Great to feed a crowd!
INGREDIENTS:
6-8 chicken breasts
3 cans cream of mushroom soup
1/4 tsp pepper
1/2 tsp thyme
1 1/2 tsp dried leaf sage
1 pkg Ritz crackers, crushed
Hamburger buns
DIRECTIONS:
* Cover chicken breasts well with soup in crock pot
* Cook on high 5 hours
* Shred cooked chicken on cutting board and return to crock pot
* Add herbs, crackers and mix well
* Cook on low for 1 hour
Servings: 10
Sunday, May 16, 2010
Friday, May 14, 2010
Haystacks
When I made the Amish Haystack dinner, I thought it would be "cute" to make Haystacks for dessert as well. These are very easy and delicious!
INGREDIENTS:
3/4 cup butterscotch chips
1/2 cup peanut butter
1 can (3 ounces) chow mein noodles
1 cup miniature marshmallows
DIRECTIONS:
Melt butterscotch chips an peanut butter in the microwave. Stir every 30 seconds until melted. Fold in the chow mein noodles, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool.
Yield: 2 dozen.
Hot Buttered Pretzels
I decided to make some homemade pretzels when our friend Kali was over the other day. I had to choose between a couple recipes. I went with one from my King Arthur Flour Cookbook
and it was a winner! (Notice this is another great use for a Silpat! LOVE those things...)INGREDIENTS:
Dough
2 1/2 cups unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
Topping
1/2 cup warm water
1 tsp sugar
coarse, kosher or pretzel salt
3 tablespoons unsalted butter, melted
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
DIRECTIONS:
Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper (or a SILPAT).
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes.
While the dough is resting, combine the 1/2 cup warm water and the sugar, and place it in a shallow bowl.
Roll each piece of dough into a long, thin rope (about 28 long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the sugar water (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets.
Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
Yield: 8 pretzels.
Sunday, May 02, 2010
Garlic Beef Enchiladas
This is a Taste of Home recipe that I decided to make for my April OAMC. I froze this as a "kit" and it was very easily prepared and baked later.
INGREDIENTS
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes
SAUCE:
4 to 6 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
DIRECTIONS:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
TO FREEZE: Cool down sauce and meat mixture in separate gallon sized freezer bags. Measure shredded cheese into quart freezer bag. Put all three components into one gallon size bag and freeze. Thaw in refrigerator and continue with recipe below.
Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.
Yield: 5 servings.
Tuesday, April 27, 2010
Pork Meatballs w/Homemade Marinara Sauce
Pork Meatballs
Recipe courtesy Alex Guarnaschelli
Prep Time:30 min
Inactive Prep Time:1 hr 5
20 to 25 meatballs, approximately.
Ingredients
2 pounds ground pork (lean but not too lean), cut from the pork shoulder
Kosher salt
1 teaspoons chili flakes
2 teaspoons fennel seeds
2 eggs
1/2 cup sour cream
2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
1 cup freshly grated Parmesan
1 cup bread crumbs, toasted
1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
My Mother's Marinara Sauce, recipe follows
Directions
Add the meat to a large bowl, spread it out and season with salt, to taste. Add
the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and reseason the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare,
about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for
a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
Ingredients
My Mother's Marinara Sauce:
4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
1 (28-ounce) can whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan
Directions
Heat the olive oil in a large skillet over medium heat. Add the onions, the
garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
Recipe courtesy Alex Guarnaschelli
Prep Time:30 min
Inactive Prep Time:1 hr 5
20 to 25 meatballs, approximately.
Ingredients
2 pounds ground pork (lean but not too lean), cut from the pork shoulder
Kosher salt
1 teaspoons chili flakes
2 teaspoons fennel seeds
2 eggs
1/2 cup sour cream
2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
1 cup freshly grated Parmesan
1 cup bread crumbs, toasted
1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
My Mother's Marinara Sauce, recipe follows
Directions
Add the meat to a large bowl, spread it out and season with salt, to taste. Add
the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and reseason the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare,
about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for
a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
Ingredients
My Mother's Marinara Sauce:
4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
1 (28-ounce) can whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan
Directions
Heat the olive oil in a large skillet over medium heat. Add the onions, the
garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
Friday, April 16, 2010
Amish Haystack Dinner
In college, I took a multi-cultural class and spent a day with some Amish families as part of it. For dinner, they served us "haystacks" which were so delicious! This is a great way to get lots of veggies - a fun variation of a taco salad. Perfect way to feed a crowd because everyone can build their own! (adapted from this recipe)
INGREDIENTS:
2 lbs ground beef
1 pkg taco seasoning mix
1 jar Newman's Own Sockarooni Sauce
2 cups saltines, roughly crushed
2-3 cups tortilla chips, roughly crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded (OR Velvetta cheese sauce)
1 (11 ounce) jar salsa
DIRECTIONS:
1. Brown the ground beef with the taco seasoning in a skillet over medium-high heat. Drain.
2. Add the Sockarooni sauce and simmer until the meat is cooked through and the liquid evaporates.
3. Place all ingredients in individual serving bowls.
4. Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, and salsa.
Serves: 6-8
INGREDIENTS:
2 lbs ground beef
1 pkg taco seasoning mix
1 jar Newman's Own Sockarooni Sauce
2 cups saltines, roughly crushed
2-3 cups tortilla chips, roughly crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded (OR Velvetta cheese sauce)
1 (11 ounce) jar salsa
DIRECTIONS:
1. Brown the ground beef with the taco seasoning in a skillet over medium-high heat. Drain.
2. Add the Sockarooni sauce and simmer until the meat is cooked through and the liquid evaporates.
3. Place all ingredients in individual serving bowls.
4. Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, and salsa.
Serves: 6-8
Asian Chicken Lettuce Wraps
My friend Lisa made these for us on our scrapbooking weekend and they were a big hit! I've made it once since then for Doug, and will definitely do it again.
INGREDIENTS:
2 pkgs chicken tenders
1 bottle Asian style marinade
1 bunch cilantro
1 bunch green onions, diced
carrots (julienned)
Bibb/Boston lettuce (washed and separated into leaves)
soy sauce
lime juice
2-4 cups uncooked jasmine rice
DIRECTIONS:
1. Marinade chicken tenders for at least 1 hour.
2. Cook rice according to package directions.
3. Cook chicken tenders in wok or bake in 350 degree oven (20 minutes?)
4. Mix equal parts lime juice and soy sauce and mix with some chopped cilantro for a dipping sauce.
5. Set out lettuce leaves, carrots and green onions. Make your own wrap by adding rice, sauce, carrots, onion and chicken to a lettuce leaf. Sprinkle with extra cilantro if you want. Wrap and enjoy!
INGREDIENTS:
2 pkgs chicken tenders
1 bottle Asian style marinade
1 bunch cilantro
1 bunch green onions, diced
carrots (julienned)
Bibb/Boston lettuce (washed and separated into leaves)
soy sauce
lime juice
2-4 cups uncooked jasmine rice
DIRECTIONS:
1. Marinade chicken tenders for at least 1 hour.
2. Cook rice according to package directions.
3. Cook chicken tenders in wok or bake in 350 degree oven (20 minutes?)
4. Mix equal parts lime juice and soy sauce and mix with some chopped cilantro for a dipping sauce.
5. Set out lettuce leaves, carrots and green onions. Make your own wrap by adding rice, sauce, carrots, onion and chicken to a lettuce leaf. Sprinkle with extra cilantro if you want. Wrap and enjoy!
Tuesday, April 06, 2010
Texas Roadhouse Cinnamon Butter
As if butter doesn't taste good enough by itself- this is even yummier.
2 Stick Butter Softened
1/3 C Condensed Milk (chilled)
1/2 t Corn Syrup
3/4 t- 1 t Cinnamon (to taste)
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder may be stored in refrigerator.
2 Stick Butter Softened
1/3 C Condensed Milk (chilled)
1/2 t Corn Syrup
3/4 t- 1 t Cinnamon (to taste)
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins, remainder may be stored in refrigerator.
Thursday, March 04, 2010
Shepherd's Pie
This is a OAMC recipe that I've made from the beginning, but just realized I've never posted it!
INGREDIENTS:
1 pound ground beef
1 small onion, chopped
1 cup peas
1 carrot, sliced
1 can cream of mushroom soup
2 2/3 cups water
2/3 cup milk
2 tablespoons butter
2 2/3 cups potato flakes
Garlic Powder
Pepper
1 cup Cheddar cheese, shredded
Paprika
DIRECTIONS:
1. Preheat oven to 375.
2. Brown beef with onion, peas and carrot. Drain grease and add a dash of garlic powder and pepper. Add soup and mix well. Pour into greased casserole dish.
3. Boil water, milk and butter. Remove from heat and add potato flakes. Spread over meat mixture and sprinkle with cheese. Sprinkle paprika on top.
4. Cover and bake at 375 for 30 - 60 minutes.
FOR OAMC:
* Do steps 2 and 3. Then wrap well with alum foil and freeze. Later, thaw and do step 4.
Serves: 6
INGREDIENTS:
1 pound ground beef
1 small onion, chopped
1 cup peas
1 carrot, sliced
1 can cream of mushroom soup
2 2/3 cups water
2/3 cup milk
2 tablespoons butter
2 2/3 cups potato flakes
Garlic Powder
Pepper
1 cup Cheddar cheese, shredded
Paprika
DIRECTIONS:
1. Preheat oven to 375.
2. Brown beef with onion, peas and carrot. Drain grease and add a dash of garlic powder and pepper. Add soup and mix well. Pour into greased casserole dish.
3. Boil water, milk and butter. Remove from heat and add potato flakes. Spread over meat mixture and sprinkle with cheese. Sprinkle paprika on top.
4. Cover and bake at 375 for 30 - 60 minutes.
FOR OAMC:
* Do steps 2 and 3. Then wrap well with alum foil and freeze. Later, thaw and do step 4.
Serves: 6
Sunday, February 28, 2010
Parmesan Crisps with Pancetta and Roma Tomato Salsa
Michelle and I saw these on the Food Network on Guy Fieri's show. We thought they'd make a great appetizer. And they did!
Ingredients
1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
Salt
2 tablespoons extra-virgin olive oil
balsalmic vinegar
Directions
Preheat oven to 350 degrees F.
In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
On a parchment lined cookie sheet (or Silpat!), add the Parmesan mixture in 2 tablespoon dots, 2 inches apart. Gently pat down into a flat disk.
Place in preheated oven and cook until cheese melts. (about 3 minutes)
Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells.
In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine. (A splash of balsalmic vinegar is a GREAT addition)
Add tomato mixture to Parmesan crisps and top with pancetta.
Ingredients
1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
Salt
2 tablespoons extra-virgin olive oil
balsalmic vinegar
Directions
Preheat oven to 350 degrees F.
In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
On a parchment lined cookie sheet (or Silpat!), add the Parmesan mixture in 2 tablespoon dots, 2 inches apart. Gently pat down into a flat disk.
Place in preheated oven and cook until cheese melts. (about 3 minutes)
Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells.
In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine. (A splash of balsalmic vinegar is a GREAT addition)
Add tomato mixture to Parmesan crisps and top with pancetta.
Molten Lava Cakes
Ingredients
6 (1-ounce) squares bittersweet chocolate (I used Ghiradelli)
2 (1-ounce) squares semisweet chocolate (I used Ghiradelli)
10 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (I used Kahlua instead)
shortening
granulated sugar
Directions
(* I made these early in the day and put them in the fridge. Be sure to take them out an hour before baking if they are in the fridge.)
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups (I used the Pampered Chef little prep bowls) with shortening and coat well with granulated sugar.
Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and liqueur. Divide the batter evenly among the custard cups. (Cover and put into refrigertor at this point, if you are making them ahead.)
Place in the oven and bake for 14 minutes. (Since mine were still a little cool from the frig, I baked 17 minutes, but could probably have gone even longer.) The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Use knife to help lift up the cup and release the cake. Sprinkle with powdered sugar and serve with vanilla ice cream.
Perfect Dinner Party Menu
So last night we hosted a dinner party for Doug's partners and spouses. I have been planning to throw a dinner party whenever they finally went full time with Chrisso. So, basically I've been planning this party for over a year...
It was everything I'd dreamed of. :) Doug went to a local butcher to get some *really* good steaks and we researched quite a bit on how to cook the perfect indoor steak. See my notes on the steak and couscous recipe for details.
Here's the menu:
* Parmesan Crisps with Pancetta and Roma Tomato Salsa
* Bruschetta (used extra tomato salsa from above recipe on toasted baguette)
* Steak with Spinach Couscous
* Homemade rolls with cinnamon butter (Tracy brought these - yum!)
* Molten Lava Cakes
* Lots of great wine! (and sparkling grape juice)
- Villa Antinori Toscana 2005
- the Little Penguin Pinot Noir 2008
- Aquila D'Oro Chianti 2008
- Brown County Winery Blackberry Wine (the BEST dessert wine ever)
Thursday, February 25, 2010
Blueberry Crumb Bars
I make these with a 16 oz. bag of frozen blueberries instead of the fresh and it turns out just fine. I usually thaw the unopened bag by putting it in a bowl of hot water and then drain out the juice. This could be dessert with ice cream or as a breakfast treat! (Taken from allrecipes.)
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
DIRECTIONS:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Tuesday, February 16, 2010
Jo's Rosemary Bread
This tastes just like the bread at Macaroni Grill. Yummy!
Ingredients
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. When finished, shape into round or oval shape and place on greased pan to rise for 30 minutes. Bake at 375 degrees for 30 minutes.
Ingredients
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. When finished, shape into round or oval shape and place on greased pan to rise for 30 minutes. Bake at 375 degrees for 30 minutes.
Bread Machine Cinnamon Rolls
Here is her recipe:
Dough:
1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast
Filling:
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon
Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla
Directions:
Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle* and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon. *(I split this in half and rolled two rectangles to make it more manageable)
Roll up and cut into 10-15 rolls* and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven. *(These looked little and sparse to have 5-6 in a pan, but man did they rise and plump up!)
You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.
Wednesday, February 03, 2010
30 Minute Pizza Dough
INGREDIENTS:
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour
Tomato Sauce, cheese and toppings
DIRECTIONS:
Dissolve the yeast in the water. Add the rest of the ingredients in and mix.
Dump onto a floured surface .
Knead into a smooth dough (five minutes or so).
Roll out and press down onto a greased pizza pan.
Add toppings.
Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.
90 Minute Rolls
This recipe is on the Internet in many forms. The following is how I make them. It is NO FAIL and delicious.
INGREDIENTS:
2 - 2.5 cups flour
2 Tablespoons sugar
1/2 teaspoon salt
1 package Active Dry Yeast
1/2 cup milk
1/4 cup water
2 Tablespoons butter
DIRECTIONS:
1. Mix 3/4 cup flour, sugar, salt and undissolved yeast in Kitchen Aid mixer bowl with paddle attachment.
2. Heat milk, water and margarine to 120 F. - 130 F. (hot, but not unbearable)
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer.
4. Add 1/4 cup flour. Beat at high speed 2 minutes.
5. Switch to dough hook attachment and add in just enough additional flour to make soft dough. Knead with dough hook for 2 to 3 minutes. Add in flour bit by bit so that it doesn't stick too much to sides of bowl.
6. Turn oven on just enough to kick on the heat.
7. On a well-floured surface, divide dough into 8 equal pieces. Shape into balls. Place in greased 8-inch round pan.
8. Cover rolls with clean towel. Turn off oven (should be warm) and close door; let rise 30 minutes.
10. Uncover rolls.
11. Turn oven to 375 F. Bake 20 minutes or until done. Remove from pan to cool. Serve warm.
Yield: 8 dinner rolls
Potato, Broccoli and Cheese Soup
INGREDIENTS:
1 cup chopped onion
2 tablespoons butter
2 1/2 pounds peeled and cubed potatoes
5 cups boiling water + 4 cubes chicken bouillon OR 4 cups chicken stock
1 lb frozen broccoli (cooked and drained) * 1 pound fresh broccoli = 2 heads
salt and pepper to taste
3 cups shredded Cheddar cheese
DIRECTIONS:
In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes/stock. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Remove tough outer skin of broccoli stems and cook broccoli (or nuke frozen broccoli). Once cooked add to soup.
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
Add cheese and heat soup through until cheese is melted. Serve warm.
Serves: 6
Thursday, January 21, 2010
Steak with Spinach Couscous
Steak with Spinach Couscous
3 T. olive oil
1.5 lbs. steak (I used strip, but you can use flank or ribeye or whatever)
Kosher salt & pepper
1 - 10 ounce box of couscous
2 garlic cloves, thinly sliced
1/4 c. pine nuts
2-4 cups of baby spinach (I'm using 4 cups next time because I love spinach and kept adding more to the mixture)
1/4 cup crumbled feta cheese
2 T. fresh lemon juice
1/2 - 1 t. lemon zest (optional - I'm going to add this next time)
Heat 1 T of olive oil in a large skillet over med-high heat. Season the steak with 1/2 t. each salt and pepper. Cook to desired doneness, 4-6 minutes per side. Let rest before slicing.
Cook the couscous according the package directions; transfer to a large bowl (*Note: I can only find couscous that comes with the season packets and went ahead added the season packet to the couscous with good results.)
Wipe out the skillet. Cook the remaining 2 T. olive oil, garlic, and pine nuts over medium heat, string until golden, 2-3 minutes. Fold into the couscous with the spinach, Feta, lemon juice, and 1/2 t each of salt and pepper (or salt and pepper to taste).
Slice steak and serve with couscous.
Sunday, January 10, 2010
Cranberry Salad and Topping
Marcia and I worked over Thanksgiving and Christmas to replicate Grandma C's cranberry salad recipe. We got pretty close! Then my Mom made this one and, while different, it is also VERY yummy.
Ingredients
1 (6 ounce) package raspberry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped celery (optional)
1 cup chopped apple (optional)
1 cup chopped pecans (optional)
1 teaspoon orange zest
1 (4 ounce) package cream cheese, softened
1/2 cup sour cream
¼ cup sugar
½ teaspoon vanilla
Directions
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, apple, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
Chill in the refrigerator overnight, or up to 8 hours.
To make the topping, beat the cream cheese then add the remaining ingredients until well blended. Unmold the gelatin, and spread with the topping mixture or place the topping in a small cup in the center of the mold.
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