During our recent visit, Michelle ran out of waffle mix, so she graciously made some from scratch. The batter looked really runny, but they turned out wonderful! Taken from The Ultimate Southern Living Cookbook.
INGREDIENTS:
2 1/2 cups all purpose flour
1 tablespoon + 1 teaspon baking powder
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 large eggs, beaten
2 1/2 cups milk
3/4 cup vegetable oil
DIRECTIONS:
1.Combine dry ingredients in a large bowl.
2.Combine eggs, milk and oil. Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.
3.Cook in preheated, oiled, waffle iron until golden
Monday, August 13, 2007
Monday, July 23, 2007
Easy Lasagna Rolls
Serving Size : 6
Categories : Pasta
INGREDIENTS:
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded
DIRECTIONS:
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella
cheese.
Bake, covered, 350 degrees 1 ½ hours
NOTES :
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling
Categories : Pasta
INGREDIENTS:
12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded
DIRECTIONS:
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella
cheese.
Bake, covered, 350 degrees 1 ½ hours
NOTES :
* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling
Beef Enchiladas
Serving Size : 12
Categories : Main Dish
INGREDIENTS:
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red
DIRECTIONS:
Brown roast on all sides in oil in saucepan. Place roast in slow cooker
Add remaining ingredients except tortillas, cheese and sauce
Cover. Cook on High 4-5 hours
Shred meat with fork and return to slow cooker
Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
Source:
"Fix It and Forget It Cookbook"
Categories : Main Dish
INGREDIENTS:
4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red
DIRECTIONS:
Brown roast on all sides in oil in saucepan. Place roast in slow cooker
Add remaining ingredients except tortillas, cheese and sauce
Cover. Cook on High 4-5 hours
Shred meat with fork and return to slow cooker
Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
Source:
"Fix It and Forget It Cookbook"
Funky Chicken with Sesame Noodles
Serving Size : 8
INGREDIENTS:
Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing
DIRECTIONS:
First make the sesame noodes: Cook the spaghetti according to package
directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.
Description:
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"
http://www.recipezaar.com/76930
INGREDIENTS:
Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing
DIRECTIONS:
First make the sesame noodes: Cook the spaghetti according to package
directions.
Drain (I also rinse).
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Stand back and watch your guests/children/loved ones inhale this dish.
Description:
"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"
http://www.recipezaar.com/76930
Zucchini Garden Chowder
Serving Size : 8
Categories : Soup/Stew
INGREDIENTS:
1 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons parsley -- minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes -- undrained (14-1/2 ounces)
12 ounces evaporated milk -- (12 ounces)
10 ounces frozen corn -- (10 ounces)
1/4 cup Parmesan cheese -- grated
2 cups cheddar cheese -- Shredded
1 Pinch sugar -- optional
DIRECTIONS:
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and
basil in butter until vegetables are tender. Stir in flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice; mix
well. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and
simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Add sugar and garnish
with parsley if desired.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7179
Categories : Soup/Stew
INGREDIENTS:
1 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons parsley -- minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes -- undrained (14-1/2 ounces)
12 ounces evaporated milk -- (12 ounces)
10 ounces frozen corn -- (10 ounces)
1/4 cup Parmesan cheese -- grated
2 cups cheddar cheese -- Shredded
1 Pinch sugar -- optional
DIRECTIONS:
In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and
basil in butter until vegetables are tender. Stir in flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice; mix
well. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and
simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Add sugar and garnish
with parsley if desired.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7179
Spaghetti Pie
Serving Size : 6
Categories : Pasta
INGREDIENTS:
6 ounces spaghetti
2 tablespoons butter
2 eggs -- beaten
1/2 cup Parmesan cheese -- grated
1 cup cottage cheese
1 pound ground beef
1/2 cup onion -- chopped and blanched
1/4 cup sweet red pepper -- OPTIONAL chopped and blanched
8 ounces tomatoes, canned -- (8 ounces) cut up
6 ounces tomato paste -- (6 ounces)
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup mozzarella cheese -- shredded
DIRECTIONS:
Cook spaghetti according to package directions; drain and place in bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.
http://recipes.tasteofhome.com/eRMS/recp.aspx?addtobox=y&recid=665
Pork Chops with Mushroom Sauce
Serving Size : 6
Categories : Crock Pot, Ham/Pork
INGREDIENTS:
6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme
Rice
DIRECTIONS:
Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice
Source:
"Fix It and Forget It Cookbook"
Categories : Crock Pot, Ham/Pork
INGREDIENTS:
6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme
Rice
DIRECTIONS:
Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice
Source:
"Fix It and Forget It Cookbook"
Cilantro Rice
Serving Size : 8
Categories : Side Dish
INGREDIENTS:
1/2 cup vegetable oil
10 cloves garlic -- finely chopped
4 cups jasmine rice -- cooked and chilled
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon green onion -- chopped
1 teaspoon green onion -- chopped
1/4 cup basil leaves -- fresh
1/2 cup chopped fresh cilantro
2 tbp cilantro -- chopped, fresh
DIRECTIONS:
Categories : Side Dish
INGREDIENTS:
1/2 cup vegetable oil
10 cloves garlic -- finely chopped
4 cups jasmine rice -- cooked and chilled
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon green onion -- chopped
1 teaspoon green onion -- chopped
1/4 cup basil leaves -- fresh
1/2 cup chopped fresh cilantro
2 tbp cilantro -- chopped, fresh
DIRECTIONS:
- Heat the oil in a wok or large skillet, over medium-high heat.
- Fry the garlic until golden
- Add the rice, sugar, fish sauce, and soy sauce.
- Cook over medium heat, stirring gently.
- When the mixture is well blended, stir in the green onions, basil, and cilantro.
OAMC July 2007
Meal Plan:
* Beef Enchiladas
* Easy Lasagna Rolls
* Pork Chops with Mushroom Sauce
* Spaghetti Pie
* Zucchini Garden Chowder
* Angel Chicken Pasta
* Funky Chicken with Sesame Noodles
* Cilantro Rice
- everything was doubled except for the Beef Enchiladas
- shopping list generated by MasterCook, sorted by store location
Shopping List:
brown sugar -- (1/2 cup, baking products)
evaporated milk -- (24 ounces, baking products)
sugar -- (3/4 cup, baking products)
white wine -- (2 1/2 cups, beer and wine)
canned mushrooms -- (8 ounces, canned vegetables)
canned tomatoes -- (1 can, canned vegetables)
canned tomatoes -- (16 ounces, canned vegetables)
Worcestershire sauce -- (4 teaspoons, condiments)
oil -- (2 tablespoons, cooking oils/shortening)
sesame oil -- (1/2 cup, cooking oils/shortening)
sesame oil -- (cooking oils/shortening)
vegetable oil -- (1 cup, cooking oils/shortening)
butter -- (1 3/8 cups, dairy products)
cheddar cheese -- (1 pound, dairy products)
cheddar cheese -- (4 cups, dairy products)
cottage cheese -- (1 1/2 quarts, dairy products)
cream cheese with chives and onions -- (8 ounces, dairy products)
eggs -- (8 , dairy products)
mozzarella cheese -- (2 quarts, dairy products)
Parmesan cheese -- (2 1/2 cups, dairy products)
rice -- (dried beans and rice)
all-purpose flour -- (2/3 cup, flours)
frozen corn -- (20 ounces, frozen vegetables)
tapioca -- (4 tablespoons, grain products)
chicken breast halves -- (12 , meat and poultry)
chicken breasts -- (8 , meat and poultry)
chuck roast -- (4 pounds, meat and poultry)
ground beef -- (2 pound, meat and poultry)
pork chops -- (12 , meat and poultry)
enchilada sauce -- (4 cups, Mexican food products)
tortillas -- (8 large, Mexican food products)
sesame seeds -- (1/2 cup, nuts and seeds)
fish sauce -- (4 tablespoons, Oriental food products)
soy sauce -- (1 3/4 cups, Oriental food products)
teriyaki sauce -- (1/2 cup, Oriental food products)
angel hair pasta -- (2 pound, pasta)
lasagna noodles -- (24 , pasta)
spaghetti -- (12 ounces, pasta)
spaghetti sauce -- (64 ounces, pasta)
spaghettini -- (2 lb, pasta)
fresh basil leaves -- (1/2 cup, produce)
fresh cilantro -- (1 cup, produce)
garlic -- (25 cloves, produce)
green onions -- (2 2/3 tablespoons, produce)
lemon juice -- (2 teaspoon, produce)
onions -- (4 small, produce)
onions -- (1 cup, produce)
onions -- (2 medium, produce)
parsley -- (1/2 cup, produce)
scallions -- (6 , produce)
sweet red peppers -- (1/2 cup, produce)
tomatoes -- (2 can, produce)
zucchini -- (2 medium, produce)
beef bouillon granules -- (2 teaspoon, soups and gravies)
chicken bouillon cubes -- (6 , soups and gravies)
cream of mushroom soup -- (2 can, soups and gravies)
golden mushroom soup -- (2 can, soups and gravies)
cilantro -- (4 tbp, spices and seasonings)
cumin seed -- (2 teaspoons, spices and seasonings)
dried basil -- (2 teaspoon, spices and seasonings)
dried oregano -- (2 teaspoon, spices and seasonings)
dried thyme -- (1/2 teaspoon, spices and seasonings)
dry italian-style salad dressing mix -- (2 package, spices and seasonings)
garlic salt -- (1 teaspoon, spices and seasonings)
ginger -- (2 teaspoon, spices and seasonings)
pepper -- (2 1/2 teaspoons, spices and seasonings)
salt -- (1 1/3 tablespoons, spices and seasonings)
tomato paste -- (12 ounces, tomato sauces)
green chilis -- (2 cans)
jasmine rice -- (8 cups)
water -- (6 cups)
white sugar -- (4 tablespoons)
* Beef Enchiladas
* Easy Lasagna Rolls
* Pork Chops with Mushroom Sauce
* Spaghetti Pie
* Zucchini Garden Chowder
* Angel Chicken Pasta
* Funky Chicken with Sesame Noodles
* Cilantro Rice
- everything was doubled except for the Beef Enchiladas
- shopping list generated by MasterCook, sorted by store location
Shopping List:
brown sugar -- (1/2 cup, baking products)
evaporated milk -- (24 ounces, baking products)
sugar -- (3/4 cup, baking products)
white wine -- (2 1/2 cups, beer and wine)
canned mushrooms -- (8 ounces, canned vegetables)
canned tomatoes -- (1 can, canned vegetables)
canned tomatoes -- (16 ounces, canned vegetables)
Worcestershire sauce -- (4 teaspoons, condiments)
oil -- (2 tablespoons, cooking oils/shortening)
sesame oil -- (1/2 cup, cooking oils/shortening)
sesame oil -- (cooking oils/shortening)
vegetable oil -- (1 cup, cooking oils/shortening)
butter -- (1 3/8 cups, dairy products)
cheddar cheese -- (1 pound, dairy products)
cheddar cheese -- (4 cups, dairy products)
cottage cheese -- (1 1/2 quarts, dairy products)
cream cheese with chives and onions -- (8 ounces, dairy products)
eggs -- (8 , dairy products)
mozzarella cheese -- (2 quarts, dairy products)
Parmesan cheese -- (2 1/2 cups, dairy products)
rice -- (dried beans and rice)
all-purpose flour -- (2/3 cup, flours)
frozen corn -- (20 ounces, frozen vegetables)
tapioca -- (4 tablespoons, grain products)
chicken breast halves -- (12 , meat and poultry)
chicken breasts -- (8 , meat and poultry)
chuck roast -- (4 pounds, meat and poultry)
ground beef -- (2 pound, meat and poultry)
pork chops -- (12 , meat and poultry)
enchilada sauce -- (4 cups, Mexican food products)
tortillas -- (8 large, Mexican food products)
sesame seeds -- (1/2 cup, nuts and seeds)
fish sauce -- (4 tablespoons, Oriental food products)
soy sauce -- (1 3/4 cups, Oriental food products)
teriyaki sauce -- (1/2 cup, Oriental food products)
angel hair pasta -- (2 pound, pasta)
lasagna noodles -- (24 , pasta)
spaghetti -- (12 ounces, pasta)
spaghetti sauce -- (64 ounces, pasta)
spaghettini -- (2 lb, pasta)
fresh basil leaves -- (1/2 cup, produce)
fresh cilantro -- (1 cup, produce)
garlic -- (25 cloves, produce)
green onions -- (2 2/3 tablespoons, produce)
lemon juice -- (2 teaspoon, produce)
onions -- (4 small, produce)
onions -- (1 cup, produce)
onions -- (2 medium, produce)
parsley -- (1/2 cup, produce)
scallions -- (6 , produce)
sweet red peppers -- (1/2 cup, produce)
tomatoes -- (2 can, produce)
zucchini -- (2 medium, produce)
beef bouillon granules -- (2 teaspoon, soups and gravies)
chicken bouillon cubes -- (6 , soups and gravies)
cream of mushroom soup -- (2 can, soups and gravies)
golden mushroom soup -- (2 can, soups and gravies)
cilantro -- (4 tbp, spices and seasonings)
cumin seed -- (2 teaspoons, spices and seasonings)
dried basil -- (2 teaspoon, spices and seasonings)
dried oregano -- (2 teaspoon, spices and seasonings)
dried thyme -- (1/2 teaspoon, spices and seasonings)
dry italian-style salad dressing mix -- (2 package, spices and seasonings)
garlic salt -- (1 teaspoon, spices and seasonings)
ginger -- (2 teaspoon, spices and seasonings)
pepper -- (2 1/2 teaspoons, spices and seasonings)
salt -- (1 1/3 tablespoons, spices and seasonings)
tomato paste -- (12 ounces, tomato sauces)
green chilis -- (2 cans)
jasmine rice -- (8 cups)
water -- (6 cups)
white sugar -- (4 tablespoons)
OAMC
Sharon and I have been doing Once-A-Month-Cooking for awhile now. I thought I'd take the liberty of posting my meal plans with shopping list in case anyone was interested. Seeing as you guys haven't posted any recipes lately... AHEM!
Wednesday, December 20, 2006
Piccadilly Carrot Souffle
Piccadilly Carrot Souffle
3 1/2 lbs. peeled carrots
1 1/2 cups sugar
1 Tbsp. baking powder
1 Tbsp. pure vanilla extract
1/4 cup flour
6 eggs
1/2 lb. butter margarine
Powdered sugar
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder, and vanilla.
Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened butter or margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle) will rise.
Bake in 350-degree oven about 1 hour or until top is a light golden
brown.
Sprinkle lightly with powdered sugar over top before serving.
Serves 10.
3 1/2 lbs. peeled carrots
1 1/2 cups sugar
1 Tbsp. baking powder
1 Tbsp. pure vanilla extract
1/4 cup flour
6 eggs
1/2 lb. butter margarine
Powdered sugar
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder, and vanilla.
Whip with mixer until smooth. Add flour and mix well.
Whip eggs and add to flour mixture, blend well.
Add softened butter or margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle) will rise.
Bake in 350-degree oven about 1 hour or until top is a light golden
brown.
Sprinkle lightly with powdered sugar over top before serving.
Serves 10.
Monday, December 11, 2006
Vanilla Cream Fruit Tart
* This recipe has been removed after Michelle decided it was too delicious to be shared.
* This is her selfish decision and not mine!
* My apologies. :(
* This is her selfish decision and not mine!
* My apologies. :(
Autumn Pumpkin Bread w/ pecan streusal topping
I like to double the topping recipe, then pour half the batter in the loaf pans (or muffin pans), sprinkle with ½ the topping, then pour the second part of the batter on top and sprinkle the second half of the topping on top.
Bread:
1 ½ c. pecan pieces
1 c. veggie oil such as canola or safflower
3 c. sugar
4 large eggs
1 (15o) can pure pumpkin
1 c. water
3 c. all purpose flour
2 t. baking soda
1 ½ t. ground nutmeg
1 ½ t. ground allspice
1 ½ t. ground cinnamon
1 ½ t. ground cloves
½ t. salt
Topping:
½ c. firmly packed golden brown sugar
¼ c. (1/2 stick) unsalted butter, melted and cooled slightly
2 t. ground cinnamon
½ c. toasted pecan pieces
To make the bread: Preheat oven to 350. Arrange pecan pieces on a baking sheet in a single layer an toast them in the oven for 7-9 minutes, until golden brown and aromatic. Reserve 1/2c. of toasted pecans for topping.
Grease two 9 by 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Pour half of the batter in to each loaf pan. For muffins, fill the muffin pans almost to the top with batter.
To Make the Topping: Stir the sugar, butter, cinnamon, and the reserved ½ cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.
Bake the loaves for 1 hour, or until a toothpick, inserted into the center comes out clean. Bake the muffins for 30-35 minutes.
Angel Chicken Pasta
INGREDIENTS
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives (optional)
1 pound angel hair pasta
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.This works great if you double the recipe and save in the freezer and make the fresh pasta to go with the chicken and sauce.
Monday, December 04, 2006
Buttermilk Pancakes
I found this recipe on AllRecipes.com (http://allrecipes.com/recipe/buttermilk-pancakes-ii/detail.aspx) and made it last weekend. I think everyone agreed they were fabulous! Doug mentioned that they didn't bubble up like our "mix" pancakes do, but he figured out how to cook 'em right after one or two. They were thick but not pasty or dense. Wonderful! I also read that you can freeze buttermilk (never knew that before...) so I am going to freeze the rest of my 1/2 gallon to use next time.
INGREDIENTS:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and
salt. In a separate bowl, beat together buttermilk, milk, eggs and melted
butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You
can flick water across the surface and if it beads up and sizzles, it's
ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork
to blend. Stir until it's just blended together. Do not over stir! Pour or
scoop the batter onto the griddle, using approximately 1/2 cup for each
pancake. Brown on both sides and serve hot.
INGREDIENTS:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
DIRECTIONS:
1. In a large bowl, combine flour, sugar, baking powder, baking soda, and
salt. In a separate bowl, beat together buttermilk, milk, eggs and melted
butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You
can flick water across the surface and if it beads up and sizzles, it's
ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork
to blend. Stir until it's just blended together. Do not over stir! Pour or
scoop the batter onto the griddle, using approximately 1/2 cup for each
pancake. Brown on both sides and serve hot.
Wednesday, November 15, 2006
Charleston's Baked Potato Soup
This is very close to the restaurant recipe. I (Lori) made it for Julie's baby shower since it is her favorite soup. It was great!
Ingredients:
1 1/2 Cans Chicken Broth (~ 2 1/2 cups)
1/2 Cup Water
5 Tablespoons Butter, melted
5 Tablespoons Flour
1 Tablespoon Minced Onion (dried)
1/2 Teaspoon Salt
2 Cups Half and Half (I used Fat Free)
1/8 Teaspoon Oregano
4 Cups Cubed Potatoes with/without skins (about 2 large or 3 small potatoes. I left skins on)
1/2 Teaspoon Pepper
1/8 Teaspoon Parsley (dried)
Garnishments:
Sliced Green Onions (or chives)
Cheddar Cheese
Crisp Cooked Bacon Bits
Procedure:
In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes then add melted butter. Stir in flour slowly. Add salt and pepper. Add half and half. (Flour will still be lumpy despite lots of stirring. It evens out once it boils again). Cook until bubbly. Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly. (I simmered on Low for about 1.5 - 2 hours. Stir occasionally to keep potatoes from sticking to bottom of pan.)
Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.
http://groups.msn.com/SecretRestaurantRecipes/restaurantrecipes.msnw?action=view_list&row=61&viewtype=2&sortstring=
Ingredients:
1 1/2 Cans Chicken Broth (~ 2 1/2 cups)
1/2 Cup Water
5 Tablespoons Butter, melted
5 Tablespoons Flour
1 Tablespoon Minced Onion (dried)
1/2 Teaspoon Salt
2 Cups Half and Half (I used Fat Free)
1/8 Teaspoon Oregano
4 Cups Cubed Potatoes with/without skins (about 2 large or 3 small potatoes. I left skins on)
1/2 Teaspoon Pepper
1/8 Teaspoon Parsley (dried)
Garnishments:
Sliced Green Onions (or chives)
Cheddar Cheese
Crisp Cooked Bacon Bits
Procedure:
In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes then add melted butter. Stir in flour slowly. Add salt and pepper. Add half and half. (Flour will still be lumpy despite lots of stirring. It evens out once it boils again). Cook until bubbly. Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly. (I simmered on Low for about 1.5 - 2 hours. Stir occasionally to keep potatoes from sticking to bottom of pan.)
Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.
http://groups.msn.com/SecretRestaurantRecipes/restaurantrecipes.msnw?action=view_list&row=61&viewtype=2&sortstring=
Monday, November 13, 2006
Herbed Turkey and Dressing
Basting Sauce:
2 1/4 c. chicken broth
1/2 c. butter
1/2 t. salt
1 t. dried thyme
1/4 t. EACH dried marjoram, rosemary and rubbed sage
1/4 c. chopped fresh parsley
2 T. dried chives (optional since they are expensive)
Dressing:
1 loaf (1 lb.) sliced white bread
1 lb. bulk pork sausage
1/2 c. butter
4 c. thinly sliced celery
3 c. thinly sliced carrots
1/2 lb. fresh mushrooms, chopped
1/2 lb. cubed fully cooked ham
2 c. sliced green onions
2 c. chopped pecans
1 large tart apple
1 c. chopped dried apricots
1 T. rubbed sage
2. t. dried marjoram
1 t. dried rosemary
1 t. salt
1/8 t. g. nutmeg
4 eggs, lightly beaten
1 turkey (16-18 lbs.)
1 c. chicken broth
In pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 imnutes. Add to bread mixture; stir in next eight ingredietns. Add eggs and 3/4 c. basting sauce: mix lightly. Stuff turkey with about 8 cups of dressing. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Baste with some of the remaining basting sauce. Bake, uncovered, at 325 degrees for 5-5 1/2 hours or until thermometer reads 185., basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a agreased 2-1/2 qt. baking dish;chill. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.
2 1/4 c. chicken broth
1/2 c. butter
1/2 t. salt
1 t. dried thyme
1/4 t. EACH dried marjoram, rosemary and rubbed sage
1/4 c. chopped fresh parsley
2 T. dried chives (optional since they are expensive)
Dressing:
1 loaf (1 lb.) sliced white bread
1 lb. bulk pork sausage
1/2 c. butter
4 c. thinly sliced celery
3 c. thinly sliced carrots
1/2 lb. fresh mushrooms, chopped
1/2 lb. cubed fully cooked ham
2 c. sliced green onions
2 c. chopped pecans
1 large tart apple
1 c. chopped dried apricots
1 T. rubbed sage
2. t. dried marjoram
1 t. dried rosemary
1 t. salt
1/8 t. g. nutmeg
4 eggs, lightly beaten
1 turkey (16-18 lbs.)
1 c. chicken broth
In pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2 inch cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 imnutes. Add to bread mixture; stir in next eight ingredietns. Add eggs and 3/4 c. basting sauce: mix lightly. Stuff turkey with about 8 cups of dressing. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Baste with some of the remaining basting sauce. Bake, uncovered, at 325 degrees for 5-5 1/2 hours or until thermometer reads 185., basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a agreased 2-1/2 qt. baking dish;chill. Cover and bake at 325 for 1 hour; uncover and bake 10 minutes.
Apple Crumb Pie
2/3 c. granulated sugar
2 T. flour
1 t. cinnamon
1/4 t. EACH: cloves, salt, and nutmeg
6 c. coarsely diced, peeled tart apples
1 Unbaked 10-inch Pie Shell
3/4 c. flour
1/2 c. firmly-packed brown sugar
6 T. butter
1/3 c. chopped nuts (like roasted pecans)
Combine: 2/3 c. sugar, 2 T. flour, the spices and salt. Toss together with diced apples until well-mixed. Spoon into pie shell. Bake in preheated 400 oven for 25 mintues.
Meanwhile, blend 3/4 c. flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take Pie from oven and sprinkle with butter-sugar mixture. Return to oven and continue baking 30-35 minutes, or until browned and apples are tender.
** I don't always like pie crust, so sometimes I just spray a baking dish and put the apples in to bake that way and make a crisp.
Strip Steaks with a Side of Blue Cheese Spaghetti
Strip Steaks with a Side of Blue Cheese Spaghetti
Recipe courtesy Rachael Ray
Ingredients
4 slices bacon, chopped into 1-inch pieces
Salt
1 pound spaghetti
4 (8-ounce) NY strip steaks
Ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
5 tablespoons butter, divided
4 cloves garlic, minced, divided
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 to 1/3 cup cream or half-and-half, eyeball it
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped sage leaves
2 tablespoons chives, chopped, a palm full
2 cups arugula, a small bunch, cleaned, trimmed and shredded
Put a large pot of water on the stove to bring to a boil for pasta. Preheat broiler to high with rack on top shelf. Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it. Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan. Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes. Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting. Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve. Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest. Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.
Copyright 2006 Television Food Network, G.P., All Rights Reserved
Recipe courtesy Rachael Ray
Ingredients
4 slices bacon, chopped into 1-inch pieces
Salt
1 pound spaghetti
4 (8-ounce) NY strip steaks
Ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
5 tablespoons butter, divided
4 cloves garlic, minced, divided
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 to 1/3 cup cream or half-and-half, eyeball it
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped sage leaves
2 tablespoons chives, chopped, a palm full
2 cups arugula, a small bunch, cleaned, trimmed and shredded
Put a large pot of water on the stove to bring to a boil for pasta. Preheat broiler to high with rack on top shelf. Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it. Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan. Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes. Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting. Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve. Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest. Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.
Copyright 2006 Television Food Network, G.P., All Rights Reserved
Tomato, Mozzerella and Pesto Pannini
What you need:
Ciabatta bread (or some substantial artisan bread)
Tomatoes - sliced about 1/4-1/2 inch thickness
Fresh Mozzerella - sliced 1/4 - 1/2 inch. thick
Pesto
Fresh Basil leaves
Butter
Cut bread in half (as much as you and everyone else will eat)
Slather bread with pesto on both sides.
On one side of the bread, layer tomatoes and fresh mozzerella.
Cover with other side of bread.
Brush both outsides of bread with butter.
Place bread on med-high heated grill pan and place something heavy on top (my copper pots are perfect for this).
Grill 3 minutes - then flip - grill another 2-3 minutes until cheese is melted and gooey.
Open sandwich and place fresh basil leaves. Close and enjoy.
Can also add shredded chicken to sandwich.
YUM!
Ciabatta bread (or some substantial artisan bread)
Tomatoes - sliced about 1/4-1/2 inch thickness
Fresh Mozzerella - sliced 1/4 - 1/2 inch. thick
Pesto
Fresh Basil leaves
Butter
Cut bread in half (as much as you and everyone else will eat)
Slather bread with pesto on both sides.
On one side of the bread, layer tomatoes and fresh mozzerella.
Cover with other side of bread.
Brush both outsides of bread with butter.
Place bread on med-high heated grill pan and place something heavy on top (my copper pots are perfect for this).
Grill 3 minutes - then flip - grill another 2-3 minutes until cheese is melted and gooey.
Open sandwich and place fresh basil leaves. Close and enjoy.
Can also add shredded chicken to sandwich.
YUM!
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