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.
Tuesday, September 29, 2009
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!!
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