Egg Salad Recipe: Old Fashioned Egg Salad This recipe shows you how to make egg salad for a nice lunch of dinner side dish.
1 head lettuce
6 hard cooked eggs, sliced
1 large onion, thinly sliced
1 1/2 teaspoon salt
1/4 teaspoon pepper
Dash of paprika
1/4 cup salad oil
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 tablespoon parsley, minced
1/4 cup grated sharp cheese
Directions
Break the lettuce up into bite size pieces.
Place the lettuce into salad bowl. Arrange the eggs and onion in the bowl, alternating layers over the lettuce. Combine the remaining ingredients; pour over top of salad.
=> Recipe for Egg Salad: Avocado Egg Salad
If you love the taste of smooth, creamy avocodos, here's a great way to use them in a healthy and easy to make salad.
2 ripe avocados
1/2 onion, chopped fine
Salt and pepper to taste
6 hard boiled eggs
Mayonnaise or Salad Dressing
Directions
Dice the avocados, eggs and onion; put into bowl. Add in the salt and pepper. Add in enough mayonnaise to moisten salad.
Refrigerate for at least one hour before serving.
=> Best Egg Salad Recipe: Egg Salad with Shrimp
This is the perfect egg salad to serve at a luncheon. It's light, yet elegant.
1 pound cooked shrimp, peeled, deveined and chopped
4 hard cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig fresh dill, chopped
4 leaves green leaf lettuce
Directions
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Place one lettuce leaf in each bowl. Spoon mixture onto individual lettuce leaves.
=> Egg Salad Sandwich Recipe: Best Egg Salad Sandwich
There's nothing like a good, old fashioned egg salad sandwich. This recipe makes a delicious sandwich.
8 hard cooked eggs, diced
1 cup mayonnaise
1/4 cup dried onion flakes
1/2 teaspoon salt
1 teaspoon mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon dill weed
8 slices white bread
Directions
In a bowl, mix together the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper and dill weed. Cover and refrigerate for at least 8 hours. Spread mixture on bread slices and serve.
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Monday, May 31, 2010
Chicken Salad Recipes: Chicken Macaroni Salad
Chicken Salad Recipes: Chicken Macaroni Salad Here is a basic chicken salad recipe that's suitable for lunch, dinner or a potluck meal.
1 7oz. pkg. Creamette elbow macaroni
1 1/2 to 2 pounds chicken breast
1 small red onion, diced
1 green bell pepper
1 celery stalk, chopped
Salt and Pepper to taste
2 boiled eggs, chopped
Mayonnaise
Frozen peas
Directions
Cut up vegetables. Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.
Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken, add the water from the can. Add at the end with the rest so it does not break up too much. You'll have to add more mayonnaise as it soaks up about 1 to 2 hours later.
If using cooked chicken, add onion, celery together until done. Cool cooked chicken; dice. Add salt and salad dressing or mayonnaise. Add chopped eggs on top. Garnish with paprika.
=> Recipe for Chicken Salad: Chinese Chicken Salad
The difference between Chinese chicken salad and the regular version is the addition of fruit, nuts and chow mein noodles.
1 (15 oz.) can chunk pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1/2 cup sliced pitted ripe olives
1/2 cup sweet green pepper, chopped
2 tablespoons onion, grated
1 cup celery, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1(5 oz.) can chow mein noodles
Chopped pecans, optional
Directions
In a large bowl, combine chicken, pineapple, celery, oranges, olives, bell pepper, and onion. Blend mayonnaise and mustard. Toss gently with chicken. Cover and chill several hours. Just before serving, mix in chow mein noodles. Turn salad onto lettuce lined salad plate. Serve with crackers.
=> Easy Chicken Salad Recipe: Best Easy Chicken Salad
This is a very simple chicken salad recipe, especially if you are just learning how to make chicken salad. There's nothing like homemade.
1 chicken boiled and deboned, chopped
6 boiled eggs, chopped
1 cup celery, chopped
3 tablespoons sweet salad pickles (or pickle relish)
Salt and pepper to taste
3 tablespoons mayonnaise
Directions
In a bowl, mix all ingredients together well. Serve over a bed of lettuce, or use as salad filling.
=> Hot Chicken Salad Recipe: Savory Hot Chicken Salad
This is a baked version of the popular favorite. For a more intense chicken flavor, you can add one can of cream of chicken soup and decrease the amount of salad dressing.
1 cup Miracle Whip salad dressing
2 cups chicken or turkey, cooked and cut up
2 cups celery, diced
1/2 cup toasted almonds
1/2 teaspoon salt
2 teaspoons onion, grated
1cup potato chips, crushed
1/2 cup grated sharp cheddar cheese
2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees.
In a bowl, mix all ingredients together, except potato chips and the cheese. Pour mixture into cake pan. Mix cheese and crushed potato chips together and sprinkle on top.
Bake for 10 to 15 minutes.
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1 7oz. pkg. Creamette elbow macaroni
1 1/2 to 2 pounds chicken breast
1 small red onion, diced
1 green bell pepper
1 celery stalk, chopped
Salt and Pepper to taste
2 boiled eggs, chopped
Mayonnaise
Frozen peas
Directions
Cut up vegetables. Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.
Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken, add the water from the can. Add at the end with the rest so it does not break up too much. You'll have to add more mayonnaise as it soaks up about 1 to 2 hours later.
If using cooked chicken, add onion, celery together until done. Cool cooked chicken; dice. Add salt and salad dressing or mayonnaise. Add chopped eggs on top. Garnish with paprika.
=> Recipe for Chicken Salad: Chinese Chicken Salad
The difference between Chinese chicken salad and the regular version is the addition of fruit, nuts and chow mein noodles.
1 (15 oz.) can chunk pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1/2 cup sliced pitted ripe olives
1/2 cup sweet green pepper, chopped
2 tablespoons onion, grated
1 cup celery, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1(5 oz.) can chow mein noodles
Chopped pecans, optional
Directions
In a large bowl, combine chicken, pineapple, celery, oranges, olives, bell pepper, and onion. Blend mayonnaise and mustard. Toss gently with chicken. Cover and chill several hours. Just before serving, mix in chow mein noodles. Turn salad onto lettuce lined salad plate. Serve with crackers.
=> Easy Chicken Salad Recipe: Best Easy Chicken Salad
This is a very simple chicken salad recipe, especially if you are just learning how to make chicken salad. There's nothing like homemade.
1 chicken boiled and deboned, chopped
6 boiled eggs, chopped
1 cup celery, chopped
3 tablespoons sweet salad pickles (or pickle relish)
Salt and pepper to taste
3 tablespoons mayonnaise
Directions
In a bowl, mix all ingredients together well. Serve over a bed of lettuce, or use as salad filling.
=> Hot Chicken Salad Recipe: Savory Hot Chicken Salad
This is a baked version of the popular favorite. For a more intense chicken flavor, you can add one can of cream of chicken soup and decrease the amount of salad dressing.
1 cup Miracle Whip salad dressing
2 cups chicken or turkey, cooked and cut up
2 cups celery, diced
1/2 cup toasted almonds
1/2 teaspoon salt
2 teaspoons onion, grated
1cup potato chips, crushed
1/2 cup grated sharp cheddar cheese
2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees.
In a bowl, mix all ingredients together, except potato chips and the cheese. Pour mixture into cake pan. Mix cheese and crushed potato chips together and sprinkle on top.
Bake for 10 to 15 minutes.
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Recipe For Broccoli Salad: Savory Broccoli Salad
Recipe for Broccoli Salad: Savory Broccoli Salad This savory, cold broccoli salad recipe features fresh broccoli, eggs, bacon and raisins topped with a creamy dressing.
1 cup celery
3 cups raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 cup raisins
Salad Dressing
1 cup mayo (not salad dressing)
1/4 cup sugar
2 teaspoon vinegar
Directions
Combine all the salad ingredients in a mixing bowl. Make the dressing and pour over the salad mixture; stir.
=> Broccoli Bacon Salad Recipe: Broccoli Cauliflower Salad
A beautiful white and green salad made with healthy, fresh broccoli and cauliflower, onions and bacon bits.
1 head broccoli
1 head cauliflower
1 medium onion
1/2 cup bacon bits
2 cups salad dressing
1/4 cup Parmesan cheese, grated
Directions
Chop broccoli and cauliflower into bite-size florets. Mince onion and add to broccoli mixture. Stir in bacon bits. Stir together salad dressing and Parmesan cheese and mix into salad. Chill and serve.
=> Broccoli Salad Recipe: Broccoli Pasta Salad
This is a hearty salad featuring fresh broccoli, bowtie pasta, garbanzo beans and mandarin oranges.
Salad
4 oz. Bowtie pasta cooked tender and drained
11 oz. Can mandarin oranges, drained
15 oz. Can garbanzo beans; drained and rinsed
1 large bunch of fresh broccoli; washed, trimmed and chopped
2 green onions, sliced thin
Broccoli Salad Dressing
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon vegetable oil
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon minced garlic
1/4 teaspoon pepper
Directions
In a large salad bowl, toss cooled pasta with mandarin oranges and vegetables. In a shaker container combine ingredients for the dressing; shake to mix.
Pour dressing over the salad. Serve immediately or cover and refrigerate until serving time.
=> Broccoli Salad Recipes: Broccoli Salad with Raisins and Sunflower Seeds
A crunchy broccoli salad with raisin recipe featuring fresh broccoli, raisins, sunflower seeds and bacon.
1 large bunch broccoli, cut into bite-size pieces
1 medium onion, diced
6-12 slices bacon, fried & crumbled
1 cup sunflower seeds
1 cup raisins
Dressing
1 cup Miracle Whip salad dressing
1/2 cup sugar
2 tablespoons vinegar
Combine broccoli, onion, bacon, sunflower seeds and raisins. Mix dressing ingredients and pour over salad, tossing gently until completely mixed.
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1 cup celery
3 cups raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 cup raisins
Salad Dressing
1 cup mayo (not salad dressing)
1/4 cup sugar
2 teaspoon vinegar
Directions
Combine all the salad ingredients in a mixing bowl. Make the dressing and pour over the salad mixture; stir.
=> Broccoli Bacon Salad Recipe: Broccoli Cauliflower Salad
A beautiful white and green salad made with healthy, fresh broccoli and cauliflower, onions and bacon bits.
1 head broccoli
1 head cauliflower
1 medium onion
1/2 cup bacon bits
2 cups salad dressing
1/4 cup Parmesan cheese, grated
Directions
Chop broccoli and cauliflower into bite-size florets. Mince onion and add to broccoli mixture. Stir in bacon bits. Stir together salad dressing and Parmesan cheese and mix into salad. Chill and serve.
=> Broccoli Salad Recipe: Broccoli Pasta Salad
This is a hearty salad featuring fresh broccoli, bowtie pasta, garbanzo beans and mandarin oranges.
Salad
4 oz. Bowtie pasta cooked tender and drained
11 oz. Can mandarin oranges, drained
15 oz. Can garbanzo beans; drained and rinsed
1 large bunch of fresh broccoli; washed, trimmed and chopped
2 green onions, sliced thin
Broccoli Salad Dressing
1/4 cup white vinegar
1/4 cup orange juice
1 tablespoon vegetable oil
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon minced garlic
1/4 teaspoon pepper
Directions
In a large salad bowl, toss cooled pasta with mandarin oranges and vegetables. In a shaker container combine ingredients for the dressing; shake to mix.
Pour dressing over the salad. Serve immediately or cover and refrigerate until serving time.
=> Broccoli Salad Recipes: Broccoli Salad with Raisins and Sunflower Seeds
A crunchy broccoli salad with raisin recipe featuring fresh broccoli, raisins, sunflower seeds and bacon.
1 large bunch broccoli, cut into bite-size pieces
1 medium onion, diced
6-12 slices bacon, fried & crumbled
1 cup sunflower seeds
1 cup raisins
Dressing
1 cup Miracle Whip salad dressing
1/2 cup sugar
2 tablespoons vinegar
Combine broccoli, onion, bacon, sunflower seeds and raisins. Mix dressing ingredients and pour over salad, tossing gently until completely mixed.
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Kfc Coleslaw Recipe
KFC coleslaw recipe - what is it about KFC Coleslaw, that provokes such adoration from its fans? "It tastes just like they make at the fast food restaurant," is not usually a positive comment. But people want the KFC Coleslaw recipe, and some people swear it's the best coleslaw they've ever had. Here are the recipes and variations I've found.
A certain company has made a name for itself by selling cookbooks with "Secret" restaurant recipes. One of the most popular recipes in the book is the one for KFC Coleslaw. This is the recipe you see quoted most often on recipes sites around the web. It's circulated so much that I doubt most people even know that's where it came from.
KFC COLESLAW RECIPE FROM A "TOP SECRET" COOKBOOK
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
In the course of my journeys, being a chef, I've collected lots of recipes and purchased recipe books whenever I could. One of the most worthwhile finds that I've stumbled upon in my copycat recipe books is the KFC coleslaw recipe. This lens is the concise encyclopedia of the KFC coleslaw recipe and shows you how to make that famously delicious recipe from the comfort of your own home... It's a wonderful side dish that goes great with almost any occasion or gathering you may have in mind. And it's easy to make too!
A certain company has made a name for itself by selling cookbooks with "Secret" restaurant recipes. One of the most popular recipes in the book is the one for KFC Coleslaw. This is the recipe you see quoted most often on recipes sites around the web. It's circulated so much that I doubt most people even know that's where it came from.
KFC COLESLAW RECIPE FROM A "TOP SECRET" COOKBOOK
* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice
Directions
Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.
Using regular blade on food processor, process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
In the course of my journeys, being a chef, I've collected lots of recipes and purchased recipe books whenever I could. One of the most worthwhile finds that I've stumbled upon in my copycat recipe books is the KFC coleslaw recipe. This lens is the concise encyclopedia of the KFC coleslaw recipe and shows you how to make that famously delicious recipe from the comfort of your own home... It's a wonderful side dish that goes great with almost any occasion or gathering you may have in mind. And it's easy to make too!
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Aloo Dam 100% Veg Style
This is a quick, dry recipe of potato ideal for days when you cannot have non-veg items. This dish is so tasty that you will find everyone forgetting about the absence of non-veg item and requesting this even on normal days.
Note: This dish does not even have any traces of onion or garlic. Perfect on Pujas and your grandmother or mother-in-law can't complain either. And it is quick (preparation time 20mins after the potato is boiled).
Grocery List
Cooking Time: 15mins
Serves: 3
Steps
1. So start with boiling the potato (use small, round shaped ones), do not cut the whole potato unless it is considerable larger size.
2. Then peel off the potato skin and fry in vegetable oil with little turmeric and salt and keep aside.
3. Put gota kala jeera (whole cumin) and few green chillis (5-6) split in half into oil
4. After ~2 minutes put 1 teaspoon haldi (turmeric) and red chilli powder (as per taste) to the oil with cumin and chillis.
5. Put medium cut tomatos approx half the amount of aloo and add small quantity of salt
6. Put the fried potato (Step 1) and also 6-7 additional green-chili pieces (upto taste) and keep stirring till it becomes thick and then cover the whole thing until cooked (stirring occasionally to ensure the potatoes do not catch the bottom of the vessel) .
7. Put chopped coriander leaves into the preparation (Step 6) and keep stirring.
8. Finally garnish with corriander leaves. This item tastes very nice when combined with Chholar Dal (Chana Dal) and Luchi (Puri)
BONUS TIP: Little addition of Amchur (grounded mango powder) and a few drops of lemon in step 7 will make this dish as yummy as ever...
Note: This dish does not even have any traces of onion or garlic. Perfect on Pujas and your grandmother or mother-in-law can't complain either. And it is quick (preparation time 20mins after the potato is boiled).
Grocery List
- Small sized round Potatos (8-9)
- Whole Cumin (Gota Kala Jeera)
- Turmeric Powder
- A lot of Green Chilli
- Vegetable Oil
- Tomatoes (3-4)
- Coriander Leaves
- Salt + Red Chilli Powder
- Few drops of lemon juice
- Amchur (Grounded Mango Powder)
Cooking Time: 15mins
Serves: 3
Steps
1. So start with boiling the potato (use small, round shaped ones), do not cut the whole potato unless it is considerable larger size.
2. Then peel off the potato skin and fry in vegetable oil with little turmeric and salt and keep aside.
3. Put gota kala jeera (whole cumin) and few green chillis (5-6) split in half into oil
4. After ~2 minutes put 1 teaspoon haldi (turmeric) and red chilli powder (as per taste) to the oil with cumin and chillis.
5. Put medium cut tomatos approx half the amount of aloo and add small quantity of salt
6. Put the fried potato (Step 1) and also 6-7 additional green-chili pieces (upto taste) and keep stirring till it becomes thick and then cover the whole thing until cooked (stirring occasionally to ensure the potatoes do not catch the bottom of the vessel) .
7. Put chopped coriander leaves into the preparation (Step 6) and keep stirring.
8. Finally garnish with corriander leaves. This item tastes very nice when combined with Chholar Dal (Chana Dal) and Luchi (Puri)
BONUS TIP: Little addition of Amchur (grounded mango powder) and a few drops of lemon in step 7 will make this dish as yummy as ever...
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Simple Dinner Recipe: Easy Breaded Pork Chops And Velveeta Macaroni And Cheese Bake
When you don't feel like making a big effort to make dinner for the night, you need a simple dinner plan that you can count on to deliver a tasty meal. There's nothing easier to prepare than the humble pork chop.
Like chicken, pork chops are great for preparing cheap, easy meals that still have that good, old fashioned homemade taste. While plain pork chops are good, breaded pork chops are even better. But, at first, it may seem like a little too much work for a simple meal.
Fortunately, there's an easy way to make breaded pork chops. As you'll see in our Easy Breaded Pork Chops recipe, all you need is a package of chops, some flour, eggs, crushed crackers and some margarine.
Even someone who doesn't cook much can whip up these chops in no time.
=> Easy Breaded Pork Chops
6 pork chops, 1/2 cup of flour, 2 eggs, beaten, 15 Ritz style crackers, crushed, 2 tablespoons of margarine.
Add the flour to a medium sized bowl. In another bowl, beat the eggs. In a third bowl, add in the crushed crackers.
In a large skillet, melt the margarine over medium heat.
Coat each pork chop on both sides in the flour, then in the eggs, then dip in the cracker crumb mixture. Cook the chops on both sides until completely done and no pink is showing.
BONUS RECIPE
=> Cola Pork Chops
1 cup of ketchup, 1 cup of regular cola (any brand), 2 tablespoons of brown sugar, 8 pork chops, salt and pepper to taste.
Preheat the oven to 350 degrees.
In a bowl, combine the ketchup, cola and the brown sugar.
Place the pork chops into a baking dish and pour the cola mixture on top. Be sure to coat the chops well. Sprinkle the chops with salt and pepper.
Bake for 1 hour or until the chops are completely done.
Now, you need a great side dish to go along with your pork chops. Macaroni and cheese made with Velveeta cheese is a classic that many people love. Keeping with our simple dinner theme, all you need to make this delicious dish is a box of macaroni, some butter and flour, milk, and of course, Velveeta cheese.
=> Velveeta Macaroni and Cheese Bake
1 (16 oz.) box of Macaroni – uncooked, 1/2 cup of butter or margarine, 1/2 cup of all purpose flour, 4 cups of milk, 1 (14 oz.) package of Velveeta cheese, cut into chunks, salt and pepper to taste, 8 slices of Velveeta cheese.
Preheat the oven to 350 degrees. Prepare a 13x9-inch baking dish with cooking oil or spray.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and milk. Cook over medium heat, stirring constantly, until mixture begins to bubble and thickens.
Put in the chunks of Velveeta and allow them to melt. Add in the salt and the pepper.
Pour the uncooked macaroni into the baking dish, then pour the cheese sauce over the macaroni. Bake for 20 minutes. Remove the dish from the oven and place individual cheese slices on top.
Return the dish to the oven and bake for an additional 5 minutes, or when you see that the cheese slices on top have melted. Allow dish to cool for 5 minutes before serving.
Like chicken, pork chops are great for preparing cheap, easy meals that still have that good, old fashioned homemade taste. While plain pork chops are good, breaded pork chops are even better. But, at first, it may seem like a little too much work for a simple meal.
Fortunately, there's an easy way to make breaded pork chops. As you'll see in our Easy Breaded Pork Chops recipe, all you need is a package of chops, some flour, eggs, crushed crackers and some margarine.
Even someone who doesn't cook much can whip up these chops in no time.
=> Easy Breaded Pork Chops
6 pork chops, 1/2 cup of flour, 2 eggs, beaten, 15 Ritz style crackers, crushed, 2 tablespoons of margarine.
Add the flour to a medium sized bowl. In another bowl, beat the eggs. In a third bowl, add in the crushed crackers.
In a large skillet, melt the margarine over medium heat.
Coat each pork chop on both sides in the flour, then in the eggs, then dip in the cracker crumb mixture. Cook the chops on both sides until completely done and no pink is showing.
BONUS RECIPE
=> Cola Pork Chops
1 cup of ketchup, 1 cup of regular cola (any brand), 2 tablespoons of brown sugar, 8 pork chops, salt and pepper to taste.
Preheat the oven to 350 degrees.
In a bowl, combine the ketchup, cola and the brown sugar.
Place the pork chops into a baking dish and pour the cola mixture on top. Be sure to coat the chops well. Sprinkle the chops with salt and pepper.
Bake for 1 hour or until the chops are completely done.
Now, you need a great side dish to go along with your pork chops. Macaroni and cheese made with Velveeta cheese is a classic that many people love. Keeping with our simple dinner theme, all you need to make this delicious dish is a box of macaroni, some butter and flour, milk, and of course, Velveeta cheese.
=> Velveeta Macaroni and Cheese Bake
1 (16 oz.) box of Macaroni – uncooked, 1/2 cup of butter or margarine, 1/2 cup of all purpose flour, 4 cups of milk, 1 (14 oz.) package of Velveeta cheese, cut into chunks, salt and pepper to taste, 8 slices of Velveeta cheese.
Preheat the oven to 350 degrees. Prepare a 13x9-inch baking dish with cooking oil or spray.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and milk. Cook over medium heat, stirring constantly, until mixture begins to bubble and thickens.
Put in the chunks of Velveeta and allow them to melt. Add in the salt and the pepper.
Pour the uncooked macaroni into the baking dish, then pour the cheese sauce over the macaroni. Bake for 20 minutes. Remove the dish from the oven and place individual cheese slices on top.
Return the dish to the oven and bake for an additional 5 minutes, or when you see that the cheese slices on top have melted. Allow dish to cool for 5 minutes before serving.
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Quick Easy Dinner Recipes: Garden Meatloaf And Low Fat Mashed Potatoes
When you've only got a few minutes to cook dinner and you don't want to eat preservative laden pre-cooked meals, having a traditional meatloaf and mashed potatoes dinner is a great choice for a quick easy dinner meal.
Making an investment in several packages of ground beef, while shopping at your local supermarket, is a good idea as well. If you can catch a sale on beef, that's even better. This way, when you need to put together a quick meal, you always know you can grab the ground beef and make a meatloaf.
This recipe for Garden Meatloaf uses a total of six ingredients. All you need is two pounds of ground beef, a small onion, some brown sugar, one egg, a jar of salsa and some dry bread crumbs. Most of these ingredients you probably already have in your kitchen or pantry.
You should also invest in a couple of loaf pans to make baking your meatloaf a piece of cake. You'll create a mildly spicy loaf that is pretty tasty. This loaf takes about an hour to bake.
=> Garden Meatloaf
1-1/2 pounds ground beef chuck, 1/2 cup chopped onion, 1/2 cup brown sugar, 1 egg, beaten, 1 (15 oz.) jar chunky salsa, 1-1/2 cups dry bread crumbs.
Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray.
In a large bowl, combine the beef chuck, onion, brown sugar, egg, salsa and bread crumbs. Mix thoroughly with a large spoon or your hands.
Place the meatloaf mixture into the loaf pan; gently press down. Bake for one hour, or until the loaf is firm and lightly browned. Take loaf out of the oven and let it cool for 5 to 10 minutes before serving.
When having meatloaf, it's hard not to think of having mashed potatoes as a side dish. Meatloaf just seems to taste better with fluffy potatoes. Since our Garden Meatloaf is pretty lean and healthy, we will continue this healthy theme to our mashed potatoes.
To save time, you can make the mashed potatoes while the meatloaf is in the oven cooking. These Low Fat Mashed Potatoes have a total of seven ingredients: baking potatoes, shallots, yogurt, salt and pepper, nutmeg and butter.
=> Low Fat Mashed Potatoes
2 pounds of baking potatoes, peeled and quartered, 2 large shallots, thinly sliced, 1 teaspoon salt, 1/2 cup plain nonfat yogurt, 1/8 teaspoon black pepper, dash of nutmeg (optional), 1-1/2 cup of butter, cut into 4 slices.
In a large saucepan, add in all of the quartered potatoes and the sliced shallots. Add enough cold water to the pan to cover the potatoes by one inch. Add in 1/2 teaspoon of salt.
Bring potatoes to a boil. Reduce heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Reserve 3/4 cup of the cooking water. Drain the potatoes in a colander.
Return the potatoes and shallots to the pan and mash with a potato masher, until nice and smooth. With an electric mixer on medium setting, beat in the yogurt and enough of the reserved cooking water to make potatoes smooth and fluffy.
Beat in the remaining salt, pepper and nutmeg. If you wish to make the potatoes warm for serving, cook them over low heat, stirring occasionally, until they're nice and hot. Serve with butter.
Source: articlesbase
Making an investment in several packages of ground beef, while shopping at your local supermarket, is a good idea as well. If you can catch a sale on beef, that's even better. This way, when you need to put together a quick meal, you always know you can grab the ground beef and make a meatloaf.
This recipe for Garden Meatloaf uses a total of six ingredients. All you need is two pounds of ground beef, a small onion, some brown sugar, one egg, a jar of salsa and some dry bread crumbs. Most of these ingredients you probably already have in your kitchen or pantry.
You should also invest in a couple of loaf pans to make baking your meatloaf a piece of cake. You'll create a mildly spicy loaf that is pretty tasty. This loaf takes about an hour to bake.
=> Garden Meatloaf
1-1/2 pounds ground beef chuck, 1/2 cup chopped onion, 1/2 cup brown sugar, 1 egg, beaten, 1 (15 oz.) jar chunky salsa, 1-1/2 cups dry bread crumbs.
Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray.
In a large bowl, combine the beef chuck, onion, brown sugar, egg, salsa and bread crumbs. Mix thoroughly with a large spoon or your hands.
Place the meatloaf mixture into the loaf pan; gently press down. Bake for one hour, or until the loaf is firm and lightly browned. Take loaf out of the oven and let it cool for 5 to 10 minutes before serving.
When having meatloaf, it's hard not to think of having mashed potatoes as a side dish. Meatloaf just seems to taste better with fluffy potatoes. Since our Garden Meatloaf is pretty lean and healthy, we will continue this healthy theme to our mashed potatoes.
To save time, you can make the mashed potatoes while the meatloaf is in the oven cooking. These Low Fat Mashed Potatoes have a total of seven ingredients: baking potatoes, shallots, yogurt, salt and pepper, nutmeg and butter.
=> Low Fat Mashed Potatoes
2 pounds of baking potatoes, peeled and quartered, 2 large shallots, thinly sliced, 1 teaspoon salt, 1/2 cup plain nonfat yogurt, 1/8 teaspoon black pepper, dash of nutmeg (optional), 1-1/2 cup of butter, cut into 4 slices.
In a large saucepan, add in all of the quartered potatoes and the sliced shallots. Add enough cold water to the pan to cover the potatoes by one inch. Add in 1/2 teaspoon of salt.
Bring potatoes to a boil. Reduce heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Reserve 3/4 cup of the cooking water. Drain the potatoes in a colander.
Return the potatoes and shallots to the pan and mash with a potato masher, until nice and smooth. With an electric mixer on medium setting, beat in the yogurt and enough of the reserved cooking water to make potatoes smooth and fluffy.
Beat in the remaining salt, pepper and nutmeg. If you wish to make the potatoes warm for serving, cook them over low heat, stirring occasionally, until they're nice and hot. Serve with butter.
Source: articlesbase
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Easy Dinner Ideas: Meatloaf With Steak Sauce And Roasted Garlic Mashed Potatoes
When you get a hankering for a classic, traditional meal that doesn't take a lot of time to put together, a smart choice is to make a meatloaf with mashed potatoes dinner. This is an all-time favorite of many people because it's simple, yet tasty, comfort food.
Meatloaf has a long tradition of being an easy meal to prepare. Favorite meatloaf recipes have been passed along for generations. Still, many people think that making meatloaf is throwing together some ground beef and bread crumbs. Well, it is, but it's also much more than that.
Today's meatloaf is still simple to make, but the ingredients used to prepare it can vary from mild to spicy. Boring meatloaf is a thing of the past, and you can add different mixtures of ingredients to achieve bold and hearty flavors. These flavors are easy to achieve using ingredients you already have in your kitchen. And, if you need to run to the store to buy ingredients, they're easy to find.
Take, for instance, our Meatloaf with Steak Sauce recipe. This is a great recipe for meatloaf, because it uses hearty steak sauce (your choice) instead of the traditional ketchup. This automatically creates a deeper, richer flavor. The addition of onion and green pepper compliments the taste and texture. Of course, you can always add your own touches, but all in all, this recipe is probably one you'll use a lot.
=> Meatloaf with Steak Sauce
1-1/2 pounds of ground beef, 1-1/4 teaspoons salt, 1 egg, 1 dash black pepper, 1 cup soft bread crumbs, 1/2 cup of milk, 1/3 cup of steak sauce, 1 onion, chopped, 1/2 cup green bell pepper, diced.
Preheat the oven to 350 degrees. Prepare an 8-1/2x4-1/2-inch loaf pan with cooking spray.
In a large bowl, combine the ground beef, salt, egg, black pepper and the bread crumbs. Add in the milk, 3 tablespoons of the steak sauce, onion and green pepper. Blend all of the ingredients until thoroughly mixed.
Place the meatloaf mixture into the loaf pan and gently press down. Brush the remaining steak sauce on top of the loaf.
Bake for 1 hour, or until the loaf is firm to the touch and is lightly browned. Take it out of the oven and let it stand for 5 to 10 minutes before serving.
Our Roasted Garlic Mashed Potatoes is the perfect dish to accompany this flavorful meatloaf. This is one of the most popular mashed potato flavors invented. Whoever thought of adding the strong tang of roasted garlic to the mellow ease of mashed potatoes is a genius!
I know that there are pre-mixed mashed potatoes that you can buy at your local grocery store, but there's something special about having freshly made mashed potatoes that can't be matched. If you have the time (and you do, while the meatloaf is baking), you can whip up this classic mashed potatoes recipe and win rave reviews at the dinner table.
=> Roasted Garlic Mashed Potatoes
2 pounds of baking potatoes, peeled and quartered, 1 head of roasted garlic, 1 cup of half-and-half cream, 2 tablespoons of butter, cut up, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper.
In a large saucepan, add the potatoes then enough cold water to cover the potatoes completely, or by one inch. Bring the water to a boil and reduce the heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Drain the potatoes using a colander.
Separate the roasted garlic cloves by squeezing them until they pop our of their skins. Add the garlic to a medium sized saucepan. Pour in the half-and-half cream and cook over medium heat until hot. Remove the pan from the heat. Mash up the garlic until it has kind of a smooth consistency.
Return the hot potatoes to the pan and mash with a potato masher until they are smooth. Add in half of the hot garlic mixture and butter. Keep mashing until all is well blended.
Add in the remaining garlic mixture, salt and the pepper. Mash potatoes until nice and fluffy.
=> Roasted Garlic
1 large head of garlic and 1/2 teaspoon of olive oil.
Preheat the oven to 375 degrees.
Remove the loose paper outer skins of the garlic cloves. Do not peel. Cut off the very top of the head to expose the individual cloves.
Place cloves on a square of heavy duty aluminum foil. Drizzle the olive oil over the garlic. Wrap the garlic up inside of the foil.
Bake for 45 minutes to 1 hour, or until the garlic is soft and a pale golden color. Let it cool before using.
Meatloaf has a long tradition of being an easy meal to prepare. Favorite meatloaf recipes have been passed along for generations. Still, many people think that making meatloaf is throwing together some ground beef and bread crumbs. Well, it is, but it's also much more than that.
Today's meatloaf is still simple to make, but the ingredients used to prepare it can vary from mild to spicy. Boring meatloaf is a thing of the past, and you can add different mixtures of ingredients to achieve bold and hearty flavors. These flavors are easy to achieve using ingredients you already have in your kitchen. And, if you need to run to the store to buy ingredients, they're easy to find.
Take, for instance, our Meatloaf with Steak Sauce recipe. This is a great recipe for meatloaf, because it uses hearty steak sauce (your choice) instead of the traditional ketchup. This automatically creates a deeper, richer flavor. The addition of onion and green pepper compliments the taste and texture. Of course, you can always add your own touches, but all in all, this recipe is probably one you'll use a lot.
=> Meatloaf with Steak Sauce
1-1/2 pounds of ground beef, 1-1/4 teaspoons salt, 1 egg, 1 dash black pepper, 1 cup soft bread crumbs, 1/2 cup of milk, 1/3 cup of steak sauce, 1 onion, chopped, 1/2 cup green bell pepper, diced.
Preheat the oven to 350 degrees. Prepare an 8-1/2x4-1/2-inch loaf pan with cooking spray.
In a large bowl, combine the ground beef, salt, egg, black pepper and the bread crumbs. Add in the milk, 3 tablespoons of the steak sauce, onion and green pepper. Blend all of the ingredients until thoroughly mixed.
Place the meatloaf mixture into the loaf pan and gently press down. Brush the remaining steak sauce on top of the loaf.
Bake for 1 hour, or until the loaf is firm to the touch and is lightly browned. Take it out of the oven and let it stand for 5 to 10 minutes before serving.
Our Roasted Garlic Mashed Potatoes is the perfect dish to accompany this flavorful meatloaf. This is one of the most popular mashed potato flavors invented. Whoever thought of adding the strong tang of roasted garlic to the mellow ease of mashed potatoes is a genius!
I know that there are pre-mixed mashed potatoes that you can buy at your local grocery store, but there's something special about having freshly made mashed potatoes that can't be matched. If you have the time (and you do, while the meatloaf is baking), you can whip up this classic mashed potatoes recipe and win rave reviews at the dinner table.
=> Roasted Garlic Mashed Potatoes
2 pounds of baking potatoes, peeled and quartered, 1 head of roasted garlic, 1 cup of half-and-half cream, 2 tablespoons of butter, cut up, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper.
In a large saucepan, add the potatoes then enough cold water to cover the potatoes completely, or by one inch. Bring the water to a boil and reduce the heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Drain the potatoes using a colander.
Separate the roasted garlic cloves by squeezing them until they pop our of their skins. Add the garlic to a medium sized saucepan. Pour in the half-and-half cream and cook over medium heat until hot. Remove the pan from the heat. Mash up the garlic until it has kind of a smooth consistency.
Return the hot potatoes to the pan and mash with a potato masher until they are smooth. Add in half of the hot garlic mixture and butter. Keep mashing until all is well blended.
Add in the remaining garlic mixture, salt and the pepper. Mash potatoes until nice and fluffy.
=> Roasted Garlic
1 large head of garlic and 1/2 teaspoon of olive oil.
Preheat the oven to 375 degrees.
Remove the loose paper outer skins of the garlic cloves. Do not peel. Cut off the very top of the head to expose the individual cloves.
Place cloves on a square of heavy duty aluminum foil. Drizzle the olive oil over the garlic. Wrap the garlic up inside of the foil.
Bake for 45 minutes to 1 hour, or until the garlic is soft and a pale golden color. Let it cool before using.
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Walleye Recipes- You Will Want More !
I am about to give you some of the most delicious walleye recipes you will ever taste, so much so you will have to learn how to catch walleye. If you like to eat walleye these are some of the easiest to make, most mouth watering recipes for walleye that you will ever find. Walleye are also very good for you, as all fish are. What more could you ask for: Good for you and delicious!
The first walleye recipe is very simple. Take your walleye fillet, and sprinkle it with lemon pepper. Then, wrap slices of bacon around it. Next, lightly grease your baking pan and gently place the fillets gently in a row.
Bake on 350 degrees for 30 minutes and you will get a delicious tasting walleye meal.
The second recipe is called Walleye and Morel. Here are the ingredients:
Now, increase heat under mushroom and vegetable mixture to boil the liquid down by half. Pour this sauce over the fish and your done. This is my Very favorite recipe - period. If you do not have morels, use store bought mushrooms.
Here is a recipe on stuffed walleye. Ingredients List:
Finally, here is a Walleye Court Bouillon recipe:
I do not know about you but i am going to get some walleye out of the freezer right now!
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The first walleye recipe is very simple. Take your walleye fillet, and sprinkle it with lemon pepper. Then, wrap slices of bacon around it. Next, lightly grease your baking pan and gently place the fillets gently in a row.
Bake on 350 degrees for 30 minutes and you will get a delicious tasting walleye meal.
The second recipe is called Walleye and Morel. Here are the ingredients:
- 1lb walleye
- 1/2 stick of butter
- 1 onion finely chopped
- 1 clove garlic minced
- 2 tablespoon tarragon wine vinegar
- 3 tomatoes, chopped
- one handful morels, chopped
Now, increase heat under mushroom and vegetable mixture to boil the liquid down by half. Pour this sauce over the fish and your done. This is my Very favorite recipe - period. If you do not have morels, use store bought mushrooms.
Here is a recipe on stuffed walleye. Ingredients List:
- 1 walleye per person
- 8 -ounce can crab meat,shredded
- 8 ounces corn
- 2 cups mushrooms, sliced
- 1/2 loaf bread, cubed
- 2 ounces olive oil
- 1/2 teaspoon pepper.
Finally, here is a Walleye Court Bouillon recipe:
- 6 pounds walleye fillets
- 1 quart water
- 1 cup white vinegar
- 1 table spoon prepared mustard
- 1 small garlic clove, crushed
- 1/2 table spoon cayenne pepper
I do not know about you but i am going to get some walleye out of the freezer right now!
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Alfredo Sauce Recipe Explained
Alfredo di Lelio of Rome, Italy, is the creator of the original Alfredo Sauce. Today there are two types of Alfredo sauce, the Italian or the American type. Italian Alfredo Sauce is always lots of butter and Parmesan cheese. In American restaurants, additional ingredients are added to the Italian mixture, including heavy cream, sometimes nutmeg, basil, or other seasonings. Alfredo sauce is common with fetuccine pasta, but can also be served with chicken or vegetables.
Alfredo sauce compliments a variety of wines, including Chardonnay, Pinot, Grigio, and Sauvignon Blanc. Instead of creating the sauce from scratch, Alfredo sauce can also be bought from the grocery store, in jars near the spaghetti sauce. Note, that persons who are lactose intolerant may not handle Alfredo sauce well.
Ingredients
2 cup cream (heavy, or 35% cream is preferred
¼ cup cold butter
¼ cup parmesan cheese, grated
Salt
White pepper
Pasta
Fresh parsley, chopped for garnish
Extra parmesan cheese
Method
1.Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Let the water evaporate but ensure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
2.Add the cream to the pan and return it to the heat. When the cream starts to boil, reduce heat to medium or medium high and continue to boil until it is reduced by half.
3.Meanwhile cook pasta in well salted water according to package directions. Drain well when prepared.
4.when the cream is lessened remove it from the heat. Add butter 1 tablespoon at a time and beat it in. The cream should thicken and become glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
5.Serve immediately with added parmesan if preferred.
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Alfredo sauce compliments a variety of wines, including Chardonnay, Pinot, Grigio, and Sauvignon Blanc. Instead of creating the sauce from scratch, Alfredo sauce can also be bought from the grocery store, in jars near the spaghetti sauce. Note, that persons who are lactose intolerant may not handle Alfredo sauce well.
Ingredients
2 cup cream (heavy, or 35% cream is preferred
¼ cup cold butter
¼ cup parmesan cheese, grated
Salt
White pepper
Pasta
Fresh parsley, chopped for garnish
Extra parmesan cheese
Method
1.Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Let the water evaporate but ensure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
2.Add the cream to the pan and return it to the heat. When the cream starts to boil, reduce heat to medium or medium high and continue to boil until it is reduced by half.
3.Meanwhile cook pasta in well salted water according to package directions. Drain well when prepared.
4.when the cream is lessened remove it from the heat. Add butter 1 tablespoon at a time and beat it in. The cream should thicken and become glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
5.Serve immediately with added parmesan if preferred.
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Sunday, May 30, 2010
Bake Chicken In An Easy Way
Chicken is a delicious, nutritious and versatile choice when it comes to organising a menu. You may cook chicken in a variety of ways, but one of the simplest and healthiest techniques is to bake it. You may bake an entire chicken, or if you are short on time, chicken parts such as breasts, thighs, legs, and wings will be all right.
What Will You Need?
About 2 to 3 lb chicken, cut up
Freshly ground salt and pepper
Dried or fresh herbs like rosemary, tarragon, thyme, or oregano
Marinade (optional)
Olive oil or non-stick cooking spray
Roasting pan
Meat thermometer
Preparing the Chicken for the Oven
First thing you should always do before you prepare chicken is to clean the chicken then pat it gently, until dry. If you are going to use a marinade, you will be required to marinate your chicken the night before. A great marinade to use is Italian dressing. Place the chicken in a shallow bowl or plastic bag with a zip-lock, and pour the marinade or Italian dressing over the pieces. lock tightly and marinate the night before in the fridge.
Getting Ready to Cook
Preheat the oven to 350ºF. Take your roasting pan and coat lightly with olive oil or spray with non-stick cooking spray. take the chicken out of the marinade if you have use one, and place the chicken skin side up in the roasting pan. Sprinkle salt and pepper as well as any of the other herbs you would like to use. If you are using a marinade, you will not need to season the chicken so much.
Cooking the Chicken
Place the chicken into the oven and bake for 50 minutes. Do not conceal the chicken. To check whether it is done or not, use a meat thermometer to ascertain the temperature. If you are cooking chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always ensure that you insert the meat thermometer in the thickest part of the chicken.
Ensuring That Your Chicken is Ready To Eat
Consuming pink chicken that is uncooked is not recommended. If you are still unsure whether your chicken is completely cooked or not, use a knife and cut through the thickest part of the chicken. When the juices flow clear and the meat is no longer pink, your chicken is ready to serve.
Source: articlesbase
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What Will You Need?
About 2 to 3 lb chicken, cut up
Freshly ground salt and pepper
Dried or fresh herbs like rosemary, tarragon, thyme, or oregano
Marinade (optional)
Olive oil or non-stick cooking spray
Roasting pan
Meat thermometer
Preparing the Chicken for the Oven
First thing you should always do before you prepare chicken is to clean the chicken then pat it gently, until dry. If you are going to use a marinade, you will be required to marinate your chicken the night before. A great marinade to use is Italian dressing. Place the chicken in a shallow bowl or plastic bag with a zip-lock, and pour the marinade or Italian dressing over the pieces. lock tightly and marinate the night before in the fridge.
Getting Ready to Cook
Preheat the oven to 350ºF. Take your roasting pan and coat lightly with olive oil or spray with non-stick cooking spray. take the chicken out of the marinade if you have use one, and place the chicken skin side up in the roasting pan. Sprinkle salt and pepper as well as any of the other herbs you would like to use. If you are using a marinade, you will not need to season the chicken so much.
Cooking the Chicken
Place the chicken into the oven and bake for 50 minutes. Do not conceal the chicken. To check whether it is done or not, use a meat thermometer to ascertain the temperature. If you are cooking chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always ensure that you insert the meat thermometer in the thickest part of the chicken.
Ensuring That Your Chicken is Ready To Eat
Consuming pink chicken that is uncooked is not recommended. If you are still unsure whether your chicken is completely cooked or not, use a knife and cut through the thickest part of the chicken. When the juices flow clear and the meat is no longer pink, your chicken is ready to serve.
Source: articlesbase
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How To Make An Old - Fashion Meal Featuring Community Chicken A La King
There is just something comforting about an old-fashion meal that we never seem to outgrown. Here are some recipes for an old-fashion meal that is simple, comforting, and very tasty. These are old time recipes that are as good today as they were many years ago. Make this simple meal to share with your family soon. The Community Chicken has chicken, vegetables, egg, and milk all in the one dish. Served over biscuits, gives you your bread, too. A simple salad is all you really need to round out the meal. The Old Fashion Blackberry Cake recipe makes a great dessert to finish off this old time comfort meal.
COMMUNITY CHICKEN A LA KING
I call this "Community" Chicken A La King because it is from the community where I went to school (yes, I am old--1st thru 12th grade in one building and no kindergarten).
1/2 cup sliced mushrooms
1/4 cup shredded green bell pepper
1/4 cup diced onion
4 tbsp butter
3 tbsp flour
2 egg yolks
1/2 tsp salt
2 cups diced cooked chicken
1 cup chicken broth
1 cup milk
1/4 tsp paprika
Saute mushrooms, bell pepper, and onion in butter. Add the salt and flour to the mushroom mixture and blend. Blend the egg yolks with a small amount of the broth and add to the vegetable mixture. Add remaining broth and milk gradually, stirring constantly, and cook until sauce thickens. Add chicken and paprika. Place over hot water and cook slowly for about 10 minutes. Serve over hot biscuits; make your own or cheat a little and use biscuits from the grocery store's freezer!
OLD FASHION BLACKBERRY CAKE
3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda
Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean.
Enjoy!
COMMUNITY CHICKEN A LA KING
I call this "Community" Chicken A La King because it is from the community where I went to school (yes, I am old--1st thru 12th grade in one building and no kindergarten).
1/2 cup sliced mushrooms
1/4 cup shredded green bell pepper
1/4 cup diced onion
4 tbsp butter
3 tbsp flour
2 egg yolks
1/2 tsp salt
2 cups diced cooked chicken
1 cup chicken broth
1 cup milk
1/4 tsp paprika
Saute mushrooms, bell pepper, and onion in butter. Add the salt and flour to the mushroom mixture and blend. Blend the egg yolks with a small amount of the broth and add to the vegetable mixture. Add remaining broth and milk gradually, stirring constantly, and cook until sauce thickens. Add chicken and paprika. Place over hot water and cook slowly for about 10 minutes. Serve over hot biscuits; make your own or cheat a little and use biscuits from the grocery store's freezer!
OLD FASHION BLACKBERRY CAKE
3 eggs
1 1/2 cups sugar
1 1/2 cups lard or shortening
2 tsp cinnamon
1 tsp cloves
2 cups blackberries, crushed
3 cups flour
2 tsp baking powder
1 tsp baking soda
Combine the eggs, sugar, shortening, cinnamon and cloves in a large mixing bowl. Beat mixture until well blended. Add the flour, baking powder and baking soda along with the blackberries. Mix well. Pour the batter into a greased square pan. Bake in a preheated oven at 350 degrees for 35 minutes or until a toothpick inserted near center comes out clean.
Enjoy!
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Top 5 Delicious Taco Recipes
Everyone loves Mexican food. And with Mexican recipes made this easy and delicious, who needs to leave home for their favourite Mexican food? Choose from the following taco recipes that are not only simple to prepare, but taste great.
1 pound ground beef
1/4 teaspoon minced garlic
1/4 cup onion, finely chopped
1 1/2 teaspoons ground cumin
1/2 cup tomato sauce
1/2 cup (canned) mild green chills, chopped
12 taco shells
sour cream
Directions:
Brown ground beef in pan; drain grease; place beef back into same pan; add garlic and onions; cook until onions are soft. Add cumin, tomato sauce and chills to beef mixture and simmer for 15 minutes. Spoon into taco shells and dollop it with sour cream. You could also get the taco seasoning to help add flavour.
1 pound ground pork
dash salt and pepper
1 (peeled and cored) apple, finely chopped
1 cup salsa
3 tablespoons honey
3 tablespoons red wine vinegar
2 tablespoons garlic, finely chopped
10 (8 inch) flour tortillas
1 small onion, thinly sliced
2 cups chopped lettuce
Directions:
Place ground pork, salt and pepper in pan; cook pork thoroughly. Drain pork and place in large bowl. Place apples, salsa, honey, vinegar and garlic into same pan used to cook pork; cook over medium heat 4 to 5 minutes, stirring constantly. Spoon the ingredients across the centre of the tortillas. Top with onions and lettuce; fold over.
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons whole milk or light cream
3/4 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled, cooked and cut into bite-sized pieces
2 tablespoon butter, melted
1/2 teaspoon sea salt
2 lemons, cut into wedges
8 (6 inch) flour tortillas
Directions:
In a small bowl, add sour cream, mayonnaise, milk (or light cream) and cumin; stir well to combine. In a large bowl, add prepared shrimp, melted butter and sea salt; toss to evenly coat. Evenly distribute shrimp down centre of tortillas and top with sour cream mixture. Serve with lemon wedges.
1 (8 ounce) can kidney beans, drained
1 tablespoon minced garlic
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
1/4 cup chopped green onion
mild or medium salsa
6 taco shells
Directions:
In a large bowl, mash kidney beans. Warm beans and garlic over low heat on stove top. In a bowl, mix together ricotta cheese, Parmesan cheese and cheddar cheese. Spoon warm kidney beans into taco shells; add cheese mixture and onions. Lastly, spoon the salsa over the onions.
organic lettuce
choice of cubed cheeses
black beans
1/2 cup cooked chicken breast, cubed
avocado, cut up
tomato, chopped small
salsa
small green onion, thinly sliced
light sour cream (optional)
whole wheat tortilla chips, broken
Directions:
Simply layer ingredients in order listed into individual plate.
Easy Beef Tacos
Ingredients:1 pound ground beef
1/4 teaspoon minced garlic
1/4 cup onion, finely chopped
1 1/2 teaspoons ground cumin
1/2 cup tomato sauce
1/2 cup (canned) mild green chills, chopped
12 taco shells
sour cream
Directions:
Brown ground beef in pan; drain grease; place beef back into same pan; add garlic and onions; cook until onions are soft. Add cumin, tomato sauce and chills to beef mixture and simmer for 15 minutes. Spoon into taco shells and dollop it with sour cream. You could also get the taco seasoning to help add flavour.
Ground Pork Tacos
Ingredients:1 pound ground pork
dash salt and pepper
1 (peeled and cored) apple, finely chopped
1 cup salsa
3 tablespoons honey
3 tablespoons red wine vinegar
2 tablespoons garlic, finely chopped
10 (8 inch) flour tortillas
1 small onion, thinly sliced
2 cups chopped lettuce
Directions:
Place ground pork, salt and pepper in pan; cook pork thoroughly. Drain pork and place in large bowl. Place apples, salsa, honey, vinegar and garlic into same pan used to cook pork; cook over medium heat 4 to 5 minutes, stirring constantly. Spoon the ingredients across the centre of the tortillas. Top with onions and lettuce; fold over.
Shrimp Taco recipe
Ingredients:1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons whole milk or light cream
3/4 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled, cooked and cut into bite-sized pieces
2 tablespoon butter, melted
1/2 teaspoon sea salt
2 lemons, cut into wedges
8 (6 inch) flour tortillas
Directions:
In a small bowl, add sour cream, mayonnaise, milk (or light cream) and cumin; stir well to combine. In a large bowl, add prepared shrimp, melted butter and sea salt; toss to evenly coat. Evenly distribute shrimp down centre of tortillas and top with sour cream mixture. Serve with lemon wedges.
Cheese and Bean Tacos
Ingredients:1 (8 ounce) can kidney beans, drained
1 tablespoon minced garlic
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
1/4 cup chopped green onion
mild or medium salsa
6 taco shells
Directions:
In a large bowl, mash kidney beans. Warm beans and garlic over low heat on stove top. In a bowl, mix together ricotta cheese, Parmesan cheese and cheddar cheese. Spoon warm kidney beans into taco shells; add cheese mixture and onions. Lastly, spoon the salsa over the onions.
Healthy Mexican Food in a Taco Salad
Ingredients: (for one)organic lettuce
choice of cubed cheeses
black beans
1/2 cup cooked chicken breast, cubed
avocado, cut up
tomato, chopped small
salsa
small green onion, thinly sliced
light sour cream (optional)
whole wheat tortilla chips, broken
Directions:
Simply layer ingredients in order listed into individual plate.
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What Are The Key Baking Products To Make A Cake?
Baking a simple butter cake is indeed simple. The cake is essentially made with a mixture of soft butter, sugar and eggs that must be creamed together. If you use three whole eggs, the cake will be white in colour. If you use just three egg yolks, the cake will be a yellow colour. Any type of frosting you wish may top it off, and this is where your creativity kicks in. Also, fruit or other additions can be added to the cake dough for interest. You can take half the dough and make it chocolate or add food colouring and then mix the dough together to make a marbleized cake, for example.
The utensils you will need will include two cake trays, a wire cake cooling rack, a mixing spatula or big spoon, an electric mixer (if you have one), measuring cups and spoons, mixing bowls and perhaps a spoon or two if needed.
The baking products or ingredients you will need are the five essential ingredients of flour, eggs, milk, sugar, and butter. Vanilla, baking powder, and a touch of salt will also be necessary ingredients. The basic recipe goes thusly:
Pre-heat the oven to 350 degrees F (177 degrees C). Grease the two cake pans with butter and a light sprinkling of flour. In a bowl, mix 6 egg yolks, 2 tsp. vanilla extract, and 1 cup of milk. Add into the egg mixture about 12 tablespoons of butter and 1 1/2 cups of sugar. In another bowl, combine the dry ingredients: 3 cups of flour and 3/4 tsp. of salt, and 1 1/4 tblsp of baking powder. Now, alternately add together the wet and dry ingredients, creaming and blending well to make a fluffy light batter. Pour half the dough into each of the two flour coated baking pans and bake for 25 to 35 minutes. Check to see if the cake is done by sticking a toothpick into the center of the cake. If it comes out with no batter stuck to it, the cake is done.
Such a cake made "from scratch" with the listed ingredients will taste much better because the ingredients may be fresher, not having sat on the store shelf in a box for who knows how long. Pre-packaged cake mixes provide the dry ingredients and may not be as liberal in the amount of them as a home made cake. For example, the amount of vanilla extract may not be as liberal. A cake made fresh from the pantry with creative baking ideas such as flavoured frostings or additions such as coconut or nuts can make the cake delicious.
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The utensils you will need will include two cake trays, a wire cake cooling rack, a mixing spatula or big spoon, an electric mixer (if you have one), measuring cups and spoons, mixing bowls and perhaps a spoon or two if needed.
The baking products or ingredients you will need are the five essential ingredients of flour, eggs, milk, sugar, and butter. Vanilla, baking powder, and a touch of salt will also be necessary ingredients. The basic recipe goes thusly:
Pre-heat the oven to 350 degrees F (177 degrees C). Grease the two cake pans with butter and a light sprinkling of flour. In a bowl, mix 6 egg yolks, 2 tsp. vanilla extract, and 1 cup of milk. Add into the egg mixture about 12 tablespoons of butter and 1 1/2 cups of sugar. In another bowl, combine the dry ingredients: 3 cups of flour and 3/4 tsp. of salt, and 1 1/4 tblsp of baking powder. Now, alternately add together the wet and dry ingredients, creaming and blending well to make a fluffy light batter. Pour half the dough into each of the two flour coated baking pans and bake for 25 to 35 minutes. Check to see if the cake is done by sticking a toothpick into the center of the cake. If it comes out with no batter stuck to it, the cake is done.
Such a cake made "from scratch" with the listed ingredients will taste much better because the ingredients may be fresher, not having sat on the store shelf in a box for who knows how long. Pre-packaged cake mixes provide the dry ingredients and may not be as liberal in the amount of them as a home made cake. For example, the amount of vanilla extract may not be as liberal. A cake made fresh from the pantry with creative baking ideas such as flavoured frostings or additions such as coconut or nuts can make the cake delicious.
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Fiery Foods Without The Burn
Your pallet may suffer boredom unless you consciously seek out ways to tantalize your taste buds. For many, zip and zest comes from foods with flavour and spice, particularly during the winter comfort food season. As two-thirds of Canadians know, several of these foods can cause heartburn, which sometimes limits people from enjoying and experimenting with new tastes. By preparing in advance and keeping heartburn medications such as Pepcid handy, you can ensure culinary experiences are enjoyed to the fullest.
One of the best ways to prevent heartburn and avoid the pain that comes with it is to eat right. Here are some delicious, flavourful comfort food recipes that are sure to tantalize your taste buds:
Chicken Jambalaya
Ingredients:
2 cups chicken breast, cooked, skinned and diced
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 stick of celery, chopped
1 red bell pepper, chopped
1 can whole tomatoes
1 cup long grain rice
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 1/2 tsp. Cajun spices
1/2 tsp. black pepper
2 cups chicken broth
1 tsp. Tabasco
2 bay leaves
Directions:
Heat oil in a large skillet.
Sauté onion, garlic, celery and red pepper until soft.
Add canned tomatoes with their liquid, rice, thyme, basil, Cajun spices, pepper, chicken broth, Tabasco and bay leaves.
Bring to a boil, reduce heat and simmer until rice is tender.
Add chicken & heat.
Serves 4.
Shrimp Diablo
Ingredients:
2 jalapeno peppers, seeds removed
2 red chili peppers, seeds removed
3 large tomatoes
1 cup fresh cilantro
5 cloves of garlic
4 tbsp. olive oil
1 onion, chopped
3 lb. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
1 lemon thinly sliced
Directions:
In a food processor combine jalapeno peppers, chili peppers, tomatoes, cilantro and garlic.
Heat olive oil in a skillet.
Sauté onions until soft.
Add shrimp, sautéing until pink.
Add spice mixture, white wine and salt and pepper.
Simmer until hot and bubbly.
Serve over rice and garnish with lemon slices.
Source: articlesbase
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One of the best ways to prevent heartburn and avoid the pain that comes with it is to eat right. Here are some delicious, flavourful comfort food recipes that are sure to tantalize your taste buds:
Chicken Jambalaya
Ingredients:
2 cups chicken breast, cooked, skinned and diced
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 stick of celery, chopped
1 red bell pepper, chopped
1 can whole tomatoes
1 cup long grain rice
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 1/2 tsp. Cajun spices
1/2 tsp. black pepper
2 cups chicken broth
1 tsp. Tabasco
2 bay leaves
Directions:
Heat oil in a large skillet.
Sauté onion, garlic, celery and red pepper until soft.
Add canned tomatoes with their liquid, rice, thyme, basil, Cajun spices, pepper, chicken broth, Tabasco and bay leaves.
Bring to a boil, reduce heat and simmer until rice is tender.
Add chicken & heat.
Serves 4.
Shrimp Diablo
Ingredients:
2 jalapeno peppers, seeds removed
2 red chili peppers, seeds removed
3 large tomatoes
1 cup fresh cilantro
5 cloves of garlic
4 tbsp. olive oil
1 onion, chopped
3 lb. shrimp, peeled and deveined
1/2 cup white wine
salt and pepper to taste
1 lemon thinly sliced
Directions:
In a food processor combine jalapeno peppers, chili peppers, tomatoes, cilantro and garlic.
Heat olive oil in a skillet.
Sauté onions until soft.
Add shrimp, sautéing until pink.
Add spice mixture, white wine and salt and pepper.
Simmer until hot and bubbly.
Serve over rice and garnish with lemon slices.
Source: articlesbase
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Raspberry Almond Macaroons
This isn't the coconut macaroon many people are familiar with. Instead, it's a lovely, light-as-a-feather French sandwich cookie, which starts with puffy wafers of ground almonds, confectioners' sugar and egg white. This version is sealed with a rich, pink, raspberry-flavoured buttercream.
Makes: 36 sandwich cookies
Ingredients:
3/4 cup (175 mL) plus 2 tablespoons (30 mL) ground almonds*
1 1/2 cups (375 mL) confectioners' sugar
3 large egg whites
2 tablespoons (30 mL) sugar
Raspberry buttercream (recipe below)
Preparation:
Preheat oven to 300°F (190ºC) and line two baking sheets with parchment paper. Combine ground almonds and confectioners' sugar until very fine in a food processor. In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff. Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out.
Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream:
Using a mixer, beat 1/2 cup (1 stick, 125 mL) room temperature unsalted butter with a pinch of salt until fluffy. Add 1 tablespoon (15 mL) confectioners' sugar, 1 tablespoon (15 mL) seedless raspberry jelly, 1/4 teaspoon (1 mL) vanilla extract, and beat until blended. Store covered and refrigerated, and let come to room temperature before using.
Nutrition Analysis for 2 cookies:
Calories 125 Cholesterol 14 mg
Total fat 7.6 g Fibre 0.5 g
Saturated 3.4 g Calcium 15 mg
Monounsaturated 2.9 g Magnesium 15 mg
Polyunsaturated 0.8 g Sodium 11 mg
Carb 13 g Potassium 52 mg
Protein 2 g Vitamin E 1.5 mg
*4 oz. whole almonds = 1 cup (250 mL) ground almonds
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Makes: 36 sandwich cookies
Ingredients:
3/4 cup (175 mL) plus 2 tablespoons (30 mL) ground almonds*
1 1/2 cups (375 mL) confectioners' sugar
3 large egg whites
2 tablespoons (30 mL) sugar
Raspberry buttercream (recipe below)
Preparation:
Preheat oven to 300°F (190ºC) and line two baking sheets with parchment paper. Combine ground almonds and confectioners' sugar until very fine in a food processor. In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff. Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.
Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out.
Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.
Raspberry Buttercream:
Using a mixer, beat 1/2 cup (1 stick, 125 mL) room temperature unsalted butter with a pinch of salt until fluffy. Add 1 tablespoon (15 mL) confectioners' sugar, 1 tablespoon (15 mL) seedless raspberry jelly, 1/4 teaspoon (1 mL) vanilla extract, and beat until blended. Store covered and refrigerated, and let come to room temperature before using.
Nutrition Analysis for 2 cookies:
Calories 125 Cholesterol 14 mg
Total fat 7.6 g Fibre 0.5 g
Saturated 3.4 g Calcium 15 mg
Monounsaturated 2.9 g Magnesium 15 mg
Polyunsaturated 0.8 g Sodium 11 mg
Carb 13 g Potassium 52 mg
Protein 2 g Vitamin E 1.5 mg
*4 oz. whole almonds = 1 cup (250 mL) ground almonds
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Easy Mushroom Ravioli With Four Cheese Sauce
A quick filling that bursts with flavour is enclosed in prepared won ton skins instead of pasta making this a lighter version of ravioli. For further convenience make and freeze them ahead of time and purchase a prepared sauce.
Preparation Time: 35 minutes Cooking Time: 35 minutes
Ravioli:
3 tbsp (45 mL) butter
1 medium onion, finely chopped
1 lb (500 g) fresh mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp (25 mL) lite soya or tamari sauce
1/4 tsp (1 mL) ground black pepper
1/2 tsp (2 mL) dried thyme
1 pkg. (400g/ 13.5 ) won ton wrappers
Sauce:
1 1/2 tbsp (22 mL) each butter and flour
1 3/4 cups (425 mL) 2 % milk
1 cup (250 mL) shredded Italian 4 cheese blend
1/4 tsp (1mL) each salt and pepper
1/4 tsp (1 mL) nutmeg (optional)
Garnishes: diced red pepper, chopped chives or sliced green onion tops or minced parsley
Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms, sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.
To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.
Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.
In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired
Makes 4 servings
Variations:
1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.
2. Substitute 300 mL package of four cheese pasta sauce for the homemade one above and add milk to desired consistency.
3. Drizzle sauce with truffle oil or substitute 1/4 cup (50 mL) sherry for 1/4 cup (50 mL) milk in the sauce
Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen, transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.
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Preparation Time: 35 minutes Cooking Time: 35 minutes
Ravioli:
3 tbsp (45 mL) butter
1 medium onion, finely chopped
1 lb (500 g) fresh mushrooms, finely chopped
2 large cloves garlic, minced
2 tbsp (25 mL) lite soya or tamari sauce
1/4 tsp (1 mL) ground black pepper
1/2 tsp (2 mL) dried thyme
1 pkg. (400g/ 13.5 ) won ton wrappers
Sauce:
1 1/2 tbsp (22 mL) each butter and flour
1 3/4 cups (425 mL) 2 % milk
1 cup (250 mL) shredded Italian 4 cheese blend
1/4 tsp (1mL) each salt and pepper
1/4 tsp (1 mL) nutmeg (optional)
Garnishes: diced red pepper, chopped chives or sliced green onion tops or minced parsley
Ravioli: In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms, sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme. Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Cool slightly.
To assemble ravioli work in batches, place a few won ton skins on work surface (keeping other ones covered so as not to dry out); place a heaping tablespoon of filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli. Refrigerate or freeze as directed below until cooking time.
Sauce: In medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with salt, pepper and nutmeg. Keep warm on low heat until ready to serve or reheat in microwave on Medium power.
In large wide saucepan or deep skillet of gently boiling water cook a few ravioli in batches (in single layers), about 4 minutes or until tender but firm. (Do not let water boil vigorously once ravioli have been added.) Remove with slotted spoon to shallow baking pans, in single layers; add about 1/2 inch cooking water to keep warm, in oven while cooking remaining ravioli. Transfer with slotted spoon, draining off excess water to warm serving plates. Spoon sauce evenly over ravioli, garnish as desired
Makes 4 servings
Variations:
1. Add 2-4 tbsp crumbled Gorgonzola cheese with other cheese to sauce.
2. Substitute 300 mL package of four cheese pasta sauce for the homemade one above and add milk to desired consistency.
3. Drizzle sauce with truffle oil or substitute 1/4 cup (50 mL) sherry for 1/4 cup (50 mL) milk in the sauce
Tip: To make ahead, freeze ravioli in single layers on parchment lined baking sheets. When frozen, transfer to resealable freezer bag. Cook from frozen state increasing the time to 8-10 minutes or until tender.
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How To Make Old-Fashion Fruit Cocktail Gems Drop Cookies
Do your children come home from school begging for a snack? Or perhaps you are looking for a new cookie for the lunchbox. Give this great old-fashion cookie recipe a try. Some of our best cookie recipes are the vintage ones. These Fruit Cocktail Gems are drop cookies making them very easy to prepare. But it is still a good cookie, especially for the kids. It has fruit from the cocktail plus raisins and heart-healthy walnuts. Walnuts are good-for-you nuts. Let your children learn to love walnuts from an early age. Resist the desire to substitute their favorite nuts and stick with the walnuts. If you want to go even healthier, substitute Splenda granular for the "white" sugar called for.
FRUIT COCKTAIL DROP COOKIES
This recipe was from an old Christian Church in Idaho many, many years ago.
1 can (1 lb size) fruit cocktail
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 375 degrees. Grease cookie sheets and set aside.
Drain fruit cocktail saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and vanilla until fluffy. Add the egg to the sugar mixture and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins, and fruit cocktail. Drop by teaspoonfuls onto the prepared baking sheets. Bake at 375 degrees for 10 to 12 minutes until lightly browned.
Yield: 3 1/2 dozen.
Enjoy!
FRUIT COCKTAIL DROP COOKIES
This recipe was from an old Christian Church in Idaho many, many years ago.
1 can (1 lb size) fruit cocktail
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 375 degrees. Grease cookie sheets and set aside.
Drain fruit cocktail saving 1/3 cup of the syrup. In a large mixing bowl, cream together the butter, brown sugar, white sugar, and vanilla until fluffy. Add the egg to the sugar mixture and beat well. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves. Add the dry mixture to the sugar mixture along with the reserved 1/3 cup of syrup. Stir in the walnuts, raisins, and fruit cocktail. Drop by teaspoonfuls onto the prepared baking sheets. Bake at 375 degrees for 10 to 12 minutes until lightly browned.
Yield: 3 1/2 dozen.
Enjoy!
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Smoked Boston Pork Butt
Ingredients
1 6-8 lb. Boston Pork Butt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Preparation
In old Southern slang, "Mr. Brown" in the dark outside part of barbecued pork, usually the shoulder.
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag, and refrigerate it overnight.
Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 F, and keep a close eye on the temperature guage to make sure that the meat is cooked at a consistent temperature throughout cooking.
If you plan to baste the pork, stir any remaining rub into your mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180 F. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker.
Remove the pork from the smoker and let ot sit for about 15 minutes, until cool enough to handle. Pull off chinks of the meat, and either shred or chop them as you wish.
Make sure each serving has some of the darker, chewier "Mr. Brown" along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce.
1 6-8 lb. Boston Pork Butt
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Preparation
In old Southern slang, "Mr. Brown" in the dark outside part of barbecued pork, usually the shoulder.
The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag, and refrigerate it overnight.
Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200-220 F, and keep a close eye on the temperature guage to make sure that the meat is cooked at a consistent temperature throughout cooking.
If you plan to baste the pork, stir any remaining rub into your mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the smoker and cook it for about 1 1/2 hours per pound, or until the internal temperature reaches 170-180 F. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style smoker.
Remove the pork from the smoker and let ot sit for about 15 minutes, until cool enough to handle. Pull off chinks of the meat, and either shred or chop them as you wish.
Make sure each serving has some of the darker, chewier "Mr. Brown" along with the lighter interior meat. If you wish, serve the pork with Golden Mustard Barbecue Sauce, Carolina Red, or Vaunted Vinegar Sauce.
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Bbq Recipe - Apple Smoked Pork Butt
Take your butt, and leave the bone in as it cooks faster, and is maybe more tender, or boned and rolled, slather it with French's mustard, coat in your favorite dry rub, let it get tacky for about 2 hours (4 - 5 lb. butt).
Smoke it over apple (or whatever you like best), and let the temperature run at 225 - 250 F. for about 2 hours/ lb. to an internal temp of about 180 F.
Mop with a great sauce or spray with bourbon and apple juice in the last hour or 1-1/2 hours. Remove and wrap in foil when finished and leave on heat for another hour while coals die down.
Let sit at least 1/2 hour, then shred it for succulent and flavorful meat -- you just can't miss.
For the best results, get an instant-read thermometer which is very useful for many things, and as long as you get the internal temp up to 180 F. you should be all right, front to back, top to bottom of butt.
Try adding club soda on pork butt when sitting overnite in the fridge.
You can also use pork shoulder, and do it this way ..
The cooking temperature for a pork shoulder really needs to be 275-300 degrees. As far as a good rubbing sauce goes, .just apply a fine layer of salt on the shoulders prior to cooking to:
a) help the shoulder to brown
b) help to open the pours to allow the excess grease to properly drain. You should also start the shoulder cooking on the "face" side ( opposite of the skin side ) for the first 2 hours, and then rotate every hour after that. The shoulder should be done in 10 hours. A good way to tell if the meat is done is to stick a meat-fork in the end of the shoulder and there should be no resistence when pulling the fork out.
After the meat is smoked and ready to pull, have the sauce ready. While still hot, pull the meat and put it into a container and pour the sauce over it.
Being hot, the sauce will get into the interstices of the meat. Let it sit overnight in the refrigerator. Next day, gently reheat the Q in a double boiler or steam table taking great care not to re-heat the meat too fast.
Source: articlesbase
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Smoke it over apple (or whatever you like best), and let the temperature run at 225 - 250 F. for about 2 hours/ lb. to an internal temp of about 180 F.
Mop with a great sauce or spray with bourbon and apple juice in the last hour or 1-1/2 hours. Remove and wrap in foil when finished and leave on heat for another hour while coals die down.
Let sit at least 1/2 hour, then shred it for succulent and flavorful meat -- you just can't miss.
For the best results, get an instant-read thermometer which is very useful for many things, and as long as you get the internal temp up to 180 F. you should be all right, front to back, top to bottom of butt.
Try adding club soda on pork butt when sitting overnite in the fridge.
You can also use pork shoulder, and do it this way ..
The cooking temperature for a pork shoulder really needs to be 275-300 degrees. As far as a good rubbing sauce goes, .just apply a fine layer of salt on the shoulders prior to cooking to:
a) help the shoulder to brown
b) help to open the pours to allow the excess grease to properly drain. You should also start the shoulder cooking on the "face" side ( opposite of the skin side ) for the first 2 hours, and then rotate every hour after that. The shoulder should be done in 10 hours. A good way to tell if the meat is done is to stick a meat-fork in the end of the shoulder and there should be no resistence when pulling the fork out.
After the meat is smoked and ready to pull, have the sauce ready. While still hot, pull the meat and put it into a container and pour the sauce over it.
Being hot, the sauce will get into the interstices of the meat. Let it sit overnight in the refrigerator. Next day, gently reheat the Q in a double boiler or steam table taking great care not to re-heat the meat too fast.
Source: articlesbase
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Dried Fruit Cream Scones
Here's the truth, the whole truth and nothing but the truth, so help me Biscuit God. In my early days of baking the phrase "cut in the butter" in a recipe sent me running for the hills. I'm not exactly sure why, but I perceived cutting butter into flour as some Herculean task that only 5 star bakers were qualified to do.
Well, guess what, nothing could be further from the truth. Really it is quite a simple procedure to cut fats into flour and I strongly recommend trying your hand at biscuit or scone making, it is a very welcomed and rewarding thing to do.
Anyway, back to my story. Because I was afraid to pick up any scone recipe that required cutting something into something I looked around and found this fabulous recipe for Dried Fruit Cream Scones in Marion Cunningham's cookbook The Breakfast Book, .
I made a couple of changes to suit our purposes at my restaurant The White Bear Cafe, which was located in Berkeley, California, where thousands of fluted edge mini scones were made, but the original recipe is simply divine.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup chopped dried fruit (apricots, figs, papaya etc.)
1/4 cup golden raisins
1 1/4 cup heavy cream
Preheat the oven to 425 degrees. Combine all dry ingredients in a mixing bowl and whisk to distribute. Add the cream and with a fork stir together until the dough holds together in a rough mass. Turn dough out onto a lightly floured work surface and knead 8-9 times. Pat into a circle and cut into 12 pie shaped wedges. Place on a sheet pan allowing an inch or so between scones and bake for about 15 minutes, or until golden brown. Marion doesn't, but I brush the tops with melted butter.
There is something miraculously transformational about biscuit/scone making, and perhaps bread in general. You start with a mixing bowl of very raw looking ingredients, flour, sugar, baking power and soda or yeast and a few minutes or a couple of hours later you're taking glorious bread or biscuits from the oven.
Warm from the oven and slathered with butter and jam these cream scones have an elegant simplicity. Paired with fresh fruit and scrambled eggs...can it get any better?
Remember, when YOU make it, the first ingredient is love.
Buon Apetito!
Well, guess what, nothing could be further from the truth. Really it is quite a simple procedure to cut fats into flour and I strongly recommend trying your hand at biscuit or scone making, it is a very welcomed and rewarding thing to do.
Anyway, back to my story. Because I was afraid to pick up any scone recipe that required cutting something into something I looked around and found this fabulous recipe for Dried Fruit Cream Scones in Marion Cunningham's cookbook The Breakfast Book, .
I made a couple of changes to suit our purposes at my restaurant The White Bear Cafe, which was located in Berkeley, California, where thousands of fluted edge mini scones were made, but the original recipe is simply divine.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup chopped dried fruit (apricots, figs, papaya etc.)
1/4 cup golden raisins
1 1/4 cup heavy cream
Preheat the oven to 425 degrees. Combine all dry ingredients in a mixing bowl and whisk to distribute. Add the cream and with a fork stir together until the dough holds together in a rough mass. Turn dough out onto a lightly floured work surface and knead 8-9 times. Pat into a circle and cut into 12 pie shaped wedges. Place on a sheet pan allowing an inch or so between scones and bake for about 15 minutes, or until golden brown. Marion doesn't, but I brush the tops with melted butter.
There is something miraculously transformational about biscuit/scone making, and perhaps bread in general. You start with a mixing bowl of very raw looking ingredients, flour, sugar, baking power and soda or yeast and a few minutes or a couple of hours later you're taking glorious bread or biscuits from the oven.
Warm from the oven and slathered with butter and jam these cream scones have an elegant simplicity. Paired with fresh fruit and scrambled eggs...can it get any better?
Remember, when YOU make it, the first ingredient is love.
Buon Apetito!
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Smokey Sausage And Bean Casserole
The Acadians centered in south Louisiana, or more commonly known as Cajuns have a term for sauted onions, celery and green pepper,...The Holy Trinity. It is the aromatic foundation of such famous Cajun dishes as gumbo, jambalaya and etouffee.
In Italian cuisine The Holy Trinity is onions, carrots and celery sauteed in olive oil and it is the base of many soups and casseroles. This holy trinity is called a sofrito and works very well in this hearty stew to start building the layers of flavor we're looking for.
This is a recipe I re-created for a recipe contest I entered. I really enjoy one-pot meals (read:casserole). If you put this in the oven on Sunday afternoon everyone in the family can eat according to their schedules.
Let's get started...
1 tablespoon olive oil
12 small smokey pork sausages or breakfast sausages
2 cloves garlic minced
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1 15 oz. canned chopped Italian plum tomatoes
1 teaspoon paprika
2 tablespoons maple syrup
2 sprigs thyme
1 15 oz. can cannellini beans, drained
toasted sourdough bread, for serving
Preheat oven to 375 degrees. Heat olive oil in an oven proof Dutch oven, add sausages and cook until evenly browned, remove and set aside. To Dutch oven add onion, garlic, carrot and celery and saute for 5 minutes. Add remaining ingredients, sausages and 2 cups of water to Dutch oven. Bring to a boil and put on middle rack in preheated oven and bake for 45-60 minutes, until thickened. Ladle generous portions onto toasted sourdough slices. To finish give a quick drizzle of olive oil and a few small leaves of fresh thyme.
Remember..homemade just tastes better
Buon Apetito.
In Italian cuisine The Holy Trinity is onions, carrots and celery sauteed in olive oil and it is the base of many soups and casseroles. This holy trinity is called a sofrito and works very well in this hearty stew to start building the layers of flavor we're looking for.
This is a recipe I re-created for a recipe contest I entered. I really enjoy one-pot meals (read:casserole). If you put this in the oven on Sunday afternoon everyone in the family can eat according to their schedules.
Let's get started...
1 tablespoon olive oil
12 small smokey pork sausages or breakfast sausages
2 cloves garlic minced
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1 15 oz. canned chopped Italian plum tomatoes
1 teaspoon paprika
2 tablespoons maple syrup
2 sprigs thyme
1 15 oz. can cannellini beans, drained
toasted sourdough bread, for serving
Preheat oven to 375 degrees. Heat olive oil in an oven proof Dutch oven, add sausages and cook until evenly browned, remove and set aside. To Dutch oven add onion, garlic, carrot and celery and saute for 5 minutes. Add remaining ingredients, sausages and 2 cups of water to Dutch oven. Bring to a boil and put on middle rack in preheated oven and bake for 45-60 minutes, until thickened. Ladle generous portions onto toasted sourdough slices. To finish give a quick drizzle of olive oil and a few small leaves of fresh thyme.
Remember..homemade just tastes better
Buon Apetito.
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Thai Waldorf Salad
If it's been a while, or you've never tried this classic salad, maybe it's time to revisit an old friend. I wanted to see if I could add a new face to this time tested classic. After several attempts, I present for your consideration, Thai Waldorf Salad. For a picture of the finished product and other great recipes
When I recently turned the page to an article about Waldorf Salad in one of my favorite cooking magazines I realized it had been years since I made this wonderfully satisfying salad. I tribute to "fewer ingredients are better". Almost Italian in orientation, in that usually less is more. When a few ingredients are used each one must be perfectly fresh and carry it's own weight.
According to Wikipedia the Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe at a charity event for Mrs. William Vanderbilt. Originally, the salad was apples and celery dressing with simply with only mayonnaise.
I recently entered my new version in a cooking contest sponsored by Marzetti Salad Dressings. East meets West in this updated version of the original classic.
Let's get started...
Thai Waldorf Salad
Serves 4-6
1 cup Marzetti Asian Ginger Dressing
1 tablespoon creamy peanut butter
1 teaspoon curry powder
4 cups shredded Napa cabbage
¾ cup golden raisins
¼ cup water
3 Granny Smith Apples, cored and cut into ½ inch pieces
3 Gala apples, cored and cut into ½ inch pieces
3 celery ribs, chopped fine
¾ cup dry roasted peanuts
To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.
Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.
To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.
I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.
Remember...homemade just tastes better.
Buon Apetito!
When I recently turned the page to an article about Waldorf Salad in one of my favorite cooking magazines I realized it had been years since I made this wonderfully satisfying salad. I tribute to "fewer ingredients are better". Almost Italian in orientation, in that usually less is more. When a few ingredients are used each one must be perfectly fresh and carry it's own weight.
According to Wikipedia the Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe at a charity event for Mrs. William Vanderbilt. Originally, the salad was apples and celery dressing with simply with only mayonnaise.
I recently entered my new version in a cooking contest sponsored by Marzetti Salad Dressings. East meets West in this updated version of the original classic.
Let's get started...
Thai Waldorf Salad
Serves 4-6
1 cup Marzetti Asian Ginger Dressing
1 tablespoon creamy peanut butter
1 teaspoon curry powder
4 cups shredded Napa cabbage
¾ cup golden raisins
¼ cup water
3 Granny Smith Apples, cored and cut into ½ inch pieces
3 Gala apples, cored and cut into ½ inch pieces
3 celery ribs, chopped fine
¾ cup dry roasted peanuts
To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.
Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.
To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.
I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.
Remember...homemade just tastes better.
Buon Apetito!
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Spicy Seafood Marinara With Penne
In this spicy pasta dish I'm bringing the salty bounty of the sea and the earthy acidity of tomatoes together to make a pasta combination that is sure to please. If you are serving a crowd that doesn't do spicy, omit the red pepper flakes. I'm using scallops and shrimp, but you could also use crab, lobster or calamari.
I can't wait, so let's get started...
Serves 4-6
In a 2 quart saucepan heat 3 tablespoons olive oil on medium heat, add three cloves of peeled and slightly smashed garlic and 1 teaspoon dried red pepper flakes. As the oil starts to sizzle around the garlic, turn the cloves often so they brown but do not burn. When browned remove the garlic from the pan and discard. We now have a seasoned olive oil that can also be used as a simple but very flavorful sauce on your favorite pasta.
Add 1/2 cup chopped onion and saute, stirring frequently for 5 minutes. Add 4 cups of chopped Italian plum tomatoes, 1 teaspoon salt, 2 teaspoons sugar, 3 tablespoons fresh thyme leaves and a small handful of roughly chopped fresh basil. Bring to a boil and turn down to lowest setting to a lazy simmer and cook for 30 minutes. Add 1 cup of bay scallops and 1/2 pound of peeled and deveined, tail-on shrimp. Cover and turn heat off. The seafood will cook while we prepare the pasta.
Scalops and shrimp, peeled, deveined with the tail still on.
In a stock pot add 1 pound of penne to plenty of boiling salted water. The water should be the same salinity as the sea, about 1 tablespoon for 4 quarts of water. Stir frequently during the first minute so the pasta does not stick together. Cook according to package directions for al dente, subtracting 30 seconds from the cooking time.
Get out a saute pan large enough to hold all the pasta and a few ladles of our zesty seafood marinara sauce. When the pasta is done, immediately drain, saving a few tablespoons of the pasta water, and add to the saute pan, turn heat to medium high and ladle enough sauce to coat pasta, but not so much that the pasta is swimming in sauce, start with less sauce and add more if it looks dry. Add a tablespoon or two of the pasta water to moisten, if needed.
This is an extra step over putting the drained penne onto a serving plate and ladling sauce directly onto the pasta, but it is worth it because in the saute pan the pasta and the sauce enter into a covert agreement that is is hidden from view to intensify the flavor of the pasta and thicken the sauce. No one knows how this is done, as the brotherhood of pasta and sauce have kept this a tightly guarded secret forever. The pasta will continue to cook in the saute pan, that is why we undercooked it slightly before adding.
To serve, divide onto plates and finish with a drizzle of your best olive oil, a handful of freshly grated Parmesan and a grating or two of black pepper.
Remember...homemade just tastes better.
Buon Apetito!
I can't wait, so let's get started...
Serves 4-6
In a 2 quart saucepan heat 3 tablespoons olive oil on medium heat, add three cloves of peeled and slightly smashed garlic and 1 teaspoon dried red pepper flakes. As the oil starts to sizzle around the garlic, turn the cloves often so they brown but do not burn. When browned remove the garlic from the pan and discard. We now have a seasoned olive oil that can also be used as a simple but very flavorful sauce on your favorite pasta.
Add 1/2 cup chopped onion and saute, stirring frequently for 5 minutes. Add 4 cups of chopped Italian plum tomatoes, 1 teaspoon salt, 2 teaspoons sugar, 3 tablespoons fresh thyme leaves and a small handful of roughly chopped fresh basil. Bring to a boil and turn down to lowest setting to a lazy simmer and cook for 30 minutes. Add 1 cup of bay scallops and 1/2 pound of peeled and deveined, tail-on shrimp. Cover and turn heat off. The seafood will cook while we prepare the pasta.
Scalops and shrimp, peeled, deveined with the tail still on.
In a stock pot add 1 pound of penne to plenty of boiling salted water. The water should be the same salinity as the sea, about 1 tablespoon for 4 quarts of water. Stir frequently during the first minute so the pasta does not stick together. Cook according to package directions for al dente, subtracting 30 seconds from the cooking time.
Get out a saute pan large enough to hold all the pasta and a few ladles of our zesty seafood marinara sauce. When the pasta is done, immediately drain, saving a few tablespoons of the pasta water, and add to the saute pan, turn heat to medium high and ladle enough sauce to coat pasta, but not so much that the pasta is swimming in sauce, start with less sauce and add more if it looks dry. Add a tablespoon or two of the pasta water to moisten, if needed.
This is an extra step over putting the drained penne onto a serving plate and ladling sauce directly onto the pasta, but it is worth it because in the saute pan the pasta and the sauce enter into a covert agreement that is is hidden from view to intensify the flavor of the pasta and thicken the sauce. No one knows how this is done, as the brotherhood of pasta and sauce have kept this a tightly guarded secret forever. The pasta will continue to cook in the saute pan, that is why we undercooked it slightly before adding.
To serve, divide onto plates and finish with a drizzle of your best olive oil, a handful of freshly grated Parmesan and a grating or two of black pepper.
Remember...homemade just tastes better.
Buon Apetito!
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Saturday, May 29, 2010
Almond Biscotti
Bravo biscotti! These twice baked cookies are ubiquitous in Italy and have fast become a staple in better coffee shops in the United States. Traditionally in Tuscany Italians favor them as coffee dipping cookies, but they are also submerged into wine and served as partners to rich and creamy gelato or a as a late night snack with hot chocolate.
For more recipes, reviews and cooking tips
Nothing is quite as satisfying as dunking a shatteringly crisp homemade biscotti into a rich aromatic cup of coffee. These twice baked cookies are to dunking what Michael Jordan is to basketball. I'll share a recipe that is free of added fat, the only fat is in the almonds.
Biscotti made without added fat cook up more crisp than ones made with butter, which tend to be a little crumbly. I much prefer biscotti baked without butter because I prefer my biscotti on the crisp side, but this is personnel preference. This recipe can be adapted to several other fruit and nut combination's.
Let's get started...
Literally, biscotti, bis meaning "more than one" and cotto meaning "cooking". This is accomplished by rolling the dough into logs and baking, then removing them from the oven, slicing into cookies and baking a second time to dry out and crisp the cookies. In an air tight container these cookies will stay fresh for a month or more.
Some consider Biscotti di Prato the quintessential biscotti and that's the recipe below.
Biscotti di Prato
3/4 cup slivered or sliced almonds, toasted and cooled
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Toasting the almonds intensifies the flavors.
2 cups all purpose flour
7/8 cup sugar
1 teaspoon baking soda
dash of salt
In a mixing bowl combine flour, sugar, baking soda and salt. Whisk to combine. In a separate bowl whisk eggs, vanilla and almond extract. Add egg mixture and almonds to flour mixture and stir to combine. Make sure there are no dry spots of flour, but do not over mix. (Note: toasting nuts before using them in baking intensifies the flavor to such an extent that it is well worth the extra few minutes needed for toasting)
Shape into a log that is 13-14" long, 2 1/2" wide and 1" high. Transfer to a sheet pan and bake at 300 degrees for 50 minutes. Remove from oven, cool slightly and transfer to a wire rack and let cool 5-10 minutes.
With a serrated knife slice diagonally at a 45 degree angle into 1/2" thick slices. Lay the slices flat on a cookie sheet and return to a 275 degree oven for 20 minutes. Turn off oven, flip biscotti and return to the oven and bake the other side for 30 minutes or until the oven has cooled completely.
Variations: Use toasted pine nuts or hazelnuts. Try adding 1 teaspoon minced lemon zest, or 1/2 cup or any dried fruit mixture.
Remember...homemade just tastes better.
Buon Apetito!
For more recipes, reviews and cooking tips
Nothing is quite as satisfying as dunking a shatteringly crisp homemade biscotti into a rich aromatic cup of coffee. These twice baked cookies are to dunking what Michael Jordan is to basketball. I'll share a recipe that is free of added fat, the only fat is in the almonds.
Biscotti made without added fat cook up more crisp than ones made with butter, which tend to be a little crumbly. I much prefer biscotti baked without butter because I prefer my biscotti on the crisp side, but this is personnel preference. This recipe can be adapted to several other fruit and nut combination's.
Let's get started...
Literally, biscotti, bis meaning "more than one" and cotto meaning "cooking". This is accomplished by rolling the dough into logs and baking, then removing them from the oven, slicing into cookies and baking a second time to dry out and crisp the cookies. In an air tight container these cookies will stay fresh for a month or more.
Some consider Biscotti di Prato the quintessential biscotti and that's the recipe below.
Biscotti di Prato
3/4 cup slivered or sliced almonds, toasted and cooled
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Toasting the almonds intensifies the flavors.
2 cups all purpose flour
7/8 cup sugar
1 teaspoon baking soda
dash of salt
In a mixing bowl combine flour, sugar, baking soda and salt. Whisk to combine. In a separate bowl whisk eggs, vanilla and almond extract. Add egg mixture and almonds to flour mixture and stir to combine. Make sure there are no dry spots of flour, but do not over mix. (Note: toasting nuts before using them in baking intensifies the flavor to such an extent that it is well worth the extra few minutes needed for toasting)
Shape into a log that is 13-14" long, 2 1/2" wide and 1" high. Transfer to a sheet pan and bake at 300 degrees for 50 minutes. Remove from oven, cool slightly and transfer to a wire rack and let cool 5-10 minutes.
With a serrated knife slice diagonally at a 45 degree angle into 1/2" thick slices. Lay the slices flat on a cookie sheet and return to a 275 degree oven for 20 minutes. Turn off oven, flip biscotti and return to the oven and bake the other side for 30 minutes or until the oven has cooled completely.
Variations: Use toasted pine nuts or hazelnuts. Try adding 1 teaspoon minced lemon zest, or 1/2 cup or any dried fruit mixture.
Remember...homemade just tastes better.
Buon Apetito!
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Quiche Lorraine
Quiche Lorraine may have a legitimate claim for the title of Grand Dame of eggs. This rich, elegant and custardy preparation, with the regal name, is quick and easy to put together, especially if you use a store bought pie crust. Although, at least once you should try this quiche with a crust you make from scratch, try my Blue Ribbon Recipe.
Serving 6-8 is no problem with one 9" quiche and paired together with Cream Scones and fresh fruit, you have a healthy and delicious breakfast, brunch or lunch that even your fussiest critics will swoon over.
Quiche Lorraine
1 9" unbaked pie shell, very cold
2 teaspoons butter
14 slices bacon
4 eggs
2 cups heavy cream
3/4 teaspoon salt
Pinch freshly grated nutmeg
Pinch of sugar
Pinch of cayenne pepper or a dash of bottled hot sauce
Few grindings of black pepper
1 1/4 cup shredded Swiss cheese
Preheat oven to 425 degrees. Fry bacon until crisp and crumble into small pieces. Combine eggs, cream, salt, nutmeg sugar, cayenne, black pepper and whisk until well combined, rapidly for about 20-30 seconds. Rub butter on unbaked pie shell, top with bacon and cheese. Pour in cream mixture and bake at 425 degrees for 15 minutes, turn down oven to 300 degrees and bake for an additional 40 minutes, or until a sharp knife inserted into center comes out clean. Cut into pie shaped wedges and serve hot.
Another advantage other than the taste and texture are other worldly, is that quiche sits well. It can be served equally, hot from the oven, warm or even room temperature...think tapas. This feature may come in handy on those laid back Sundays back at the ranch, where meals come together slowly.
Remember...homemade just tastes better.
Nice Noshing!
The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.
Serving 6-8 is no problem with one 9" quiche and paired together with Cream Scones and fresh fruit, you have a healthy and delicious breakfast, brunch or lunch that even your fussiest critics will swoon over.
Quiche Lorraine
1 9" unbaked pie shell, very cold
2 teaspoons butter
14 slices bacon
4 eggs
2 cups heavy cream
3/4 teaspoon salt
Pinch freshly grated nutmeg
Pinch of sugar
Pinch of cayenne pepper or a dash of bottled hot sauce
Few grindings of black pepper
1 1/4 cup shredded Swiss cheese
Preheat oven to 425 degrees. Fry bacon until crisp and crumble into small pieces. Combine eggs, cream, salt, nutmeg sugar, cayenne, black pepper and whisk until well combined, rapidly for about 20-30 seconds. Rub butter on unbaked pie shell, top with bacon and cheese. Pour in cream mixture and bake at 425 degrees for 15 minutes, turn down oven to 300 degrees and bake for an additional 40 minutes, or until a sharp knife inserted into center comes out clean. Cut into pie shaped wedges and serve hot.
Another advantage other than the taste and texture are other worldly, is that quiche sits well. It can be served equally, hot from the oven, warm or even room temperature...think tapas. This feature may come in handy on those laid back Sundays back at the ranch, where meals come together slowly.
Remember...homemade just tastes better.
Nice Noshing!
The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail. Get busy.
Beef Stroganoff Recipe
Stroganoff is a Russian dish consisting of sautéed cuts of beef and served in sauce with sour cream. There are many versions of stroganoff recipes. Here are a few suggestions to prepare stroganoff meals:
#1. Beef Stroganoff with Noodles
Ingredients:
2 tablespoons vegetable oil
1 ½ pounds beef (stew) cut into ½ inch pieces
½ pound bacon cut into ¼ inch pieces
½ onion chopped
3 strips of celery chopped
2 tablespoons seasoning salt
¼ cup Worcestershire sauce
3 (1/4 ounce) cans beef broth
1 (8 ounce) pack dry egg noodles
1 teaspoon butter
2 (4 ounce) tins sliced mushrooms
¼ cup cornstarch
1/3 cup cold water
8 ounces sour cream
Instructions:
1.Heat oil over high heat and brown beef stew meat.
2.Remove meat from pan and sauté the bacon, onion and celery in the same pan.
3.Remove when the bacon is well cooked and the onions look translucent.
4.Add the beef to the pan.
5.Mix in beef broth, seasoning salt and Worcestershire sauce and bring to boil.
6.Cover, reduce the heat to medium and simmer until the meat is fully cooked.
7.Boil water and salt in a large pot.
8.Add the noodles, cook for 8-10 minutes then remove and drain.
9.Melt the butter in a skillet over medium heat and fry mushrooms for 3-4 minutes then add it to the meat.
10.Bring the mixture to a boil.
11.Mix cornstarch and water and stir it in the meat. Stir regularly.
12.Mix in sour cream until rich and serve over egg noodles.
#2. Easy Ground Beef Stroganoff
Ingredients:
2 pounds ground beef
2 onions chopped
1 clove garlic crushed
1 (4 ½ ounce) can mushrooms drained
2 teaspoons salt
¼ teaspoon black pepper
2 cups hot water
6 cubes beef bouillon
4 tablespoons tomato paste
1 ½ cups water
4 tablespoons all-purpose flour
Instructions:
1.Heat a large skillet over medium heat
2.Add ground beef, onions, garlic and mushrooms. Sauté until onion is well brown.
3.Season with salt and black pepper
4.Combine bouillon cubes, tomato paste and hot water into meat combination.
5.Stir flour and water together then add to mixture.
6.Reduce the heat to low and simmer for 1 hour.
#3. Meatballs Stroganoff
Ingredients:
12-16 ounces frozen meatballs
1 cup beef broth
1 4-ounce can sliced mushrooms, drained
8 ounces dairy sour cream
2 tablespoons all-purpose flour
½ cup milk
1 tablespoon mustard
4 cups hot cooked wide egg noodles
Directions:
1.Combine meatballs, beef broth and mushrooms in a skillet.
2.Bring to a boil and lower heat.
3.Cover and simmer for about 15 minutes or when meatballs are well heated.
4.Stir flour and sour cream together in a bowl.
5.Add milk and mustard and whisk.
6.Add the sour cream combination to the skillet and stir.
7.Leave to cook until thick and bubbly.
8.Serve over hot cooked noodles.
#1. Beef Stroganoff with Noodles
Ingredients:
2 tablespoons vegetable oil
1 ½ pounds beef (stew) cut into ½ inch pieces
½ pound bacon cut into ¼ inch pieces
½ onion chopped
3 strips of celery chopped
2 tablespoons seasoning salt
¼ cup Worcestershire sauce
3 (1/4 ounce) cans beef broth
1 (8 ounce) pack dry egg noodles
1 teaspoon butter
2 (4 ounce) tins sliced mushrooms
¼ cup cornstarch
1/3 cup cold water
8 ounces sour cream
Instructions:
1.Heat oil over high heat and brown beef stew meat.
2.Remove meat from pan and sauté the bacon, onion and celery in the same pan.
3.Remove when the bacon is well cooked and the onions look translucent.
4.Add the beef to the pan.
5.Mix in beef broth, seasoning salt and Worcestershire sauce and bring to boil.
6.Cover, reduce the heat to medium and simmer until the meat is fully cooked.
7.Boil water and salt in a large pot.
8.Add the noodles, cook for 8-10 minutes then remove and drain.
9.Melt the butter in a skillet over medium heat and fry mushrooms for 3-4 minutes then add it to the meat.
10.Bring the mixture to a boil.
11.Mix cornstarch and water and stir it in the meat. Stir regularly.
12.Mix in sour cream until rich and serve over egg noodles.
#2. Easy Ground Beef Stroganoff
Ingredients:
2 pounds ground beef
2 onions chopped
1 clove garlic crushed
1 (4 ½ ounce) can mushrooms drained
2 teaspoons salt
¼ teaspoon black pepper
2 cups hot water
6 cubes beef bouillon
4 tablespoons tomato paste
1 ½ cups water
4 tablespoons all-purpose flour
Instructions:
1.Heat a large skillet over medium heat
2.Add ground beef, onions, garlic and mushrooms. Sauté until onion is well brown.
3.Season with salt and black pepper
4.Combine bouillon cubes, tomato paste and hot water into meat combination.
5.Stir flour and water together then add to mixture.
6.Reduce the heat to low and simmer for 1 hour.
#3. Meatballs Stroganoff
Ingredients:
12-16 ounces frozen meatballs
1 cup beef broth
1 4-ounce can sliced mushrooms, drained
8 ounces dairy sour cream
2 tablespoons all-purpose flour
½ cup milk
1 tablespoon mustard
4 cups hot cooked wide egg noodles
Directions:
1.Combine meatballs, beef broth and mushrooms in a skillet.
2.Bring to a boil and lower heat.
3.Cover and simmer for about 15 minutes or when meatballs are well heated.
4.Stir flour and sour cream together in a bowl.
5.Add milk and mustard and whisk.
6.Add the sour cream combination to the skillet and stir.
7.Leave to cook until thick and bubbly.
8.Serve over hot cooked noodles.
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Chocolate Frosting Recipe
A delicious easy Chocolate Frosting Recipe
Summary: Chocolate frosting is simple and easy
to make but everyone always has their little
secrets when making cakes and frosting.
The basic ingredients of frosting are essential
and the secret ingredient is what makes a
chocolate frosting recipe special. This is a
recipe comes from a third generation farm house
in South Africa.
The farm is called Zonderend which means "without
end" which was once a trading post where the
Zulu's and the Voortrekkers used to barter live
stock and produce back in the late eighteen
hundreds before it became an agricultural farm.
And still today the two majestic towering oak
trees which were once the trading post are well
over a hundred and fifty years old still stand
strong and tall
Dark Chocolate Frosting Recipe
Preparation time: 15 minutes
Ingredients:
3 cups of refined icing sugar
6 tablespoons of coco powder
6 tablespoons of softened butter
6 tablespoons of Ideal Milk or fresh cream
1 teaspoon of vanilla essence
1/2 slab of dark chocolate
Method:
Use a double boiler and melt the ½ slab of dark
chocolate
Sift the icing sugar and coco powder
Mix the butter, icing sugar and coco powder
together in a mixing bowl until it has a creamy
texture
Add the vanilla essence
Take the melted chocolate and fold into the
butter, icing sugar and coco powder mixture
Last of all add the Ideal Milk or cream and fold
it into the mixture
The frosting must have a soft spreading texture
You are now reading ice your rich moist chocolate
cake. Crush some nuts up such as pecans and mix
with some apricot jam and spread onto one of the
halves of the cake then spread a layer of
frosting and put the other half on top Continue
to ice the whole cake and when completed sprinkle
some chopped nuts on top of the cake and add some
cherries.
The owner of Zonderend gave me this recipe to
share with others which was his great, great
Grandmothers recipe. In those times the butter
and cream were made on this farm. You will use
this recipe time and again as it is really
delicious and make a chocolate cake really
special.
Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox. Learn more.
Summary: Chocolate frosting is simple and easy
to make but everyone always has their little
secrets when making cakes and frosting.
The basic ingredients of frosting are essential
and the secret ingredient is what makes a
chocolate frosting recipe special. This is a
recipe comes from a third generation farm house
in South Africa.
The farm is called Zonderend which means "without
end" which was once a trading post where the
Zulu's and the Voortrekkers used to barter live
stock and produce back in the late eighteen
hundreds before it became an agricultural farm.
And still today the two majestic towering oak
trees which were once the trading post are well
over a hundred and fifty years old still stand
strong and tall
Dark Chocolate Frosting Recipe
Preparation time: 15 minutes
Ingredients:
3 cups of refined icing sugar
6 tablespoons of coco powder
6 tablespoons of softened butter
6 tablespoons of Ideal Milk or fresh cream
1 teaspoon of vanilla essence
1/2 slab of dark chocolate
Method:
Use a double boiler and melt the ½ slab of dark
chocolate
Sift the icing sugar and coco powder
Mix the butter, icing sugar and coco powder
together in a mixing bowl until it has a creamy
texture
Add the vanilla essence
Take the melted chocolate and fold into the
butter, icing sugar and coco powder mixture
Last of all add the Ideal Milk or cream and fold
it into the mixture
The frosting must have a soft spreading texture
You are now reading ice your rich moist chocolate
cake. Crush some nuts up such as pecans and mix
with some apricot jam and spread onto one of the
halves of the cake then spread a layer of
frosting and put the other half on top Continue
to ice the whole cake and when completed sprinkle
some chopped nuts on top of the cake and add some
cherries.
The owner of Zonderend gave me this recipe to
share with others which was his great, great
Grandmothers recipe. In those times the butter
and cream were made on this farm. You will use
this recipe time and again as it is really
delicious and make a chocolate cake really
special.
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Australian Food Recipes
Australian food recipes are delicious and uniquely unforgettable, being able to have this tasteful experience at the comfort of your home is more delightsome and you definitely need not travel to Australia to have this experience. I ll share with you just five of the simplest Australian recipes in the write up.
Ingredients
minutes. Smaller prawn will be done at this point, but continue
basting and turning larger prawn until they are pink and cooked
through. Remove from heat immediately when done, as they will get
tough of overcooked. Use any remaining sauce for a dip for the prawns.
Ingredients
patty pan papers.
ready for stuffing, sewing or tying up. Make sure fish is cleaned,
scaled and washed thoroughly with black parts rubbed off. Remove as
many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti
workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up
sides of fish where necessary. Place fish on oiled baking dish and
place in hot oven. Reduce heat and cook slowly for 30-45 minutes,
according to fish size. Test to see if cooked. When cooked, remove
from oven and when cool enough to handle, remove string or other
securing device. This fish can be glazed with geletine or oyster
sauce.
water and blend for 30 seconds. Wash egg and add, whole to the
blender with the ice cubes. Replace lid and blend for further 30
seconds. Strain into a jug or glass, add ice if liked and decorate
with mint sprigs.
2 pig's trotters
1 1/2 lb knuckle of veal
1 shin of beef
4 bay leaves
6 cloves
1/2 t peppercorns
1/2 t whole allspice
1 ds salt
1/2 c vinegar
Halve pig's trotters and meat, put in saucepan and just cover with
water, also add bay leaves, cloves, pepper-corns, allspice and salt.
Let boil for 3 - 4 hours. When cooked take out meat and chop finely,
remove all bones, strain liquid into a basin, add chopped meat and
vinegar, pepper and salt to taste. Put over fire and let come to
boil. Pour into basins to set.
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- Aussie Shrimp On The Barbie With Orange Ginger
Ingredients
- giant prawns,shelled and
- -deveined,(heads and tails
- 1/4 c butter
- 1 c orange juice (freshly
- -squeezed)
- 2 T sherry
- 1 t orange zest (grated)
- green onions,tops and white
- (mince,d)
- green onions,tops and white
- 1 t ginger root (freshly),Grated
minutes. Smaller prawn will be done at this point, but continue
basting and turning larger prawn until they are pink and cooked
through. Remove from heat immediately when done, as they will get
tough of overcooked. Use any remaining sauce for a dip for the prawns.
- Australian Chocolate Crackles
Ingredients
- 150 g copha,melted
- 1/2 c rice bubbles
- 60 g coconut dessicated
- 15 g cocoa
- artificial sweetener taste
patty pan papers.
- Baked Stuffed Mullet (Australian food recipes)
-
- large,beautiful, fat mullet
- 250 g spaghetti,cooked
- onion
- bay leaves
- T tomato paste
- 1 t sugar
- clove garlic,crushed and
- _,Chopped
- small capsicum (green
- _ pepper),chopped
- 1 1/2 T parsley,chopped
- sticks celery,chopped
- _ finely
- 1/2 t ginger
- 1/2 t basil
- salt and pepper
- dr tabasco sauce
- 1 T olive (or vegetable oil)
- oyster sauce (optional)
ready for stuffing, sewing or tying up. Make sure fish is cleaned,
scaled and washed thoroughly with black parts rubbed off. Remove as
many bones as possible.
Combine stuffing ingredients and add oil. This keeps spaghetti
workable (soft) with other ingredients.
Fill fish with stuffing. Tie securely, use small skewers or sew up
sides of fish where necessary. Place fish on oiled baking dish and
place in hot oven. Reduce heat and cook slowly for 30-45 minutes,
according to fish size. Test to see if cooked. When cooked, remove
from oven and when cool enough to handle, remove string or other
securing device. This fish can be glazed with geletine or oyster
sauce.
- Blender Lemon Drink(Australian food recipes)
-
- lemons - thin skinned
- 45 ml caster sugar
- 560 ml water
- egg
- ice cubes
- mint sprigs
water and blend for 30 seconds. Wash egg and add, whole to the
blender with the ice cubes. Replace lid and blend for further 30
seconds. Strain into a jug or glass, add ice if liked and decorate
with mint sprigs.
- Brawn (Australian food recipes)
2 pig's trotters
1 1/2 lb knuckle of veal
1 shin of beef
4 bay leaves
6 cloves
1/2 t peppercorns
1/2 t whole allspice
1 ds salt
1/2 c vinegar
Halve pig's trotters and meat, put in saucepan and just cover with
water, also add bay leaves, cloves, pepper-corns, allspice and salt.
Let boil for 3 - 4 hours. When cooked take out meat and chop finely,
remove all bones, strain liquid into a basin, add chopped meat and
vinegar, pepper and salt to taste. Put over fire and let come to
boil. Pour into basins to set.
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German Dessert Recipes
There are various desserts the world over, and the german dessert recipes are one of them. They have actually become what some people are eager to have a taste of and this is due to the unique delicious taste. Am not going to to waste your time, I ll go straight to give you Five good German recipe that you can prepare right away. I ll also leas you where to down load Over 25000 recipes from around the world
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
1 qt raw cabbage
1 qt beets,Cooked
2 c plus 2 tbsp. sugar
1 T salt
1 t black pepper
1/2 t red pepper
2/3 c prepared horseradish,Grated
1 white vinegar
Chop cabbage and beets. Add seasonings and horseradish. Mix
thoroughly. Cover with cold vinegar. Put into quart jars. Cover and
refrigerate. Will keep up to one year in refrigerator.
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol
4 Servings
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
- Austrian Apricot Balls (Marillenknoedel)
250 g white cheese (?) (austrian
-topfen,,german: quark)
30 g butter
2 egg yolks
1 pn salt
80 g flour
80 g butter
100 g breadcrumbs
2 T sugar
1/4 t cinnamon
14 apricots
14 pieces of sugar
1 powdered sugar
Mix white cheese, butter (soft, not directly from the refrigerator),
egg yolks and salt. Add the flour and make a soft mass. Form a roll
with a dia- meter of about 5 cm. Cut slices of about 1 cm, press flat
on your hand. Put an apricot (remove the kernel and put in a piece of
sugar) on top of it and form a ball. Put into a pot of simmering,
slightly salted water. Let simmer for about 10 minutes. Put
breadcrumbs, sugar and cinnamon into a pan where you melted the
butter and roast it until it takes a golden colour (you can also
smell, when it is finished, but be careful it soon may be too late).
Roll the balls in the roasted breadcrumbs, put powdered sugar above
and eat very hot.
- Baeckeofe – Alsace{ german dessert recipes}
1 lb lamb's shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isn't much flavor of salt or
pepper, so don't be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
- Baked Spinach With Cheese - Uberbackener Spinat Mit Kase
1 lb fresh spinach,washed and
1 dried
1/4 lb butter
1 lg onion,diced
2 cloves garlic,minced
1/2 t salt
1/2 lb emmenthaler cheese,grated
1 t paprika
1/8 t nutmeg
1/4 t pepper
Cut spinach into strips. In a large Dutch oven heat butter until
bubbly. Add onion and garlic. Saute for 2-3 minutes. Add the spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.
Grease an ovenproof casserole. Sprinkle half the cheese over the
bottom of the casserole. Add the spinach. Sprinkle with paprika,
nutmeg and pepper. Top with remaining cheese. Bake at 350 degF about 20 minutes or until cheese bubbles. Makes 4 servings.
- Baltic German Beet Relish- {german dessert recipes)
1 qt raw cabbage
1 qt beets,Cooked
2 c plus 2 tbsp. sugar
1 T salt
1 t black pepper
1/2 t red pepper
2/3 c prepared horseradish,Grated
1 white vinegar
Chop cabbage and beets. Add seasonings and horseradish. Mix
thoroughly. Cover with cold vinegar. Put into quart jars. Cover and
refrigerate. Will keep up to one year in refrigerator.
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol
4 Servings
1 lb cabbage,head, small
1 T vegetable oil
2 onions,medium, chopped
1/2 lb pork,lean, cubed
1 lb ground beef,lean
1 t caraway seeds
1/2 t salt
1/2 t pepper
1/2 c white wine,dry
1 t vegetable oil
3 bacon,strips, thick sliced
Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.
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