Ingredients
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Directions
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.
Sunday, June 19, 2011
Recipe : Brown Sugar Biscuits
Ingredients
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Recipe : Basic Irish Soda Bread With Cheese
Ingredients
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk, or as needed
Directions
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
Recipe : Braised Beef Rolls
Ingredients
2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
2 tablespoons all-purpose flour
Hot cooked rice
Directions
Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
2 pounds London broil or flank steak rolls
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 3/4 cups water, divided
1/2 cup packed brown sugar
1/2 cup raisins
1 medium onion, cut into wedges
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon ground mustard
2 tablespoons all-purpose flour
Hot cooked rice
Directions
Sprinkle meat with salt and pepper. In a Dutch oven over medium heat, brown the meat on both sides in oil; drain. Combine 1-1/2 cups of water, brown sugar, raisins, onion, vinegar, lemon juice, mustard and bay leaf if desired in a saucepan. Bring to a boil. Combine flour and remaining water until smooth; stir into raisin sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the meat rolls. Cover and bake at 325 degrees F for 1-1/2 hours or until the meat is tender. Discard bay leaf. Serve over rice.
Recipe : Bacon Cheddar Chive Muffins
Ingredients
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe : Babaci's Potato Pierogi
Ingredients
12 Yukon Gold potatoes, peeled and quartered
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 1/2 (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
12 Yukon Gold potatoes, peeled and quartered
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 1/2 (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
oil for frying
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Recipe : Bev's Seasoned Salt
Ingredients
1/2 cup salt
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon ground thyme
1 pinch ground turmeric
1/4 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1 teaspoon ground mustard
Directions
Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
1/2 cup salt
1/2 teaspoon white sugar
1 teaspoon dried oregano
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon ground thyme
1 pinch ground turmeric
1/4 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1 teaspoon ground mustard
Directions
Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
Recipe : Brunswick Stew
Ingredients
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
1 (3 1/2) pound broiler-fryer chicken, cut up
1 cup water
4 medium potatoes, peeled and cubed
2 medium onions, sliced
1 (15 ounce) can lima beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne pepper
1 (15.25 ounce) can corn, drained
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup butter
1/2 cup dry bread crumbs
Directions
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
Recipe : Basil Mushrooms in Cream Sauce
Ingredients
2 tablespoons butter
1 tablespoon olive oil
6 cups sliced fresh mushrooms
1 tablespoon chopped fresh basil
3 tablespoons rum
2 tablespoons cooking sherry
1 tablespoon lemon juice
1 1/4 cups sour cream
1/2 cup grated Parmesan cheese
1/4 teaspoon sea salt
Directions
Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.
2 tablespoons butter
1 tablespoon olive oil
6 cups sliced fresh mushrooms
1 tablespoon chopped fresh basil
3 tablespoons rum
2 tablespoons cooking sherry
1 tablespoon lemon juice
1 1/4 cups sour cream
1/2 cup grated Parmesan cheese
1/4 teaspoon sea salt
Directions
Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.
Recipe : Apricot Chicken Provencal
Ingredients
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.
Recipe : American Lite Fried Rice
Ingredients
1 cup dry jasmine rice
3 tablespoons vegetable oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup cauliflower florets
5 green onions, chopped
1 (10 ounce) package shredded carrots
3 cups shredded cabbage
1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce, or to taste
1/4 cup water as needed
chili sauce (optional)
Directions
In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.
1 cup dry jasmine rice
3 tablespoons vegetable oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup cauliflower florets
5 green onions, chopped
1 (10 ounce) package shredded carrots
3 cups shredded cabbage
1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce, or to taste
1/4 cup water as needed
chili sauce (optional)
Directions
In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.
Recipe : Broccoli Casserole III
Ingredients
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle over cheese.
Bake for 30 minutes.
Recipe : Blue Cheese Bread Pudding
Ingredients
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Directions
Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.
Recipe : All-Natural Chicken Pot Pie
Ingredients
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco�), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Directions
Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
Recipe : Apple Pie Ham
Ingredients
1 (4 pound) fully-cooked, bone-in ham
1 (20 ounce) can apple pie filling
1 tablespoon prepared yellow mustard
2 tablespoons barbeque sauce
2 tablespoons honey
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan and cover tightly with aluminum foil.
Roast for 30 minutes in the preheated oven. While the ham roasts, mix together the apple pie filling, mustard, barbeque sauce and honey. Coat ham with the mixture when the 30 minutes are up.
Return to the oven uncovered and cook for an additional 30 minutes or until ham is heated through.
1 (4 pound) fully-cooked, bone-in ham
1 (20 ounce) can apple pie filling
1 tablespoon prepared yellow mustard
2 tablespoons barbeque sauce
2 tablespoons honey
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place the ham in a baking dish or roasting pan and cover tightly with aluminum foil.
Roast for 30 minutes in the preheated oven. While the ham roasts, mix together the apple pie filling, mustard, barbeque sauce and honey. Coat ham with the mixture when the 30 minutes are up.
Return to the oven uncovered and cook for an additional 30 minutes or until ham is heated through.
Recipe : Ben's Bearnaise Sauce
Ingredients
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
1/2 cup dry white wine
2 tablespoons tarragon vinegar
2 tablespoons shallots, minced
1/2 teaspoon ground white pepper
4 sprigs fresh tarragon, chopped
2 sprigs fresh chervil, minced
2 sprigs fresh parsley, minced
4 egg yolks
1 cup hot melted butter
Directions
Combine the wine, vinegar, shallots, white pepper, tarragon, chervil, and parsley in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.
Recipe : All-Purpose Rub for Meat
Ingredients
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions
In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat in mixture, and then grill as desired.
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions
In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
To use: coat meat in mixture, and then grill as desired.
Recipe : Balsamic Dijon Dipping Sauce
Ingredients
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
1/4 cup balsamic vinegar
1 teaspoon white sugar
1 teaspoon water
2 tablespoons Dijon-style prepared mustard
salt and pepper to taste
Directions
In a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. Mix well. If the consistency is too watery, add more mustard until the desired consistency is reached. Cover, and chill before serving.
Recipe : Bundle of Veggies
Ingredients
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper
Directions
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.
Recipe : Almond Strawberry Salad
Ingredients
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
Recipe : Apple Oatmeal Crisp
Ingredients
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Recipe : Banana Cake I
Ingredients
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
3 cups cake flour
1 teaspoon baking powder
1 1/8 teaspoons baking soda
3/4 cup unsalted butter
2 1/4 cups white sugar
3/4 teaspoon salt
1 1/2 cups mashed bananas
6 tablespoons buttermilk
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F ( 190 degrees C). Grease and flour 3, 9-inch round cake pans.
Sift the flour with the baking powder and soda.
In a large bowl, cream together the butter or margarine, sugar, and salt. Add eggs one at a time to the creamed mixture, beating well after each addition.
Add alternately to the creamed mixture the flour mixture, the bananas, and the buttermilk. Add vanilla, and mix well. Pour into the well greased pans.
Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 40 minutes. Let cake cool and frost with your choice of icings.
Recipe : Asian Noodle Salad
Ingredients
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
Directions
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
Recipe : Banana Cream Cheese Pie
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 cup mashed ripe bananas
1 teaspoon lemon juice
1 (8 ounce) carton frozen whipped topping, thawed
1 (9 inch) graham cracker crust
STRAWBERRY TOPPING:
2 tablespoons sugar
1 teaspoon cornstarch
1 1/4 cups sliced fresh strawberries
5 drops red food coloring
Directions
In a bowl, beat cream cheese and sugar until smooth. Combine bananas and lemon juice; add to cream cheese mixture. Fold in whipped topping. Pour into crust. Cover and refrigerate for 1 hour or until set. In a saucepan, combine sugar and cornstarch. Stir in strawberries and food coloring if desired. Let stand for 5 minutes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Cool. Drizzle some over pie. Cut into wedges; serve with remaining topping.
Recipe : Applesauce Pork Loin
Ingredients
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 sprigs fresh rosemary
Directions
Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. Bake, uncovered, at 350 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.
Subscribe to:
Posts (Atom)