars
350 degree oven
13x9" GREASED baking pan (spray with Pam)
2 sticks (1 cup) butter
1 3/4 cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 ounce bag Nestle chocolate chips
½-1 cup walnuts, OPTIONAL
In a medium saucepan, over low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes.
Add the eggs and mix well. Add flour, baking powder and vanilla and mix well.
Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan, spread to edges. Sprinkle on remaining 1 cup of chips.
Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist. Enjoy!
* for a more fudge-like, less cake-like, bar, mix all the chips into the batter. Milk chocolate chips are also delicious.
Mini Asian Crab Cakes
8 ounces jumbo lump crabmeat, picked over and rinsed
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
½ cup plus 2 tablespoons plain breadcrumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1.Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, ½ teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap and chill one hour.
2.In a medium bowl, whisk flour, salt, and pepper. Set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining breadcrumbs.
3.Form 1 scant tablespoon crabmeat mixture into a ball; dip in seasoned flour. Flatten into 3/4 inch cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes into egg mixture, then roll in breadcrumb mixture.
4.Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 ½ minutes. Using slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes. Add oil if needed. Cool completely.
5.Transfer crab cakes to parchment lined baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to airtight container. Can be frozen up to 6 weeks.
6.To serve, preheat oven to 425. Place cakes on ungreased baking sheet, bake till heated through, 10-14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoon wasabi. Use to garnish tops of cakes. Put cakes on platter to serve.
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
½ cup plus 2 tablespoons plain breadcrumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1.Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, ½ teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap and chill one hour.
2.In a medium bowl, whisk flour, salt, and pepper. Set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining breadcrumbs.
3.Form 1 scant tablespoon crabmeat mixture into a ball; dip in seasoned flour. Flatten into 3/4 inch cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes into egg mixture, then roll in breadcrumb mixture.
4.Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 ½ minutes. Using slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes. Add oil if needed. Cool completely.
5.Transfer crab cakes to parchment lined baking sheet. Freeze uncovered until firm, about 1 hour. Transfer to airtight container. Can be frozen up to 6 weeks.
6.To serve, preheat oven to 425. Place cakes on ungreased baking sheet, bake till heated through, 10-14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 ½ teaspoon wasabi. Use to garnish tops of cakes. Put cakes on platter to serve.
Pear, Onion, and Dry Jack Cheese Strudels
Can be put together one day before baking. Makes about 24 pieces.
6 Tablespoons (3/4stick) unsalted butter
1 onion, chopped
1 Bosc pear, peeled, halved, cored, sliced
3/4 cup (packed) grated dry Jack cheese or ½ cup grated Parmesan cheese
1/4 cup grated sharp white cheddar cheese
3 teaspoons whole grain Dijon mustard
½ teaspoon salt
4 sheets frozen phyllo pastry, thawed (be sure to check instructions a day ahead of prepping)
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saute until brown, about 7 minutes. Add pear and saute 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel) Brush phyllo sheet with melted butter. Top with second phyllo sheet. Brush with butter. Arrange half of pear mixture in a log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush allover with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter and pear mixture. (Strudels can be made one day ahead, cover and refrigerate.)
Preheat oven to 375. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter to serve.
Mojitos
16 servings
2 cups (packed) fresh mint leaves
1 1/3 cups sugar
1 1/3 cups fresh lime juice (from about 18 large limes)
4 cups light rum
Ice cubes
3 cups club soda
Combine mint, sugar, and lime juice in large bowl; mash well with potato masher. Let mixture stand at least 15 minutes and up to 2 hours.
At party:
Stir in rum. Using ladle, divide mixture among 16 glasses. Fill glasses almost to the top with ice cubes, then top each with 3 tablespoons club soda.
You can try using concentrated lime juice, or part fresh part concentrated.
Make a double recipe, with “syrup” in 2 pitchers; add rum at event and do not add to second batch unless needed.
2 cups (packed) fresh mint leaves
1 1/3 cups sugar
1 1/3 cups fresh lime juice (from about 18 large limes)
4 cups light rum
Ice cubes
3 cups club soda
Combine mint, sugar, and lime juice in large bowl; mash well with potato masher. Let mixture stand at least 15 minutes and up to 2 hours.
At party:
Stir in rum. Using ladle, divide mixture among 16 glasses. Fill glasses almost to the top with ice cubes, then top each with 3 tablespoons club soda.
You can try using concentrated lime juice, or part fresh part concentrated.
Make a double recipe, with “syrup” in 2 pitchers; add rum at event and do not add to second batch unless needed.
Vegetable Crudites with Parmesan Pesto Dip
Arrange selection of raw vegetables on a serving platter: baby carrots, cherry tomatoes, celery, broccoli florets, cauliflower florets, zucchini wedges, etc.
Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.
Parmesan Pesto Dip
1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste
Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.
Herbed Pita Triangles
Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:
thyme
dill
oregano
onion salt
Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!
Serve with two dips; dips can be presented in scooped out red cabbages or hollowed large red or green peppers or in hollowed out bread bowls.
Parmesan Pesto Dip
1 ½ cups sour cream
1 cup freshly grated parmesan cheese
1 tablespoon oil
½ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped onion
½ cup coarsely chopped watercress (water chestnuts may be substituted for a crunchy texture)
4 tablespoons Pesto sauce (may be purchased)
1 teaspoon Worcestershire sauce
salt and pepper to taste
Combine all the ingredients. Season with salt and pepper. Refrigerate at least 2 hours. Serve chilled, surrounded by fresh vegetables.
Herbed Pita Triangles
Cut 6 pita breads in half to make 12 rounds. Cut rounds into traiangles (about the size of corn chips) and spread on cookie sheets. Do this in batches. Spray both sides of pita triangles with butter flavored spray. Sprinkle tops lightly with:
thyme
dill
oregano
onion salt
Use a total of about 1-2 tablespoons of each herb and onion salt. Bake at 350 degrees until lightly browned. May be made several days ahead; keep sealed in plastic bag. Makes a great snack for kids!
Rotolo Al Forno
1 loaf frozen bread dough
Flour for kneading
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/3 pound Swiss cheese, thinly sliced
1/3 pound provolone cheese, thinly sliced
1 egg yolk, beaten
Preheat oven to 375. On a floured surface, roll dough out into a rectangle 12X16. Tear the meat into bite-sized pieces and sprinkle over the bread. Tear the cheese into bite-sized pieces and layer over the meat. Starting at the long end, roll up tightly, jelly-roll style. Pinch the ends together tightly and brush with beaten egg yolk. Place on a cookie sheet and let rest for 20 minutes.
Bake for 25-30 minutes, or until nicely browned. Let rest for a few minutes before slicing. Slice thinly and arrange on tray. Makes 24-26 slices.
Flour for kneading
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/3 pound Swiss cheese, thinly sliced
1/3 pound provolone cheese, thinly sliced
1 egg yolk, beaten
Preheat oven to 375. On a floured surface, roll dough out into a rectangle 12X16. Tear the meat into bite-sized pieces and sprinkle over the bread. Tear the cheese into bite-sized pieces and layer over the meat. Starting at the long end, roll up tightly, jelly-roll style. Pinch the ends together tightly and brush with beaten egg yolk. Place on a cookie sheet and let rest for 20 minutes.
Bake for 25-30 minutes, or until nicely browned. Let rest for a few minutes before slicing. Slice thinly and arrange on tray. Makes 24-26 slices.
Spicy Sausage Balls
1 pound spicy turkey or chicken sausage
1 slightly beaten egg
1/3 cup unseasoned fine bread crumbs
½ teaspoon dried sage
1/4 cup chili sauce
1/4 cup catsup
1 teaspoon brown sugar
1 teaspoon reduced sodium soy sauce
1 tablespoon white vinegar
1. Remove the sausage meat from the casings and put in mixing bowl. Add the egg, bread crumbs, And sage and mix well. Shape into 4 dozen balls. Refrigerate or freeze.
2. Combine the chili sauce, catsup, brown sugar, soy sauce and vinegar and refrigerate or freeze.
3, To serve, let the sausage balls and sauce defrost, if frozen, and brown the sausage balls in a skillet on all sides. Pour off any fat.
4. Combine the sausage balls with the catsup-chili sauce mixture and simmer the sausage balls in the mixture 10-15 minutes, until they are cooked through. Serve from a chafing dish or, place the balls in a bowl and keep warm on a hot tray.
Yeild: 4 dozen
1 slightly beaten egg
1/3 cup unseasoned fine bread crumbs
½ teaspoon dried sage
1/4 cup chili sauce
1/4 cup catsup
1 teaspoon brown sugar
1 teaspoon reduced sodium soy sauce
1 tablespoon white vinegar
1. Remove the sausage meat from the casings and put in mixing bowl. Add the egg, bread crumbs, And sage and mix well. Shape into 4 dozen balls. Refrigerate or freeze.
2. Combine the chili sauce, catsup, brown sugar, soy sauce and vinegar and refrigerate or freeze.
3, To serve, let the sausage balls and sauce defrost, if frozen, and brown the sausage balls in a skillet on all sides. Pour off any fat.
4. Combine the sausage balls with the catsup-chili sauce mixture and simmer the sausage balls in the mixture 10-15 minutes, until they are cooked through. Serve from a chafing dish or, place the balls in a bowl and keep warm on a hot tray.
Yeild: 4 dozen
Shrimp and Snow Peas
2 tablespoons peanut oil
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette (attached)
18 snow peas, about ½ pound
1.Heat half the peanut oil in a small skillet. Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm. Do not overcook.
2.Lift cooked shrimp from skillet with slotted spoon and transfer them to a small bowl just large enough to hold them. Repeat with remaining shrimp.
3.Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand 1 hour.
4.Meanwhile, trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; the water need not even return to a boil. Drain immediately and plunger them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
5.When the snow peas are completely cool, drain them and pat dry. Split them along their seems, leaving the halves joined at one end.
6.Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp. Skewer into place with a cocktail pick and arrange on a platter. Cover the platter and refrigerate until serving time.
7.Drizzle some of the remaining vinaigrette over shrimp just before serving, if desired.
Sherry Vinaigrette
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry wine vinegar
1/4 teaspoon salt
freshly ground pepper to taste
1 ½ cups olive oil
1.Whisk mustard and sherry vinegar together in a small bowl
2.Stir in the salt and pepper to taste.
3.Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
4.Taste, correct seasoning and reserve, covered, until ready to use.
Makes 1 3/4 cup
1 pound raw shrimp, about 18, peeled and deveined
1 cup Sherry Vinaigrette (attached)
18 snow peas, about ½ pound
1.Heat half the peanut oil in a small skillet. Saute half of the shrimp, stirring and tossing frequently, until done, about 4 minutes; shrimp will turn pink and become firm. Do not overcook.
2.Lift cooked shrimp from skillet with slotted spoon and transfer them to a small bowl just large enough to hold them. Repeat with remaining shrimp.
3.Pour 1/4 cup sherry vinaigrette over warm shrimp and let stand 1 hour.
4.Meanwhile, trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; the water need not even return to a boil. Drain immediately and plunger them into a bowl of ice water; this will stop the cooking process and set the brilliant green color.
5.When the snow peas are completely cool, drain them and pat dry. Split them along their seems, leaving the halves joined at one end.
6.Remove shrimp, one at a time, from the vinaigrette and wrap a snow pea around each shrimp. Skewer into place with a cocktail pick and arrange on a platter. Cover the platter and refrigerate until serving time.
7.Drizzle some of the remaining vinaigrette over shrimp just before serving, if desired.
Sherry Vinaigrette
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry wine vinegar
1/4 teaspoon salt
freshly ground pepper to taste
1 ½ cups olive oil
1.Whisk mustard and sherry vinegar together in a small bowl
2.Stir in the salt and pepper to taste.
3.Whisking constantly, dribble the olive oil into the vinegar mixture in a slow, steady stream.
4.Taste, correct seasoning and reserve, covered, until ready to use.
Makes 1 3/4 cup
Mushrooms Stuffed with Walnuts and Cheese
12 medium-sized mushroom caps
1 tablespoon olive oil
1 tablespoon sweet butter
½ cup finely chopped yellow onion
2 tablespoons coarsely chopped walnuts
1 garlic clove, peeled and minced
5 ounces frozen chopped spinach, thoroughly defrosted and squeezed dry
1 ounce feta cheese, crumbled
1 ounce gruyere cheese, crumbled
2 tablespoons minced fresh dill
salt and pepper to taste
1.Remove stems from mushroom caps and save for another use. Wipe the casps with a damp cloth or paper towel and set aside.
2.Heat oil and butter together in small skillet. Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
3. Prejhaet oven to 400.
4.Add walnuts and garlic to onion and cook for another minute. Add the spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in the cheeses, dill, and salt and pepper to taste.
5.Arrange the mushrooms, cavity side up, in a baking dish. Divide the spinach and walnut mixture evenly among the mushroom caps.
6.Set the baking dish in the upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated through. Serve immediately.
12 mushrooms, or 3-4 servings
1 tablespoon olive oil
1 tablespoon sweet butter
½ cup finely chopped yellow onion
2 tablespoons coarsely chopped walnuts
1 garlic clove, peeled and minced
5 ounces frozen chopped spinach, thoroughly defrosted and squeezed dry
1 ounce feta cheese, crumbled
1 ounce gruyere cheese, crumbled
2 tablespoons minced fresh dill
salt and pepper to taste
1.Remove stems from mushroom caps and save for another use. Wipe the casps with a damp cloth or paper towel and set aside.
2.Heat oil and butter together in small skillet. Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
3. Prejhaet oven to 400.
4.Add walnuts and garlic to onion and cook for another minute. Add the spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in the cheeses, dill, and salt and pepper to taste.
5.Arrange the mushrooms, cavity side up, in a baking dish. Divide the spinach and walnut mixture evenly among the mushroom caps.
6.Set the baking dish in the upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated through. Serve immediately.
12 mushrooms, or 3-4 servings
Sun-dried Tomato Spread over Goat Cheese Log
2-4 oz dried tomatoes
1 cup of olive oil
2 cloves of garlic minced
2 sprigs of parsley
5 basil leaves, fresh
1/2 teaspoon salt
1 pinch sugar
1 gr. onion coarsely chopped
1/4 teaspoon crushed red pepper (opt.)
Rehydrate tomatoes by pouring a cup of boiling water over them and then cover and steam them for 20 min. Drain and then mix together the remaining ingredients and allow to soak for a day or two covered on the counter. Then process all and pour over a log of goat cheese. (Can also substitute 1/2 feta and 1/2 cream cheese). Serve with baguette slices or fancy crackers.
1 cup of olive oil
2 cloves of garlic minced
2 sprigs of parsley
5 basil leaves, fresh
1/2 teaspoon salt
1 pinch sugar
1 gr. onion coarsely chopped
1/4 teaspoon crushed red pepper (opt.)
Rehydrate tomatoes by pouring a cup of boiling water over them and then cover and steam them for 20 min. Drain and then mix together the remaining ingredients and allow to soak for a day or two covered on the counter. Then process all and pour over a log of goat cheese. (Can also substitute 1/2 feta and 1/2 cream cheese). Serve with baguette slices or fancy crackers.
Mixed Fruit Pie
Crust:
1 ½ cups flour
½ tsp sugar
½ tsp salt
¼ tsp baking powder
¾ cup shortening
3 Tbs cold water
Top:
Cream 1/3 cup butter and 1 cup sugar
Add one beaten egg, 1/3 cup flour, and 1 tsp vanilla
Mix well
Sift flour sugar salt baking powder. Cut in shortening and mix till dough has the consistency of peas or smaller. Add cold water and mix till dough forms a ball. Roll out dough and place in pan. Place pitted cherries (or any fruit) in pie shell, and spread butter mixture over top. Bake at 375° for one hour.
1 ½ cups flour
½ tsp sugar
½ tsp salt
¼ tsp baking powder
¾ cup shortening
3 Tbs cold water
Top:
Cream 1/3 cup butter and 1 cup sugar
Add one beaten egg, 1/3 cup flour, and 1 tsp vanilla
Mix well
Sift flour sugar salt baking powder. Cut in shortening and mix till dough has the consistency of peas or smaller. Add cold water and mix till dough forms a ball. Roll out dough and place in pan. Place pitted cherries (or any fruit) in pie shell, and spread butter mixture over top. Bake at 375° for one hour.
Hot Artichoke Dip
1 16oz can artichoke hearts, cut up
1 cup Hellmann’s mayonnaise
1 cup parmesan cheese, grated
Dash garlic salt
Mix all ingredients together. Place in casserole dish at 350 degrees, 20 minutes. Serve with crackers, or on party rye or pumpernickel bread
1 cup Hellmann’s mayonnaise
1 cup parmesan cheese, grated
Dash garlic salt
Mix all ingredients together. Place in casserole dish at 350 degrees, 20 minutes. Serve with crackers, or on party rye or pumpernickel bread
Gingered Chicken Sate
Yummy, toddler-friendly chicken. This calls for grilling on skewers, but the chicken could really be sauteed in a pan in larger pieces. This is delicious when paired with a peanut sauce!
Ingredients:
3lb boneless chicken breasts, cut into ¾” cubes
1 fresh hot chili 3-4” long, seeded and chopped (wear gloves, do not touch eyes) - skip if cooking for tots
1 med onion, minced
3tsp grated or minced fresh gingerroot - just use a little for flavor if cooking for tots
3T fresh lime juice
2T salt
2T soy sauce
2T veg oil
red and green peppers, cubed
To prepare:
In non-metal bowl, combine all ingredients EXCEPT chicken and peppers
Add meat, and marinate at least 2 hours or overnight in fridge.
Alternate chicken and peppers on skewers; grill.
Can be served hot or cold, excellent with peanut dipping sauce.
Ingredients:
3lb boneless chicken breasts, cut into ¾” cubes
1 fresh hot chili 3-4” long, seeded and chopped (wear gloves, do not touch eyes) - skip if cooking for tots
1 med onion, minced
3tsp grated or minced fresh gingerroot - just use a little for flavor if cooking for tots
3T fresh lime juice
2T salt
2T soy sauce
2T veg oil
red and green peppers, cubed
To prepare:
In non-metal bowl, combine all ingredients EXCEPT chicken and peppers
Add meat, and marinate at least 2 hours or overnight in fridge.
Alternate chicken and peppers on skewers; grill.
Can be served hot or cold, excellent with peanut dipping sauce.
Farfalle with Artichoke and Chicken in Pink Sauce
Prep time: 1 hour for sauce
½ cup (1stick) butter
1-28 oz can diced tomatoes
1 ½ cups half and half
1 cup vodka
½ tsp. Dried crushed red pepper
½ cup plus 4 tbsp olive oil
5 large boneless chicken breasts, cut into 1” cubes
8 oz fresh shitake mushrooms, stems trimmed, caps sliced
1 ¼ cups sliced drained oil-packed sun-dried tomatoes
2-10 oz cans artichoke bottoms, quartered and drained
2 tbsp chopped shallot
1 cup fresh basil
1 lb farfalle pasta (dried)
freshly grated parmesan cheese
Melt butter in heavy large skillet over medium high heat. Add diced tomatoes with their juices, half and half, vodka and dried crushed red pepper. Simmer mixture until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper. Heat ½ cup oil in another heavy large skillet over medium high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to bowl. Heat remaining 4 tbsp oil; add mushrooms; sauté 4 minutes. Add sun-dried tomatoes, artichokes, and shallot; stir 2 minutes. Stir in chicken and tomato mixture and cook 5 minutes. Season with salt and pepper. Set aside, to be reheated just before serving, at which time stir in the basil. Cook pasta in large pot of boiling salted water till al dente. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Pour sauce and reserved liquid over pasta and toss to coat Sprinle with cheese and serve immediately. Serves at least 10; can cut recipe in half.
½ cup (1stick) butter
1-28 oz can diced tomatoes
1 ½ cups half and half
1 cup vodka
½ tsp. Dried crushed red pepper
½ cup plus 4 tbsp olive oil
5 large boneless chicken breasts, cut into 1” cubes
8 oz fresh shitake mushrooms, stems trimmed, caps sliced
1 ¼ cups sliced drained oil-packed sun-dried tomatoes
2-10 oz cans artichoke bottoms, quartered and drained
2 tbsp chopped shallot
1 cup fresh basil
1 lb farfalle pasta (dried)
freshly grated parmesan cheese
Melt butter in heavy large skillet over medium high heat. Add diced tomatoes with their juices, half and half, vodka and dried crushed red pepper. Simmer mixture until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper. Heat ½ cup oil in another heavy large skillet over medium high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to bowl. Heat remaining 4 tbsp oil; add mushrooms; sauté 4 minutes. Add sun-dried tomatoes, artichokes, and shallot; stir 2 minutes. Stir in chicken and tomato mixture and cook 5 minutes. Season with salt and pepper. Set aside, to be reheated just before serving, at which time stir in the basil. Cook pasta in large pot of boiling salted water till al dente. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Pour sauce and reserved liquid over pasta and toss to coat Sprinle with cheese and serve immediately. Serves at least 10; can cut recipe in half.
Corn and Black Bean Tortilla Cakes
Prep time:20 min Cook time:15 min
2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)
2 cups rinsed and drained canned black beans, patted dry
2 cups fresh corn (removed from 4 ears) or bag of frozen , thawed, drained
2 cups finely chopped red or Vidalia onion
3 cups grated cheddar cheese (12 oz)
3 cups Monteray Jack cheese, grated
18 6-to 7 inch flour tortillas
2 tbsp olive oil
In a bowl, toss together beans, corn and onion. In another bowl, toss together cheeses. Put 6 tortillas in one layer on 2 baking sheets. Sprinkle each tortilla with about 1/3 cup bean mixture and about 1/3 cup cheese mixture and top with a second tortilla. Make another layer on top of each tortilla and end with third tortilla on top of each. Tortilla cakes may be prepared up to this point 6 hours ahead and chilled wrapped well in plastic wrap or foil. Preheat oven to 450 degrees. Brush oil over top of each cake. Bakes cakes in middle of oven until golden, about 12-15 minutes. Cut into wedges and serve immediately. (You can make these with another layer, but I don’t find that necessary)
Congo Bars
350 degree oven
13x9” GREASED baking pan (can spray with PAM)
2 sticks (1 cup) butter
1 ¾ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 oz bag Nestle chocolate chips (2 cups)-DIVIDED
½-1 cup chopped nuts, optional
In a medium saucepan on low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes. Add the eggs and mix well. Add flour, baking powder and vanilla and mix well. Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan. Sprinkle on the remaining 1 cup of chocolate chips. Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist.
13x9” GREASED baking pan (can spray with PAM)
2 sticks (1 cup) butter
1 ¾ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
12 oz bag Nestle chocolate chips (2 cups)-DIVIDED
½-1 cup chopped nuts, optional
In a medium saucepan on low heat, melt butter and brown sugar, stirring until butter is melted. Remove from heat and cool for a few minutes. Add the eggs and mix well. Add flour, baking powder and vanilla and mix well. Add 1 cup of chocolate chips and stir. Add optional nuts. Pour into greased pan. Sprinkle on the remaining 1 cup of chocolate chips. Bake in 350 degree oven for 22-28 minutes, being careful not to overcook or brown too much on the edges; they should be moist.
Chocolate Chip Pound Cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla
4 eggs
¾ cup milk
one 12-oz package semi-sweet chocolate mini-morsels
10x sugar, optional
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder and salt; set aside.
In large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-morsels. Pour into greased and floured 10-inch fluted tube pan.
Bake 70-80 minutes or until skewer inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. Sprinkle with 10x sugar if desired.
1 teaspoon baking powder
½ teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, softened
3 teaspoons vanilla
4 eggs
¾ cup milk
one 12-oz package semi-sweet chocolate mini-morsels
10x sugar, optional
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder and salt; set aside.
In large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in mini-morsels. Pour into greased and floured 10-inch fluted tube pan.
Bake 70-80 minutes or until skewer inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely. Sprinkle with 10x sugar if desired.
Concord Two-Lantern Chili
This chili is a delight for all five senses. Of course it’s delicious, with a delicate, sophisticated flavor. It’s also crunchy and chewy; has a wonderful aroma and color appeal; and your ears will be tickled by the compliments you’ll receive!
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
What’s In It?
1 pound skirt steak or sirloin tips, cut into thin strips
1 pound chopped beef
5 medium yellow onions, diced coarse
Olive oil for sautéing the onions
1 tablespoon chopped garlic
1 28-ounce can whole tomatoes
1 28-ounce can crushed tomatoes
1 large can red beans
2 cups flavorful dry red wine or dark beer (chef’s preference)
1 glass red wine or your favorite beer (chef’s preference)
1 small can green chilis (for cool chili) or jalapenos (for hotter chili)
Spices, to taste:
Salt – at least 2 teaspoons
Garlic salt for sautéing the chopped beef
Cumin – at least 1 tablespoon
Chili or red pepper powder – at least on teaspoon
1 bay leaf
Fennel seed – at least one teaspoon, but crush the seeds before adding
And the magic ingredient: one 12-ounce package frozen yellow corn
How Do I Cook It?
Start with a big, heavy pot – a Dutch oven is perfect. Add olive oil until the bottom is just covered. Heat the pot just below high heat until the oil just begins to smoke. Add the onions and garlic and sauté until the onions begin to caramelize (brown around the edges).
Add the strips of beef and sauté until brown and cooked through. Remove the beef and onions at this point from the pot and drain thoroughly of all fat.
Sprinkle the bottom of the pan liberally with garlic salt and reheat until the pan just begins to smoke. Add the chopped beef and brown thoroughly, draining all fat as you proceed. When the meat is cooked through, drain carefully and put the previously-prepared beef strips and onions back in the pot over medium heat.
Add the bay leaf, the whole tomatoes and the crushed tomatoes to the pot and stir thoroughly. Open the can of chilis or jalapenos, chop the peppers and add them along with the juice from the can to the pot. When the pot begins to simmer, stir thoroughly and reduce heat to maintain simmering. Drain the beans into a colander and wash very thoroughly, then add the beans to the pot.
Add the two cups of red wine or dark beer. Drink the glass of wine or your favorite beer. The hard part is coming up – seasoning!
Chili before seasoning and chili after seasoning is like the difference between a postcard and being there in person. Your objective is sunset over the ocean! Get to work:
Cumin gives chili its distinctive earthy flavor. Add a lot. Then add some more.
Chili powder or red pepper powder adds more heat than flavor. You need some, but not too much.
Fennel seed is the sweet spice in Italian sausage. People will taste it in your chili and have NO IDEA how you made it taste that good.
Once you’ve added these spices, stir thoroughly and go away for five minutes.
TASTE YOUR CHILI! Isn’t that good?
Adjust your seasoning – play with them until it’s as intense, hot, and earthy as you like.
Let your chili simmer – the longer the better. Just before serving, add the package of frozen corn – it adds color and crunch and besides, in a chili cook-off contest it’s the one where the judges say, “Hmm, I remember that one with the corn in it…”
Cheese Filled Torta
Dough may be started one day ahead
Dough:
2 envelopes dry yeast
1 C warm water (105-115)
1/2C (1 stick) butter, melted
3 eggs
1T sugar
1 tsp salt
4C unbleached all-purpose flour
Filling:
2T olive oil
2 small onions, thinly sliced
1/2C minced red bell pepper
1/2Cminced green bell pepper
1/2C freshly grated parmesan cheese
1/2 tsp coursely ground pepper or dried red pepper flakes (optional)
1 pound shredded Fontina or Monteray Jack cheese (about 4C)
1 egg beaten with 1T milk (for glaze)
For dough:
Sprinkle yeast over warm water in large bowl; stir to dissolve. Let sit 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (can be done 1 day ahead)
For filling:
Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally about 15 minutes. Cool completely.
Grease 12" round pizza pan. Divide dough in half. Roll 1 piece out on floured surface to 12" round. Transfer to pan. Press edges to form 1/2" high rim. Sprinkle dough with parmesan cheese, then top with onion mixture. Sprinkle w/pepper if desired. Cover with Fontina or Monteray Jack.
Roll remaining dough out on floured surface to 12" round. Cut into strips 1" wide. Weave strips atop filling in lattice pattern. Fold rim over strips, pinch to seal; flute edges. (Can be prepared 5hours ahead. cover and refrigerate) Let dough rise in warm draft-free area 30 minutes.
Preheat oven to 350. Lightly brush dough with glaze. Bake until golden brown, 40-45 minutes.
Dough:
2 envelopes dry yeast
1 C warm water (105-115)
1/2C (1 stick) butter, melted
3 eggs
1T sugar
1 tsp salt
4C unbleached all-purpose flour
Filling:
2T olive oil
2 small onions, thinly sliced
1/2C minced red bell pepper
1/2Cminced green bell pepper
1/2C freshly grated parmesan cheese
1/2 tsp coursely ground pepper or dried red pepper flakes (optional)
1 pound shredded Fontina or Monteray Jack cheese (about 4C)
1 egg beaten with 1T milk (for glaze)
For dough:
Sprinkle yeast over warm water in large bowl; stir to dissolve. Let sit 5 minutes. Whisk in butter, eggs, sugar and salt. Add flour 1 cup at a time and mix until smooth dough forms. Cover and refrigerate at least 2 hours. (can be done 1 day ahead)
For filling:
Heat oil in heavy large skillet over low heat. Add onions and bell peppers and cook until onions are translucent, stirring occasionally about 15 minutes. Cool completely.
Grease 12" round pizza pan. Divide dough in half. Roll 1 piece out on floured surface to 12" round. Transfer to pan. Press edges to form 1/2" high rim. Sprinkle dough with parmesan cheese, then top with onion mixture. Sprinkle w/pepper if desired. Cover with Fontina or Monteray Jack.
Roll remaining dough out on floured surface to 12" round. Cut into strips 1" wide. Weave strips atop filling in lattice pattern. Fold rim over strips, pinch to seal; flute edges. (Can be prepared 5hours ahead. cover and refrigerate) Let dough rise in warm draft-free area 30 minutes.
Preheat oven to 350. Lightly brush dough with glaze. Bake until golden brown, 40-45 minutes.
Beef & Broccoli
1 lb flank steak, sliced thin
4 Tbs soy sauce
1 Tbs cornstarch
1 Tbs sherry
1 tsp sugar
mix with beef; let stand, stir occasionally
5 Tbs oil
1 small or ½ large Vidalia onion, sliced
½ lb quartered mushrooms
½ bunch broccoli or cauliflower
Set meat aside. Cut broccoli into 2” florets. Put 2T oil in pan and add broccoli. Cook till bright green. Remove and spread on plate. Add 3T oil to pan, add onions and mushrooms. Cook till onions are opaque. Stir in beef and turn till all pieces are done. Add broccoli, mix thoroughly and serve immediately….over rice or noodles
4 Tbs soy sauce
1 Tbs cornstarch
1 Tbs sherry
1 tsp sugar
mix with beef; let stand, stir occasionally
5 Tbs oil
1 small or ½ large Vidalia onion, sliced
½ lb quartered mushrooms
½ bunch broccoli or cauliflower
Set meat aside. Cut broccoli into 2” florets. Put 2T oil in pan and add broccoli. Cook till bright green. Remove and spread on plate. Add 3T oil to pan, add onions and mushrooms. Cook till onions are opaque. Stir in beef and turn till all pieces are done. Add broccoli, mix thoroughly and serve immediately….over rice or noodles
Wednesday, September 9, 2009
Sour Cream Chili Bake (Doritos Casserole)
1 lb ground beef
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
¼ cup chopped onion
1 can (16 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 envelope taco seasoning mix
1 cup (4 oz) shredded cheddar cheese
31/2 cups corn chips (like Doritos)
11/2 cups sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and ¾ cup of cheese. Sprinkle 21/2 cups corn chips in bottom of 8x8 inch baking dish. Cover with chili. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer. Makes 6-8 servings. Can easily be doubled, use 9x12” dish.
Monday, September 7, 2009
Becky's Carrot Cake
Cake Ingredients:
2 c. flour
2 c. sugar
1 tsp. cinnamon
3 c. shredded raw carrot
5 eggs
1 ½ c. vegetable oil
2 tsp. baking soda
1 c. chopped nuts (optional)
In a large bowl combine eggs and vegetable oil. Mix thoroughly with an electric mixer. Add flour, sugar, cinnamon, and baking soda. Mix until smooth. Add carrots and nuts. Mix just to combine. Pour batter evenly into three cake pans or a bundt pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean. (Approx. 1 hour for a bundt cake). Let cake cool completely before frosting.
Frosting Ingredients:
1 8 oz. block of cream cheese (at room temperature)
1 box confectioners sugar (usually 1lb.)
1 stick of butter (softened at room temperature)
1 tsp. vanilla
a little cream or milk to help smooth frosting
coconut (optional)
Using an electric mixer beat cream cheese and butter together until smooth. Add vanilla and mix. Add confectioners sugar a little bit at a time until a smooth frosting is made. Pour in a little milk or cream to create a spreadable consistency. Mix in coconut if you are going to use it.
When cake is cool, frost and enjoy!!
2 c. flour
2 c. sugar
1 tsp. cinnamon
3 c. shredded raw carrot
5 eggs
1 ½ c. vegetable oil
2 tsp. baking soda
1 c. chopped nuts (optional)
In a large bowl combine eggs and vegetable oil. Mix thoroughly with an electric mixer. Add flour, sugar, cinnamon, and baking soda. Mix until smooth. Add carrots and nuts. Mix just to combine. Pour batter evenly into three cake pans or a bundt pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean. (Approx. 1 hour for a bundt cake). Let cake cool completely before frosting.
Frosting Ingredients:
1 8 oz. block of cream cheese (at room temperature)
1 box confectioners sugar (usually 1lb.)
1 stick of butter (softened at room temperature)
1 tsp. vanilla
a little cream or milk to help smooth frosting
coconut (optional)
Using an electric mixer beat cream cheese and butter together until smooth. Add vanilla and mix. Add confectioners sugar a little bit at a time until a smooth frosting is made. Pour in a little milk or cream to create a spreadable consistency. Mix in coconut if you are going to use it.
When cake is cool, frost and enjoy!!
Wednesday, July 22, 2009
5-Alive Chicken
This is about the easiest recipe on earth for barbecuing chicken!
Chicken: one skinless, boneless breast of chicken per person, or more. Note, this will work equally well with chicken parts -- bone-in breasts with skin, legs, thighs, wings, etc.
Marinade: 5-Alive (brand of juice drink) or similar, enough to cover the chicken in a bowl;
salt/garlic salt and pepper to taste;
minced garlic if you like it (instead of garlic salt);
other herbs (fresh thyme or oregano is really nice) to taste.
Let marinate as long as possible -- a couple of hours at least -- and bring to room temperature before putting the chicken on the grill.
Spray the grill with Pam or brush with olive oil -- take the grill off to do this, don't do it over the heat unless the EMTs are nearby.
Place over medium-hot charcoal or gas grill (let the charcoal burn down just a bit before using).
Grill one side until nice grill marks appear;
turn and sprinkle or brush some of the remaining marinade on top.
Keep turning until done, adding marinade each time, but DON'T OVERCOOK!
Grilled chicken should have juices that run clear, and should not be pink inside, but it is done JUST when the juices run clear.
If you really are ambitious, put the remaining marinade in a small saucepan, dissolve a tablespoon of cornstarch in cold water, add to the marinade, and bring to a boil. Adjust the thickness of the resulting sauce by adding more water or less cornstarch as appropriate. the mnarinade MUST be boiled before eating since the raw chicken has been sitting in it.
This works with lemonade, limeade, orange juice... I haven't tried it with pomegranate but I bet it would be great!
Chicken: one skinless, boneless breast of chicken per person, or more. Note, this will work equally well with chicken parts -- bone-in breasts with skin, legs, thighs, wings, etc.
Marinade: 5-Alive (brand of juice drink) or similar, enough to cover the chicken in a bowl;
salt/garlic salt and pepper to taste;
minced garlic if you like it (instead of garlic salt);
other herbs (fresh thyme or oregano is really nice) to taste.
Let marinate as long as possible -- a couple of hours at least -- and bring to room temperature before putting the chicken on the grill.
Spray the grill with Pam or brush with olive oil -- take the grill off to do this, don't do it over the heat unless the EMTs are nearby.
Place over medium-hot charcoal or gas grill (let the charcoal burn down just a bit before using).
Grill one side until nice grill marks appear;
turn and sprinkle or brush some of the remaining marinade on top.
Keep turning until done, adding marinade each time, but DON'T OVERCOOK!
Grilled chicken should have juices that run clear, and should not be pink inside, but it is done JUST when the juices run clear.
If you really are ambitious, put the remaining marinade in a small saucepan, dissolve a tablespoon of cornstarch in cold water, add to the marinade, and bring to a boil. Adjust the thickness of the resulting sauce by adding more water or less cornstarch as appropriate. the mnarinade MUST be boiled before eating since the raw chicken has been sitting in it.
This works with lemonade, limeade, orange juice... I haven't tried it with pomegranate but I bet it would be great!
Friday, June 12, 2009
Chicken Casserole
Ingredients:
1 bag (16 oz.) bow tie pasta (or shells), cooked
2 cans (10 3/4 ounces each) Cream of Chicken
2 soup cans of milk
1 lb chicken, cooked and diced
1 bag (16 oz.) frozen broccoli cuts
stuffing mix
Directions:
PLACE cooked pasta into large baking dish
POUR Cream of Chicken over noodles
POUR in cans of milk
ADD frozen broccoli pieces
STIR
ADD chicken
STIR
TOP with stuffing
BAKE at 350°F. for about 45 minutes or until crackers are brown
1 bag (16 oz.) bow tie pasta (or shells), cooked
2 cans (10 3/4 ounces each) Cream of Chicken
2 soup cans of milk
1 lb chicken, cooked and diced
1 bag (16 oz.) frozen broccoli cuts
stuffing mix
Directions:
PLACE cooked pasta into large baking dish
POUR Cream of Chicken over noodles
POUR in cans of milk
ADD frozen broccoli pieces
STIR
ADD chicken
STIR
TOP with stuffing
BAKE at 350°F. for about 45 minutes or until crackers are brown
Tortilla Rollups
8 oz sour cream
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder
1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce
Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.
Serve with picante sauce.
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder
1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce
Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.
Serve with picante sauce.
Crab Dip
2 (8oz) packages cream cheese
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat
Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat
Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.
Sherry Sweet Potatoes
8 cups mashed cooked sweet potatoes (about 6 medium)
4 eggs, beaten
1 cups firmly packed brown sugar
½ tsp salt
½ cup sherry
chopped walnuts
Combine sweet potatoes, eggs, brown sugar, sherry, and salt.
Blend well.
Spoon into greased 2 ½ quart casserole.
Sprinkle chopped walnuts around outside edges of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes.
Bake uncovered at 350º for 40 minutes or until thoroughly heated.
4 eggs, beaten
1 cups firmly packed brown sugar
½ tsp salt
½ cup sherry
chopped walnuts
Combine sweet potatoes, eggs, brown sugar, sherry, and salt.
Blend well.
Spoon into greased 2 ½ quart casserole.
Sprinkle chopped walnuts around outside edges of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes.
Bake uncovered at 350º for 40 minutes or until thoroughly heated.
Quiche
2 cups cheese
1 ½ cups half-and-half
4 eggs
Salt & pepper to taste
Fillings
9” pie crust
Preheat oven to 425⁰
Whisk eggs, half-and-half, salt and pepper in bowl.
Arrange fillings on bottom of pie crust.
Sprinkle cheese over fillings.
Pour egg mixture over cheese and fillings.
Bake at 425⁰ for 15 minutes, then turn down to 350⁰ for ½ hour, or until set and browned.
1 ½ cups half-and-half
4 eggs
Salt & pepper to taste
Fillings
9” pie crust
Preheat oven to 425⁰
Whisk eggs, half-and-half, salt and pepper in bowl.
Arrange fillings on bottom of pie crust.
Sprinkle cheese over fillings.
Pour egg mixture over cheese and fillings.
Bake at 425⁰ for 15 minutes, then turn down to 350⁰ for ½ hour, or until set and browned.
Mushroom Toast Cups
Toast Cups
One loaf of bread (cheap)
Melted butter
Cut out 2 dozen rounds with sherry glass (approx 3” diameter)
Spread each side of round w/melted butter
Press into mini-muffin tins
Bake in oven at 350 till toasted, about 10 min.
Mushroom Filling
4-8 oz mini-Portobello mushrooms
4-8 oz white mushrooms
Small onion, diced
1-2 T butter
8 oz cream cheese, softened
Salt & pepper, to taste
Sauté mushrooms with small diced onion in 1-2 T butter.
Mix with 8 oz softened cream cheese, season with salt and pepper to taste.
Fill toast cups (or spread on rye bread rounds)Bake 12-15 min at 350◦.
One loaf of bread (cheap)
Melted butter
Cut out 2 dozen rounds with sherry glass (approx 3” diameter)
Spread each side of round w/melted butter
Press into mini-muffin tins
Bake in oven at 350 till toasted, about 10 min.
Mushroom Filling
4-8 oz mini-Portobello mushrooms
4-8 oz white mushrooms
Small onion, diced
1-2 T butter
8 oz cream cheese, softened
Salt & pepper, to taste
Sauté mushrooms with small diced onion in 1-2 T butter.
Mix with 8 oz softened cream cheese, season with salt and pepper to taste.
Fill toast cups (or spread on rye bread rounds)Bake 12-15 min at 350◦.
Mushroom Croustades
Yield: 24
4 T butter
3T finely chopped shallots
1/2 lb mushrooms, finely chopped
2 T flour
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 T finely chopped chives
1/2 tsp lemon juice
2 T finely grated parmesan chese
butter
Melt butter in med-size skillet.
Saute shallots over med heat, about 4min, stirring frequently. DO NOT LET BROWN.
Stir in mushrooms. Continue to cook until all moisture has evaporated, about 10-15 min.
Remove from heat.
Add flour and stir till smooth and bubbly.
Add cream gradually, stiring until blended.
Return to heat.
Bring mixture to boil, stirring constantly.
Remove from heat.
Stir in salt, cayenne, chives and lemon juice.
Pour into bowl; cool. May be covered and refrigerated until ready to use.
Fill croustades, mounding slightly
Sprinkle with parmesan and dot with speck of butter.
Place on ungreased cookie sheet.
Bake at 350 for 10 minutes, then place under broiler briefly. Be careful not to burn.
Croustades
Yield: 48
48 slices thin-sliced bread
2/3 cup butter, melted
preheat oven to 350Cut rounds frombread slices using 2 1/2" cookie cutter. Brush both sides with butter. Press into 1 3/4" muffin tin cups.
Bake at 350 for 10-15 minutes or till golden around edge. Cool on racks. Store lightly covered at room temp.
4 T butter
3T finely chopped shallots
1/2 lb mushrooms, finely chopped
2 T flour
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 T finely chopped chives
1/2 tsp lemon juice
2 T finely grated parmesan chese
butter
Melt butter in med-size skillet.
Saute shallots over med heat, about 4min, stirring frequently. DO NOT LET BROWN.
Stir in mushrooms. Continue to cook until all moisture has evaporated, about 10-15 min.
Remove from heat.
Add flour and stir till smooth and bubbly.
Add cream gradually, stiring until blended.
Return to heat.
Bring mixture to boil, stirring constantly.
Remove from heat.
Stir in salt, cayenne, chives and lemon juice.
Pour into bowl; cool. May be covered and refrigerated until ready to use.
Fill croustades, mounding slightly
Sprinkle with parmesan and dot with speck of butter.
Place on ungreased cookie sheet.
Bake at 350 for 10 minutes, then place under broiler briefly. Be careful not to burn.
Croustades
Yield: 48
48 slices thin-sliced bread
2/3 cup butter, melted
preheat oven to 350Cut rounds frombread slices using 2 1/2" cookie cutter. Brush both sides with butter. Press into 1 3/4" muffin tin cups.
Bake at 350 for 10-15 minutes or till golden around edge. Cool on racks. Store lightly covered at room temp.
Halloween Cheese Ball
1/2 lb each:
grated cheddar
grated swiss
cream cheese
Blend above ingredients.
Grate previously and add to above:
1/2 garlic clove
3 tsp each of zucchini, carrot and green pepper
Mold into a round ball and chill. On day of party, grate 2 carrots and pat all over outside of cheese ball. Put stem of zucchini on top to resemble a pumpkin. Serve with plain crackers. You could make a face with olives.....
grated cheddar
grated swiss
cream cheese
Blend above ingredients.
Grate previously and add to above:
1/2 garlic clove
3 tsp each of zucchini, carrot and green pepper
Mold into a round ball and chill. On day of party, grate 2 carrots and pat all over outside of cheese ball. Put stem of zucchini on top to resemble a pumpkin. Serve with plain crackers. You could make a face with olives.....
Curried Rice and Chicken Salad Veronique
1 1/2 cups rice, uncooked
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds
Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise
Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.
Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds
Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise
Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.
Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.
Breakfast Casserole
Dozen slices cheap white bread, cubed
1 lb browned link sausage, cubed
1/2 lb shredded cheddar cheese
6 eggs
1 pint or more milk
1 tsp salt
1 tsp dry mustard (or mix in reg. mustard)
Beat eggs, milk, salt and mustard.
Layer in BUTTERED casserole dish: bread cubes, sausage, and cheese.
Pour egg mixture over, adding more milk to cover, if necessary.
Refrigerate 1-24 hours (the longer the better).
Bake 1 hour at 350◦.
1 lb browned link sausage, cubed
1/2 lb shredded cheddar cheese
6 eggs
1 pint or more milk
1 tsp salt
1 tsp dry mustard (or mix in reg. mustard)
Beat eggs, milk, salt and mustard.
Layer in BUTTERED casserole dish: bread cubes, sausage, and cheese.
Pour egg mixture over, adding more milk to cover, if necessary.
Refrigerate 1-24 hours (the longer the better).
Bake 1 hour at 350◦.
Caito Potatoes
2 lbs frozen hashbrowns (defrosted)
1 pint sour cream
1/2 cup melted butter
1 cup Cream of Chicken (or Cream of Mushroom)
12 oz mozzerella cheese
salt and pepper to taste
Preheat oven to 375*
Mix all ingredients well
Spread in buttered 9x13 pan
Sprinkle top with crushed cornflakes, and dab with butter
Cook for 1 hour uncovered
1 pint sour cream
1/2 cup melted butter
1 cup Cream of Chicken (or Cream of Mushroom)
12 oz mozzerella cheese
salt and pepper to taste
Preheat oven to 375*
Mix all ingredients well
Spread in buttered 9x13 pan
Sprinkle top with crushed cornflakes, and dab with butter
Cook for 1 hour uncovered
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