My friend was telling me about this dip he made and I'm a huge fan of blue cheese so I decided to steal the recipe he got.
1 pint thick greek yoghurt
3/4 c (or more) blue cheese, crumbled
2 T red onion, finely chopped
3 T scallions, finely chopped
salt and pepper to taste
Mix ingredients together. Serve with wings or nuggets.
Monday, January 25, 2010
Saturday, January 23, 2010
XXXXVIII: Bacon Ice Cream
I just saw this on the picturingfood community of livejournal. Had to copy it down so I can make it sometime when I'm feeling really decadent (read: fat).
12 slices maple cured bacon
1 qt. vitamin D milk
1 qt. heavy cream
5 oz. granulated sugar
3 oz. maple syrup
8 egg yolks
Preheat the oven to 350°. Cut 10 of the bacon slices into 1 inch strips and leave two slices whole. Place the bacon on a baking sheet lined with parchment and roast for 10 minutes, or until some of the fat has rendered out, but it is still soft. In a large sauce pot combine the milk and heavy cream and heat on medium. Add the cut bacon and place the remaining two slices back in the oven for 5 more minutes until they are brown and crispy. Let the bacon and dairy heat while you prepare the yolks and sugar. Add the sugar and maple syrup to the egg yolks and whip with a whisk or a mixer on high speed until the mix becomes lighter in color and slightly frothy.
Bring the milk, cream, and bacon mixture to a boil, then remove from the heat and transfer to a blender. Blend on high for 30 seconds and pass the mix through a fine mesh strainer to remove any bacon particles. Discard the ground bacon. Add the dairy mix back to the sauce pot and turn the flame to medium low. Temper the egg yolks by adding two ladels of the hot milk and cream to the whipped yolks and whisking vigorously. Add this mixture to the sauce pot and stir with a wooden spoon. Stir carefully for 5-10 minutes or until the mixture thickens and can coat a spoon. Remove from the heat and strain the mix (in case there are any bits of curdled egg). Chill the bacon ice cream mix in the refrigerator for 6 hours or overnight.
When you’re ready to make the ice cream, simply follow the directions on your ice cream maker. When the ice cream begins to thicken, but before it’s ready to be transferred to a container and frozen further, about 15 minutes in the machine, chop the two remaining bacon slices into bits and add to the ice cream. It seems so wrong but so right at the same time. Transfer the ice cream to a pre-frozen container and freeze for 2 hours. Serve with a drizzling of maple syrup and more bacon bits, in case there’s just not enough bacon here for you.
12 slices maple cured bacon
1 qt. vitamin D milk
1 qt. heavy cream
5 oz. granulated sugar
3 oz. maple syrup
8 egg yolks
Preheat the oven to 350°. Cut 10 of the bacon slices into 1 inch strips and leave two slices whole. Place the bacon on a baking sheet lined with parchment and roast for 10 minutes, or until some of the fat has rendered out, but it is still soft. In a large sauce pot combine the milk and heavy cream and heat on medium. Add the cut bacon and place the remaining two slices back in the oven for 5 more minutes until they are brown and crispy. Let the bacon and dairy heat while you prepare the yolks and sugar. Add the sugar and maple syrup to the egg yolks and whip with a whisk or a mixer on high speed until the mix becomes lighter in color and slightly frothy.
Bring the milk, cream, and bacon mixture to a boil, then remove from the heat and transfer to a blender. Blend on high for 30 seconds and pass the mix through a fine mesh strainer to remove any bacon particles. Discard the ground bacon. Add the dairy mix back to the sauce pot and turn the flame to medium low. Temper the egg yolks by adding two ladels of the hot milk and cream to the whipped yolks and whisking vigorously. Add this mixture to the sauce pot and stir with a wooden spoon. Stir carefully for 5-10 minutes or until the mixture thickens and can coat a spoon. Remove from the heat and strain the mix (in case there are any bits of curdled egg). Chill the bacon ice cream mix in the refrigerator for 6 hours or overnight.
When you’re ready to make the ice cream, simply follow the directions on your ice cream maker. When the ice cream begins to thicken, but before it’s ready to be transferred to a container and frozen further, about 15 minutes in the machine, chop the two remaining bacon slices into bits and add to the ice cream. It seems so wrong but so right at the same time. Transfer the ice cream to a pre-frozen container and freeze for 2 hours. Serve with a drizzling of maple syrup and more bacon bits, in case there’s just not enough bacon here for you.
Friday, January 22, 2010
XXXXVII: Cucumber Salad
My mom's cucumber salad is amazing. So amazing, she has no actual recipe for it so bear with me.
1 cucumber, peeled and sliced (mandoline style usually)
1 T lemon juice
1 T sugar
2/3 c sour cream
1 t dill, chopped
Put cucumber in bowl with salt, let soak.
Mix all over ingredients together. Drain cucumbers and mix with sauce. Serve cold. So simple!
I also like to make a vinegar based cucumber salad. Another good thing I like to do is add onions. Whether thin sliced white onions or purple onions.. I want to try it with shallots this week. We'll see. Either way, cucumbers are amazing.
1 cucumber, peeled and sliced (mandoline style usually)
1 T lemon juice
1 T sugar
2/3 c sour cream
1 t dill, chopped
Put cucumber in bowl with salt, let soak.
Mix all over ingredients together. Drain cucumbers and mix with sauce. Serve cold. So simple!
I also like to make a vinegar based cucumber salad. Another good thing I like to do is add onions. Whether thin sliced white onions or purple onions.. I want to try it with shallots this week. We'll see. Either way, cucumbers are amazing.
Thursday, January 21, 2010
XXXXVI: Asian Slaw
But the word 'asian' in front of any type of salad and I'm all over it.
12 c packaged coleslaw blend
1 can (11 oz) mandarin orange segments, drained
1/2 c catalina dressing
1/4 c miracle whip
2 T soy sauce
1/3 c Honey roasted peanuts
Toss coleslaw blend and oranges in large bowl.
Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate 1-2 hours or overnight. Sprinkle with peanuts just before serving.
Taken from kraft food and family magazine.
12 c packaged coleslaw blend
1 can (11 oz) mandarin orange segments, drained
1/2 c catalina dressing
1/4 c miracle whip
2 T soy sauce
1/3 c Honey roasted peanuts
Toss coleslaw blend and oranges in large bowl.
Mix dressings and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate 1-2 hours or overnight. Sprinkle with peanuts just before serving.
Taken from kraft food and family magazine.
XXXXV: Zingy Apricot Chicken
I'm not sure where this recipe is from but the creator was apparently named Diane McGeorge.
4-6 skinless, boneless chicken breasts
1 envelope dehydrated onion soup mix
1 8 oz bottle russian dressing
4 oz apricot preserves
Mix together the dressing, soup mix and apricot preserves. Season chicken breasts and place in a 9x13" baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350*. Cover pan and bake chicken for about one hour, turning once.
4-6 skinless, boneless chicken breasts
1 envelope dehydrated onion soup mix
1 8 oz bottle russian dressing
4 oz apricot preserves
Mix together the dressing, soup mix and apricot preserves. Season chicken breasts and place in a 9x13" baking dish. Pour dressing mixture over chicken. Place in oven which has been preheated to 350*. Cover pan and bake chicken for about one hour, turning once.
XXXXIV: Frosty Drinks
Couple cold drinks from food and family magazine.
1. Chocolate Mint Frosty
Pour 2 cups milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen cool whip whipped topping, 1 pkg jell-o chocolate instant pudding and 4 small chocolate covered mint patties. Blend on high speed until smooth. Pour into glasses. Serve immediately.
2. Frosty Fruit Float
Mix 1 T kool-aid grape flavor sugar-sweetened soft drink mix and 1/2 c club soda in a tall glass. Add 1/4 c vanilla ice cream. Top with 1 T thawed cool whip whipped topping and 1 maraschino cherry.
1. Chocolate Mint Frosty
Pour 2 cups milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen cool whip whipped topping, 1 pkg jell-o chocolate instant pudding and 4 small chocolate covered mint patties. Blend on high speed until smooth. Pour into glasses. Serve immediately.
2. Frosty Fruit Float
Mix 1 T kool-aid grape flavor sugar-sweetened soft drink mix and 1/2 c club soda in a tall glass. Add 1/4 c vanilla ice cream. Top with 1 T thawed cool whip whipped topping and 1 maraschino cherry.
XXXXIII: Thai Salad
Never tried this but sounds pretty tasty. Taken from a Wegmans magazine.
1 unripe mango, peeled (should be very hard and firm to the touch)
1 seedless cucumber, unpeeled
1 pkg (10 oz) matchstick carrots
3 T rough-chopped dill
3 T rough-chopped Thai basil (may substitute regular basil)
1/4 cup Thai fish sauce
Juice of 2 limes
4 T sugar
2 T finely chopped cilantro
2 T chopped garlic
1/4 c lightly salted party peanuts
Using a mandoline, slice mango into thin, long slices. Place in large bowl. Slice outer peel and flesh of cucumber (discard softer inner section) into long, thin slices. Add to mango in large bowl. Add carrots, dill, basil; set aside.
Whisk together fish sauce, lime juice, sugar, cilantro, and garlic in small bowl. Add to mango mixture and toss well to combine.
Squeeze and toss mixture, applying firm pressure to bruise the fruits and veggies (will produce considerable amounts of liquid). To serve, drain off liquid. Add peanuts, tossing to combine.
1 unripe mango, peeled (should be very hard and firm to the touch)
1 seedless cucumber, unpeeled
1 pkg (10 oz) matchstick carrots
3 T rough-chopped dill
3 T rough-chopped Thai basil (may substitute regular basil)
1/4 cup Thai fish sauce
Juice of 2 limes
4 T sugar
2 T finely chopped cilantro
2 T chopped garlic
1/4 c lightly salted party peanuts
Using a mandoline, slice mango into thin, long slices. Place in large bowl. Slice outer peel and flesh of cucumber (discard softer inner section) into long, thin slices. Add to mango in large bowl. Add carrots, dill, basil; set aside.
Whisk together fish sauce, lime juice, sugar, cilantro, and garlic in small bowl. Add to mango mixture and toss well to combine.
Squeeze and toss mixture, applying firm pressure to bruise the fruits and veggies (will produce considerable amounts of liquid). To serve, drain off liquid. Add peanuts, tossing to combine.
XXXXII: Cream Cheese Squares
These look utterly delectable. I have everything but the crescent rolls.. Maybe I'll grab some and make this tomorrow.
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) cream cheese
1 t vanilla
1 egg, slightly beaten
3/4 c sugar, divided
2 T ground cinnamon
Preheat oven to 350*. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9" baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 c of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Combine remaining 1/4 c sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Taken from Food and Family magazine.
2 cans (8 oz each) refrigerated crescent dinner rolls, divided
2 pkg (8 oz each) cream cheese
1 t vanilla
1 egg, slightly beaten
3/4 c sugar, divided
2 T ground cinnamon
Preheat oven to 350*. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9" baking pan to form crust, firmly pressing seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 c of the sugar with electric mixer on medium speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9" rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Combine remaining 1/4 c sugar and cinnamon in small bowl; sprinkle over squares before cutting.
Taken from Food and Family magazine.
Wednesday, January 20, 2010
XXXXI: Orange-Macadamia Nut Cookies
These are also from a cooking class in high school. They wouldn't be in my files if they weren't delicious.
4 c flour
2 c powdered sugar
1 c cornstarch
2 c butter
graulated sugar
1 c chopped macadamia or walnuts
2 egg yolks
1 T orange zest
4-6 T OJ
1 recipe orange frosting (have no clue where this is)
In a large bowl, combine flour, powdered sugar and cornstarch. Using a pastry blender, cut in butter until course crumbs appear. Stir in the nuts.
In a small bowl, combine egg, 1 T orange zest and 4 T OJ. Add to flour mixture until moistened.
Knead dough into a ball. Roll into 1/4" balls.
Place on ungreased cookie sheet and flatten.
Bake in a 350* oven for 12-15 minutes.
4 c flour
2 c powdered sugar
1 c cornstarch
2 c butter
graulated sugar
1 c chopped macadamia or walnuts
2 egg yolks
1 T orange zest
4-6 T OJ
1 recipe orange frosting (have no clue where this is)
In a large bowl, combine flour, powdered sugar and cornstarch. Using a pastry blender, cut in butter until course crumbs appear. Stir in the nuts.
In a small bowl, combine egg, 1 T orange zest and 4 T OJ. Add to flour mixture until moistened.
Knead dough into a ball. Roll into 1/4" balls.
Place on ungreased cookie sheet and flatten.
Bake in a 350* oven for 12-15 minutes.
XXXX: Fruit Pizza
This is a recipe from my vegetarian cookery class I took senior year of high school. It came out delicious.
Crust:
2/3 c shortening
3/4 c sugar
1 t vanilla
1 egg
4 t milk
2 c sifted flour
1 1/2 t baking powder
1/4 t salt
Cream shortening, sugar and vanilla.
Add egg and milk.
Sift dry ingredients.
Blend into creamed mixture.
Press onto greased pan - bake 10-12 minutes at 375*.
Or... pick up a pillsbury sugar cookie dough and squish it into one large cookie and bake.
Spread:
1 8 oz cream cheese
1/2 c sugar
1 t vanilla
Mix well and spread onto cooled, baked cookie crust.
Arrange fruit (strawberries, banana slices, blueberries, raspberries, peach slices, cherries, mandarin oranges) on top of spread.
Glaze:
1 c sugar
1/2 c water
3 T cornstarch
1/2 real lemon juice
1 c orange juice
Mix and cook over med-high heat until boiling, stirring constantly. Boil 3 minutes or until thick. Let it cool and spread over fruit. Chill pizza until ready to serve.
Crust:
2/3 c shortening
3/4 c sugar
1 t vanilla
1 egg
4 t milk
2 c sifted flour
1 1/2 t baking powder
1/4 t salt
Cream shortening, sugar and vanilla.
Add egg and milk.
Sift dry ingredients.
Blend into creamed mixture.
Press onto greased pan - bake 10-12 minutes at 375*.
Or... pick up a pillsbury sugar cookie dough and squish it into one large cookie and bake.
Spread:
1 8 oz cream cheese
1/2 c sugar
1 t vanilla
Mix well and spread onto cooled, baked cookie crust.
Arrange fruit (strawberries, banana slices, blueberries, raspberries, peach slices, cherries, mandarin oranges) on top of spread.
Glaze:
1 c sugar
1/2 c water
3 T cornstarch
1/2 real lemon juice
1 c orange juice
Mix and cook over med-high heat until boiling, stirring constantly. Boil 3 minutes or until thick. Let it cool and spread over fruit. Chill pizza until ready to serve.
XXXIX: Citrus Chicken
I just love chicken.
1 T cornstarch
1/2 t ground ginger
1/8 - 1/4 t cayenne pepper
1/3 c orange juice
3 T reduced-sodium soy sauce
2 T water
2 T lemon juice
1 T honey
1 garlic clove, minced
1/2 t grated orange peel
1/2 t grated lemon peel
10 oz boneless skinless chicken breasts, cut into 3/4 inch pieces
1 T olive oil
Hot cooked pasta, optional
1/4 c sliced green onions
In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic and orange and lemon peels until smooth; set aside.
In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions.
Taken from Cooking for 2. I've decided I don't like how they word their recipes Oh well.
1 T cornstarch
1/2 t ground ginger
1/8 - 1/4 t cayenne pepper
1/3 c orange juice
3 T reduced-sodium soy sauce
2 T water
2 T lemon juice
1 T honey
1 garlic clove, minced
1/2 t grated orange peel
1/2 t grated lemon peel
10 oz boneless skinless chicken breasts, cut into 3/4 inch pieces
1 T olive oil
Hot cooked pasta, optional
1/4 c sliced green onions
In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic and orange and lemon peels until smooth; set aside.
In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions.
Taken from Cooking for 2. I've decided I don't like how they word their recipes Oh well.
XXXVIII: Creamy Broccoli Soup
I love soup. And broccoli. What could be better? (oh yea.. cheese)
3/4 c cubed peeled potatoes
1 medium carrot, sliced
2 c frozen chopped broccoli
2 T butter
2 t all-purpose flour
1 1/2 c milk, divided
1/4 - 1/2 t salt
1/4 t dried thyme
dash ground nutmeg
dash pepper
Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 c milk. Bring to a boil; cook and stir for 1 minute until thickened. Add the salt, thyme, nutmeg and pepper.
Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through, stirring occasionally.
Taken from Cooking for 2.
3/4 c cubed peeled potatoes
1 medium carrot, sliced
2 c frozen chopped broccoli
2 T butter
2 t all-purpose flour
1 1/2 c milk, divided
1/4 - 1/2 t salt
1/4 t dried thyme
dash ground nutmeg
dash pepper
Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 c milk. Bring to a boil; cook and stir for 1 minute until thickened. Add the salt, thyme, nutmeg and pepper.
Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through, stirring occasionally.
Taken from Cooking for 2.
XXXVII: Mandarin Orange Chicken
I'm not sure if I've ever cooked any sort of chicken besides breast. I totally need to try more juicy meats.
2 chicken leg quarters
1/2 c french salad dressing
2 T reduced-sodium soy sauce
1/2 t chicken bouillon granules
1/8 t each garlic powder, ground ginger and chili powder
1 T dried minced onion
1 can (11 oz) mandarin oranges
1 T cornstarch
2 T water
1 1/2 c hot cooked long grain rice
Place chicken in an 11x7x2" baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillion, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 c of the reserved juice around chicken. Cover and bake at 350* for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180*.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.
Taken from cooking for 2.
2 chicken leg quarters
1/2 c french salad dressing
2 T reduced-sodium soy sauce
1/2 t chicken bouillon granules
1/8 t each garlic powder, ground ginger and chili powder
1 T dried minced onion
1 can (11 oz) mandarin oranges
1 T cornstarch
2 T water
1 1/2 c hot cooked long grain rice
Place chicken in an 11x7x2" baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillion, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 c of the reserved juice around chicken. Cover and bake at 350* for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180*.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.
Taken from cooking for 2.
XXXVI: Potato Gnocchi
Gnocchi are among my favorite foods ever. I've figured out that frozen come out better than my own but this was fun to make.
2 1/4 lb waxy potatoes, scrubbed
1 T salt
2- 2 1/2 c flour
1 egg
pinch of grated nutmeg
2 T butter
parmesean cheese
Place unpeeled potoates in large pan of salted water. Boil and cook until tender. Drain. Peel while still hot.
Spread out layer of flour. Put potatoes through food mill, onto the flour. Sprinkle with 1/2 remaining flour and mix lightly with potatoes.
Break egg into mixture, add nutmeg and knead lightly, drawing in more flour. Once the dough is no longer moist, it is ready to be rolled. Do not overwork.
Divide dough into 4 parts. Roll about 3/4" in diameter. Cut rolls in 3/4 in long parts.
Roll along a table fork.
Add gnocchi and salt to hard boiling water.
When they float, drain, cover in butter and parm.
2 1/4 lb waxy potatoes, scrubbed
1 T salt
2- 2 1/2 c flour
1 egg
pinch of grated nutmeg
2 T butter
parmesean cheese
Place unpeeled potoates in large pan of salted water. Boil and cook until tender. Drain. Peel while still hot.
Spread out layer of flour. Put potatoes through food mill, onto the flour. Sprinkle with 1/2 remaining flour and mix lightly with potatoes.
Break egg into mixture, add nutmeg and knead lightly, drawing in more flour. Once the dough is no longer moist, it is ready to be rolled. Do not overwork.
Divide dough into 4 parts. Roll about 3/4" in diameter. Cut rolls in 3/4 in long parts.
Roll along a table fork.
Add gnocchi and salt to hard boiling water.
When they float, drain, cover in butter and parm.
XXXV: Apple Crisp
I saw a recipe for apple crisp in my notes but that just reminded me of the simple one mom makes.
Lots of apples (enough to fill 9x13) peeled and sliced thinly
1/2 box of yellow cake mix
Somewhere around 1/2 c butter, melted
Toss apples into pan, cover with cake mix and pour butter on top.
Bake at 350* till golden brown and delicious looking.
Lots of apples (enough to fill 9x13) peeled and sliced thinly
1/2 box of yellow cake mix
Somewhere around 1/2 c butter, melted
Toss apples into pan, cover with cake mix and pour butter on top.
Bake at 350* till golden brown and delicious looking.
XXXIV: Blue Cheese Pear Salad
Simple, but hey, sometimes you just want a simple recipe.
3 T sugar
2 T chopped walnuts
1 1/2 c torn bibb lettuce
1/2 c cubed cheddar cheese
1 medium pear, thinly sliced
1 slice sweet onion, separated into rings
2 T crumbled blue cheese
3 T poppy seed salad dressing
In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
Divide lettuce onto two plates. Top with all other ingredients
3 T sugar
2 T chopped walnuts
1 1/2 c torn bibb lettuce
1/2 c cubed cheddar cheese
1 medium pear, thinly sliced
1 slice sweet onion, separated into rings
2 T crumbled blue cheese
3 T poppy seed salad dressing
In a small heavy skillet, melt sugar over low heat. Add walnuts and stir to coat. Remove from the heat.
Divide lettuce onto two plates. Top with all other ingredients
XXXIII: Pineapple Stuffed Burgers
1/4 c packed brown sugar
1/4 c ketchup
1 T prepared mustard
1/2 lb lean ground beef
2 slices unsweetened pineapple
1/8 t salt
1/8 t pepper
2 hamburger buns, split
2 lettuce leaves
In a small saucepan, combine brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill burgers, covered, over medium-hot heat for 7-9 minutes on each side or until meat is no longer pink. Serve on buns with the sauce and lettuce.
This is also from the Cooking for 2 recipe.
1/4 c ketchup
1 T prepared mustard
1/2 lb lean ground beef
2 slices unsweetened pineapple
1/8 t salt
1/8 t pepper
2 hamburger buns, split
2 lettuce leaves
In a small saucepan, combine brown sugar, ketchup and mustard. Cook over medium heat for 2-3 minutes, stirring occasionally. Meanwhile, shape beef into four patties. Place pineapple slices on two patties; top with remaining patties. Seal edges; sprinkle with salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill. Grill burgers, covered, over medium-hot heat for 7-9 minutes on each side or until meat is no longer pink. Serve on buns with the sauce and lettuce.
This is also from the Cooking for 2 recipe.
XXXII: Glazed Lemon Pound Cake
How do you go bad with pound cake??
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 t salt
1/4 t baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
Preheat oven to 350*. Butter a 9x5 in loaf pan. Dust with sugar and tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 T lemon juice and milk.
Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
5 T unsalted butter, softened, plus more for pan
3/4 c plus 3 T sugar, plus more for dusting
1 c all-purpose flour
1/4 t salt
1/4 t baking soda
3 T fresh lemon juice plus finely grated zest of 2 lemons, plus more zest for garnish
1/4 c milk
2 large eggs
Preheat oven to 350*. Butter a 9x5 in loaf pan. Dust with sugar and tap out excess; set aside. Whisk together flour, salt and baking soda. Stir together 1 T lemon juice and milk.
Put butter and 3/4 c sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
Meanwhile, stir together remaining 3 T sugar and 2 T lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
XXXI: Chilled Strawberry Soup
I LOVE chilled soup. I haven't had any since a cruise I went on in the 10th grade. Maybe Mom and I had some at dinner with her sister in NYC after seeing Madame Toussaud's. I can't remember to be sure. Either way, I need to try this.
1 pint fresh strawberries
2 T sugar
1/3 c white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yields 2 servings.
Found in a 'cooking for 2' section of something..
1 pint fresh strawberries
2 T sugar
1/3 c white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yields 2 servings.
Found in a 'cooking for 2' section of something..
XXX: Individual Blue-Cheese & Mustard Beef Wellingtons
I looked at this recipe and cursed myself that I haven't tried these yet. Sound delicious!
All-purpose flour for dusting
1 sheet puff pastry, defrosted if frozen
2 T olive oil
3 large shallots, finely chopped
1 lb trimmed beef filet, cut into 4 rounds (about 1 inch thick)
1 t coarse salt
1/4 t black pepper
1 T dijon mustard
1/2 c crumbled blue cheese
2 large egg yolks
1 T heavy cream
On a floured work surface, roll out pastry sheet to 1/8 in thick and 16 inches square. Cut four 6-in squares and wrap squares in plastic, placing a piece of wrap between each square. Refrigerate until ready to use.
Meanwhile, cut out four leaves from extra dough; wrap and refrigerate.
Preheat oven to 425*.
In a medium skillet, heat 1 T oil over medium heat. Cook shallots until golden brown, about 5 minutes. Transfer to a bowl; set aside. Wipe skillet clean.
Pat steaks dry and season with salt and pepper; let stand at room temperature for 15 minutes. Heat remaining oil in skillet over high heat until hot but not smoking. Sear beef 1 1/2 minutes on each side; transfer to a plate. Mi
Mix mustard and blue cheese with shallots; spoon mixture on each steak. Wrap each steak with a pastry square, pinching together on bottom to seal. Moisten tops of pastries with water; attach leaf shapes. Place on baking sheet and freeze 20 minutes.
Mix egg yolks with cream; gently brush over pastry. Bake 15 to 18 minutes, until pastry is golden brown. If pastry darkens too quickly, tent with foil. Let stand 5 minutes before serving.
Recipe found on a Turning Leaf ad in the Martha Stewart magazine.
All-purpose flour for dusting
1 sheet puff pastry, defrosted if frozen
2 T olive oil
3 large shallots, finely chopped
1 lb trimmed beef filet, cut into 4 rounds (about 1 inch thick)
1 t coarse salt
1/4 t black pepper
1 T dijon mustard
1/2 c crumbled blue cheese
2 large egg yolks
1 T heavy cream
On a floured work surface, roll out pastry sheet to 1/8 in thick and 16 inches square. Cut four 6-in squares and wrap squares in plastic, placing a piece of wrap between each square. Refrigerate until ready to use.
Meanwhile, cut out four leaves from extra dough; wrap and refrigerate.
Preheat oven to 425*.
In a medium skillet, heat 1 T oil over medium heat. Cook shallots until golden brown, about 5 minutes. Transfer to a bowl; set aside. Wipe skillet clean.
Pat steaks dry and season with salt and pepper; let stand at room temperature for 15 minutes. Heat remaining oil in skillet over high heat until hot but not smoking. Sear beef 1 1/2 minutes on each side; transfer to a plate. Mi
Mix mustard and blue cheese with shallots; spoon mixture on each steak. Wrap each steak with a pastry square, pinching together on bottom to seal. Moisten tops of pastries with water; attach leaf shapes. Place on baking sheet and freeze 20 minutes.
Mix egg yolks with cream; gently brush over pastry. Bake 15 to 18 minutes, until pastry is golden brown. If pastry darkens too quickly, tent with foil. Let stand 5 minutes before serving.
Recipe found on a Turning Leaf ad in the Martha Stewart magazine.
XXIX: Egg-Drop Soup
Rachel Ray's magazine supplied this one I think. I've made it, it's delicious but not as delicious as true chinese food slop :)
2 cans reduced-sodium chicken broth
3 c water
4 t soy sauce
2 t grated fresh ginger, grated
8 oz snow peas, cut into 1/2 in pieces
1 1/2 c bean sprouts
3 large eggs, lightly beaten
rice vinegar, sesame oil and scallions to taste
In a large saucepan, bring first 4 ingredients to a boil. Add peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2-3 minutes.
While stirring slowly in one direction, pour eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with last section of ingredients as desired.
2 cans reduced-sodium chicken broth
3 c water
4 t soy sauce
2 t grated fresh ginger, grated
8 oz snow peas, cut into 1/2 in pieces
1 1/2 c bean sprouts
3 large eggs, lightly beaten
rice vinegar, sesame oil and scallions to taste
In a large saucepan, bring first 4 ingredients to a boil. Add peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2-3 minutes.
While stirring slowly in one direction, pour eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with last section of ingredients as desired.
XXVIII: Cheese ball
I can't say no to cheese. Ever.
1 lb cream cheese, room temperature
8 oz sharp cheddar cheese, finely grated
1 T dijon mustard
1 t worcestershire sauce
pinch ground pepper
1 c pecans, finely chopped
In a large bowl, with an electric mixer, beat all ingredients except pecans. Mix in pecans. Cover cheese mixture with plastic wrap and chill at least 2.5 hrs or up to overnight.
Divide the cheese mixture in half and shape each half into a ball. Spread 3/4 c finely chopped pecans on a plate and roll bals in pecans to coat completely, pressing nuts to adhere. Serve chilled.
1 lb cream cheese, room temperature
8 oz sharp cheddar cheese, finely grated
1 T dijon mustard
1 t worcestershire sauce
pinch ground pepper
1 c pecans, finely chopped
In a large bowl, with an electric mixer, beat all ingredients except pecans. Mix in pecans. Cover cheese mixture with plastic wrap and chill at least 2.5 hrs or up to overnight.
Divide the cheese mixture in half and shape each half into a ball. Spread 3/4 c finely chopped pecans on a plate and roll bals in pecans to coat completely, pressing nuts to adhere. Serve chilled.
XXVII: Potato Pancakes
I'm thinking this is from a Martha Stewart magazine but I'm not sure.
1 1/2 lb waxy potatoes
1 medium onion
1 large egg, lightly beaten
2 T all-purpose flour
1 t coarse salt
1/4 t ground pepper
3 T canola oil
sour cream or applesauce
Coarsely grate the potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in the egg, flour, salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4 c mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5-6 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
Sounds tasty. :)
1 1/2 lb waxy potatoes
1 medium onion
1 large egg, lightly beaten
2 T all-purpose flour
1 t coarse salt
1/4 t ground pepper
3 T canola oil
sour cream or applesauce
Coarsely grate the potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in the egg, flour, salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Working in batches, drop 1/4 c mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5-6 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
Sounds tasty. :)
XXVI: Autumn Vegetable Bisque
I'm thrown off by them calling it bisque because that always makes me think of lobster. But this does sound delicious.
2 lb butternut squash, halved lengthwise
3 lbs acorn squash, halved lengthwise
5 T unsalted butter
5 leeks, thinly sliced
6 sprigs of fresh thyme, chopped
2 T unsalted butter
4 T chopped fresh chives
2 carrots, pared and finely diced
2 parsnips, pared and finely diced
2 red peppers, finely diced
1 stalk lovage, finely diced
4 1/2 c chicken stock or unsalted canned broth
1 c creme fraiche
1 T sugar
1 1/2 t salt
freshly ground black pepper
Preheat oven to 350*. Place squash cut side down on baking sheets and bake for 35 to 40 minutes, until tender. While the squash is baking, melt the 5 T butter in a heavy pot. Add the leeks and thyme. Cook until golden brown. In a saute pan, melt 2 T butter and saute chives, carrots, parsnips, peppers and lovage for 3 miuntes. Set aside. When squash is cooked, scrape out seeds and discard; add pulp to leeks along with chicken stock. Simmer for 15 minutes. In a food processor, puree squash mixture until smooth. Return puree to pot, reheat, and whisk in creme fraiche. Add sugar, salt and pepper to taste. Ladle into serving bowls and garnish with diced cooked vegetables, for a tailgate picnic, pour the hot puree into a thermos; pack the diced cooked vegetables separately.
Brought to you by Yankee Magazines Great New England Food Festival Recipes
2 lb butternut squash, halved lengthwise
3 lbs acorn squash, halved lengthwise
5 T unsalted butter
5 leeks, thinly sliced
6 sprigs of fresh thyme, chopped
2 T unsalted butter
4 T chopped fresh chives
2 carrots, pared and finely diced
2 parsnips, pared and finely diced
2 red peppers, finely diced
1 stalk lovage, finely diced
4 1/2 c chicken stock or unsalted canned broth
1 c creme fraiche
1 T sugar
1 1/2 t salt
freshly ground black pepper
Preheat oven to 350*. Place squash cut side down on baking sheets and bake for 35 to 40 minutes, until tender. While the squash is baking, melt the 5 T butter in a heavy pot. Add the leeks and thyme. Cook until golden brown. In a saute pan, melt 2 T butter and saute chives, carrots, parsnips, peppers and lovage for 3 miuntes. Set aside. When squash is cooked, scrape out seeds and discard; add pulp to leeks along with chicken stock. Simmer for 15 minutes. In a food processor, puree squash mixture until smooth. Return puree to pot, reheat, and whisk in creme fraiche. Add sugar, salt and pepper to taste. Ladle into serving bowls and garnish with diced cooked vegetables, for a tailgate picnic, pour the hot puree into a thermos; pack the diced cooked vegetables separately.
Brought to you by Yankee Magazines Great New England Food Festival Recipes
XXV: Tea and Lemon Creme Brulee
I've never tried this but I have such a love of creme brulee, I think only coffee flavoring could ruin it :P
Peel of 1 lemon, removed in strips with a vegetable peeler
2 tea bags
1/2 vanilla bean, split lengthwise (or 1 t vanilla extract)
2 c milk
3 whole eggs
2 egg yolks
1/4 c sugar, plus more for caramelizing tops of custards
Preheat oven to 325*. Boil the lemon peel in 1/2 c water for 30 seconds, to remove bitterness. Strain, rinse under cold water; then finely chop the peel. Evenly distribute the peel in 6 individual 1/2 c ramekins or custard cups.
Place the milk and tea bags in a saucepan. If you are using hte vanilla bea, place the halves in the milk and bring nearly to a boil.
In a mixing bowl on low speed, combine the eggs and 1/4 c sugar. In a slow steady stream, pour the milk through a sieve into egg mixture. Scrape vanilla seeds from pod into the mixture; discard pod. If you are using vanilla extract, add it to the mixture now. Remove any foam from the mixture by skimming the surface with a ladle. Pour the mixture over the lemon peel in the ramekins.
Place the ramekins in a baking dish; place the dish on an oven rack and fill the dish with enough hot water to submerge the ramekins halfway. Bake 30 minutes, or until custards are set but still jiggly in the center.
Remove from the water bath and cool, then refrigerate.
Sprinkle each custard with enough sugar to form an even thin layer. Caramelize with a blow torch or place under a broiler.
Peel of 1 lemon, removed in strips with a vegetable peeler
2 tea bags
1/2 vanilla bean, split lengthwise (or 1 t vanilla extract)
2 c milk
3 whole eggs
2 egg yolks
1/4 c sugar, plus more for caramelizing tops of custards
Preheat oven to 325*. Boil the lemon peel in 1/2 c water for 30 seconds, to remove bitterness. Strain, rinse under cold water; then finely chop the peel. Evenly distribute the peel in 6 individual 1/2 c ramekins or custard cups.
Place the milk and tea bags in a saucepan. If you are using hte vanilla bea, place the halves in the milk and bring nearly to a boil.
In a mixing bowl on low speed, combine the eggs and 1/4 c sugar. In a slow steady stream, pour the milk through a sieve into egg mixture. Scrape vanilla seeds from pod into the mixture; discard pod. If you are using vanilla extract, add it to the mixture now. Remove any foam from the mixture by skimming the surface with a ladle. Pour the mixture over the lemon peel in the ramekins.
Place the ramekins in a baking dish; place the dish on an oven rack and fill the dish with enough hot water to submerge the ramekins halfway. Bake 30 minutes, or until custards are set but still jiggly in the center.
Remove from the water bath and cool, then refrigerate.
Sprinkle each custard with enough sugar to form an even thin layer. Caramelize with a blow torch or place under a broiler.
XXIV: Holiday Butter Cookies with Variations
This is a simple recipe from the Somerset County Magazine that supplies differing flavor variations to mix it all up. You've got to love Christmas cookies :)
1 c softened butter
1 c sugar
1 large egg
2 t vanilla
1 1/2 c all-purpose flour
1 t baking powder
Preheat oven to 375*. In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla extract. Sift in flour and baking powder and stir until well combined. If the dough is too soft to work with, refrigerate for one hour to until firm.
To make drop cookies:
Drop large marble-size chunks of dough from a spoon or mini ice cream scoop, then flatten with the bottom of a drinking glass.
To make slicing cookies:
Form dough into logs, about 1 inch wide. Place log on a piece of wax or parchment paper and roll up tightly, twisting ends to close. Refrigerate until firm, about 2 hours. The dough will keep like this for up to 10 days in the refrigerator. To bake, slice logs into 1/4 in thick rounds and flatten as above. Place cookies 1.5 inches apart on a cookie sheet that is either lightly greased or lined with parchment paper. Bake for 8 to 10 minutes, or until lightly browned along the edges.
Variations:
Butterscotch cookies - substitute 1 c brown sugar for white sugar in main recipe and add 2/3 cup chopped pecans
Chocolate peppermint cookies - substitute 1 t of pure peppermint extract for 1 t of vanilla extract in main recipe. Melt 2 oz of good-quality chocolate w/ 1 T of butter in the microwave on low for 30 seconds to 1 minute, stirring to combine. Spread melted chocolate on cooled cookies and sprinkle with crushed candy canes.
Orange cookies - add 2 T finely grated orange zest and 2 T of orange juice concentrate to the wet ingredients of the main recipe. The mixture will look curdled at this point, but don't worry. Place unbaked cookies 2 inches apart on cookie sheets. If you'd like to decorate, mix 1/2 c powdered sugar with 2 t orange juice concentrate. Spread on cooled cookies and allow to dry.
Spice cookies - Combine 2 T molasses with the wet ingredients of the main recipe. Sift in 1 t ground cinnamon, 1 t ground ginger, 1/4 t ground nutmeg, 1/4 t ground allspice to the dry ingredients.
1 c softened butter
1 c sugar
1 large egg
2 t vanilla
1 1/2 c all-purpose flour
1 t baking powder
Preheat oven to 375*. In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla extract. Sift in flour and baking powder and stir until well combined. If the dough is too soft to work with, refrigerate for one hour to until firm.
To make drop cookies:
Drop large marble-size chunks of dough from a spoon or mini ice cream scoop, then flatten with the bottom of a drinking glass.
To make slicing cookies:
Form dough into logs, about 1 inch wide. Place log on a piece of wax or parchment paper and roll up tightly, twisting ends to close. Refrigerate until firm, about 2 hours. The dough will keep like this for up to 10 days in the refrigerator. To bake, slice logs into 1/4 in thick rounds and flatten as above. Place cookies 1.5 inches apart on a cookie sheet that is either lightly greased or lined with parchment paper. Bake for 8 to 10 minutes, or until lightly browned along the edges.
Variations:
Butterscotch cookies - substitute 1 c brown sugar for white sugar in main recipe and add 2/3 cup chopped pecans
Chocolate peppermint cookies - substitute 1 t of pure peppermint extract for 1 t of vanilla extract in main recipe. Melt 2 oz of good-quality chocolate w/ 1 T of butter in the microwave on low for 30 seconds to 1 minute, stirring to combine. Spread melted chocolate on cooled cookies and sprinkle with crushed candy canes.
Orange cookies - add 2 T finely grated orange zest and 2 T of orange juice concentrate to the wet ingredients of the main recipe. The mixture will look curdled at this point, but don't worry. Place unbaked cookies 2 inches apart on cookie sheets. If you'd like to decorate, mix 1/2 c powdered sugar with 2 t orange juice concentrate. Spread on cooled cookies and allow to dry.
Spice cookies - Combine 2 T molasses with the wet ingredients of the main recipe. Sift in 1 t ground cinnamon, 1 t ground ginger, 1/4 t ground nutmeg, 1/4 t ground allspice to the dry ingredients.
XXIII: Orange Nut Bread with Orange Cream Cheese Spread
This one looks super tasty.
Bread:
2 c sifted all-purpose flour
1/2 t salt
1 t baking powder
1/4 t baking soda
2/3 sugar
1/3 c sweet (unsalted) butter, softened
2 eggs
1 c freshly squeezed orange juice, with pulp
1 c chopped walnuts
1/2 t vanilla
1/2 t orange extract
Orange Cream Cheese Spread
1 1/2 lb cream cheese, softened
1 navel orange, with peel, cut into chunks
3-4 T powdered sugar
Bread:
Sift flour with salt, baking powder and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well-greased loaf pans (3.5x6 inch). Bake at 350* for about 40 minutes, until breads test done. Remove from pans, cool and wrap. Chill well before slicing.
Spread:
Using a food processor with steel blade, combine cream cheese, orange chunks and sugar. Refrigerate for a few hours to blend the flavors.
Slice the nut bread thinly and make little sandwiches using the orange spread. Arrange on a plate and garnish with orange nasturtiums and sprigs of fresh mint. Serve with tea, iced or hot.
Bread:
2 c sifted all-purpose flour
1/2 t salt
1 t baking powder
1/4 t baking soda
2/3 sugar
1/3 c sweet (unsalted) butter, softened
2 eggs
1 c freshly squeezed orange juice, with pulp
1 c chopped walnuts
1/2 t vanilla
1/2 t orange extract
Orange Cream Cheese Spread
1 1/2 lb cream cheese, softened
1 navel orange, with peel, cut into chunks
3-4 T powdered sugar
Bread:
Sift flour with salt, baking powder and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well-greased loaf pans (3.5x6 inch). Bake at 350* for about 40 minutes, until breads test done. Remove from pans, cool and wrap. Chill well before slicing.
Spread:
Using a food processor with steel blade, combine cream cheese, orange chunks and sugar. Refrigerate for a few hours to blend the flavors.
Slice the nut bread thinly and make little sandwiches using the orange spread. Arrange on a plate and garnish with orange nasturtiums and sprigs of fresh mint. Serve with tea, iced or hot.
XXII: Chocolate Raspberry Heart Cakes
I made this recipe ones and it was beyond amazing. I remember taking a few liberties and not having made it into hearts but just one large cake instead of the 6 small ones it wants. Extremely intense, just so you know.
For the cake:
3/4 c sifted cake flour
3/4 c sugar
1/3 c unsweetened cocoa powder
1 t double acting baking powder
1/8 t salt
3 large eggs, room temp
1/3 c plus 2 T vegetable oil
3 t vanilla
4 large egg whites, room temp
1/4 c powdered sugar
Chambord syrup:
1/4 c water
2 T sugar
2 T chambord liqueur
Chocolate-raspberry mousse filling:
8 oz semisweet chocolate, coarsely chopped
1/2 c seedles raspberry jam
1/4 c milk
1/4 c Chambord raspberry liqueur
1 envelope unflavored powdered gelatin
1 c heavy cream
2 T powdered sugar, sifted
Chocolate glaze:
12 oz semisweet chocolate, finely chopped
1 1/4 c heavy cream
1/4 c light corn syrup
Creme anglaise:
1/2 c milk
1/2 heavy cream
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 c sugar
Raspberry coulis:
12 oz bag frozen unsweetened raspberries
1/2 c sugar
1 T Chambord
Make the chocolate cake:
Position rack in the center of the oven and preheat to 350*. Line a 15.5x10.5 in jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhand underneath the pan. Butter the bottom and sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
In a small bowl, using a wire whisk, stir together the flour, sugar, cocoa, baking powder and salt, until thoroughly blended.
In a large bowl, using a wire whisk, beat the whole eggs, oil and vanilla until frothy. Stir in the flour mixture until blended. The mixture will be thick.
In a grease-free 4.5 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium high and beat until the whites form soft peaks. One teaspoon at a time, add the powdered sugar and continue beating the whites until stiff shiny peaks form.
Fold 1/3 of the beaten egg whites into the whole egg/flour mixture to lighten it. 1/3 at a time, gently fold in the remaining egg whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.
Bake the cake for 12-15 minutes, until the cake springs back when lightly touched in teh center. Remove the cake from the oven. Run the tip of a thin-bladed knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the foil. Reinvert the cake onto another wire rack and cool completely.
Make the chambord syrup:
In a heavy, small saucepan, combine the water and sugar. Cook over medium low heat, stirring constantly with a wooden spoon until the sugar dissolves. Stop stirring; raise the heat to medium high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup to room temperature. Stir in the Chambord. Cover and set aside at room temp until ready to assemble the cakes.
Make the chocolate raspberry mousse:
In the top of a double boiler set over hot, not simmering water, melt the chocolate and the raspberry jam with the milk, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Strain the mixture through a fine-meshed sieve into a large bowl.
Place the chambord in a small, heat-proof cup. Sprinkle the gelatin over the liqueur and let it stand for five minutes to soften the gelatin.
Place the cup with the softened gelative in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3-4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from heat.
Whisk the warm gelatin mixture into the melted chocolate mixture.
In a chilled medium bowl, using a hand-held electric mixer set at medium high speed, beat the cream with the powdered sugar just until soft peaks form. Do not overwhip the cream.
Using a large rubber spatula or a large balloon whisk, gently fold 1/3 of the whipped cream into the chocolate/gelatin mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover the surface of the mousse with plastic wrap and set aside at room temp while assembling the desserts.
Assemble the cakes:
Invert the chocolate cake layer onto a cutting board lined with parchment paper. Using a heart shaped cookie cutter, measuring 3.5 inches across the widest point, cut out twelve hearts from the cake layer. Place the hearts on a wire rack. Drizzle each heart with one teaspoon of the chambord syrup; do not saturate the cake.
Using a small, offset metal spatula, spread approximately 2 T of the chocolate-raspberry mousse over the top of one chocolate heart cake. The mousse filling should be 1/4 in high. Place another heart cake on top of the mousse. Using a small, offset metal spatula, smooth the sides of the cake. Repeat this procedure five more times. Place the wire rack with the filled heart cakes on it in the freezer; freeze the cakes for 30 minutes.
Make the chocolate glaze:
Place the chocolate in a medium stainless steel bowl. In a heavy, medium saucepan set over medium heat, bring the cream and corn syrup on a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate; gently whisk until smooth. Remove one cup of the glaze and cover the surface with plastic wrap and set aside at room temp.
Remove the heart cakes from the freezer. Set the wire rack over a baking sheet. Ladle the tepid glaze over each cake, coating them completely. Tap the wire rack gently to remove any excess glaze. Place the wire rack with the baking sheet in the refrigerator and chill the cakes for 30 minutes to set the glaze.
Make the creme anglaise:
Meanwhile, in a heavy, non-corrosive, medium saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium high heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from teh inside of the vanilla bean into the milk mixture. Discard the vanilla bean.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar until blended.
Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture to the saucepan. Continue cooking over medium low heat stirring constantly with a wooden spoon for 2-4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.
Remove the pan from teh heat and immediately strain the custard into a stainless steel bowl. Place the bowl in a larger bowl of ice water and stir the custard for 10 to 15 minutes, or until cold. Remove the bowl from the ice water. Cover the surgace of the creme anglaise with plastic wrap and refrigerate until ready to serve.
Make the raspberry coulis:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the chambord liqueur. Cover the bowl with plastic wrap and refrigerate the sauce until serving.
Decorate and serve:
Fill a pastry bag fitted with a small star tip with the reserved glaze. Remove the wire rack from the refrigerator. Pipe a shell border of the chilled glaze around the edge of the top of each cake.
Place some creme anglaise in the center of each of 6 dessert plates. Drizzle some of the raspberry coulis in the creme anglaise. Drag the tip of a sharp knife through the raspberry coulis to create a design. Using a wide metal spatula, transfer a chocolate-raspberry heart cake to the center of each plate.
This entirely too long masterpiece was brought to you by Chocolatier magazine. It's delicious, give in.
For the cake:
3/4 c sifted cake flour
3/4 c sugar
1/3 c unsweetened cocoa powder
1 t double acting baking powder
1/8 t salt
3 large eggs, room temp
1/3 c plus 2 T vegetable oil
3 t vanilla
4 large egg whites, room temp
1/4 c powdered sugar
Chambord syrup:
1/4 c water
2 T sugar
2 T chambord liqueur
Chocolate-raspberry mousse filling:
8 oz semisweet chocolate, coarsely chopped
1/2 c seedles raspberry jam
1/4 c milk
1/4 c Chambord raspberry liqueur
1 envelope unflavored powdered gelatin
1 c heavy cream
2 T powdered sugar, sifted
Chocolate glaze:
12 oz semisweet chocolate, finely chopped
1 1/4 c heavy cream
1/4 c light corn syrup
Creme anglaise:
1/2 c milk
1/2 heavy cream
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/3 c sugar
Raspberry coulis:
12 oz bag frozen unsweetened raspberries
1/2 c sugar
1 T Chambord
Make the chocolate cake:
Position rack in the center of the oven and preheat to 350*. Line a 15.5x10.5 in jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhand underneath the pan. Butter the bottom and sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.
In a small bowl, using a wire whisk, stir together the flour, sugar, cocoa, baking powder and salt, until thoroughly blended.
In a large bowl, using a wire whisk, beat the whole eggs, oil and vanilla until frothy. Stir in the flour mixture until blended. The mixture will be thick.
In a grease-free 4.5 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium high and beat until the whites form soft peaks. One teaspoon at a time, add the powdered sugar and continue beating the whites until stiff shiny peaks form.
Fold 1/3 of the beaten egg whites into the whole egg/flour mixture to lighten it. 1/3 at a time, gently fold in the remaining egg whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.
Bake the cake for 12-15 minutes, until the cake springs back when lightly touched in teh center. Remove the cake from the oven. Run the tip of a thin-bladed knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the foil. Reinvert the cake onto another wire rack and cool completely.
Make the chambord syrup:
In a heavy, small saucepan, combine the water and sugar. Cook over medium low heat, stirring constantly with a wooden spoon until the sugar dissolves. Stop stirring; raise the heat to medium high and bring the syrup to a boil. Remove the pan from the heat and cool the syrup to room temperature. Stir in the Chambord. Cover and set aside at room temp until ready to assemble the cakes.
Make the chocolate raspberry mousse:
In the top of a double boiler set over hot, not simmering water, melt the chocolate and the raspberry jam with the milk, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Strain the mixture through a fine-meshed sieve into a large bowl.
Place the chambord in a small, heat-proof cup. Sprinkle the gelatin over the liqueur and let it stand for five minutes to soften the gelatin.
Place the cup with the softened gelative in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently for 3-4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from heat.
Whisk the warm gelatin mixture into the melted chocolate mixture.
In a chilled medium bowl, using a hand-held electric mixer set at medium high speed, beat the cream with the powdered sugar just until soft peaks form. Do not overwhip the cream.
Using a large rubber spatula or a large balloon whisk, gently fold 1/3 of the whipped cream into the chocolate/gelatin mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover the surface of the mousse with plastic wrap and set aside at room temp while assembling the desserts.
Assemble the cakes:
Invert the chocolate cake layer onto a cutting board lined with parchment paper. Using a heart shaped cookie cutter, measuring 3.5 inches across the widest point, cut out twelve hearts from the cake layer. Place the hearts on a wire rack. Drizzle each heart with one teaspoon of the chambord syrup; do not saturate the cake.
Using a small, offset metal spatula, spread approximately 2 T of the chocolate-raspberry mousse over the top of one chocolate heart cake. The mousse filling should be 1/4 in high. Place another heart cake on top of the mousse. Using a small, offset metal spatula, smooth the sides of the cake. Repeat this procedure five more times. Place the wire rack with the filled heart cakes on it in the freezer; freeze the cakes for 30 minutes.
Make the chocolate glaze:
Place the chocolate in a medium stainless steel bowl. In a heavy, medium saucepan set over medium heat, bring the cream and corn syrup on a gentle boil. Pour the hot cream mixture over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate; gently whisk until smooth. Remove one cup of the glaze and cover the surface with plastic wrap and set aside at room temp.
Remove the heart cakes from the freezer. Set the wire rack over a baking sheet. Ladle the tepid glaze over each cake, coating them completely. Tap the wire rack gently to remove any excess glaze. Place the wire rack with the baking sheet in the refrigerator and chill the cakes for 30 minutes to set the glaze.
Make the creme anglaise:
Meanwhile, in a heavy, non-corrosive, medium saucepan, bring the milk, cream and vanilla bean to a gentle boil over medium high heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes. Remove the vanilla bean pieces. Using a small, sharp knife, scrape the tiny black seeds from teh inside of the vanilla bean into the milk mixture. Discard the vanilla bean.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar until blended.
Gradually whisk the warm milk mixture into the yolk mixture until blended. Return this mixture to the saucepan. Continue cooking over medium low heat stirring constantly with a wooden spoon for 2-4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains in the custard for several seconds. Do not let the custard come to a boil.
Remove the pan from teh heat and immediately strain the custard into a stainless steel bowl. Place the bowl in a larger bowl of ice water and stir the custard for 10 to 15 minutes, or until cold. Remove the bowl from the ice water. Cover the surgace of the creme anglaise with plastic wrap and refrigerate until ready to serve.
Make the raspberry coulis:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium low heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the chambord liqueur. Cover the bowl with plastic wrap and refrigerate the sauce until serving.
Decorate and serve:
Fill a pastry bag fitted with a small star tip with the reserved glaze. Remove the wire rack from the refrigerator. Pipe a shell border of the chilled glaze around the edge of the top of each cake.
Place some creme anglaise in the center of each of 6 dessert plates. Drizzle some of the raspberry coulis in the creme anglaise. Drag the tip of a sharp knife through the raspberry coulis to create a design. Using a wide metal spatula, transfer a chocolate-raspberry heart cake to the center of each plate.
This entirely too long masterpiece was brought to you by Chocolatier magazine. It's delicious, give in.
XXI:A Few Drinks
These are all listed in the same old cookbook as the fondue.
1. Fruit N Sherbet Punch
1 pint lemon sherbet
6 oz can frozen orange juice concentrate
6 oz can frozen pineapple juice concentrate
1 pint cranberry cocktail
red food coloring
2 c ginger ale
In punch bowl, reconstitute orange and pineapple juices according to directions on cans. Add cranberry and enough food coloring to obtain a deeper red. Just before serving, add ginger ale. Float scoops of lemon sherbet on top.
2. Chocolate Shake
1 c chilled milk
1/4 c cold chocolate sauce
1 big scoop of ice cream
Mix to the consistency of a thick cream with an egg beater, electric mixer or blender.
(I have no idea who wouldn't know how to do this but it's entertaining that it's in a cookbook)
3. Peachy Shake
2 c chilled milk
1 c chopped frozen or fresh peaches
2 large scoops ice cream
Mix in blender until thick. Makes two servings.
4. Tropical Blend
1 scoop orange sherbet
1/4 c crushed pineapple
1/4 c milk
Mix in blender.
5. Apple-ade
1 scoop orange sherbet
1 scoop lemon sherbet
1/2 c apple cider
1/8 t nutmeg
Combine and mix in blender.
1. Fruit N Sherbet Punch
1 pint lemon sherbet
6 oz can frozen orange juice concentrate
6 oz can frozen pineapple juice concentrate
1 pint cranberry cocktail
red food coloring
2 c ginger ale
In punch bowl, reconstitute orange and pineapple juices according to directions on cans. Add cranberry and enough food coloring to obtain a deeper red. Just before serving, add ginger ale. Float scoops of lemon sherbet on top.
2. Chocolate Shake
1 c chilled milk
1/4 c cold chocolate sauce
1 big scoop of ice cream
Mix to the consistency of a thick cream with an egg beater, electric mixer or blender.
(I have no idea who wouldn't know how to do this but it's entertaining that it's in a cookbook)
3. Peachy Shake
2 c chilled milk
1 c chopped frozen or fresh peaches
2 large scoops ice cream
Mix in blender until thick. Makes two servings.
4. Tropical Blend
1 scoop orange sherbet
1/4 c crushed pineapple
1/4 c milk
Mix in blender.
5. Apple-ade
1 scoop orange sherbet
1 scoop lemon sherbet
1/2 c apple cider
1/8 t nutmeg
Combine and mix in blender.
XX: Salami-Cheese Fondue Dip
So this is how to get a thick and creamy fondue....
1 lb cheddar cheese, shredded
2 T butter
2 T flour
1 c milk
1/4 t salt
1/8 t pepper
2 egg yolks, slightly beaten
1/2 lb salami, cut into 1/2 in cubes
1 loaf french bread, pulled into bite sized pieces
Melt butter in fondue pot. Blend in flour and gradually stir in milk. Heat, stirring constantly, until mixture thickens and begins to boil. Add seasonings. Stir about 3 T of hot white sauce into the egg yolks. Slowly stir egg mixture into sauce. Stir and cook 2-3 minutes. Add shredded cheese. Heat, stirring vigorously, until the cheese melts. Serve on fondue set. Place salami cubes in a bowl and french bread pieces in a basket. Use fondue forks to spear a cube of salami and then a piece of bread and dip into the cheese sauce.
Taken from another very old cookbook whose name isn't printed on the page.
1 lb cheddar cheese, shredded
2 T butter
2 T flour
1 c milk
1/4 t salt
1/8 t pepper
2 egg yolks, slightly beaten
1/2 lb salami, cut into 1/2 in cubes
1 loaf french bread, pulled into bite sized pieces
Melt butter in fondue pot. Blend in flour and gradually stir in milk. Heat, stirring constantly, until mixture thickens and begins to boil. Add seasonings. Stir about 3 T of hot white sauce into the egg yolks. Slowly stir egg mixture into sauce. Stir and cook 2-3 minutes. Add shredded cheese. Heat, stirring vigorously, until the cheese melts. Serve on fondue set. Place salami cubes in a bowl and french bread pieces in a basket. Use fondue forks to spear a cube of salami and then a piece of bread and dip into the cheese sauce.
Taken from another very old cookbook whose name isn't printed on the page.
XIX: Ringtum Ditty
I'm not even sure I'm daring enough to try this recipe but I think it should stick around just in case.
1 can condensed tomato soup
2 medium onions, sliced
1 pound American cheese, sliced
1 t paprika
1/2 t salt
1 t dry mustard
1/2 t pepper
1 t worcestershire
3 eggs, separated
toast or crackers
Mix soup and 1/2 c water in top of double boiler. Add onions and simmer over direct heat 10 minutes. Put over boiling water, add cheese and cook, stirring, until cheese is melted. Add seasonings mixed with beaten egg yolks. Beat egg whites until stiff. Fold into cheese mixture, stirring until blended. Serve on toast. Serves 6.
This recipe is definitely from a cookbook way before people worred about diets 24/7 haha.
1 can condensed tomato soup
2 medium onions, sliced
1 pound American cheese, sliced
1 t paprika
1/2 t salt
1 t dry mustard
1/2 t pepper
1 t worcestershire
3 eggs, separated
toast or crackers
Mix soup and 1/2 c water in top of double boiler. Add onions and simmer over direct heat 10 minutes. Put over boiling water, add cheese and cook, stirring, until cheese is melted. Add seasonings mixed with beaten egg yolks. Beat egg whites until stiff. Fold into cheese mixture, stirring until blended. Serve on toast. Serves 6.
This recipe is definitely from a cookbook way before people worred about diets 24/7 haha.
XVIII: Candies
The following candies are from some really old cookbook. How can I tell? The page I have scanned in is so yellowed, it's almost brown. I decided to just put them all on one post since they're all on one page of the cookbook anyway.
1. Chocolate caramels
3 squares (3 oz) unsweetened chocolate
1 1/3 c (15 oz can) sweetened condensed milk
1/2 c corn syrup
dash of salt
1 t vanilla
1/3 c chopped nuts (optional)
Melt chocolate in heavy, shallow saucepan.
Add milk, corn syrup and salt.
Cook slowly, stirring constantly, over low heat until mixture forms firm ball when tested in cold water (about 20 minutes).
Remove from heat. Add vanilla and nuts. Pour at once into buttered 8x8 pan.
When cold, remove from pan. Cut into squares.
2. Peanut Butter Fruit Confections
1 c pitted dates
1/2 c seeded raisins
1/2 c currants
1 c peanut butter
1/4 sweetened condensed milk
Put fruits in food processor and chop.
Add peanut butter and milk, mixing well.
Press into bottom of buttered 8x8 pan which has been sprinkled w/ confectioners' sugar. Smooth out and sprinkle top with confectioners' sugar.
Chill. Cut into squares.
3. Peanut Clusters
1/2 lb sweet chocolate
2/3 c sweetened condensed milk
1 c whole peanuts
Melt chocolate in top of double boiler.
Remove from heat. Add milk and peanuts, mixing well.
Drop from teaspoon on buttered baking sheet or plate.
Chill for several hours.
1. Chocolate caramels
3 squares (3 oz) unsweetened chocolate
1 1/3 c (15 oz can) sweetened condensed milk
1/2 c corn syrup
dash of salt
1 t vanilla
1/3 c chopped nuts (optional)
Melt chocolate in heavy, shallow saucepan.
Add milk, corn syrup and salt.
Cook slowly, stirring constantly, over low heat until mixture forms firm ball when tested in cold water (about 20 minutes).
Remove from heat. Add vanilla and nuts. Pour at once into buttered 8x8 pan.
When cold, remove from pan. Cut into squares.
2. Peanut Butter Fruit Confections
1 c pitted dates
1/2 c seeded raisins
1/2 c currants
1 c peanut butter
1/4 sweetened condensed milk
Put fruits in food processor and chop.
Add peanut butter and milk, mixing well.
Press into bottom of buttered 8x8 pan which has been sprinkled w/ confectioners' sugar. Smooth out and sprinkle top with confectioners' sugar.
Chill. Cut into squares.
3. Peanut Clusters
1/2 lb sweet chocolate
2/3 c sweetened condensed milk
1 c whole peanuts
Melt chocolate in top of double boiler.
Remove from heat. Add milk and peanuts, mixing well.
Drop from teaspoon on buttered baking sheet or plate.
Chill for several hours.
XVII: Buttery Baked Squash Spread
I am a HUGE squash fan. I'll try almost anything once if there's squash in it. Sadly, I do not know where this recipe came from.
1 small butternut or acorn squash (about 2 lbs)
1 t orange juice
1 t orange zest
1 T butter
1/4 t allspice
1 package chips (best with sweet potato chips)
Preheat oven to 400*. Wash squash; cut into quarters and scoop out seeds and membranes. Place squash in baking pan, cut side down. Pour 1/2 c water over top of squash. Bake 1 hour, turning over after 30 minutes.
Scoop out squash flesh from skin and place in food processor or blender container. Process on high until smooth, about 1 minute. Stir in all remaining ingredients except chips. Cover and refrigerate 30 minutes or until ready to serve. To serve, spoon squash spread on top of chips and sprinkle with ground cinnamon or orange zest if desired. Or simply dip chips into spread.
1 small butternut or acorn squash (about 2 lbs)
1 t orange juice
1 t orange zest
1 T butter
1/4 t allspice
1 package chips (best with sweet potato chips)
Preheat oven to 400*. Wash squash; cut into quarters and scoop out seeds and membranes. Place squash in baking pan, cut side down. Pour 1/2 c water over top of squash. Bake 1 hour, turning over after 30 minutes.
Scoop out squash flesh from skin and place in food processor or blender container. Process on high until smooth, about 1 minute. Stir in all remaining ingredients except chips. Cover and refrigerate 30 minutes or until ready to serve. To serve, spoon squash spread on top of chips and sprinkle with ground cinnamon or orange zest if desired. Or simply dip chips into spread.
XVI: Mango-Apricot Smoothie
The bottom of this magazine page says 'organicstyle.com' I guess that's where I got it :)
1 c plain soy milk
4 t fresh lemon juice
1/4 t vanilla
2 ripe mangoes, 10-12 oz each, peeled and chopped
6 apricots, peeled, pitted and chopped
6-8 ice cubes
Blend everything except the ice until smooth. Add the ice cubs and blend until totally smooth. Pour into tall glasses, garnish with lemon and serve immediately.
Looking bad, here is where I messed up my numbering. So there's two 16's. Oh well
1 c plain soy milk
4 t fresh lemon juice
1/4 t vanilla
2 ripe mangoes, 10-12 oz each, peeled and chopped
6 apricots, peeled, pitted and chopped
6-8 ice cubes
Blend everything except the ice until smooth. Add the ice cubs and blend until totally smooth. Pour into tall glasses, garnish with lemon and serve immediately.
Looking bad, here is where I messed up my numbering. So there's two 16's. Oh well
XVI: Lime Flowers
I think I have tried to make these. The best cookie recipes are in mom's book. I will raid it next time I'm home.
2 c all purpose flour, plus more for dusting
1/2 t baking powder
1/4 t salt
1 c granulated sugar
2 T finely grated lime zest plus 1/4 c fresh lime juice
12 T (1.5 sticks) unsalted butter, softened
1 t vanilla
Confectioners' sugar for dusting
Sift together flour, baking powder, and salt in a large bowl; set aside.
Put the sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed 1 minute. Add butter; mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low; gradually mix in flour mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap in plastic wrap. Chill dough in freezer 30 minutes.
Preheat oven to 350*. Roll out a disk on parchment paper to 1/8 in thick. Using a 3 inch flower-shaped cookie cutter, cut shapes from dough. Space on baking sheets 1 inch apart. Using a 1 in round cutter, cut a hole in center of each. Repeat with other disk.
Bake until set, about 16 minutes. Transfer to a wire rack; let cool. Before serving, sift confectioners' sugar over cookies.
2 c all purpose flour, plus more for dusting
1/2 t baking powder
1/4 t salt
1 c granulated sugar
2 T finely grated lime zest plus 1/4 c fresh lime juice
12 T (1.5 sticks) unsalted butter, softened
1 t vanilla
Confectioners' sugar for dusting
Sift together flour, baking powder, and salt in a large bowl; set aside.
Put the sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed 1 minute. Add butter; mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low; gradually mix in flour mixture.
On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap in plastic wrap. Chill dough in freezer 30 minutes.
Preheat oven to 350*. Roll out a disk on parchment paper to 1/8 in thick. Using a 3 inch flower-shaped cookie cutter, cut shapes from dough. Space on baking sheets 1 inch apart. Using a 1 in round cutter, cut a hole in center of each. Repeat with other disk.
Bake until set, about 16 minutes. Transfer to a wire rack; let cool. Before serving, sift confectioners' sugar over cookies.
XV: Pear Bread Pudding
Sorry, no clue where this one came from.
3 c milke
3 c day-old bread, cut into 1 in cubes
1/2 c sugar
1/4 c butter, melted
3 eggs, slightly beaten
1/4 - 1/2 t almond extract
1/4 t salt
2 firm, ripe Comice pears, pared, cored and sliced
Cinnamon, nutmeg and sugar
Preheat oven to 325*. Heat milk in saucepan until bubbles form around edge of pan. Meanwhile, place bread cubes in bowl. Pour heated milk over bread; cool to lukewarm.
Combine 1/2 c sugar, butter, eggs, almond extract and salt; mix well. Stir into bread mixture.
Line buttered 13x9x2 in baking dish with half of pear slices; pour bread mixture over pears. Arrange remaining pear slices over top. Sprinkle with cinnamon, nutmeg and sugar.
Bake 50-55 minutes or until knife inserted near center comes out clean.
3 c milke
3 c day-old bread, cut into 1 in cubes
1/2 c sugar
1/4 c butter, melted
3 eggs, slightly beaten
1/4 - 1/2 t almond extract
1/4 t salt
2 firm, ripe Comice pears, pared, cored and sliced
Cinnamon, nutmeg and sugar
Preheat oven to 325*. Heat milk in saucepan until bubbles form around edge of pan. Meanwhile, place bread cubes in bowl. Pour heated milk over bread; cool to lukewarm.
Combine 1/2 c sugar, butter, eggs, almond extract and salt; mix well. Stir into bread mixture.
Line buttered 13x9x2 in baking dish with half of pear slices; pour bread mixture over pears. Arrange remaining pear slices over top. Sprinkle with cinnamon, nutmeg and sugar.
Bake 50-55 minutes or until knife inserted near center comes out clean.
XIV: Punch Recipes
1. Pineapple Punch
1 bottle (750 ml) light rum
Five 20 oz crushed pineapple in juice, pureed
Juice of 6 lemons
8 c seltzer or water
2. Spiked Pink Lemonade
1 bottle (750 ml) vodka or gin
5 c lemonade
2 c cranberry juice
3 c ginger ale
3. Ginger Margaritas
1 bottle (750 ml) tequila
1 c Cointreau
6 oz limeade concentrade
4 c ginger ale
4. Orange Sparklers
1 bottle (750 ml) sparkling white wine
1 1/2 c orange juice
1 c pomegranate juice
juice of 2 limes
All taken from a spread in the Rachel Ray Magazine
1 bottle (750 ml) light rum
Five 20 oz crushed pineapple in juice, pureed
Juice of 6 lemons
8 c seltzer or water
2. Spiked Pink Lemonade
1 bottle (750 ml) vodka or gin
5 c lemonade
2 c cranberry juice
3 c ginger ale
3. Ginger Margaritas
1 bottle (750 ml) tequila
1 c Cointreau
6 oz limeade concentrade
4 c ginger ale
4. Orange Sparklers
1 bottle (750 ml) sparkling white wine
1 1/2 c orange juice
1 c pomegranate juice
juice of 2 limes
All taken from a spread in the Rachel Ray Magazine
XIII: Mango-Gingr Mocktails
Taken from the Rachel Ray Magazine. I'm sure you could add some liquor and make them real but why?
4 c ginger ale, chilled
4 c mango nectar, chilled
1/3 c fresh lemon juice, plus lemon slices for garnish
ice
Just before serving, mix together the ginger ale, mango nectar and lemon juice in a large pitcher. Pour into tall glasses filled with ice and garnish with lemon slices.
Makes 8 drinks.
4 c ginger ale, chilled
4 c mango nectar, chilled
1/3 c fresh lemon juice, plus lemon slices for garnish
ice
Just before serving, mix together the ginger ale, mango nectar and lemon juice in a large pitcher. Pour into tall glasses filled with ice and garnish with lemon slices.
Makes 8 drinks.
XII: Grilled Peach Upside-Down Cake
From the Rachel Ray Magazine. I have no talent grilling but I'd like to learn :)
5 T unsalted butter
2 1/4 c sugar
1/2 t plus a pinch of salt
1/2 t ground cinnamon
5 large peaches, 4 peeled and thinly sliced, 1 peeled and chopped
3 c flour
1 1/2 t baking soda
2 large eggs
1/2 c vegetable oil
2 t pure vanilla extract
1 c hazelnuts, lightly toasted and coarsely chopped
Build a charcoal fire or preheat a gas grill. In a deep 10-in cast-iron skillet, melt the butter over indirect medium-low heat. Stir in 1/4 c sugar and cook until browned, about 5 minutes. Add a pinch salt, 1/4 t cinnamon and the sliced peaches. Cook until caramelized, about 5 minutes. Arrange the fruit in an even layer in the pan and let cool.
In a medium bowl, toss the chopped peaches with the remaining 2 c sugar and 1/4 t cinnamon. Sift together the flour, baking soda and remaining 1/2 t salt. In a large bowl, whisk together the eggs and oil, then add the vanilla. Gradually stir the flour mixture into the egg mixture until well mixed. Stir in the chopped peach-sugar mixture. Fold in the hazelnuts. Let the batter stand for 15 minutes. Stir the batter again and spread over the cooled fruit in the skillet.
Place the skillet in the center of the grill and bake over indirect medium-low heat, with the lid down, until a toothpick inserted in the center comes out clean, 1.25-1.5 hours. Let cool for 15 minutes. Invert onto a platter and serve warm.
5 T unsalted butter
2 1/4 c sugar
1/2 t plus a pinch of salt
1/2 t ground cinnamon
5 large peaches, 4 peeled and thinly sliced, 1 peeled and chopped
3 c flour
1 1/2 t baking soda
2 large eggs
1/2 c vegetable oil
2 t pure vanilla extract
1 c hazelnuts, lightly toasted and coarsely chopped
Build a charcoal fire or preheat a gas grill. In a deep 10-in cast-iron skillet, melt the butter over indirect medium-low heat. Stir in 1/4 c sugar and cook until browned, about 5 minutes. Add a pinch salt, 1/4 t cinnamon and the sliced peaches. Cook until caramelized, about 5 minutes. Arrange the fruit in an even layer in the pan and let cool.
In a medium bowl, toss the chopped peaches with the remaining 2 c sugar and 1/4 t cinnamon. Sift together the flour, baking soda and remaining 1/2 t salt. In a large bowl, whisk together the eggs and oil, then add the vanilla. Gradually stir the flour mixture into the egg mixture until well mixed. Stir in the chopped peach-sugar mixture. Fold in the hazelnuts. Let the batter stand for 15 minutes. Stir the batter again and spread over the cooled fruit in the skillet.
Place the skillet in the center of the grill and bake over indirect medium-low heat, with the lid down, until a toothpick inserted in the center comes out clean, 1.25-1.5 hours. Let cool for 15 minutes. Invert onto a platter and serve warm.
XI: Beer Can Chicken with Dirty Bird Rub
Also taken from the Rachel Ray Magazine. I'm not a beer fan but I could see this coming out nicely.
1 T dark brown sugar
1 1/2 t granulated sugar
1 1/2 t garlic powder
1 1/2 t salt
3/4 t pepper
3/4 t smoked paprika
1/2 t dry mustard
1/4 t cayenne pepper
1/4 t dried ground sage
4-5 lb chicken, rinsed and patted dry
EVOO
1 can beer, preferably Budweiser
Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 T rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
Open the can of beer, pour out about 1/4 c and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of hte grill over indirect medium heat and place the cavity-end of the chicken over the beer can.
Close the grill lid and cook teh chicken until an instant-read thermometer registers 165* in the breast and 180* in the thich, 1-1.5 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.
1 T dark brown sugar
1 1/2 t granulated sugar
1 1/2 t garlic powder
1 1/2 t salt
3/4 t pepper
3/4 t smoked paprika
1/2 t dry mustard
1/4 t cayenne pepper
1/4 t dried ground sage
4-5 lb chicken, rinsed and patted dry
EVOO
1 can beer, preferably Budweiser
Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 T rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
Open the can of beer, pour out about 1/4 c and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of hte grill over indirect medium heat and place the cavity-end of the chicken over the beer can.
Close the grill lid and cook teh chicken until an instant-read thermometer registers 165* in the breast and 180* in the thich, 1-1.5 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.
X: Chicken Satay Noodle Salad
I'm a big fan of everything in this so I can't imagine it being anything but tasty.
salt
1 lb whole wheat spaghetti
1/3 c peanut butter, softened
2 T honey
1/4 cup tamari (dark soy sauce)
1 limes, juiced
1 t hot pepper sauce
1 clove garlic, grated
3 T vegetable oil
2 c skinned and sliced rotisserie chicken
1 c packed fresh spinach, thinly sliced
1/3 c shredded carrots
4 scallions, thinly sliced on an angle
1/4 c chopped peanuts
2 T chopped cilantro or parsley
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 c warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in the steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
I think this is also from the Rachel Ray Magazine. I have all these recipes scanned so i could make a cookbook but, of course, it was years ago when I thought I'd just keep it to myself so it didn't matter that I didn't have the sources.
salt
1 lb whole wheat spaghetti
1/3 c peanut butter, softened
2 T honey
1/4 cup tamari (dark soy sauce)
1 limes, juiced
1 t hot pepper sauce
1 clove garlic, grated
3 T vegetable oil
2 c skinned and sliced rotisserie chicken
1 c packed fresh spinach, thinly sliced
1/3 c shredded carrots
4 scallions, thinly sliced on an angle
1/4 c chopped peanuts
2 T chopped cilantro or parsley
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 c warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in the steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
I think this is also from the Rachel Ray Magazine. I have all these recipes scanned so i could make a cookbook but, of course, it was years ago when I thought I'd just keep it to myself so it didn't matter that I didn't have the sources.
IX: Chili-Cheese Dogs in Beach Blankets
This sounds delicious to the fatty in me :)
1 T vegetable oil
3/4 lb ground beef or turkey or finely chopped tempeh
1 T chili powder
2 t onion powder
1 t garlic powder
salt and pepper
2 T tomato paste
14 oz refrigerated pizza dough
1 1/2 c shredded cheddar cheese
8 hot dogs
Preheat the oven to 400*. Heat the oil in a small pot over medium-high heat. Add the ground meat and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6 to 7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 c water to help loosen it up. Lower the heat and simmer until thick, about 5 minutes. Remove from the heat.
On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.
Taken from the Rachel Ray Magazine.
1 T vegetable oil
3/4 lb ground beef or turkey or finely chopped tempeh
1 T chili powder
2 t onion powder
1 t garlic powder
salt and pepper
2 T tomato paste
14 oz refrigerated pizza dough
1 1/2 c shredded cheddar cheese
8 hot dogs
Preheat the oven to 400*. Heat the oil in a small pot over medium-high heat. Add the ground meat and the chili, onion and garlic powders and cook, stirring frequently, until browned, 6 to 7 minutes. Season with salt and pepper. Stir in the tomato paste, then add 1/4 c water to help loosen it up. Lower the heat and simmer until thick, about 5 minutes. Remove from the heat.
On a work surface, roll out the pizza dough and stretch into a big rectangle. Cut the dough lengthwise then cut each half crosswise into 4 equal pieces. In the center of each rectangle, drop some chili and sprinkle with cheese. Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese. The ends of each hot dog should peek out. Bake until golden, about 18 minutes. Let cool slightly before serving.
Taken from the Rachel Ray Magazine.
VIII: Quick Peanut Butter Recipes
These all taken from a sidebar on the Rachel Ray Magazine.
1. Peanut Butter Chocolate Crunch.
Melt peanut butter and chocolate chips, stir in crispy rice cereal and spread in a baking pan to cool; cut into squares.
2. Peanut Dipping Sauce.
Thin peanut butter with soy sauce and heavy cream and serve with shrimp or steak.
3. Peanut Butter Balls.
Mix peanut butter and honey with enough powdered milk to form a dough, roll into balls and chill until firm.
4. Spicy Peanut Dressing.
Mix peanut butter, cider vinegar and a chopped fresh chile to taste. Thin the dressing with water as needed.
5. Peanut Butter Frosting.
Beat together butter, powdered sugar and peanut butter; thin with water as needed.
6. Peanut Butter Milkshake.
Blend ice cream, peanut butter and milk with ice.
7. Peanut Butter Fudge sauce.
Pour hot milk over chocolate chips; let sit for a few minutes, then stir in peanut butter until smooth.
1. Peanut Butter Chocolate Crunch.
Melt peanut butter and chocolate chips, stir in crispy rice cereal and spread in a baking pan to cool; cut into squares.
2. Peanut Dipping Sauce.
Thin peanut butter with soy sauce and heavy cream and serve with shrimp or steak.
3. Peanut Butter Balls.
Mix peanut butter and honey with enough powdered milk to form a dough, roll into balls and chill until firm.
4. Spicy Peanut Dressing.
Mix peanut butter, cider vinegar and a chopped fresh chile to taste. Thin the dressing with water as needed.
5. Peanut Butter Frosting.
Beat together butter, powdered sugar and peanut butter; thin with water as needed.
6. Peanut Butter Milkshake.
Blend ice cream, peanut butter and milk with ice.
7. Peanut Butter Fudge sauce.
Pour hot milk over chocolate chips; let sit for a few minutes, then stir in peanut butter until smooth.
VII: Coconut-Crusted Shrimp with Peanut Butter Curry Sauce
I love shrimp so this looks awfully tasty. Maybe I can try to make it soon.
1/4 c vegetable oil
1 small white onion, finely chopped
1 clove garlic, finely chopped
1 T curry powder
1/4 c dry white wine
1/4 c creamy peanut butter
1 13.5 oz can unsweetened coconut milk
1 lime, juiced
salt
12 jumbo shrimp, peeled and deveined
pepper
2 c shredded coconut, unsweetened
3 heads bok choy, thinly sliced, about 3 c
1/2 pint cherry tomatoes
In a small saucepan, heat 1 T oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 T peanut butter until smooth. Add the coconut milk and simmer, stirrint, until thickened, about 15 mimnutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.
In a small bowl, whisk the remaining 2 T peanut butter w/ 3 T warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.
In a medium skillet, warm 1 T oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2-3 minutes. Keep warm.
In a large nonstick skillet, heat 1 T oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2-3 minutes. Using tongs, gently turn over each shrimp; drizzle the remaining 1 T oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving wtih 3 shrimp.
Taken from the Rachel Ray magazine.
1/4 c vegetable oil
1 small white onion, finely chopped
1 clove garlic, finely chopped
1 T curry powder
1/4 c dry white wine
1/4 c creamy peanut butter
1 13.5 oz can unsweetened coconut milk
1 lime, juiced
salt
12 jumbo shrimp, peeled and deveined
pepper
2 c shredded coconut, unsweetened
3 heads bok choy, thinly sliced, about 3 c
1/2 pint cherry tomatoes
In a small saucepan, heat 1 T oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 T peanut butter until smooth. Add the coconut milk and simmer, stirrint, until thickened, about 15 mimnutes. Remove from the heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.
In a small bowl, whisk the remaining 2 T peanut butter w/ 3 T warm water until smooth. Season the shrimp with salt and pepper and brush with the thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat; refrigerate.
In a medium skillet, warm 1 T oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2-3 minutes. Keep warm.
In a large nonstick skillet, heat 1 T oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2-3 minutes. Using tongs, gently turn over each shrimp; drizzle the remaining 1 T oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 more minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok choy mixture among the plates and top each serving wtih 3 shrimp.
Taken from the Rachel Ray magazine.
VI: Spiced Pork Tenderloins with Ancho Peanut Sauce
This is the start of recipes I've never actually tried but needed to organize in order to know when to cook them. So be forewarned, I'm not recommending these from experience, they just always looked tasty.
3 dried ancho chiles, stemmed and seeded
1 T plus 1/2 t ground cumin
1 T smoked paprika
Salt and Pepper to taste
2 pork tenderloins (about 1 lb each) trimmed, patted dry and halved crosswise
6 T vegetable oil
1 c unsweeted coconut milk
1/2 c creamy peanut butter
1/2 c vegetable broth or water
3 T fresh lime juice
1/2 t ground coriander
Preheat oven to 450*. Soak the ancho chiles in warm water for 5 minutes, drain and set aside.
Combine 1 T cumin, the paprika, 1 T pepper and 2 t salt. Brush the tenderloins wiht 3 T oil and roll in the spice mixture until coated.
In a large ovenproof skillet, heat the remaining 3 T oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150*, 10-12 minutes.
Meanwhlie, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 t salt, the coriander, the remaining 1/2 t cumin and 1/2 t pepper. Blend until sauce is smooth.
Remove the skillet from the oven, transfer the pork to a cuting board and let rest of 5 minutes. Slice into 1/2 in thick medallions and arrange on a serving platter. Drizzle with sauce.
Taken from the Rachel Ray Magazine
3 dried ancho chiles, stemmed and seeded
1 T plus 1/2 t ground cumin
1 T smoked paprika
Salt and Pepper to taste
2 pork tenderloins (about 1 lb each) trimmed, patted dry and halved crosswise
6 T vegetable oil
1 c unsweeted coconut milk
1/2 c creamy peanut butter
1/2 c vegetable broth or water
3 T fresh lime juice
1/2 t ground coriander
Preheat oven to 450*. Soak the ancho chiles in warm water for 5 minutes, drain and set aside.
Combine 1 T cumin, the paprika, 1 T pepper and 2 t salt. Brush the tenderloins wiht 3 T oil and roll in the spice mixture until coated.
In a large ovenproof skillet, heat the remaining 3 T oil over medium-high heat until hot. Sear the pork, turning with tongs, until browned all over. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part registers 150*, 10-12 minutes.
Meanwhlie, place the reserved chiles in a blender and add the coconut milk, peanut butter, broth, lime juice, 2 t salt, the coriander, the remaining 1/2 t cumin and 1/2 t pepper. Blend until sauce is smooth.
Remove the skillet from the oven, transfer the pork to a cuting board and let rest of 5 minutes. Slice into 1/2 in thick medallions and arrange on a serving platter. Drizzle with sauce.
Taken from the Rachel Ray Magazine
Tuesday, January 12, 2010
V: Macaroni and Cheese
This is more of a fly by the seat of your pants, use whatever you've got recipe. It's always different but always good. The following proportions would suffice for a loaf pan sized portion.
3 T butter
3 T flour
1/3 - 1/2 lb macaroni (shells are best)
3/4 cup milk (heavier is better but I only ever have 1% around)
3/4 grated cheese (I usually have cheddar and something else.. Blue, swiss, muenster, montery jack.. anything)
2 T bread crumbs (italian) or crushed ritz crackers
1 t grated paremsan cheese
salt and pepper
Cook the macaroni as per instructions on box while making the sauce. Only cook to al dente as the pasta will keep cooking in the cheese sauce. In a separate pot, melt butter and whisk in flour, allowing to cook till nutty smelling (ie making a classic roux). Add in milk and heat till tiny bubbles form along the sides of the pot. Take off heat and stir in cheese until melted. Add salt and pepper to taste. Combine macaroni and cheese sauce and pour into loaf pan. Sprinkle bread crumbs and parmesan on top and place in oven (toaster oven if you've got one!) at 350* until golden brown on top and thickened in the middle (you can tell by jiggling it) about 12-17 minutes. Serve as is or with a little tabasco sauce.
3 T butter
3 T flour
1/3 - 1/2 lb macaroni (shells are best)
3/4 cup milk (heavier is better but I only ever have 1% around)
3/4 grated cheese (I usually have cheddar and something else.. Blue, swiss, muenster, montery jack.. anything)
2 T bread crumbs (italian) or crushed ritz crackers
1 t grated paremsan cheese
salt and pepper
Cook the macaroni as per instructions on box while making the sauce. Only cook to al dente as the pasta will keep cooking in the cheese sauce. In a separate pot, melt butter and whisk in flour, allowing to cook till nutty smelling (ie making a classic roux). Add in milk and heat till tiny bubbles form along the sides of the pot. Take off heat and stir in cheese until melted. Add salt and pepper to taste. Combine macaroni and cheese sauce and pour into loaf pan. Sprinkle bread crumbs and parmesan on top and place in oven (toaster oven if you've got one!) at 350* until golden brown on top and thickened in the middle (you can tell by jiggling it) about 12-17 minutes. Serve as is or with a little tabasco sauce.
IV: Corn Casserole
One of the best comfort foods ever thought of :)
1 can creamed corn
1 can sweet kernel corn (mostly drained)
1 box corn muffin mix
1 cup sour cream
1/2 cup onion (chopped)
5 T butter (melted)
1 T poppy seeds
2-3 T Parmesan cheese
Combine mix with sour cream. Add corn and poppy seeds. Melt butter in microwave with onion in the measuring cup with it. Stir in butter and onions. Pour mixture into casserole dish. Top with Parmesan cheese (optional). Bake at 350 until top is brown around the edges or 40 minutes. To shorten baking time, start casserole in the microwave for 5 minutes then bake.
1 can creamed corn
1 can sweet kernel corn (mostly drained)
1 box corn muffin mix
1 cup sour cream
1/2 cup onion (chopped)
5 T butter (melted)
1 T poppy seeds
2-3 T Parmesan cheese
Combine mix with sour cream. Add corn and poppy seeds. Melt butter in microwave with onion in the measuring cup with it. Stir in butter and onions. Pour mixture into casserole dish. Top with Parmesan cheese (optional). Bake at 350 until top is brown around the edges or 40 minutes. To shorten baking time, start casserole in the microwave for 5 minutes then bake.
III: Lentil Stew
I just bought the ingredients for this one (well ok, i forgot a few) and had to call my mom for the recipe. This is seriously good stuff.
2 sweet italian sausage links (smushed up after being taken out of the casing)
1 medium onion (chopped)
1 clove garlic (minced or put through a garlic press)
1 carrot (chopped)
1 celery stalk (chopped)
1 potato (cubed)
handful of prunes
1/3 bag of lentils
1 can beef stock
1/2 can water
any other vegetable sitting around in the fridge
balsamic vinegar
Brown the sausage, onion and garlic on the bottom of a pressure cooker or large stock pot. Season with salt and pepper. Saute in the carrot, celery, potato, and other vegetables. Add the stock, water, prunes and lentils. Cover and allow pressure to build to highest then turn off, and allow to cool entirely or bring to a boil and simmer 20 minutes or until lentils are tender. Serve with balsamic vinegar to taste.
2 sweet italian sausage links (smushed up after being taken out of the casing)
1 medium onion (chopped)
1 clove garlic (minced or put through a garlic press)
1 carrot (chopped)
1 celery stalk (chopped)
1 potato (cubed)
handful of prunes
1/3 bag of lentils
1 can beef stock
1/2 can water
any other vegetable sitting around in the fridge
balsamic vinegar
Brown the sausage, onion and garlic on the bottom of a pressure cooker or large stock pot. Season with salt and pepper. Saute in the carrot, celery, potato, and other vegetables. Add the stock, water, prunes and lentils. Cover and allow pressure to build to highest then turn off, and allow to cool entirely or bring to a boil and simmer 20 minutes or until lentils are tender. Serve with balsamic vinegar to taste.
II: Split Pea Soup
This one just happened to be on the Stickies application on my computer. Once I jot it down here, I can finally delete that stickie.
1/2 lb dried split peas
4 cups chicken broth, water or water with chicken boullion
1 onion
1 carrot
1 potato
1 stalk celery
1 leek (optional)
1 ham bone (lots of meat still attached if possible)
Soak peas overnight. Put peas in pressure cooker along with the chicken stock. Add all vegetables and potato (chopped). Add ham bone. Cover the pot and allow pressure to raise to highest point or, if no pressure cooker, simmer for 2 hours.
1/2 lb dried split peas
4 cups chicken broth, water or water with chicken boullion
1 onion
1 carrot
1 potato
1 stalk celery
1 leek (optional)
1 ham bone (lots of meat still attached if possible)
Soak peas overnight. Put peas in pressure cooker along with the chicken stock. Add all vegetables and potato (chopped). Add ham bone. Cover the pot and allow pressure to raise to highest point or, if no pressure cooker, simmer for 2 hours.
I: Chocolate Chip Cookies
Mom's chocolate chip cookie recipe. I use this one a lot so it's fitting to be the first. (ETA- Mom informs me this is Nestle's recipe. I still call it hers :P)
2 1/4 cup flour
3/4 cup brown sugar
3/4 cup granulated sugar
1 t baking powder
1 t baking soda
1 t vanilla extract
2 sticks butter
2 eggs
1/2+ chocolate chips
chopped walnuts (optional)
Combine all ingredients except chocolate chips in food processor, dry ingredients first. Mix to combine. Add chocolate chips and walnuts, pulse to combine. Spoon onto greased cookie sheet. Bake 10-12 minutes.
Enjoy the best cookies you've ever had. :)
2 1/4 cup flour
3/4 cup brown sugar
3/4 cup granulated sugar
1 t baking powder
1 t baking soda
1 t vanilla extract
2 sticks butter
2 eggs
1/2+ chocolate chips
chopped walnuts (optional)
Combine all ingredients except chocolate chips in food processor, dry ingredients first. Mix to combine. Add chocolate chips and walnuts, pulse to combine. Spoon onto greased cookie sheet. Bake 10-12 minutes.
Enjoy the best cookies you've ever had. :)
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