Monday, May 3, 2010
1/4 cup sauerkraut (drained)
2 (8 inch) tortillas
2 handfuls swiss cheese (grated)
1/4 cup corned beef (cooked and shredded, warm)
1/2 tablespoon thousand islands dressing
1. Saute the sauerkraut in a pan until most of the moisture has gone and let it caramelize a bit.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4. Sprinkle some cheese on the tortilla followed by the beef, sauerkraut and thousand islands dressing and top with more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
Monday, January 18, 2010
6 Anaheim chilies
1 1/2 lbs pork steak,trimmed and cut into 1" pieces
2 Tbsp tequila (or Chicken broth)
3 cups white onion, chopped
2 cups tomatillios, diced
3 Tbsp garlic, minced
1 Tbsp cumin
2 tsp oregano
1 tsp ground coriander
3 cups Chicken broth
Preheat oven to 400F. Roast chilies in oven for 20 minutes, flipping half way through. Transfer to bag to steam for 10 minutes, then peel and remove the stems and seeds and chop. Sear the pork in oil in large pot over medium high heat until browned. Deglaze with tequila, scrapping up bits from the bottom of the pot/ Add onion, tomatillios, garlic, seasonings, Sweat over medium heat. stirring often, for about 10 minutes or until onion softens. Stir in chicken broth and chilies. Bring to a boil, reduce heat to low and simmer 30 minutes.
Sunday, January 17, 2010
4 cups vegetable oil
Flour for dusting
1 cup milk
2 Tbsp. vinegar
1 Tbsp. oil
1 cup flour
1 tsp baking powder
1/2 tsp salt
Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees. Mix together milk, vinegar and oil.In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Allow Twinkie to sit for about 5 minutes before serving.
Mixed Berry Sauce
1 cup water
2 cups sugar
1 frozen bag mixed friut medley
In a medium sauce pan over medium heat combine water and sugar, cook until sugar is dissolved add berries and cook 5 minutes longer. Make sure not to boil or syrup will be to thick. Remove from heat and serve over fried twinkies.
Wednesday, January 6, 2010
3 cups all purpose flour
2 sticks cold butter, cubed
1 1/2 Tbsp. Grated Parmesan Cheese
1 tsp. Italian Seasoning
4-6 Tbsp. Ice cold water
In a food processor combine all ingredients except ice water turn on high while the food processor is running add water one Tbsp at a time until the sound changes or or until resembles coarse meal. Make 2 equal balls wrap in plastic wrap and put in fridge for at least 30 minutes. After 30 minutes roll out onto a lightly floured surface to the circumference of your baking dish. I recommend a 9 inch deep pie pan. Return to the refrigerator while working the next steps.
1 1/2 cups frozen mixed vegetables
2 medium potatoes, 1/2" cubes
2 chicken breasts, cooked and chopped
2 packages of gravy mix (prepare as per package)
Preheat oven to 375F.
In a medium pot cook vegetables and potatoes in boiling water until tender. Drain and cool. Prepare the gravy mix as per the package and set aside. Remove the pie crust from the refrigerator and add the gravy, vegetables and chicken, roll out the top crust and place on top of other crust and seal edges by crimping top and bottom crust together, Cut 2 1" slits in the top of the pie and bake foe for 40 minutes. The last 10 minutes of cooking brush with a simple egg wash.
Monday, December 21, 2009
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Combine bread flour, one envelope yeast, one teaspoon salt and one teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour baking sheet, or clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal.Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.
Thursday, October 29, 2009
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)
Butter for frying quesadillas
Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice
Salt to taste
Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.
Monday, October 26, 2009
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk
1/4 teaspoon cream of tartar
Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat.
Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.
Sunday, October 25, 2009
3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)
Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.
Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.
Saturday, October 17, 2009
12 oz. Fettucini
1 Tbsp. Salt
1 lb. Italian Sausage Links, casings removed and broken into 1/2 chunks
2 Tbsp. Minced Garlic
1/2 cup Sliced Onion
1 lb. Zucchini, sliced
2 medium tomatoes cut into 1" chunks or 1/2 lb grape tomatoes, halved
1/2 tsp Black Pepper
2/3 cup shredded Parmesan Cheese
Cook pasta according to package directions, Drain and return to pot and set aside. Meanwhile, in a large non stick frying pan, heat oil over high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to plate and set aside, In the same pan over high heat cook onion, garlic and zucchini until starting to brown, about 5 minutes, Stir in tomatoes, pepper and reserved sausage and cook until heated through. Combine sausage with pasta in a large serving bowl. Sprinkle with half the parmesan cheese and serve on the side the remaining sheese.
2 Tbsp. softened Butter
1 tsp minced Garlic
1/2 tsp Red chile flakes
1 Egg, lightly beaten
1/4 cup Milk
1 cup coarsely grated Parmesan Cheese
3 slices Sourdough Bread
6 oz. Sliced Turkey
1/2 avocado, thinly sliced
1 Tbsp. Chopped Cilantro
2 slices Montery Jack Cheese
4 oz Can of Whole Ortega Chiles
In a small bowl combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread Parmesan cheese on a plate. In a large frying pan melt 1/2 the butter over medium heat. Dip 1 slice of bread in egg mixture, coating only one side. Dip coated side into parmesan, Place in pan parmesan cheese side down, Repeat with 1 of the remaining bread slices. Arrange turkey, avocado, Ortega Chile, Monterey Jack and cilantro dividing evenly. Dip remaining bread into egg and then into the parmesan cheese. Arrange sandwiches, cheese side up and cook over medium heat until undersides are golden brown, 3-4 minutes. Lift sandwiches and add them to remaining butter to pan, flip and coo until the other side is golden brown.
Makes 2 Sandwiches
2 cups vegetable oil for deep frying
4 avocados (Don't buy ones that are very soft, just semi hard)
3/4 cup Panko bread crumbs
1/4 Yellow Cornmeal
1/2 tsp Paprika
1/2 tsp Chipotle Powder
1 cup Flour
4 eggs, beaten
Salt and Pepper to taste
Heat the cooking oil in a deep pan to 350 degrees. Cut avocados in half, remove pits and peel. Mix bread crumbs, cornmeal and spices together in a bowl. Dredge peeled avocado halves in flour, then eggs, and then the bread crumb mixture. Fry until crispy and golden brown, about one minute.
I like to make these to eat on salad with a Chipotle Ranch dressing or even on grilled fish tacos.
Wednesday, September 23, 2009
2 sticks (8 ounces) unsalted butter, at room temperature
2 tablespoons sugar
¼ teaspoon salt
8 ounces (about ¾ cup) cottage cheese
1 teaspoon pure vanilla extract
1-2/3 cups all-purpose flour
About ¼ cup thick preserves, marmalade or jam (your choice)
Confectioner’s sugar, for dusting
Put the butter, sugar and salt in a food processor and process, scraping down the sides of the bowl a couple of times, for 2 minutes, or until the butter is completely creamy. Add the cottage cheese and vanilla and process for another 2 minutes again scraping the bowl once or twice. The mixture will be velvety, more like whipped cream cheese than cottage cheese. Add the flour, pulsing only until it is thoroughly blended into the dough.
Scrape the dough out of the bowl and onto a piece of plastic wrap. Shape the dough into a rectangle or square, pat it down, cover it completely and refrigerate it for at least 3 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost, still wrapped, overnight in the refrigerator.)
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 400 degrees F. Line two baking sheets with parchment or silicone mats.
To roll out the dough, you can work either between sheets of wax paper or plastic wrap or on a lightly floured surface.
Cut the dough in half. Working with one half at a time, roll the dough to a thickness of a scant 1/8 inch. Because you are going to be cutting the dough into squares, it’s best to roll it into a rectangular or square shape. If at any time the dough seems too soft to roll, pop it into the refrigerator for a quick chill.
Using a cookie cutter, a paring knife or a pastry wheel, cut the dough into 2- to 3-inch squares. (I use a 2 ¼ inch square cookie cutter.) Put a dab of jam on one square of dough, just off center, and, with a wet finger, moisten the edges of the dough. Fold the dough over to enclose the jam and form a triangle, pressing lightly to seal the edges. Repeat with the remaining squares and line the pufflets up on the baking sheets, spacing them about ½ inch apart. Poke a minute steam hole in the center of each. (You can roll, fill and shape the pufflets, freeze them on a tray, then, when they are frozen, transfer them to an airtight container. The pufflets can be baked straight from the freezer – no need to defrost – just add another 2 minutes or so to the baking time.)
Bake the pastries one sheet at a time for 10 to 12 minutes, or until puffed, firm and beautifully golden. Transfer the pufflets to a rack, dust with confectioner’s sugar and cool to warm or room temperature before serving.
Repeat with the remaining dough, cooling the baking sheets between batches.
4 tablespoons unsalted butter
1/2 cup Tapatio Hot Sauce
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1-2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
Melt the butter in a small saucepan over low heat. Whisk in the hot sauce, brown sugar, and vinegar until combined. Remove from the heat and set aside.
Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and comstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with carrot and celery sticks and Blue Cheese Dressing on the side.
BLUE CHEESE DRESSING
Makes About 1 1/2 Cups
5 ounces crumbled blue cheese (about 1 cup)
6 tablespoons buttermilk
6 tablespoons sour cream
4 tablespoons mayonnaise
4 teaspoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder
Salt and ground black pepper
Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder. Adjust seasoning with salt and black pepper to taste.
Thursday, August 27, 2009
1 lb ground turkey
1/2 md. yellow onion, chopped
1/2 green bell pepper
1/2 red bell pepper
1 small jalapeno, seeded and fine chopped
2 cups uncooked macaroni
1 clove garlic, minced
1 tsp cumin
1 T. Cilantro, sine chopped
2 bay leaves
1 15oz can stewed tomatoes
1 15 oz can tomato sauce
1 15 oz can pinto beans
2 T. Chili powder
1/2 tsp. Salt
1 tsp pepper
1 T Vegetable Oil
In a large non-stick skillet saute bell peppers and onion 5-7 minutes then add onion and continue to cook for 3-5 minutes; add ground turkey and cook until brown. add tomatoes, sauce and bean (bean juice also)cook for an adtional 2-3 minutes and the add remaning ingredients cover and cook 15 minutes or until macaroni is done.
Friday, August 14, 2009
1 package Split English muffins
Pizza Sauce (Recipe below)
2 cups Mozzarella Cheese, grated
1/2 lb. Pepperoni (Check your store Deli Department for a huge savings).
1/2 lb. Sliced Ham
Olives, Onions, Bell Pepper, Sausage (Whatever you like on your Pizza).
Preheat oven to 375 F. Take your English muffins and split in half, place on a cookie sheet , cut side up. Top with 1 1/2 Tbsp. Pizza sauce, a little cheese then desired toppings and then more cheese, bake at 375 for 10-15 Minutes or until cheese behinds to brown and bubble.
Simple Pizza Sauce:
2 (6oz cans) Tomato Paste
2 cloves Garlic
3 tablespoons dried parsley flakes
4 teaspoons dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups water
Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. Cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes.
2 Tbsp. butter (not margarine)
5 cups (1/2") cubed butternutt squash (about 1 1/2 lbs)
2 cups (1/2") cubed russet potatoes
1 (1/2") Bartlett Pears
2 cups sliced leeks
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
4 cups chicken broth
1 cup half and half
Melt butter in large Dutch Oven over medium high heat. Add squash, potato, pear, salt and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer about 20 minutes or until potato is tender, stirring occasionally, Place half of the mixture in the blender. (REMOVE CENTER PIECE OF LID TO ALLOW STEAM TO ESCAPE). Secure lid on blender and place towel over opening to avoid splatters. Blend until smooth. Pour into a larger bowl and repeat procedure until remaining soup is complete. Stir in half and half. Cover and serve warm.
Saturday, August 8, 2009
1 Precooked Deli Rotisserie Chicken, meat removed & coarse chopped
8 oz. Gouda Cheese, shredded
8 oz. Baby Swiss, shredded
1 bunch green onions, sliced
4 oz. jar Charbroiled Bell Peppers, drained
12 oz Sweet Baby Rays BBQ Sauce
10 10" Flour tortillas
In a medium bowl combine first 7 ingredients and set aside. In a large skillet with 1 teaspoon oil over medium high heat place in 1 flour tortilla and fill with 1/2 cup BBQ Chicken top with 2 tablespoons BBQ Sauce and fold flour tortilla in half. Cover and cook for 3 minutes then flip quesadilla and cook for an additional 2-3 minutes or until cheese is melted. lace in a 13X9 baking dish and keep warm in a 170F oven until ready to slice and serve. Cook remaining quesadillas. Serve with sour cream or salsa if desired.
Saturday, July 11, 2009
2 lbs ground lamb
1/2 red bell pepper, chopped
1 medium zucchini, shredded
1/2 cup plain bread crumbs
1 Tbsp. Oregano
1 tsp. salt
1 Tbsp. Fresh Mint, thinly sliced
1 clove garlic, minced
Combine all ingredients in a medium bowl, mix together until well incorporated. Shape into a 8"x8" pan and bake at 350F for 30 minutes. After done cooking. PLace in fridge for 30 minutes and chill. Remove from fridge and slice into 1/4" thick slices.
Raita (Yogurt Sauce)
1 large cucumber, peeled, seeded and sliced
1 tsp. Kosher Salt
1/2 tsp. sugar
2 Tbsp. mint, finely chopped
Pinch of Cumin
3 6oz Containers Plain Yogurt
Mix all ingredients together in a medium bowl. Chill until ready to serve.
Thin Sliced Onion
To make Gyro, fry meat slices with a little oil until browned, place in warmed pita bread, top with lettuce, onion, tomato and Raita. Serve with Yellow lemon rice and a greek Salad.
Wednesday, June 24, 2009
1/4 cup mayonnaise
1/4 cup pineapple preserves
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper
1 12oz pork tenderloin, cubed 2 inch
1 medium red bell pepper, cut into 2 inch pieces
1/2 cup sugar snap peas
1 cupr pineapple chunks
1/4 teaspoon salt
Heat grill. Combine mayonnaise, preserves, soy sauce, and crushed red pepper in a small bowl. Divide in half. Alternately thread pork, bell pepper, peas and pine apple chucks onto 4 10 inch skewers. Sprinkle with salt. Grill Covered, over charcoals 12-15 minutes or until pork is is pale pink in the center, turning to brown all side. Brush with half of the pineapple sauce during the last 2 minutes of cooking. Serve with remaining half of the sauce.
Sunday, June 7, 2009
2 eggs, separated
1 cup heavy cream
1/2 cup milk
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. baking powder
1 cup flour
1 tsp. vegetable oil
Using an egg beater, whip eggs yolks with sugar. Add cream and milk. Sift together flour, baking powder and salt. Fold dry ingredients into egg cream mixture (do not beat. Whip eggs whites until frothy (not dry) and fold into mixture; add oil. Heat griddle to desired temperature before dropping on batter.
Saturday, June 6, 2009
1 15.5 oz can of diced tomatoes
1 Tbsp. Hearty Spaghetti Seasoning (from Wild Tree - Contact Amanda @ http://www.amanda.mywildtree.com)
1/2 cube beef bullion
1 medium yellow bell pepper, sliced
1 medium onion, sliced
6 slices provolone cheese
6 Tbsp. prepared Pesto
1 loaf french bread
1 lb. grilled chicken breasts strips
1/2 lb. sliced mushrooms
To make sauce add all ingredients in medium sauce pan and simmer over medium for about 1 hour. Remove from heat and put in blender and puree until smooth.
Preheat oven on broil. Brush french bread, peppers and onions with olive oil and sprinkle with garlic powder; Broil bread until golden brown and peppers and onions till charred. Remove Peppers seed and slice.
Brush bread on one side with pesto add chicken, peppers, onions. Top with tomato sauce and sliced mushrooms sprinkle with Parmesan cheese add sliced cheese, Place back under the broiler until cheese melts. Slice and serve.
Wednesday, May 27, 2009
1 1/2 lbs Ground Chuck
1/2 Tbsp. Fresh Coarse Ground Pepper
1 Tsp. Kosher Salt
1 Tbsp. Worcestershire sauce
Mix together and make 8 thin patties. Sandwich 1/4 of the following mixture between two patties.
2.5 oz. Crater Lake Oregon bleu cheese (Rogue Valley Creamery)
2 oz. cream cheese, softened
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
dried or chopped fresh parsley
1 tsp. Dijon mustard
Grill about 10 minutes, turning once, or until desired doneness. Add your favorite toppings (we like lettuce and red onion and thick Black Pepper Bacon) and condiments. Makes 4 hearty burgers.
Wednesday, April 29, 2009
4 cups chicken broth
2 large eggs, lightly beaten
3 Tbsp. green onion, chopped
1/4 tsp. salt
1/2 cup frozen mixed vegetable (corn, peas and carrots)
Place broth and frozen vegetables in medium sauce pan; bring to a boil. Reduce heat to low; place wire mesh sieve over sauce pan. Strain eggs through sieve over sauce pan. Remove from heat; stir in onions and salt.
Friday, April 17, 2009
2 cups All purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks)unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
2 large eggs
1 tsp. vanilla extract
1 12oz. package semisweet chocolate chips
3 mints ice cream - such as Strawberry, Vanilla Bean, Mint Chocolate Chip, Banana, Rocky Road.
Assorted Candies; Mini Marshmallows, sprinkles, Gummy Bears.
Preheat oven to 350F. Line 2 Large Rimmed baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a medium bowl. Using an electric mixer, beat butter in a large bowl until fluffy. Gradually beat in both sugars. Beat in eggs 1 at a time, then add vanilla and dry ingredients. Stir in chocolate chips.
For each cookie drop 2 heaping tablespoonfuls batter onto a prepared baking sheet. Bake cookies until dry looking but slightly soft to the touch, about 20 minutes. Cool on sheets of waxed paper. Cover and freeze. *Can be made 2 days ahead. Keep Frozen. Place 1 cookie. flat side up, on work surface. Top with 1/2 cup ice cream, flatten slightly. Top with another cookie flat side down. Roll edges in desired decorations.
Tuesday, April 14, 2009
4 Large Russet Baking Potatoes, cut into eighths, lengthwise
1/2 cup butter (not margarine)
4 oz. Parmesan Cheese
4 strips crisp Bacon, crumbled
Freshly ground pepper
1/2 tsp Rosemary
1/2 tsp. Parsley Flakes
1/2 tsp. thyme
seasoned salt to taste
Melt butter in large, shallow baking dish. Arrange potatoes in a single layer over the butter. Sprinkle with cheese, bacon and seasoning. Bake at 350 for 30 minutes. Take out of the oven and baste with butter. Return to oven and bake until tender (about 20-30 minutes more).
Sour Cream and Chive Dipping Sauce
2 Tbsp. Chopped Chives
1 cup Sour Cream
Mix chives into sour cream and serve on the side.
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, 30 minutes. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving
1 1/2 lb. Ground Chuck 80/20
1 Tbsp. Kosher Salt
1/2 Tsp. Ground Fresh Pepper
1 Large White Onion, diced small
16 Potato Rolls, Sliced in half
Cheddar Cheese, American Cheese, Pepperjack Cheese
Sliced Pickles, Roma (Plum) Tomatoes, Lettuce,
Sautéed Mushrooms, Ortega Green Chilies, Grilled Pineapple
Cooked Bacon, Pastrami, Ham
Mayonnaise, Ketchup, Ranch Dressing, BBQ Sauce, Mustard,
Guacamole, Hot Sauce
In a Medium Bowl combine Ground Chuck, Salt and Pepper, loosely mix together with hands trying not to press to much together (This makes a tough burger). Preheat griddle on medium high heat. Take about 1/4 cup of the meat and shape into a ball, press in about 1 tsp onion in one side, cook onion side up first for about 4-5 minutes then flip, Slice Roll in half and place on top of the meat and add cheese of your choice continue cooking for 2-3 minutes
Makes about 16 Mini Burgers
Monday, April 13, 2009
2 lb. sirloin, cut into very thin strips
1/4 cup butter
1 small yellow onion, peeled and diced
8 oz. fresh mushrooms., sliced
dash of garlic
dash of paprika
Seasoned salt and pepper to taste
1/2 cup tomato juice
10 oz. can cream of mushroom soup
8 oz sour cream
Hot Cooked Egg Noodles
Brown the sirloin in the butter, along with onion and mushrooms. Add tomato juice and seasonings. Cover and simmer about 20 minutes, stirring occasionally. Stir in soup and sour cream. Heat gently. Serve over noodles. Top with a dollop of sour cream.
2 lb.. frozen shredded hash browns, thawed
1/2 cup butter (no margarine)
1/2 chopped green onion
10 oz. can cream of Roasted Garlic Mushroom Soup
Salt and Pepper to taste
4 cups whole milk
1 cup shredded cheddar cheese
*chopped green onions, cheddar cheese, crispy chopped bacon
Saute onion in butter. Add Soup, milk, and thawed potatoes. Stir in cheese and heat gently. Garnish and serve.
Wednesday, April 1, 2009
Black Bean Soup:
4 cans black beans, rinsed, drained (15 oz each)
6 cups chicken broth
1 bay leaf
2 tbsp. olive oil
1 cup white onion, diced
1 tbsp. paprika
1 1/2 tsp. cumin
1 1/2 tsp. dried oregano
1 1/2 tsp. ground coriander
1/2 tsp. cayenne
Pinch each of sugar and salt
1 tbsp. red wine vinegar
1 can diced tomatoes in juice (15 oz.)
Simmer beans and broth in a large pot over medium heat for 20-30 minutes. Remove bay leave and half the mixture. Puree the remaining bean mixture in the pot with hand held stick blender or in a food processor until smooth. Return reserved beans to pot; keep arm over low heat. Saute onion, garlic, and seasoning in oil in a nonstick skillet until soft, about 5 minutes. Deglaze pan with vinegar, then add tomatoes and their juice . Simmer to reduce slightly, then mash tomatoes lightly. Add soup and cook another 5 minutes. Serving Suggestion:Pico de gallo
Spiced Pork Kebabs:
1 tsp. brown suagr
1 tsp chili powder
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne
1 lb. pork tenderloin, trimmed and cut into 1 1/2"-2" pieces
1/2 lb lielbasa, cut diagonally into 1" thick slices
Preheat grill to medium high heat. Combine sugar, and spices in a medium bowl. Thread 2 chucks of pork and 1 piece of kielbasa on each of 8 skewers. Sprinkle on the spices and gril until pork is cooked through, 608 minutes per side.
Sunday, March 29, 2009
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 corn tortillas
Shredded white cabbage
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
1 lb. Sirloin, chopped 1 inch cube
1 tbsp.Canola Oil
1/2 cup unsweetened orange marmalade
2 tbsp. fresh orange juice
1 tbsp. rice vinegar
1 tbsp. red wine vinegar
1 tsp. fresh grated ginger
1/2 tsp. soy sauce
1 tbsp. corn syrup
Generous pinch chili powder
In a large saute pan over medium high heat saute beef in oil until browned and cooked throughly, about 5-7 minutes. In a medium bowl mix all ingredients together for the sauce and add to the beef. Cook until liquid reduces by half, about 10 minutes. Serve over White or Brown Cooked rice and top with slice Green onions.
Wednesday, March 25, 2009
4 Boneless Pork Loin Chops (1/2" thick and trimmed)
1/2 tsp. garlic salt
1/4 tsp. lemon pepper seasoning
1 tbsp. butter
2 tbsp. finely chopped hazelnuts
4 tbsp. fresh squeezed lemon juice
1 tsp. fresh grated lemon peel
Fresh Lemon slices to garnish
In a large saute pan over medium heat. Melt butter. Season chops on both sides with garlic salt and lemon pepper. Place chops in saute pan and brown until pork chops are tender. 5-7 minutes minutes per side. Remove chops to serving plate. Sprinkle with hazelnuts and set aside.
Stir lemon juice into drippings in saute pan and heat for 1 minute, stirring constantly. Spoon over cooked chops and sprinkle with lemon peel. To serve, garnish cash chop with a fresh lemon slice.
Serve with Rice Pilaf and Green Salad.