1 pound angel hair pasta
3/4 cup of hummus
1/4 cup chicken broth
2 Tablespoons soy sauce
1/2 cup dry roasted peanuts, crushed
1/3 cup sesame seeds toasted
15 snow peas thinly sliced
3 scallions thinly sliced
In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain , reserving 1 cup of cooking water.
Meanwhile, in a large bowl, whisk together the hummus, chicken broth and soy sauce. Toss the hot pasta with the hummus mixture and let cool about 15 minutes.
Add enough of the reserved pasta water to loosen the noodles. Divide among 4 bowls, top each with peanuts, sesame seeds, snow peas and scallions.
Thursday, July 19, 2012
Wednesday, July 18, 2012
Corn on the cob with cotija and cayenne
6 ears of fresh picked corn on the cob, husked
1 lime halved
1/2 teaspoon mayonnaise
1 cup finely grated cotija cheese we used mozzarella because we couldn't find this cheese delicious
1/4 teaspoon cayenne pepper
Kosher salt
1. Heat a large pot of water over high heat and bring to a boil. Add a few dashes of salt. Cook corn until it turns bright golden and is just cooked through, but still plump, about 6 minutes
2. Remove from the heat with tongs. Juice half the lime and stir the lime juice and stir the lime juice into the mayonnaise in a small bowl.
3. To serve , slather the corn pieces with lime mayonnaise and sprinkle all over with cheese. Sprinkle to taste with salt, black and cayenne peppers serve warm
1 lime halved
1/2 teaspoon mayonnaise
1 cup finely grated cotija cheese we used mozzarella because we couldn't find this cheese delicious
1/4 teaspoon cayenne pepper
Kosher salt
1. Heat a large pot of water over high heat and bring to a boil. Add a few dashes of salt. Cook corn until it turns bright golden and is just cooked through, but still plump, about 6 minutes
2. Remove from the heat with tongs. Juice half the lime and stir the lime juice and stir the lime juice into the mayonnaise in a small bowl.
3. To serve , slather the corn pieces with lime mayonnaise and sprinkle all over with cheese. Sprinkle to taste with salt, black and cayenne peppers serve warm
Peach soda ice cream
Editor in chief Maile Carpenter gives us this ice cream using peach soda that is out of this world.
PEACH SODA ICE CREA
M
1 14 ounce can sweetened condensed milk
8-9 peaches peeled and cut into wedges
1 cup sugar
36 ounces Nehi peach soda
Puree the sweetened condensed milk, peaches and sugar in a blender until the peaches are in small chunks; transfer to a large bowl and stir in the soda. Churn in an ice cream maker in batches if necessary Transfer to an air tight container and freeze until firm.
PEACH SODA ICE CREA
M1 14 ounce can sweetened condensed milk
8-9 peaches peeled and cut into wedges
1 cup sugar
36 ounces Nehi peach soda
Puree the sweetened condensed milk, peaches and sugar in a blender until the peaches are in small chunks; transfer to a large bowl and stir in the soda. Churn in an ice cream maker in batches if necessary Transfer to an air tight container and freeze until firm.
Marvelous Margarita
Here is a delicious Margarita my sister loved.
1 ounce Jose Cuervo Especial Gold Tequila
0.5 ounces orange liquereur
4 ounces Jose Cuervo Margarita mix
In an ice filled shaker, combine all ingredients. Shake well. Strain inside an ice filled Margarita glass or serve it up in a cocktail glass Garnish with a lime
1 ounce Jose Cuervo Especial Gold Tequila
0.5 ounces orange liquereur
4 ounces Jose Cuervo Margarita mix
In an ice filled shaker, combine all ingredients. Shake well. Strain inside an ice filled Margarita glass or serve it up in a cocktail glass Garnish with a lime
Smirnoff vanilla escape
Here is a recipe my brother in law tried and loved using Smirnoff Vodka.
1.25 ounce Smirnoff vanilla flavored vodka
2 ounce pineapple juice
.25 ounce sour mix
.25 ounce raspberry liqueur
Build in a collins glass over ice, raspberry liqueur over the top
Garnish with a pineapple wedge
1.25 ounce Smirnoff vanilla flavored vodka
2 ounce pineapple juice
.25 ounce sour mix
.25 ounce raspberry liqueur
Build in a collins glass over ice, raspberry liqueur over the top
Garnish with a pineapple wedge
Some cocktails
Singapore sling In a cocktail shaker, combine 3 ounces pineapple juice, 1 1/2 ounce gin, 1/2 ounce cherry brandy, 1/4 ounce each Benedictine, triple sec and lime juice and dash of Angostura bitters. Shake and strain over ice. Serve with a cherry and pineapple wedge.
Fog Cutter In a cocktail shaker, combine 2 ounces white rum, 1 1/2 each orange juice and lemon juice. One ounce each brandy and simple syrup and 1/2 ounce each gin and amaretto. Shake and strain over ice.
Float 1/2 ounce dry sherry on top and garnish with orange and lemon slices.
MAI TAI
In a cocktail shaker, combine one ounce each gold rum and lime juice, 1/2 ounce each amaretto and triple sec and 1/4 ounce simple syrup Shake and strain over ice.
BLUE HAWAII
In a cocktail shaker, combine 3 ounces pineapple juice, 3/4 ounce each white rum and vodka, 1/2 ounce each lemon juice and blue Curacao and 1/4 ounce simple syrup. Skake and strain over ice. Serve with cherry and pineapple slice.
Fog Cutter In a cocktail shaker, combine 2 ounces white rum, 1 1/2 each orange juice and lemon juice. One ounce each brandy and simple syrup and 1/2 ounce each gin and amaretto. Shake and strain over ice.
Float 1/2 ounce dry sherry on top and garnish with orange and lemon slices.
MAI TAI
In a cocktail shaker, combine one ounce each gold rum and lime juice, 1/2 ounce each amaretto and triple sec and 1/4 ounce simple syrup Shake and strain over ice.
BLUE HAWAII
In a cocktail shaker, combine 3 ounces pineapple juice, 3/4 ounce each white rum and vodka, 1/2 ounce each lemon juice and blue Curacao and 1/4 ounce simple syrup. Skake and strain over ice. Serve with cherry and pineapple slice.
smoky baby back ribs
1/2 cup packed dark brown sugar
coarse salt and ground pepper
1/4 cup Cajun seasoning
3 Tablespoons smoked or sweet paprika
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon ground mustard
2 racks baby back pork ribs (about 2 1/2 pound)
Chipotle sauce below
Chipotle sauce:
stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo and 2 Tablespoons honey
1. Depending on how the butcher has trimmed the ribs. There may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use, (store in an airtight container, up to a month.) Working with one rack at a time, lay a large piece parchment lined foil on a work surface, place rack on parchment and liberally coat boat sides with rub.
3. Fold foil and parchment around ribs, crimping the edges together to form a packet.
4. Preheat oven to 300F Place rib packets on a ribbed baking sheets. Bake until a knife can pierce meat with no resistence 2 to 2 1/2 hours.
5. Remove rib from oven. Heat broiler, Unwrap ribs, place on sheets and brush with chipotle sauce.
coarse salt and ground pepper
1/4 cup Cajun seasoning
3 Tablespoons smoked or sweet paprika
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon ground mustard
2 racks baby back pork ribs (about 2 1/2 pound)
Chipotle sauce below
Chipotle sauce:
stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo and 2 Tablespoons honey
1. Depending on how the butcher has trimmed the ribs. There may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use, (store in an airtight container, up to a month.) Working with one rack at a time, lay a large piece parchment lined foil on a work surface, place rack on parchment and liberally coat boat sides with rub.
3. Fold foil and parchment around ribs, crimping the edges together to form a packet.
4. Preheat oven to 300F Place rib packets on a ribbed baking sheets. Bake until a knife can pierce meat with no resistence 2 to 2 1/2 hours.
5. Remove rib from oven. Heat broiler, Unwrap ribs, place on sheets and brush with chipotle sauce.
Pasta nicoise
Because the eggs as cooked in the same water as the rest of the food, the eggs should be washed them as you would fruits and vegetables.
2 large eggs, shells wasted
salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans trimmed and halved crosswise
2 cans ( 5 ounces each) tuna packed in oil, drained, oil reserved
2 large tomatoes, diced medium1/3 cup Nicoise olives
2 Tablespoons red-wine vinegar
1. In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs, and run under cold water. Peel eggs when cool enough to handle.
2. Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
2 large eggs, shells wasted
salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans trimmed and halved crosswise
2 cans ( 5 ounces each) tuna packed in oil, drained, oil reserved
2 large tomatoes, diced medium1/3 cup Nicoise olives
2 Tablespoons red-wine vinegar
1. In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs, and run under cold water. Peel eggs when cool enough to handle.
2. Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
Chicken breasts stuffed with hummus
One 10 ounce box frozen chopped spinach, thawed and wrung out
2/3 cup hummus
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cup panko which is a Japanese bread crumb which I like better than other types.
4 Tablespoons butter
Preheat the oven to 350F In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper
Season the chicken with salt and place one quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture, Using toothpicks, close the open sides
Place the flour in a wide shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the panko in another bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.
In a large skillet, heat the butter over medium high heat until the foaming stops Add the ckicken and cook, turning once and adjusting the heat as necessary until golden, 3-4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces
2/3 cup hummus
1/4 cup pine nuts, lightly toasted
1/4 teaspoon ground nutmeg
salt and pepper
4 skinless, boneless chicken breasts, butterflied by your butcher and pounded 1/4 inch thick
1/2 cup flour
2 large eggs
1 1/2 cup panko which is a Japanese bread crumb which I like better than other types.
4 Tablespoons butter
Preheat the oven to 350F In a medium bowl, combine the spinach, hummus, pine nuts and nutmeg. Season with salt and pepper
Season the chicken with salt and place one quarter of the hummus mixture on the right side of each breast. Fold the left side over the mixture, Using toothpicks, close the open sides
Place the flour in a wide shallow bowl and season with salt and pepper. Beat the egg in another bowl and place the panko in another bowl. Coat the stuffed chicken with the flour, shaking off any excess. Dip the chicken in the egg, then coat with the panko.
In a large skillet, heat the butter over medium high heat until the foaming stops Add the ckicken and cook, turning once and adjusting the heat as necessary until golden, 3-4 minutes per side. Transfer the chicken to a foil-lined baking sheet and bake 10 minutes. Let rest for 5 minutes. Discard the toothpicks and slice each breast into pieces
Some easy ways to eat store bought hummus
SOUTHERN ASIAN HUMMUS SOUP
Heat chicken broth and coconut milk, whisk in hummus; add rotisserie chicken and cilantro.
FISH FILLETS WITH HUMMUS
Brush fillets with hummus, pat with seasoned bread crumbs and bake.
HUMMUS TOPPED MUSHROOMS
Sear portabello mushroom caps in olive oil, brush with hummus and broil
HUMMUS EGG SALAD
Combine chopped hard boiled eggs, celery and hummus, Season with salt and pepper
Heat chicken broth and coconut milk, whisk in hummus; add rotisserie chicken and cilantro.
FISH FILLETS WITH HUMMUS
Brush fillets with hummus, pat with seasoned bread crumbs and bake.
HUMMUS TOPPED MUSHROOMS
Sear portabello mushroom caps in olive oil, brush with hummus and broil
HUMMUS EGG SALAD
Combine chopped hard boiled eggs, celery and hummus, Season with salt and pepper
Steak stir fry with tomato hummus sauce
One sixteen ounce box orzo pasta
1/2 cup extra virgin olive oil
1 eggplant (about 12 ounces) cut into 1/2 inch cubes
1 onion, thinly sliced
1/2 bunch broccoli rabe- stems cut into small pieces leaves coarsley chopped
salt
12 ounces sirloin steak, sliced into 1/4 inch strips
1/2 cup beef broth
1 Tablespoon tomato paste
1/2 cup hummus store bought if desired
1. In a medium pot of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 8 minutes. Drain; return to pot. Stir in 2 Tablespoons olive oil cover and set aside.
2. In a large nonstick skillet, heat 2 Tablespoons olive oil over high heat. Add the eggplant and cook for 1 minute. Add 2 Tablespoons olive oil,the onion and broccoli rabe stems and cook for two minutes. Stir in the broccoli rabe leaves, cover and cooked until wilted, about 4 minutes.Transfer the vegetables to a large bowl and season with salt
3. Wipe out the skillet, add 1 Tablespoon olive oil and heat over medium high heat. Working in 2 batches, add the steak strips and fry for one minute, repeating with 1 Tablespoons olive oil and steak strips. Return all the steak to the skillet and move to one side of the pan. On the other side of the pan. On the other side of the pan, whisk together the beef broth and tomato paste and cook until liquid is reduced by half, about 2 minutes. Remove from the heat and quickly whisk in the hummus to form a sauce. Stir the steak into the sauce, then stir in the reserved vegetables.
1/2 cup extra virgin olive oil
1 eggplant (about 12 ounces) cut into 1/2 inch cubes
1 onion, thinly sliced
1/2 bunch broccoli rabe- stems cut into small pieces leaves coarsley chopped
salt
12 ounces sirloin steak, sliced into 1/4 inch strips
1/2 cup beef broth
1 Tablespoon tomato paste
1/2 cup hummus store bought if desired
1. In a medium pot of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 8 minutes. Drain; return to pot. Stir in 2 Tablespoons olive oil cover and set aside.
2. In a large nonstick skillet, heat 2 Tablespoons olive oil over high heat. Add the eggplant and cook for 1 minute. Add 2 Tablespoons olive oil,the onion and broccoli rabe stems and cook for two minutes. Stir in the broccoli rabe leaves, cover and cooked until wilted, about 4 minutes.Transfer the vegetables to a large bowl and season with salt
3. Wipe out the skillet, add 1 Tablespoon olive oil and heat over medium high heat. Working in 2 batches, add the steak strips and fry for one minute, repeating with 1 Tablespoons olive oil and steak strips. Return all the steak to the skillet and move to one side of the pan. On the other side of the pan. On the other side of the pan, whisk together the beef broth and tomato paste and cook until liquid is reduced by half, about 2 minutes. Remove from the heat and quickly whisk in the hummus to form a sauce. Stir the steak into the sauce, then stir in the reserved vegetables.
Hearty chicken and noodle casserole
This is a Campbells recipe that is easy and out of this world.
1 can Campbells cream of mushroom soup
1/2 cup milk
1/4 cup ground black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
stir cheese, milk, black pepper, Parmesan cheese, vegetables chicken and noodles in 1 1/2 quart casserole dish
bake at 400F for 25minuts or until hot stir
Top with the cheddar cheese
1 can Campbells cream of mushroom soup
1/2 cup milk
1/4 cup ground black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
stir cheese, milk, black pepper, Parmesan cheese, vegetables chicken and noodles in 1 1/2 quart casserole dish
bake at 400F for 25minuts or until hot stir
Top with the cheddar cheese
Strawberry cheesecake ice cream
Philadelphia cream cheese brings us this scrumptious recipe. YOU HAVE TO TRY THIS!!!!
1 package (8 ounces) Philadelphia cream cheese softened
1 can (14 ounces) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
3 Honey Maid Honey Graham crackers coarsley chopped
Mix first four ingredients with blender until well blended. Freeze 4 hours until almost solid.
Beat cream cheese mixture with mixture until creamy. Blend berries in blender until smooth.Add to cream cheese with chopped graham crackers, mix well. Freeze 8 hours or until firm
Remove dessert from freezer 15 minutes before serving let stand at room temperature to soften slightly before scopping into dishes.
1 package (8 ounces) Philadelphia cream cheese softened
1 can (14 ounces) sweetened condensed milk
1/3 cup whipping cream
2 teaspoons lemon zest
3 Honey Maid Honey Graham crackers coarsley chopped
Mix first four ingredients with blender until well blended. Freeze 4 hours until almost solid.
Beat cream cheese mixture with mixture until creamy. Blend berries in blender until smooth.Add to cream cheese with chopped graham crackers, mix well. Freeze 8 hours or until firm
Remove dessert from freezer 15 minutes before serving let stand at room temperature to soften slightly before scopping into dishes.
Different hot dog toppings
Everyday food gives us all these yummy unusual hot dog toppings. My family lived them all.
FRANK AND BEANS
Place cooked hot dogs in buns with a cooked slice of bacon. Top with warm baked beans, diced white onion and yellow mustard.
REUBEN DOG
Combine 1/3 cup mayonnaise, 1 Tablespoon each ketchup and sweet pickle relish, and a 1/2 teaspoon Worcestshire sauce, season with salt and pepper. Place 4 cooked hot dog in buns and top with dressing swiss cheese and drained sauerkraut.
HAWAIIAN DOG
Lightly oil pineapple wedges and red onion rounds and grill until tender. Chop and season with sugar, salt and cayenne pepper. Place cooked hotdogs in buns and top with pineapple mixture.
FRANK AND BEANS
Place cooked hot dogs in buns with a cooked slice of bacon. Top with warm baked beans, diced white onion and yellow mustard.
REUBEN DOG
Combine 1/3 cup mayonnaise, 1 Tablespoon each ketchup and sweet pickle relish, and a 1/2 teaspoon Worcestshire sauce, season with salt and pepper. Place 4 cooked hot dog in buns and top with dressing swiss cheese and drained sauerkraut.
HAWAIIAN DOG
Lightly oil pineapple wedges and red onion rounds and grill until tender. Chop and season with sugar, salt and cayenne pepper. Place cooked hotdogs in buns and top with pineapple mixture.
Another everyday food recipe my family loved Fish tacos with spicy slaw
2 Tablespoons olive oil. plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass cut into 3 inch squares. (we used cod and loved it plan to try striped bass in the future.)
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
salt and pepper
2 tomatoes, seeded and diced small
3 Nappa cabbage leaves, shredded we used some left over regular everyday cabbage
1 small red onion finely chopped
Smoky seasoning salt (recipe below)
lime juices plus wedges for serving
8 corn tortillas, toasted
sliced avocados for serving
Smoky seasoning salt:
Combine 1/4 cup coarse sea salt, 2 Tablespoons grated lime zest, 2 teaspoons smoked paprika and 1/4 teaspoon cayenne pepper.
Heat a grill over a medium high. Clean and lightly oil hot grill. Combine fish, cilantro stems and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos are charred and tender, about 5 minuts per side.
In a medium bowl, combine tomatoes, cabbage and onion. Seed and finely chop 2 grilled jalapenos and add to the bowl. Season to taste with seasoning salt and lime juice. Flake fish then divide among tortillas. Top with slaw and serve with cilantro leaves, remaining grilled jalapenos thinly sliced, more seasoning salt, lime wedges and avocado.
1 pound skinless firm, white fish fillets, such as cod or striped bass cut into 3 inch squares. (we used cod and loved it plan to try striped bass in the future.)
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
salt and pepper
2 tomatoes, seeded and diced small
3 Nappa cabbage leaves, shredded we used some left over regular everyday cabbage
1 small red onion finely chopped
Smoky seasoning salt (recipe below)
lime juices plus wedges for serving
8 corn tortillas, toasted
sliced avocados for serving
Smoky seasoning salt:
Combine 1/4 cup coarse sea salt, 2 Tablespoons grated lime zest, 2 teaspoons smoked paprika and 1/4 teaspoon cayenne pepper.
Heat a grill over a medium high. Clean and lightly oil hot grill. Combine fish, cilantro stems and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos are charred and tender, about 5 minuts per side.
In a medium bowl, combine tomatoes, cabbage and onion. Seed and finely chop 2 grilled jalapenos and add to the bowl. Season to taste with seasoning salt and lime juice. Flake fish then divide among tortillas. Top with slaw and serve with cilantro leaves, remaining grilled jalapenos thinly sliced, more seasoning salt, lime wedges and avocado.
herb sugar
Everyday food tells us how to make herb sugar
In a food processor, combine 3/4 cup sugar and 1/2 cup fresh tender herbs such as bail or mint. Pulse until herbs are finely ground and mixture is well combined.
In a food processor, combine 3/4 cup sugar and 1/2 cup fresh tender herbs such as bail or mint. Pulse until herbs are finely ground and mixture is well combined.
Blackberry skillet cake from Everyday food and tested by my family who gives it a thumb up
1 1/2 cups all purpose flour (spooned and leveled)
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
10 Tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperatures
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk at room temperatures
1/3 cup brown sugar
3 cups blackberries.
Preheat oven to 350F Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 6 Tablespoons butter and sugar until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined, With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
2. In a 10 inch skillet, melt remaining 4 Tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat.
3. Pour batter over berries and smooth top, Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35-40 minutes rotating halfway through. Let cake cool in skillet on a wire rack five mintes. Run a knife around edges and carefully invert cake onto a serving plate Serve warm or at room temerature.
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
10 Tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperatures
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup whole milk at room temperatures
1/3 cup brown sugar
3 cups blackberries.
Preheat oven to 350F Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 6 Tablespoons butter and sugar until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined, With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
2. In a 10 inch skillet, melt remaining 4 Tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat.
3. Pour batter over berries and smooth top, Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35-40 minutes rotating halfway through. Let cake cool in skillet on a wire rack five mintes. Run a knife around edges and carefully invert cake onto a serving plate Serve warm or at room temerature.
pork medallions with blackberry chutney From Everyday food tested by my family
3 Tablespoons unsalted butter, divided
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark brown sugar
1 1/2 cups blackberries
salt and pepper
1 pork tenderloin (1 1/2 pounds) cut into 1 inch slices and flattened slightly with your palms
1. In a small saucepan, melt 1 Tablespoon butter over medium heat. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper
2. Meanwhile, seasonpork with salt and pepper. In a large skillet , melt 1 Tablespoon butter over medium high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 Tablespoon butter and pork. Serve pork topped with chutney.
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark brown sugar
1 1/2 cups blackberries
salt and pepper
1 pork tenderloin (1 1/2 pounds) cut into 1 inch slices and flattened slightly with your palms
1. In a small saucepan, melt 1 Tablespoon butter over medium heat. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper
2. Meanwhile, seasonpork with salt and pepper. In a large skillet , melt 1 Tablespoon butter over medium high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 Tablespoon butter and pork. Serve pork topped with chutney.
Tuesday, July 17, 2012
Blackberry-cantaloupe salad from Everyday living tested by my family
2 cups blackberries
1/2 canaloupe cut into 1 inch pieces
1 Tablespoon sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated lime zest plus 1 Tablespoons juice
2 Tablespoon thinly sliced fresh mint leaves
In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate up to 2 days) Stir in mint just before serving.
1/2 canaloupe cut into 1 inch pieces
1 Tablespoon sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated lime zest plus 1 Tablespoons juice
2 Tablespoon thinly sliced fresh mint leaves
In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate up to 2 days) Stir in mint just before serving.
Blackberry-oat bran muffins by everyday food
1 1/2 cups all purpose flour (spooned and leveled)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
6 Tablespoons unsalted butter, room temperature
1/2 cup plus 1 Tablespoon sugar, divided
2 large eggs
2 teasoons pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries
1. Preheat oven to 375F. Line 12 standard muffin cups with paper liners. Whisk together, flour, oat bran, baking powder, baking soda, cinnamon and salt.
2. In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined. Fold in blackberries
3. Divide batter among muffin cups and sprinkle with 1 Tablespoon sugar. Bake until a toothpick in center of muffin comes out with moist crumbs attached, 20-25 minutes. Let cool in pan on a wire rack five minutes, then transfer muffins to rack and let cool completely. (store in an airtight container up to 3 days)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
6 Tablespoons unsalted butter, room temperature
1/2 cup plus 1 Tablespoon sugar, divided
2 large eggs
2 teasoons pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries
1. Preheat oven to 375F. Line 12 standard muffin cups with paper liners. Whisk together, flour, oat bran, baking powder, baking soda, cinnamon and salt.
2. In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk and beat until combined. Fold in blackberries
3. Divide batter among muffin cups and sprinkle with 1 Tablespoon sugar. Bake until a toothpick in center of muffin comes out with moist crumbs attached, 20-25 minutes. Let cool in pan on a wire rack five minutes, then transfer muffins to rack and let cool completely. (store in an airtight container up to 3 days)
Another recipe we tried from Everyday Food. I decided this is my favorite pesto recipe.
Pesto chicken burgers
1 cup fresh basil leaves
1 cup baby spinach
1 clove garlic peeled
1/4 cups walnuts
4 Tablespoons olive oil plus more for grilling
coarse salt and pepper
1 pound ground white meat chicken
2 large tomatoes cut into 1/2 inch slices
3 ounces fresh mozzarella
4 pieces focaccia, bread, halved
In a food processor, puree basil, spinach, garlic, walnuts, oil and 1 Tablespoons water, Season pesto with salt and pepper.
Heat a grill or grill pan to medium high. Combine 1 Tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and oil hot grill. Brush tomatoes with oil and season with salt and pepper, Grill patties, covered 4 minutes. Flip patties, Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, about 4 minutes.
Assemble sanwiches in focaccia with pesto, burgers and tomatoes.
We once tried this on our own idea with ground turkey and it was just as good as chicken.
Pesto chicken burgers
1 cup fresh basil leaves
1 cup baby spinach
1 clove garlic peeled
1/4 cups walnuts
4 Tablespoons olive oil plus more for grilling
coarse salt and pepper
1 pound ground white meat chicken
2 large tomatoes cut into 1/2 inch slices
3 ounces fresh mozzarella
4 pieces focaccia, bread, halved
In a food processor, puree basil, spinach, garlic, walnuts, oil and 1 Tablespoons water, Season pesto with salt and pepper.
Heat a grill or grill pan to medium high. Combine 1 Tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and oil hot grill. Brush tomatoes with oil and season with salt and pepper, Grill patties, covered 4 minutes. Flip patties, Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, about 4 minutes.
Assemble sanwiches in focaccia with pesto, burgers and tomatoes.
We once tried this on our own idea with ground turkey and it was just as good as chicken.
Quick pickles
This is a recipe from everyday food. As usual I have tried all the recipes from magazines I have posted.
Toss 1 pound sliced Kirby cucumbers with 2 Tablespoons salt. Chill one hour
Rinse and drain. Combine 1 cup each water and white vinegar, 1 Tablespoon pickling spice, 2 Tablespoons salt, 1 clove garlic, a few sprigs dill, and 1 Tablespoons sugar. Stir to dissolve . Add cucumbers and chill in a quart container overnight or up to a month.
Enjoy!!!!!!!!!!!!!!!!!!!!!
Toss 1 pound sliced Kirby cucumbers with 2 Tablespoons salt. Chill one hour
Rinse and drain. Combine 1 cup each water and white vinegar, 1 Tablespoon pickling spice, 2 Tablespoons salt, 1 clove garlic, a few sprigs dill, and 1 Tablespoons sugar. Stir to dissolve . Add cucumbers and chill in a quart container overnight or up to a month.
Enjoy!!!!!!!!!!!!!!!!!!!!!
New food video
Editor in chief of everyday food Sarah Carey, will send out to whomever signs up a newsletter with a video that will teach you a new recipe that is healthy that is delivered to your email daily.
Every video gives you a recipe and then tecniques of cooking and shortcuts in the kitchen.
To subscribe go to www.everydayfood.com
Every video gives you a recipe and then tecniques of cooking and shortcuts in the kitchen.
To subscribe go to www.everydayfood.com
Three bean salad
Recipe by Carol Tucker Wooster, Ohio
1 can (15 1/2 ounce) great northern beans , rinsed and drained
1 can (15 ounces) garbanzo beans rinsed and drained
1 can black beans (15 ounces) black beans rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red, and yellow pepper
1/2 cup water
3 Tablespoons minced fresh basil
2 Tablespoons minced fresh parsley
2 Tablespoons lemon juice
2 Tablespoon olive oil
11/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
In a large bowl, combine the beans, tomato, onion, celery, and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
1 can (15 1/2 ounce) great northern beans , rinsed and drained
1 can (15 ounces) garbanzo beans rinsed and drained
1 can black beans (15 ounces) black beans rinsed and drained
1 medium tomato, chopped
1 medium onion, chopped
1 celery rib, chopped
1/3 cup each chopped green, sweet red, and yellow pepper
1/2 cup water
3 Tablespoons minced fresh basil
2 Tablespoons minced fresh parsley
2 Tablespoons lemon juice
2 Tablespoon olive oil
11/2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
In a large bowl, combine the beans, tomato, onion, celery, and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Honey Ginger Barbeque ribs
Linda Tuchband Overland Park Kansas
4 to 5 pound pork spareribs
2 cups chicken broth
1 cup soy sauce
3/4 cup ketchup
1/2 cup pineapple juice
1/2 cup honey
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon ground ginger
GLAZE
2/3 cups honey
2 Tablespoons soy sauce
1/4 tsp ground ginger
Place ribs on a rack in a shallow baking pan, cover with foil. Bake 325F for 1 1/2 hours; cool. in a bowl. combine the broth. soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger.Place ribs in a gallon size resealable plastic and marinade. Seal bag; refrigerate overnight, turning occasionally.
Drain and discard marinade. In a small bowl, combine glaze ingredients, set aside. Grill ribs, uncover, over medim heat for 20-25 minutes or until heated through, brushing with glaze the last 10 minutes.
4 to 5 pound pork spareribs
2 cups chicken broth
1 cup soy sauce
3/4 cup ketchup
1/2 cup pineapple juice
1/2 cup honey
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon ground ginger
GLAZE
2/3 cups honey
2 Tablespoons soy sauce
1/4 tsp ground ginger
Place ribs on a rack in a shallow baking pan, cover with foil. Bake 325F for 1 1/2 hours; cool. in a bowl. combine the broth. soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger.Place ribs in a gallon size resealable plastic and marinade. Seal bag; refrigerate overnight, turning occasionally.
Drain and discard marinade. In a small bowl, combine glaze ingredients, set aside. Grill ribs, uncover, over medim heat for 20-25 minutes or until heated through, brushing with glaze the last 10 minutes.
Salmon cakes
1 1/2 pounds store bought cooked salmon, skinned and chilled
3 cups panko (Japenese bread crumbs)
6 scallions, green and white parts chopped separately
2 small ribs celery, finely chopped
1/4 chopped flat leaf parsley
2/3 cup plus 1/2 cup mayonnaise
salt and black pepper
1/4 teaspoon cayenne pepper
4 large eggs, beaten
6 Tablespoons extra virgin olive oil
1 Tablespoons white wine vinegar
Flake the salmon into a large voice. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayonnaise, 1/2 teaspoon salt, a pinch of black pepper, and the cayenne. Refrigerate for 30 minutes.
Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining 2 1/2 cups panko with 1 teaspoon salt, Coat the patties with the panko, then the eggs, then the panko again.
In a heavy skillet, heat half of the olive oil over medium heat. Add four salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
Combine the remaining 1/2 cup mayonnaise, the vinegar, and 1/2 cup scallion greens, season with salt and pepper. Serve 2 cakes per person alongside the side.
3 cups panko (Japenese bread crumbs)
6 scallions, green and white parts chopped separately
2 small ribs celery, finely chopped
1/4 chopped flat leaf parsley
2/3 cup plus 1/2 cup mayonnaise
salt and black pepper
1/4 teaspoon cayenne pepper
4 large eggs, beaten
6 Tablespoons extra virgin olive oil
1 Tablespoons white wine vinegar
Flake the salmon into a large voice. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayonnaise, 1/2 teaspoon salt, a pinch of black pepper, and the cayenne. Refrigerate for 30 minutes.
Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining 2 1/2 cups panko with 1 teaspoon salt, Coat the patties with the panko, then the eggs, then the panko again.
In a heavy skillet, heat half of the olive oil over medium heat. Add four salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.
Combine the remaining 1/2 cup mayonnaise, the vinegar, and 1/2 cup scallion greens, season with salt and pepper. Serve 2 cakes per person alongside the side.
Summertime salsa
This recipe is by Pat Shearer Coutts Alberta This reciping is for canning which is why it is so much.
10 cups chopped, seededand peeled tomatoes (about 6 pounds)
5 cups chopped onions
3 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/4 cup white vinegar
6 jalapeno peppers seeded and finely chopped
3 garlic cloves, minced
3 teaspoons salt
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper
Combine all ingredients in a large kettle ; bring to a boil. Reduce heat; simmer, uncovered, for 1 3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 15 minutes. Yields about 6 pints.
When cutting or seeding hot peppers use rubber or plastic gloves to protect your hands. Avoid touching your face.
10 cups chopped, seededand peeled tomatoes (about 6 pounds)
5 cups chopped onions
3 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/4 cup white vinegar
6 jalapeno peppers seeded and finely chopped
3 garlic cloves, minced
3 teaspoons salt
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper
Combine all ingredients in a large kettle ; bring to a boil. Reduce heat; simmer, uncovered, for 1 3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 15 minutes. Yields about 6 pints.
When cutting or seeding hot peppers use rubber or plastic gloves to protect your hands. Avoid touching your face.
Roasted pear and potato salad
7 Tablespoons extra virgin olive oil
1 1/2 pounds yellow fleshed potatoes, such as Yukon gold, quartered lengthwise and cut crosswise into 1 inch pieces
1 pound Forelle or Bosc pears cut into eigths lengthwise and cored
4 sprig thymes, plus 1 teaspoon leaves
salt and pepper
grated peel and juice of one lemon
2 Tablespoons honey
2 teaspoons grainy mustard
1 bunch watercress, trimmed
Preheat the oven to 450F In a large, ovenproof skillet heat 3 Tablespoons olive oil over high heat. Add the potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes.
Add the pears, thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper to the potatoes; stir to combine. Transfer the skillet to the oven and roast, tossing halfway through, until the potatoes and pears are tender, 12-15 minutes.
Meanwhile , in a small bowl, whisk together the lemon juice, honey, mustard, and the remaining 1/4 cup olive oil, season with salt and pepper and set aside. Place the watercress in a shallow bowl or on a platter and set aside.
Remove the skillet from the ovcn and discard the thyme sprigs. Sprinkle the lemon peel and thyme leaves, over the roasted pears and potatoes, Drizzle 3 to 4 Tablespoons dressing on top and toss. Season with salt and pepper.
Spoon the pears and potatoes over the watercress and drizzle remaining dressing over the greens.
1 1/2 pounds yellow fleshed potatoes, such as Yukon gold, quartered lengthwise and cut crosswise into 1 inch pieces
1 pound Forelle or Bosc pears cut into eigths lengthwise and cored
4 sprig thymes, plus 1 teaspoon leaves
salt and pepper
grated peel and juice of one lemon
2 Tablespoons honey
2 teaspoons grainy mustard
1 bunch watercress, trimmed
Preheat the oven to 450F In a large, ovenproof skillet heat 3 Tablespoons olive oil over high heat. Add the potatoes, stir to coat and cook, stirring frequently, until lightly browned, about 8 minutes.
Add the pears, thyme sprigs, 1 teaspoon salt and 1/2 teaspoon pepper to the potatoes; stir to combine. Transfer the skillet to the oven and roast, tossing halfway through, until the potatoes and pears are tender, 12-15 minutes.
Meanwhile , in a small bowl, whisk together the lemon juice, honey, mustard, and the remaining 1/4 cup olive oil, season with salt and pepper and set aside. Place the watercress in a shallow bowl or on a platter and set aside.
Remove the skillet from the ovcn and discard the thyme sprigs. Sprinkle the lemon peel and thyme leaves, over the roasted pears and potatoes, Drizzle 3 to 4 Tablespoons dressing on top and toss. Season with salt and pepper.
Spoon the pears and potatoes over the watercress and drizzle remaining dressing over the greens.
Grilled cheese and pear sandwiches
2 Tablespoons butter
1 smal onion, finely chopped
salt and pepper
8 slices of pumpernickel or favorite type of sliced bread
6 ounces shredded smoked gouda cheese
1 Comice or Anjou pear, quartered and thinly sliced lengthwise
1. In a small skillet, melt 1 Tablespoon butter over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes, Set aside.
2. Heat a griddle on 2 large skillets over medium heat. Top 4 bread slices with cheese , reserved onion and pear. Cover with the remaining 4 bread slices.
3. Melt the remaining 1 Tablespoon butter on the griddle, add the sandwiches and cook over medium low heat, until the bread is toasted and cheese melted at 3 to 4 minutes a side. Cut in 4 triangles.
1 smal onion, finely chopped
salt and pepper
8 slices of pumpernickel or favorite type of sliced bread
6 ounces shredded smoked gouda cheese
1 Comice or Anjou pear, quartered and thinly sliced lengthwise
1. In a small skillet, melt 1 Tablespoon butter over medium heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes, Set aside.
2. Heat a griddle on 2 large skillets over medium heat. Top 4 bread slices with cheese , reserved onion and pear. Cover with the remaining 4 bread slices.
3. Melt the remaining 1 Tablespoon butter on the griddle, add the sandwiches and cook over medium low heat, until the bread is toasted and cheese melted at 3 to 4 minutes a side. Cut in 4 triangles.
Pear pancakes
1/4 cup granulated sugar
2 medium Anjou or Bosc pears, thinly sliced lengthwise
1/4 cup pear nectar
1 cup half and half
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup flour
1/2 teaspoon salt
Confectioners sugar
Preheat oven to 425F. In a deep, 10 inch cast iron skillet, add 1/3 cup granulated sugar, the pear nectar and the pear slices. Sprinkle the pears with 1 Tablespoon granulated sugar. Cook undisturbed, over medium high heat until the sugar caramelizes, about 10 minutes.
Meanwhile, using a blender, combine the half and half, eggs and vanilla.. Add the flour, salt and remaining granulated sugar. Blend on high speed for 3 seconds, then scrape down the sides of the blender for 10 seconds more.
Pour the batter over the pears and bake until lightly browned and puffy, about 15 minutes. Lower the heat to 350 and bake until a skewer inserted in the center comes out clean, about 10 minutes more.
Sprinkle with confectioners sugar before serving.
2 medium Anjou or Bosc pears, thinly sliced lengthwise
1/4 cup pear nectar
1 cup half and half
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup flour
1/2 teaspoon salt
Confectioners sugar
Preheat oven to 425F. In a deep, 10 inch cast iron skillet, add 1/3 cup granulated sugar, the pear nectar and the pear slices. Sprinkle the pears with 1 Tablespoon granulated sugar. Cook undisturbed, over medium high heat until the sugar caramelizes, about 10 minutes.
Meanwhile, using a blender, combine the half and half, eggs and vanilla.. Add the flour, salt and remaining granulated sugar. Blend on high speed for 3 seconds, then scrape down the sides of the blender for 10 seconds more.
Pour the batter over the pears and bake until lightly browned and puffy, about 15 minutes. Lower the heat to 350 and bake until a skewer inserted in the center comes out clean, about 10 minutes more.
Sprinkle with confectioners sugar before serving.
Pear and chicken turnovers
One 2 pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot thinly sliced
2 Tablespoons chicken broth
2 Tablespoons finely chopped fresh tarragon
salt and pepper
1 large egg
1 sheet puff pastry thawed
1. Preheat oven to 400 degreesF In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt, 1/2 teaspoon pepper, and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
2. Unfold and flatten the puff pastry, cut into 4 inch squares and refrigerate 3 squares. On a lightly floured surface roll out 1 pastry sqare into a 9 inch square. Pile one quarter of the chicken mixture in the center. Lightly brush the four corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot thinly sliced
2 Tablespoons chicken broth
2 Tablespoons finely chopped fresh tarragon
salt and pepper
1 large egg
1 sheet puff pastry thawed
1. Preheat oven to 400 degreesF In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt, 1/2 teaspoon pepper, and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
2. Unfold and flatten the puff pastry, cut into 4 inch squares and refrigerate 3 squares. On a lightly floured surface roll out 1 pastry sqare into a 9 inch square. Pile one quarter of the chicken mixture in the center. Lightly brush the four corners with the egg wash and pinch together to seal, leaving the seams open. Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.
Monday, July 16, 2012
Pear batidos
2 Bartlett or Anjou pears weighing 8 ounces each and chilled
2 ounces white rum
1/4 cup chilled sweetened condensed milk
1 cup ice cubes
1. Cut 4 thin crosswise slices of pear for garnish; set aside.
2. Peel, halve and core both pears. Using a blender, puree the pear, rum and sweetened condensed milk until smooth about 1 minute
Pour into martini glasses and garnish with reserved pear slices.
2 ounces white rum
1/4 cup chilled sweetened condensed milk
1 cup ice cubes
1. Cut 4 thin crosswise slices of pear for garnish; set aside.
2. Peel, halve and core both pears. Using a blender, puree the pear, rum and sweetened condensed milk until smooth about 1 minute
Pour into martini glasses and garnish with reserved pear slices.
Special summer ice creams
I know this isn't a recipe but wanted to share these new ice cream flavors and who makes the. I will be getting my ice cream soon because these are only for the summer.
Haagen-Dazs' salted caramel truffle
In this ice cream a special french sea salt called fleur de sel ix mixed with caramel.
Ben & Jerry's Key Lime Pie- this ice cream is lime and has a bit of meringue and pieces of pie crust.
Bryer's Golden Oreo has Oreos in vanilla ice cream.
Turkey Hill's Fried Ice Cream the ice cream is cinnamon with fried in cinnamon pastries and pieces of sweet tostados.
Haagen-Dazs' salted caramel truffle
In this ice cream a special french sea salt called fleur de sel ix mixed with caramel.
Ben & Jerry's Key Lime Pie- this ice cream is lime and has a bit of meringue and pieces of pie crust.
Bryer's Golden Oreo has Oreos in vanilla ice cream.
Turkey Hill's Fried Ice Cream the ice cream is cinnamon with fried in cinnamon pastries and pieces of sweet tostados.
making sauce in a pan and a recuipe to use it
PAN SAUCE:
Transfer cooked meat to a plate to rest, leaving behind all the crispy browned bits.
Add chopped shallots in the pan and cook until just translucent.
Pour in wine to deglaze the pan, then scraped up all the browned bits
Cook until the sauce is reduced and syrupy
Add broth, bring to a boil until reduced by half
Stir in butter and any juices from the resting meat, season to taste
CHICKEN BREASTS WITH PAN GRAVY
Four 7-8 ounce skinless boneless chicken breast
salt and pepper
1/4 cup flour
2 Tablespoons extra virgin olive oil
2 shallots finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons butter
1.Lightly season the chicken or both sides with salt and pepper, then coat with the flour, shaking off any excess.
2. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken and cook until golden and cooked through 3-4 minutes on each side. Transfer to serving plate to rest
3. Add the shallots to the skillet and cook until translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits, from the bottom of the pan, until reduced and syrupy. 1 to 2 minutes. Pour in the chicken broth, and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.
Transfer cooked meat to a plate to rest, leaving behind all the crispy browned bits.
Add chopped shallots in the pan and cook until just translucent.
Pour in wine to deglaze the pan, then scraped up all the browned bits
Cook until the sauce is reduced and syrupy
Add broth, bring to a boil until reduced by half
Stir in butter and any juices from the resting meat, season to taste
CHICKEN BREASTS WITH PAN GRAVY
Four 7-8 ounce skinless boneless chicken breast
salt and pepper
1/4 cup flour
2 Tablespoons extra virgin olive oil
2 shallots finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons butter
1.Lightly season the chicken or both sides with salt and pepper, then coat with the flour, shaking off any excess.
2. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken and cook until golden and cooked through 3-4 minutes on each side. Transfer to serving plate to rest
3. Add the shallots to the skillet and cook until translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits, from the bottom of the pan, until reduced and syrupy. 1 to 2 minutes. Pour in the chicken broth, and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.
Spict bean and cheese burritos
1 TABLESPOON extra virgin olive oil
1 clove garlic finely chopped
one 15.5 ounce can blackbeans, rinsed
1/3 cup pickled jalapeno chiles, drained and chopped
1/2 cup Mexican beer such as corona
one 15.25 ounce can corn kernels, rinsed
one 14.5 ounce can diced tomatoes, rinsed
juice from 1/2 lime
4 large flour tortilla
1 1/2 cups shredded monterey jack cheese
1. In a small saucepan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapenos and cook, lightly mashing the mixture on the side of the pan, for 2 minutes.
2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.
3 Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Pour the tortillas burrito style
4. Heat a large skillet over medium high heat. place the burritos folded side down in the skillet, cook until browned, about 1 minute on each side
1 clove garlic finely chopped
one 15.5 ounce can blackbeans, rinsed
1/3 cup pickled jalapeno chiles, drained and chopped
1/2 cup Mexican beer such as corona
one 15.25 ounce can corn kernels, rinsed
one 14.5 ounce can diced tomatoes, rinsed
juice from 1/2 lime
4 large flour tortilla
1 1/2 cups shredded monterey jack cheese
1. In a small saucepan, heat the olive oil over medium high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapenos and cook, lightly mashing the mixture on the side of the pan, for 2 minutes.
2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.
3 Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Pour the tortillas burrito style
4. Heat a large skillet over medium high heat. place the burritos folded side down in the skillet, cook until browned, about 1 minute on each side
Sunday, July 15, 2012
Poke cake
2 baked 9 inch round white cake layers cooled.
2 cups boiling water
1 package Jello (8 serving size) any flavor packages.
1 tub whipped cream Cool Whip topping
Place cake layers, top sides up in in 2 clean 9 inch round cake pans. Pierce cake with large fork at 1/2 inch intervals.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.. Carefully over 1 cake layer. Pour remaining gelatin over second cake layer/ Regrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds unmold onto serving plates. Spread with about 1 cup whipped topping, unmold second cake layer. Carefully place on first cake layer.
Frost top and sides of cake remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Store left over cake in refreigerator.
2 cups boiling water
1 package Jello (8 serving size) any flavor packages.
1 tub whipped cream Cool Whip topping
Place cake layers, top sides up in in 2 clean 9 inch round cake pans. Pierce cake with large fork at 1/2 inch intervals.
Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.. Carefully over 1 cake layer. Pour remaining gelatin over second cake layer/ Regrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds unmold onto serving plates. Spread with about 1 cup whipped topping, unmold second cake layer. Carefully place on first cake layer.
Frost top and sides of cake remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Store left over cake in refreigerator.
Zucchini salad
Shirley Smith of Wichita Kansas shares this recipe.
4 medium zucchini, sliced about 5 cups
1 can (14 ounces) water packed artichoke hearts, drained and chopped
2 jars (4 1/2 ounces each) sliced mushrooms, drained
1 can ( 2 1/4 ounces) sliced ripe olives
1 can (8 ounces) sliced water chestnuts, drained
1 envelope ranch salad dressing mix
1 cup Italian salad dressing
Leaf lettuce optional
In a bowl, combine the zucchini, artichokes, mushrooms, olives, and water chestnuts. Combine the ranch dressing mix and Italian dressing, pour over vegetables and toss to coat. Cover and refrigeratee for several hours overnight Drain serve in a lettuce lined bowl.
4 medium zucchini, sliced about 5 cups
1 can (14 ounces) water packed artichoke hearts, drained and chopped
2 jars (4 1/2 ounces each) sliced mushrooms, drained
1 can ( 2 1/4 ounces) sliced ripe olives
1 can (8 ounces) sliced water chestnuts, drained
1 envelope ranch salad dressing mix
1 cup Italian salad dressing
Leaf lettuce optional
In a bowl, combine the zucchini, artichokes, mushrooms, olives, and water chestnuts. Combine the ranch dressing mix and Italian dressing, pour over vegetables and toss to coat. Cover and refrigeratee for several hours overnight Drain serve in a lettuce lined bowl.
This recipe is from Cindy Novac of Antioch Califormia
1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions chopped
3 Tablespoons apricot preserves
1 Tablespoon vegetable oil
2 cloves of garlic minced
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
3 teaspoons seasame seeds, toasted DIVIDED
1 1/2 pounds boneless chicken breasts, cut into 1 inch cubes
1 medium sweet red pepper cut into 1 inch pieces
1 medium sweet yellow pepper cut into 1 inch pieces
In a bowl, combine the sherry or broth, soy sauce, onion, preserves, oil, garlic, ginger, hot pepper sauce and 1 1/2 teaspoon sesame seeds Pour 1/3 cups into another bowl for basting, cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2 to 3 hours or overnight, turning occasionally.
Drain and discard marinade. On metal or on soaked wooden skewers, alternately thread chickens and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.
1/3 cup sherry or chicken broth
1/3 cup soy sauce
2 green onions chopped
3 Tablespoons apricot preserves
1 Tablespoon vegetable oil
2 cloves of garlic minced
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
3 teaspoons seasame seeds, toasted DIVIDED
1 1/2 pounds boneless chicken breasts, cut into 1 inch cubes
1 medium sweet red pepper cut into 1 inch pieces
1 medium sweet yellow pepper cut into 1 inch pieces
In a bowl, combine the sherry or broth, soy sauce, onion, preserves, oil, garlic, ginger, hot pepper sauce and 1 1/2 teaspoon sesame seeds Pour 1/3 cups into another bowl for basting, cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 2 to 3 hours or overnight, turning occasionally.
Drain and discard marinade. On metal or on soaked wooden skewers, alternately thread chickens and peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. Baste with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds.
Melon and mint lime dip
1/4 cup sugar
1/4 cup water
6 Tablespoons lime juice
2 Tablespoons minced fresh mint
2 teaspoons grated lime peel
1 1/2 teaspoons ground ginger
8 cups melon balls or cubes
Minted lime dip
1 cup of sour cream
2 Tablespoons sugar
1 Tablespoon lime juice
2 teaspoons grated lime peel
In a bowl, combine the sugar, water, lime juice, mint, lime peel and ginger . Add melon balls or cubes. Cover and refrigerate for 1-6 hours. Thread melon onto wooden skewers or toothpicks.
In a bowl, combine dip ingredients Serve with melon
Makes 8 cups of fruit and 1 cup dip.
1/4 cup water
6 Tablespoons lime juice
2 Tablespoons minced fresh mint
2 teaspoons grated lime peel
1 1/2 teaspoons ground ginger
8 cups melon balls or cubes
Minted lime dip
1 cup of sour cream
2 Tablespoons sugar
1 Tablespoon lime juice
2 teaspoons grated lime peel
In a bowl, combine the sugar, water, lime juice, mint, lime peel and ginger . Add melon balls or cubes. Cover and refrigerate for 1-6 hours. Thread melon onto wooden skewers or toothpicks.
In a bowl, combine dip ingredients Serve with melon
Makes 8 cups of fruit and 1 cup dip.
Baked shrimp with feta cheese
2 pounds large shrimp peeled and deveined
Juice of one lemon plus wedges for serving
6 Tablespoon extra virgin olive oil
2 onions finely chopped
4 cloves garlic finely chopped
1 cup tomato puree
2 Tablespoons fresh oregano leaves chopped
1 bay leaf
salt and pepper
1/2 pound feta cheese crumbled
Preheat the oven to 350F. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.
In a large skillet heat the olive oil over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each of salt and pepper. Lower the heat and simmer 15 minutes
Discard the bat leaf and pour the sauce over the shrimp, sprinkle with feta cheese. Bake in the oven for 15 minutes, then place under the broiler until the feta is slightly brown, 3-5 minutes. Serve with the lemon wedges.
Juice of one lemon plus wedges for serving
6 Tablespoon extra virgin olive oil
2 onions finely chopped
4 cloves garlic finely chopped
1 cup tomato puree
2 Tablespoons fresh oregano leaves chopped
1 bay leaf
salt and pepper
1/2 pound feta cheese crumbled
Preheat the oven to 350F. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.
In a large skillet heat the olive oil over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each of salt and pepper. Lower the heat and simmer 15 minutes
Discard the bat leaf and pour the sauce over the shrimp, sprinkle with feta cheese. Bake in the oven for 15 minutes, then place under the broiler until the feta is slightly brown, 3-5 minutes. Serve with the lemon wedges.
Barley and white bean risotto
1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
1 (15 ounce) can small white beans
1/4 cup chopped flat leaf parsley
In a large saucepan, heat 2 Tablespoons oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper. Stir in the parsley. Then serve
2 1/2 cups beef broth
1/2 cup pearl barley
1 (15 ounce) can small white beans
1/4 cup chopped flat leaf parsley
In a large saucepan, heat 2 Tablespoons oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper. Stir in the parsley. Then serve
Lamb Gyros
1/2 cup yogurt
1/4 cup mayonnaise
1/4 teaspoon ground ginger
salt and pepper
1 1/4 cups ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoon ground cumin
3 Tablespoons extra virgin olive oil
2 poblano chiles chopped
1 large onion chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat leaf parsley
1. Preheat the oven to 350F Combine the yogurt, mayonnaise and 1/4 teaspoon ginger. Season with salt and pepper. Set aside.
2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and his remaining 1/2 teaspoon ginger. season with salt and pepper. Form into 4 inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Tranfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium low heat until crisp tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.
4. Chop up the lambpatties and add to the pan, increasing the heat to medium high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.
1/4 cup mayonnaise
1/4 teaspoon ground ginger
salt and pepper
1 1/4 cups ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoon ground cumin
3 Tablespoons extra virgin olive oil
2 poblano chiles chopped
1 large onion chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat leaf parsley
1. Preheat the oven to 350F Combine the yogurt, mayonnaise and 1/4 teaspoon ginger. Season with salt and pepper. Set aside.
2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and his remaining 1/2 teaspoon ginger. season with salt and pepper. Form into 4 inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Tranfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium low heat until crisp tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.
4. Chop up the lambpatties and add to the pan, increasing the heat to medium high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.
Rest of grilled Chicken Caesar salad recipe
I didn't see the rest of the recipe which was on a different note card. Here is the rest of the recipe.
In large bowl, combine lettuce, olives, and remaining 1/2 cup salad dressing toss gently. Divide evenly on 4 serving plates. Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices and arrangeover lettuce mixture on each plate. Top each salad with 1/4 cup croutons and 1 Tablespoon Parmesan cheese garnish with tomato wedges
In large bowl, combine lettuce, olives, and remaining 1/2 cup salad dressing toss gently. Divide evenly on 4 serving plates. Slice chicken breasts crosswise into slices; do not separate slices. Fan chicken slices and arrangeover lettuce mixture on each plate. Top each salad with 1/4 cup croutons and 1 Tablespoon Parmesan cheese garnish with tomato wedges
Grilled Chicken Caesar Salad
4 boneless skinless chicken breast halves
3/4 cup of store bought Caesar salad dressing
8 cups torn romaine lettuce
1 (2 1/4 ounces) sliced and drained pitted ripe olives
1 cup garlic croutons
1/4 cup grated fresh parmesan cheese
if you so choose, you can add 1 tomato into 8 wedges In 12x8 inch (2 quart) baking dish or large heavy-duty resealable plastic bag, combine chicken and 1/4 cup of the salad dressing; turn to coat. Cover dish or seal bag, Refrigerate at least 6 hours or overnight to marinate, turning once,
Heat grill, Drain chicken, reserving marinade. When ready to barbeque place chicken on gas grill over medium heat or on charcoal 4 to 6 inches from medium coal. Cook 15-20 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
3/4 cup of store bought Caesar salad dressing
8 cups torn romaine lettuce
1 (2 1/4 ounces) sliced and drained pitted ripe olives
1 cup garlic croutons
1/4 cup grated fresh parmesan cheese
if you so choose, you can add 1 tomato into 8 wedges In 12x8 inch (2 quart) baking dish or large heavy-duty resealable plastic bag, combine chicken and 1/4 cup of the salad dressing; turn to coat. Cover dish or seal bag, Refrigerate at least 6 hours or overnight to marinate, turning once,
Heat grill, Drain chicken, reserving marinade. When ready to barbeque place chicken on gas grill over medium heat or on charcoal 4 to 6 inches from medium coal. Cook 15-20 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
Ham and fruit salad
4 ounce (1 1/2 cups) uncooked spiral pasta
1 (8 ounce) package softened cream cheese
1 can (20 ounces) crushed pineapple in its own juice, drained, reserving 1/2 cup liquid
1 1/2 cups cooked ham, cubed
1 cup sliced celery
1 cup of which one you prefer either cubed cantaloupe or honeydew melon
Cook uncooked spiral pasta to desired donenes as directed on package. Drain rinse with cold water,
In small bowl, beat cream cheese until smooth. Gradually add reserved pineaplle liquid; beat until smooth.
In large bowl combine cooked pasta, pineapple, ham, celery and melon. Add cream cheese mixture; toss tightly to combine. Cover; refrigerate 2 to 3 hours before serving.
1 (8 ounce) package softened cream cheese
1 can (20 ounces) crushed pineapple in its own juice, drained, reserving 1/2 cup liquid
1 1/2 cups cooked ham, cubed
1 cup sliced celery
1 cup of which one you prefer either cubed cantaloupe or honeydew melon
Cook uncooked spiral pasta to desired donenes as directed on package. Drain rinse with cold water,
In small bowl, beat cream cheese until smooth. Gradually add reserved pineaplle liquid; beat until smooth.
In large bowl combine cooked pasta, pineapple, ham, celery and melon. Add cream cheese mixture; toss tightly to combine. Cover; refrigerate 2 to 3 hours before serving.
Deli roast beef salad
Here is a delicious summer meal. Check back and i will be posting more summer and barbeque recipes.
Dressing:
1/4 cup oil
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
dash pepper
Salad
6 ounces of thinly sliced deli roast beef, cut into half inch strips
iceberg lettuce leaves
1 cup potato salad purchased at a deli
1 medium tomato sliced
1 small zuccini, diagonally sliced
In small jar with tight fitting lid, combine all dressing ingredients; shake well. Place roast beef in medium bowl. Place a 1/4 cup of the dressing over roast beef. Stir to coat. Let stand 10 minutes.
Line 3 plates with lettuce. Arrange marinated beef strips and potato salad on lettuce lined plates. Decoratively arrange tomato and zucchini slices on each plate. Serve with remaining dressing.
If you have a big family, you might want to double or more the recipe as it only serves three. I can make it becausewe don't have kids to feed. Didn't want a person with multiple kids to make this and not have enough. =)
Dressing:
1/4 cup oil
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
dash pepper
Salad
6 ounces of thinly sliced deli roast beef, cut into half inch strips
iceberg lettuce leaves
1 cup potato salad purchased at a deli
1 medium tomato sliced
1 small zuccini, diagonally sliced
In small jar with tight fitting lid, combine all dressing ingredients; shake well. Place roast beef in medium bowl. Place a 1/4 cup of the dressing over roast beef. Stir to coat. Let stand 10 minutes.
Line 3 plates with lettuce. Arrange marinated beef strips and potato salad on lettuce lined plates. Decoratively arrange tomato and zucchini slices on each plate. Serve with remaining dressing.
If you have a big family, you might want to double or more the recipe as it only serves three. I can make it becausewe don't have kids to feed. Didn't want a person with multiple kids to make this and not have enough. =)
Sunday, July 8, 2012
pecan pie squares
3 cups all purpose flours
3/4 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon salt
pecan filling
PECAN FILLING
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cup corn syrup
3 Tablespoons melted butter or margarine
1 1/2 teaspoon vanilla
2 1/2 cups chopped pecans
Mix all ingredients except pecans in large bowl until well blended stir in pecans.
Heat oven to 350F. Grease jelly roll pan, 15 1/2" x 10 1/2"x 1". Beat flour, butter, sugar and salt in large bowl with electric mixture on low speed until crumbly (mixture will be dry) Press firly in pan. Bake about 20 minutes or utnil lightly golden brown.
Make pecan filling. Pour filling over baked layer. spread evenly. Bake about 25 minutes or until filling is set. Cool completely, about 1 hour. For squares, cut into 10 rows by 6 rows making 60 squares.
3/4 cup butter or margarine, softened
1/3 cup sugar
1/2 teaspoon salt
pecan filling
PECAN FILLING
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cup corn syrup
3 Tablespoons melted butter or margarine
1 1/2 teaspoon vanilla
2 1/2 cups chopped pecans
Mix all ingredients except pecans in large bowl until well blended stir in pecans.
Heat oven to 350F. Grease jelly roll pan, 15 1/2" x 10 1/2"x 1". Beat flour, butter, sugar and salt in large bowl with electric mixture on low speed until crumbly (mixture will be dry) Press firly in pan. Bake about 20 minutes or utnil lightly golden brown.
Make pecan filling. Pour filling over baked layer. spread evenly. Bake about 25 minutes or until filling is set. Cool completely, about 1 hour. For squares, cut into 10 rows by 6 rows making 60 squares.
Spinach artichoke dip
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsley chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey jack cheese or mozzarella cheese 1 ounce equivalent
Spray inside of 1 - 21/2 quart slow cooker with cooking spray. Mix mayonnaise and cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with cheese
Cover and cook on low heat setting 1 our or 1 hour 15 minutes or until cheese is melted. Dip will last up to 3 hours.
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke hearts, drained and coarsley chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey jack cheese or mozzarella cheese 1 ounce equivalent
Spray inside of 1 - 21/2 quart slow cooker with cooking spray. Mix mayonnaise and cheese in medium bowl. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with cheese
Cover and cook on low heat setting 1 our or 1 hour 15 minutes or until cheese is melted. Dip will last up to 3 hours.
Caesar Chicken potato salad
This extra yummy recipe comes to us from Sarita Johnston of San Antonio, Texas.
4 cups small white or red potatoes
3/4 pound boneless, skinless, chicken breasts, cubed
1 Tablspoon vegetable oil
1 packages 10 ounces of mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup Caesar salad dressing
1/3 cup croutons
2 Tablespoons shredded Parmesan cheese
Place potatoes in large saucepan and cover with water. Cover and bring to a boil over medium high heat; cook 15-20 until tender
Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes , or until juices run clear (Please cook it enough I don't want you to get food posioning Jennifer). Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing, sprinkle with croutons and shredded Parmesan cheese. Serve immediately. Makes 4 servings
Thank you, Sarita!
4 cups small white or red potatoes
3/4 pound boneless, skinless, chicken breasts, cubed
1 Tablspoon vegetable oil
1 packages 10 ounces of mixed salad greens
1 small red onion, sliced and separated into rings
3/4 cup Caesar salad dressing
1/3 cup croutons
2 Tablespoons shredded Parmesan cheese
Place potatoes in large saucepan and cover with water. Cover and bring to a boil over medium high heat; cook 15-20 until tender
Meanwhile, in a skillet, saute chicken in oil for 5-10 minutes , or until juices run clear (Please cook it enough I don't want you to get food posioning Jennifer). Drain potatoes; add to chicken.
Place greens and onion in a serving bowl. Top with chicken mixture. Drizzle with dressing, sprinkle with croutons and shredded Parmesan cheese. Serve immediately. Makes 4 servings
Thank you, Sarita!
Lemon nut cookies
1 cup butter please no substitutions, softened
2 cups confectioners sugar
2 eggs
2 Tablespoons lemon juice
4 teaspoons half and half cream
2 teaspoons grated lemon peel
3 1/4 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
Glaze:
2 cups confectioners sugar
1/4 cup light corn syrup
2 Tablespoons lemon juice
whatever shape cookie cutter you want
any color food coloring you want
In a mixing bowl, cream butter and confectioners sugar. Add eggs one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour,almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
on a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a floured cookie cutter choosing whatever shape. Place 1 inch apart on ungreased baking sheets. bake at 350F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine confectioners sugar, corn syrup and lemon juice until smooth. Spread glaze over cookies let stand overnight until glaze hardens.
2 cups confectioners sugar
2 eggs
2 Tablespoons lemon juice
4 teaspoons half and half cream
2 teaspoons grated lemon peel
3 1/4 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon baking soda
1/8 teaspoon salt
Glaze:
2 cups confectioners sugar
1/4 cup light corn syrup
2 Tablespoons lemon juice
whatever shape cookie cutter you want
any color food coloring you want
In a mixing bowl, cream butter and confectioners sugar. Add eggs one at a time, beating well after each addition. Beat in the lemon juice, cream and lemon peel. Combine the flour,almonds, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
on a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with a floured cookie cutter choosing whatever shape. Place 1 inch apart on ungreased baking sheets. bake at 350F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, combine confectioners sugar, corn syrup and lemon juice until smooth. Spread glaze over cookies let stand overnight until glaze hardens.
Sweet and spicy grilled pork chops
1 can (14 1/2 ounces) diced tomatoes drained
1 can (10 ounces) diced tomatoes with chilies, undrained
1/2 cup raisins
1/4 cup currant jelly
4 1/2 teaspoons cider vinegar
1/4 teaspoon each of garlic powder, salt, crushed red pepper flakes
12 boneless pork chops (3/4 inch thick)
In a blender, combine the tomatoes, raisins, jely, vinegar, and seasonings, cover and process until smooth. Pour into a 1 quart saucepan; bring to a boil. Reduce heat, simmer uncovered for 20 minutes or until thickened. Set aside 3/4 cup for serving.
Coat grill rack with non stick cooking spray before starting grill. Grill pork chops, uncovered, over medium heat for 4 minutes. Turn brush with sauce. Grill 4-6 minutes longer or until meat juices run clear. Serve with reserved sauce. 12 servings from this recipe.
1 can (10 ounces) diced tomatoes with chilies, undrained
1/2 cup raisins
1/4 cup currant jelly
4 1/2 teaspoons cider vinegar
1/4 teaspoon each of garlic powder, salt, crushed red pepper flakes
12 boneless pork chops (3/4 inch thick)
In a blender, combine the tomatoes, raisins, jely, vinegar, and seasonings, cover and process until smooth. Pour into a 1 quart saucepan; bring to a boil. Reduce heat, simmer uncovered for 20 minutes or until thickened. Set aside 3/4 cup for serving.
Coat grill rack with non stick cooking spray before starting grill. Grill pork chops, uncovered, over medium heat for 4 minutes. Turn brush with sauce. Grill 4-6 minutes longer or until meat juices run clear. Serve with reserved sauce. 12 servings from this recipe.
Wednesday, July 4, 2012
Layered Panzanella
8 ounce day old crusty french bread, cut into 1 inch cubes equivalent to 5 cups
1/2 cup pitted Kamala olives, chopped
1/2 cup fresh basil chopped
1/2 cup olive oil
1/2 cup white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large cucumber
8 ounces sun dried tomato-stuffed-fresh mozzarella cheese rolls cut in 1/4 inch thick slices recipe below
1 pint yellow and/or red cherry tomatoes, halved equivalent to two cups
4 ounces sliced pepperoni, 1 cup cut in strips
2 cups baby arugula 2 ounces
1/2 cup red onion thinly sliced 1/2 cup
stuffed mozzarella unroll 1 package (12 ounces) Bel Gioiosa Unwrap & Roll fresh mozzarella cheese and arrangeing a single layer of lightly flattened, drained oil packed sun dried tomatoes on cheese. Starting with one short end, roll up cheese and tomatoes slice and use as much as needed to line serving dish
In large bowl, combine bread cubes, olives, 2 Tablespoons chopped basil. In small bowl, whisk oil and vinegar; sugar salt and pepper until blended ; toss 1/3 cup dressing with bread mixture.
If desired , using vegetable peeler , lengthwise remove strips of skin from cucumber in 1/2 inch intervals, creating stripes. Halve cucumber lengthwise. Cut crosswise into 1/4 inch thick slices.
Line bottom of 3 1/2 quart trifle dish or glass bowl with the mozzarella cheese recipe with cut size facing out. Spoon bread mixture into bowl. Top with cucumber, 1 1/2 cups tomatoes, pepperoni and arugula. Garnish with onion and remaining tomatoes. Mix remaining dressing with remaining basil, pour over salad. Refrigerator at least 2 hours before serving.
1/2 cup pitted Kamala olives, chopped
1/2 cup fresh basil chopped
1/2 cup olive oil
1/2 cup white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large cucumber
8 ounces sun dried tomato-stuffed-fresh mozzarella cheese rolls cut in 1/4 inch thick slices recipe below
1 pint yellow and/or red cherry tomatoes, halved equivalent to two cups
4 ounces sliced pepperoni, 1 cup cut in strips
2 cups baby arugula 2 ounces
1/2 cup red onion thinly sliced 1/2 cup
stuffed mozzarella unroll 1 package (12 ounces) Bel Gioiosa Unwrap & Roll fresh mozzarella cheese and arrangeing a single layer of lightly flattened, drained oil packed sun dried tomatoes on cheese. Starting with one short end, roll up cheese and tomatoes slice and use as much as needed to line serving dish
In large bowl, combine bread cubes, olives, 2 Tablespoons chopped basil. In small bowl, whisk oil and vinegar; sugar salt and pepper until blended ; toss 1/3 cup dressing with bread mixture.
If desired , using vegetable peeler , lengthwise remove strips of skin from cucumber in 1/2 inch intervals, creating stripes. Halve cucumber lengthwise. Cut crosswise into 1/4 inch thick slices.
Line bottom of 3 1/2 quart trifle dish or glass bowl with the mozzarella cheese recipe with cut size facing out. Spoon bread mixture into bowl. Top with cucumber, 1 1/2 cups tomatoes, pepperoni and arugula. Garnish with onion and remaining tomatoes. Mix remaining dressing with remaining basil, pour over salad. Refrigerator at least 2 hours before serving.
pickles that are deep fried
1/2 cup mayonnaise
1 Tablespoons drained, chopped capers
2 teaspoons Dijon mustard
1 Tablespoon fresh tarragon, chopped
vegetable oil, 6 cups
1/2 cup milk
1 egg
1/3 cup yellow cornmeal
3 Tablespoons breadcrumbs plain and dry
3/4 teaspoon dry Cajun seasoning
12 Kosher dill pickle spears from 24 ounce jars drained and patted dry
2 Tablespoons all purpose flour
For dipping sauce, combine mayonnaise, capers, mustard and tarragon.
In heavy pot. heat 1 1/2 inches oil to 350F on deep fry thermometer over medium high heat. In bowl, whisk together milk and egg. In separarte bowl, combine cornmeal, bread crumbs and seasoning. Toss pickles in flour, then coat with egg mixture, letting excess drip off. Toss in cornmeal mixture until completely coated.
Fry pickles in batches until golden, 1-2 minutes; drain on paper towels. Serve immediately with dipping sauce.
1 Tablespoons drained, chopped capers
2 teaspoons Dijon mustard
1 Tablespoon fresh tarragon, chopped
vegetable oil, 6 cups
1/2 cup milk
1 egg
1/3 cup yellow cornmeal
3 Tablespoons breadcrumbs plain and dry
3/4 teaspoon dry Cajun seasoning
12 Kosher dill pickle spears from 24 ounce jars drained and patted dry
2 Tablespoons all purpose flour
For dipping sauce, combine mayonnaise, capers, mustard and tarragon.
In heavy pot. heat 1 1/2 inches oil to 350F on deep fry thermometer over medium high heat. In bowl, whisk together milk and egg. In separarte bowl, combine cornmeal, bread crumbs and seasoning. Toss pickles in flour, then coat with egg mixture, letting excess drip off. Toss in cornmeal mixture until completely coated.
Fry pickles in batches until golden, 1-2 minutes; drain on paper towels. Serve immediately with dipping sauce.
Corn grilled with Maple candied bacon butter or sun dried tomato butter
CORN:
8 ears fresh corn in husks
kitchen string
maple candied bacon butter
1/2 cup butter at room temperature
2 slices bacon, cooked and crumbled
1 Tablespoon packed dark brown sugar
1/4 tsp maple extract Yummmy!!!!!!!
sun dried tomato butter
1/2 cup butter, used at room temperature
2 Tablespoons finely chopped sun dried tomatoes
2 Tablespoons chopped fresh basil
Prepare grill for direct heat cooking
Gently pull back husk from each ear of corn without detaching; remove silk
Replace husk strips, one piece at a time over kernels. Tie string around center of each ear to secure husks; trim string.
Soak ears completely in cold water at least 15 minutes. Meanwhile for maple butter, in small bowl, mix a 1/2 cup butter with bacon, brown sugar and maple extract. For sun dried tomato butter, in separate small bowl, mix 1/2 cup butter with tomatoes and basil.
Drain corn, pat dry with paper towels. Grill, covered, turning occasionally, until tender, 15-20 minutes. Serve corn with either butter. If you are having a barbeque you might want to make some of each type. We tried both types and are having the maple one for July 4 barbeque. We'll make the tomato one which is delicious, too, another time. Maybe Labor Day.
8 ears fresh corn in husks
kitchen string
maple candied bacon butter
1/2 cup butter at room temperature
2 slices bacon, cooked and crumbled
1 Tablespoon packed dark brown sugar
1/4 tsp maple extract Yummmy!!!!!!!
sun dried tomato butter
1/2 cup butter, used at room temperature
2 Tablespoons finely chopped sun dried tomatoes
2 Tablespoons chopped fresh basil
Prepare grill for direct heat cooking
Gently pull back husk from each ear of corn without detaching; remove silk
Replace husk strips, one piece at a time over kernels. Tie string around center of each ear to secure husks; trim string.
Soak ears completely in cold water at least 15 minutes. Meanwhile for maple butter, in small bowl, mix a 1/2 cup butter with bacon, brown sugar and maple extract. For sun dried tomato butter, in separate small bowl, mix 1/2 cup butter with tomatoes and basil.
Drain corn, pat dry with paper towels. Grill, covered, turning occasionally, until tender, 15-20 minutes. Serve corn with either butter. If you are having a barbeque you might want to make some of each type. We tried both types and are having the maple one for July 4 barbeque. We'll make the tomato one which is delicious, too, another time. Maybe Labor Day.
Tuesday, July 3, 2012
Cherry cola barbequed chicken
1 can (12 ounce) cherry cola flavored softdrink
1/2 cup bottled chili sauce
2 Tablespoons white balsamic vinegar
1 Tablespoon sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 pounds chicken thighs and drumsticks
In pot, combine soft drink, chili sauce, vinegar and sugar; bring to boil over medium high heat. Reduce heat to medium, cook stirring occasionally, until thickened and reduced to 3/4 cup, 15-20 minutes.
Meanwhile, prepare grill for direct and indirect heat cooking. Mix oregano, garlic powder, salt and pepper. Sprinkle over all sides of chicken pieces.
Place kitchen pieces, skin sides down over direct heat on grill, cook until browned 4-5 minutes. Turn skin sides up and move to indirect heat. Cover grill. Cook until chicken is no longer pink near bone 25-30 minutes brushing with sauce several times during the last 15-20 minutes of cooking.
1/2 cup bottled chili sauce
2 Tablespoons white balsamic vinegar
1 Tablespoon sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 pounds chicken thighs and drumsticks
In pot, combine soft drink, chili sauce, vinegar and sugar; bring to boil over medium high heat. Reduce heat to medium, cook stirring occasionally, until thickened and reduced to 3/4 cup, 15-20 minutes.
Meanwhile, prepare grill for direct and indirect heat cooking. Mix oregano, garlic powder, salt and pepper. Sprinkle over all sides of chicken pieces.
Place kitchen pieces, skin sides down over direct heat on grill, cook until browned 4-5 minutes. Turn skin sides up and move to indirect heat. Cover grill. Cook until chicken is no longer pink near bone 25-30 minutes brushing with sauce several times during the last 15-20 minutes of cooking.
The easiest ever barbeque chicken tacos
1 package (4.6 ounce taco shells equivalent to 12 of them
3 cups shredded barbeque chicken1
1/2 cups shredded lettuce
1 cup salsa
1 avocado pitted, peeled and diced
1 1/2 cups shredded cheddar cheese or equivalent to 6 ounces
Dividing equally half of cheese inside taco shells and remaining cheese over outsides of shells. Heat shells according to package directions.
In microwave safe bowl, microwave chicken in 15 second intervals until heated. Evenly divide lettuce, chicken, avocado and salsa among taco shells.
3 cups shredded barbeque chicken1
1/2 cups shredded lettuce
1 cup salsa
1 avocado pitted, peeled and diced
1 1/2 cups shredded cheddar cheese or equivalent to 6 ounces
Dividing equally half of cheese inside taco shells and remaining cheese over outsides of shells. Heat shells according to package directions.
In microwave safe bowl, microwave chicken in 15 second intervals until heated. Evenly divide lettuce, chicken, avocado and salsa among taco shells.
Pies in a jar
1 1/2 lbs strawberries which is equivalent to 6 cups quartered
2 Packages (6 ounces each) raspberries
1 package (6 ounces) blueberries
2/3 cup sugar
1/2 cup low sugar strawberry preserves
3 Tablespoons cornstarch
1 teaspoon grated lemon zest8 (8 ounce each) wide mouth glass canning jars
1 sheet (half of 14.1 package) refrigerated 9 inch pie crust dough
1 egg
Coarse white decorating sugar
Preheat oven to 350F In bowl, gently toss together strawberries, raspberries and blueberries, sugar, preserves, cornstarch and lemon zest until blended. Evenly divide among jars.
On surface, unroll pie crust dough into single layer. Using 3" round cookie cutter, cut out 8 circles from dough. Using assorted sizes of small star shaped cookie cutters 1 1/8" 1 " and 3/4 "cut stars out pie dough rounds.
Beat egg; lightly brush over dough. Sprinkle with sugar. Place one round circle of dough on top of filling in jar. Place jars on jellyroll pans. Bake on pans 30 minutes or until crusts are golden and filling is hot and bubbly. Cool on racks. A really nice thing to do if you are giving any or all as gifts is to tie a ribbon around the jars in their favorite colors or according to seasons.
2 Packages (6 ounces each) raspberries
1 package (6 ounces) blueberries
2/3 cup sugar
1/2 cup low sugar strawberry preserves
3 Tablespoons cornstarch
1 teaspoon grated lemon zest8 (8 ounce each) wide mouth glass canning jars
1 sheet (half of 14.1 package) refrigerated 9 inch pie crust dough
1 egg
Coarse white decorating sugar
Preheat oven to 350F In bowl, gently toss together strawberries, raspberries and blueberries, sugar, preserves, cornstarch and lemon zest until blended. Evenly divide among jars.
On surface, unroll pie crust dough into single layer. Using 3" round cookie cutter, cut out 8 circles from dough. Using assorted sizes of small star shaped cookie cutters 1 1/8" 1 " and 3/4 "cut stars out pie dough rounds.
Beat egg; lightly brush over dough. Sprinkle with sugar. Place one round circle of dough on top of filling in jar. Place jars on jellyroll pans. Bake on pans 30 minutes or until crusts are golden and filling is hot and bubbly. Cool on racks. A really nice thing to do if you are giving any or all as gifts is to tie a ribbon around the jars in their favorite colors or according to seasons.
Sloppy Joe burgers with cole slaw
1/2 cup plus 3 Tablespoon ketchup
1 envelope (1.31 ounces) dry sloppy joe seasoning mix
1 Tablespoon Worcestshire sauce
1 1/2 pounds ground beef
1/2 cup plain dry breadcrumbs
1/4 cup finely chopped onion
1 cup prepared coleslaw
4 hamburger buns
Prepare grill for direct heat cooking . In small bowl combine 1/2 cup ketchup and 2 teaspoons Sloppy Joes seasoning mix; reserve.
In large bowl, combine remaining 3 Tablespoons of ketchup and sloppy joe seasoning mix until blended. Add beef, breadcrumbs and onion. Mix until combined.
Shape into four 1 inch thick patties. Grill turning once about 5 minutes per side for medium. (make sure it is cooked enough so that you don't get food poisoning. Put the burgers on the buns top with ketchup mixture thancoloslaw,
Again you can make these in 10 feet of snow and below zero weather without a grill.
Put the broiler rack in such a position as so that burgers will be in the pan four inches from heat source/ Prepare broiler Broil burgers turning once 4-5 minutes each side.
1 envelope (1.31 ounces) dry sloppy joe seasoning mix
1 Tablespoon Worcestshire sauce
1 1/2 pounds ground beef
1/2 cup plain dry breadcrumbs
1/4 cup finely chopped onion
1 cup prepared coleslaw
4 hamburger buns
Prepare grill for direct heat cooking . In small bowl combine 1/2 cup ketchup and 2 teaspoons Sloppy Joes seasoning mix; reserve.
In large bowl, combine remaining 3 Tablespoons of ketchup and sloppy joe seasoning mix until blended. Add beef, breadcrumbs and onion. Mix until combined.
Shape into four 1 inch thick patties. Grill turning once about 5 minutes per side for medium. (make sure it is cooked enough so that you don't get food poisoning. Put the burgers on the buns top with ketchup mixture thancoloslaw,
Again you can make these in 10 feet of snow and below zero weather without a grill.
Put the broiler rack in such a position as so that burgers will be in the pan four inches from heat source/ Prepare broiler Broil burgers turning once 4-5 minutes each side.
BLT Hot dogs
This would make a good fourth of July meal. What's more American than hot dogs!
1/4 cup mild buffalo wing sauce
2 TABLESPOONS OF SPICY BROWN MUSTARD
1 Tablespoon honey
8 slices bacon
1 pound package extra long hot dogs with 8 in the package
1 package hot dog buns
4 romaine lettuce leaves, torn into pieces
2 Tomatoes thinly sliced
Prepare grill for direct heat cooking. Combine wing sauce, mustard and honey; reserve. Wrap one bacon slice around each hot dog.
Grill hot dogs turning occasionally until lightly browned 5-8 minutes. Place lettuce and tomato on hot dog buns. Top with hot dogs. Drizzle with wing sauce mixture.
SURPRISE BONUS:
You do not need a grill to make these. Cooked the hot dogs with bacon wrapped around them in a frying pan over medium heat, turning until bacon looks crispy and the hot dogs are nice and plump. This works great when your family is begging you to make these and there 6 inches of snow and below freezing temperatures!
1/4 cup mild buffalo wing sauce
2 TABLESPOONS OF SPICY BROWN MUSTARD
1 Tablespoon honey
8 slices bacon
1 pound package extra long hot dogs with 8 in the package
1 package hot dog buns
4 romaine lettuce leaves, torn into pieces
2 Tomatoes thinly sliced
Prepare grill for direct heat cooking. Combine wing sauce, mustard and honey; reserve. Wrap one bacon slice around each hot dog.
Grill hot dogs turning occasionally until lightly browned 5-8 minutes. Place lettuce and tomato on hot dog buns. Top with hot dogs. Drizzle with wing sauce mixture.
SURPRISE BONUS:
You do not need a grill to make these. Cooked the hot dogs with bacon wrapped around them in a frying pan over medium heat, turning until bacon looks crispy and the hot dogs are nice and plump. This works great when your family is begging you to make these and there 6 inches of snow and below freezing temperatures!
Berry White Sangria
According to the family member who tests alcohol recipes for Jennifer and Patty since they don't drink loved this sangria we test before we put them on the blog!
In large pitcher , mix one bottle 750 ml pinot grigio wine, 1 cup white cranbery juice, 1 cup sugar and 3/4 cup raspberry flavored rum. Stir in one cup EACH blueberries, raspberries and halved strawberries which my tester, actually my brother in law liked the best about this drink. Refrigerate at least 2 hours. Just before serving, stir in 2 cups chilled raspberry flavored seltzer and ice cubes
In large pitcher , mix one bottle 750 ml pinot grigio wine, 1 cup white cranbery juice, 1 cup sugar and 3/4 cup raspberry flavored rum. Stir in one cup EACH blueberries, raspberries and halved strawberries which my tester, actually my brother in law liked the best about this drink. Refrigerate at least 2 hours. Just before serving, stir in 2 cups chilled raspberry flavored seltzer and ice cubes
Apple pie sundae
Since Americans are celebrating Indepedence day tomorrow and they say what's more American than baseball and apple pie I am going to give you a recipe on how to make an apple pie sundae for the holiday +)
Combine 1/2 cup whipped cream and 1/8 teaspoon ground cinnamon. Divide 2 cups vanilla Ice Cream, 1 cup apple pie filling and 1 cup crushed graham crackers. Top with whipped cream and caramel sauce.
This is good to make in the autumn during apple season. You may not use fresh apple but makin this will put you in an autumn mood!
Combine 1/2 cup whipped cream and 1/8 teaspoon ground cinnamon. Divide 2 cups vanilla Ice Cream, 1 cup apple pie filling and 1 cup crushed graham crackers. Top with whipped cream and caramel sauce.
This is good to make in the autumn during apple season. You may not use fresh apple but makin this will put you in an autumn mood!
Subscribe to:
Posts (Atom)