Ingredients
4 pounds top round roast
1/4 cup lard
1/2 teaspoon crushed red pepper flakes
8 tablespoons unsalted butter
1/2 cup cider vinegar
1 tablespoon fresh chopped tarragon
1 1/2 cups red wine
1/3 cup onion, shredded
2 tablespoons Worcestershire sauce
1 clove garlic, minced
Directions
Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
Preheat broiler.
Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
Wednesday, September 7, 2011
Recipe : Argentine Corn Pie
Ingredients
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
2 cups frozen corn
1 tablespoon vegetable oil
3/4 cup onion, chopped
2 cups milk
1/4 cup cornstarch
1/4 cup butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) unbaked pie crust
1 egg, beaten
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Recipe : Barb's Pumpkin Chocolate Chip Muffins
Ingredients
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Recipe : Barb's Supreme Curried Ham and Egg Stacks
Ingredients
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste
Directions
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.
Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
2 tablespoons olive oil, divided
1 medium shallot, thinly sliced
2 (1/4 inch thick) slices of Black Forest Ham
10 leaves baby spinach, rinsed and dried
2 English muffins, split and toasted (optional)
1/2 teaspoon curry powder
1/4 cup pineapple juice
salt and pepper to taste
Directions
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add shallot, and cook until lightly browned. Remove from the pan, and set aside. Fry the ham slices in the same skillet just until browned on each side. As you turn the ham to brown on the second side, place the spinach leaves on top to steam a little. Remove from the skillet and place onto a plate or onto toasted English muffins, keeping the spinach on top.
Heat the remaining tablespoon of oil in the skillet. Crack the eggs in, and fry on each side to your desired degree of doneness. Place the eggs on top of the ham stacks.
Return the shallots to the skillet, and season with curry powder. Gradually stir in pineapple juice, scraping the bottom of the pan to mix in all of the browned bits. Increase the heat to medium-high, and boil until the sauce has reduced and thickened. Season with salt and pepper to taste. Spoon sauce over the egg stacks and serve immediately.
Recipe : Avocado-Egg Salad Tostada Filling
Ingredients
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
1/4 cup light creamy salad dressing (such as Miracle Whip Light�)
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
3 slices bacon
1 avocado - peeled, pitted, and diced
3 tablespoons lime juice
1/2 teaspoon dry mustard powder
1 teaspoon paprika
1/4 cup light creamy salad dressing (such as Miracle Whip Light�)
1/2 tomato, diced
1/4 small onion, diced
salt and cayenne pepper to taste
Directions
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
Recipe : Beef Stuffed Manicotti
Ingredients
1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried oregano
1 (32 ounce) jar Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
1 (8 ounce) package manicotti pasta
1 pound lean ground beef
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried oregano
1 (32 ounce) jar Classico� Tomato and Basil Sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool. Reserve.
Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine beef, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff shells with mixture.
Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Cover with pasta sauce and top with the remaining 1 cup mozzarella cheese. Bake in preheated oven for 50 minutes.
Recipe : A Potato Salad Sandwich
Ingredients
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Directions
Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
Recipe : Apple Pie in a Brown Paper Bag
Ingredients
Bottom Crust:
1 cup all-purpose flour
1 1/2 teaspoons white sugar
6 tablespoons unsalted butter
2 1/2 tablespoons cold water, or more as needed
Pie Filling:
5 pounds Granny Smith apples - peeled, cored and thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground ginger
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
1/2 cup all-purpose flour
1/2 cup softened butter
1/2 cup superfine sugar
2 12x30-inch pieces of parchment paper
Directions
To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Preheat oven to 425 degrees F (220 degrees C).
Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
Bottom Crust:
1 cup all-purpose flour
1 1/2 teaspoons white sugar
6 tablespoons unsalted butter
2 1/2 tablespoons cold water, or more as needed
Pie Filling:
5 pounds Granny Smith apples - peeled, cored and thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground ginger
2 tablespoons lemon juice
2 tablespoons graham cracker crumbs
1/2 cup all-purpose flour
1/2 cup softened butter
1/2 cup superfine sugar
2 12x30-inch pieces of parchment paper
Directions
To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
Preheat oven to 425 degrees F (220 degrees C).
Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.
Recipe : Beefy Potato Volcano
Ingredients
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
3 large baking potatoes, 10 to 12 ounces each, preferably Idaho, washed and dried
1 teaspoon vegetable oil
1 pound ground turkey or lean ground beef
1 teaspoon dried Italian seasoning
1 (8 ounce) can peas, drained
1 (8 ounce) can sliced carrots, drained
1 (8 ounce) can cut green beans, drained
1 cup canned diced tomatoes, drained
1 (15 ounce) can beef or turkey gravy
Directions
Preheat the conventional oven to 450 degrees F. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.
Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook until lightly browned, chopping and turning as needed with a spatula so the turkey browns evenly, about 5 minutes. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.
To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to 'erupt' from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.
Recipe : Baking Powder Biscuits II
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
Recipe : Apricot - Date Bars
Ingredients
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
1 cup dates, pitted and chopped
1 3/4 cups drained stewed apricots
1/2 cup white sugar
2 tablespoons apricot nectar
3/4 cup shortening, melted
1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 cups quick cooking oats
1 teaspoon vanilla extract
Directions
To Make Filling: Cook together the dates, drained cooked apricots, white sugar and apricot juice. Cook for about three minutes, or until it resembles jam.
To Make Crust: Mix together melted shortening (part butter), brown sugar, all-purpose flour, baking soda, quick cooking oats, and vanilla.
Press half of the crust mixture on bottom of well greased 9 x 12 x 2 inch pan. Cover with filling. Top with rest of crumbs. Press down gently.
Bake for 30 minutes at 350 degrees F (175 degrees C).
Recipe : Asian Grilled Chicken
Ingredients
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
1 3/4 cups Swanson� Chicken Broth
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper
4 skinless, boneless chicken breasts
Directions
Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
Heat remaining marinade to a boil and serve with chicken.
Recipe : Arroz Tapado (Rice-On-Top)
Ingredients
2 cups uncooked white rice
4 cups water
1 potato, peeled and cubed
1 cup vegetable oil for frying
3 small tomatoes, coarsely chopped
1/2 cup water
1 tablespoon vegetable oil
1/2 large onion, finely chopped
3 cloves garlic, chopped
1 teaspoon ground dried aji chile
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots, peeled and cubed
1/4 cup frozen peas
1 tablespoon peanut butter
chopped fresh cilantro (optional)
chopped fresh tomato (optional)
ketchup (optional)
Directions
Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.
2 cups uncooked white rice
4 cups water
1 potato, peeled and cubed
1 cup vegetable oil for frying
3 small tomatoes, coarsely chopped
1/2 cup water
1 tablespoon vegetable oil
1/2 large onion, finely chopped
3 cloves garlic, chopped
1 teaspoon ground dried aji chile
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots, peeled and cubed
1/4 cup frozen peas
1 tablespoon peanut butter
chopped fresh cilantro (optional)
chopped fresh tomato (optional)
ketchup (optional)
Directions
Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.
Recipe : Adas bil Hamod (Lebanese Lentil Lemon Soup)
Ingredients
1 tablespoon olive oil
1/2 cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
3/4 cup lemon juice
Directions
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
1 tablespoon olive oil
1/2 cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
3/4 cup lemon juice
Directions
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Recipe : Beef and Noodle Casserole
Ingredients
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
Recipe : Almond Crusted Pork with Apple-Rosemary Sauce
Ingredients
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
1 cup ground almonds
1/3 cup heavy cream
2 tablespoons honey mustard
1/2 teaspoon ground dried rosemary
2 pork tenderloins, trimmed
salt and pepper to taste
Apple-Rosemary Sauce
1 tablespoon butter
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon ground dried rosemary
3 Granny Smith apples - peeled, cored and sliced
1/2 cup apple cider
1 1/4 cups heavy cream
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil in a 9x13 inch baking dish.
Stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. Season the tenderloins with salt and pepper to taste. Spread the almond mixture evenly over the tenderloins and place them into the baking dish.
Bake in the preheated oven until the almond crust is golden brown and the pork is no longer pink in the center, about 90 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the pork to rest for 10 minutes before slicing.
While the pork is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. Stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. Once the onions are tender, add the apples and apple cider. Bring to a simmer over medium-high heat and cook for 5 minutes. Pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. Season to taste with salt and pepper before serving with the pork.
Recipe : Apple-Cranberry Crostada
Ingredients
3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
1/2 cup sugar
1/2 cup dried cranberries
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
1 egg white, lightly beaten
1 tablespoon sugar
Optional: Ice cream or lightly sweetened whipped cream (optional)
Directions
Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
3 tablespoons butter
2 pounds Granny Smith apples (or other firm, crisp apples), peeled, quartered, cored and sliced 1/4-inch thick
1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked), peeled, quartered, cored, and sliced 1/4-inch thick
1/2 cup sugar
1/2 cup dried cranberries
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
1 egg white, lightly beaten
1 tablespoon sugar
Optional: Ice cream or lightly sweetened whipped cream (optional)
Directions
Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
Recipe : Banana Pudding II
Ingredients
2 eggs, beaten
2 1/2 cups milk
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine
32 vanilla wafers
4 bananas, sliced
Directions
In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, 10 to 15 minutes. Remove from heat and stir in vanilla and margarine.
Place a layer of 16 wafers in a glass serving dish. Top with half the bananas. Top with half the pudding. Repeat. Serve immediately or refrigerate until serving.
2 eggs, beaten
2 1/2 cups milk
1/2 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine
32 vanilla wafers
4 bananas, sliced
Directions
In a double boiler over simmering water, combine eggs, milk, sugar, cornstarch and salt. Stir constantly and cook until thick, 10 to 15 minutes. Remove from heat and stir in vanilla and margarine.
Place a layer of 16 wafers in a glass serving dish. Top with half the bananas. Top with half the pudding. Repeat. Serve immediately or refrigerate until serving.
Recipe : Bacon Wrapped Stuffed Mushrooms
Ingredients
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
Recipe : Apple Cider Sauce and Pork Loin Chops
Ingredients
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted
1/4 cup dry sherry
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Recipe : Autumn Apple Salad II
Ingredients
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
Directions
In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt
Directions
In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.
Recipe : Banana Coffee Cake
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Directions
In a mixing bowl, beat the cream cheese, butter and sugar. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Recipe : Burnt Brown Sugar Cake Sauce
Ingredients
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water
Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
2 tablespoons butter
1/2 cup brown sugar
1 cup hot water
Directions
Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.
Recipe : Beef Cannelloni Bake
Ingredients
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
1 (8 ounce) package cannelloni pasta
8 ounces lean ground beef
2 carrots, chopped
1/2 stalk celery, chopped
1/2 onion, chopped
10 ounces fresh spinach, washed and chopped
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy whipping cream
1 cup chopped tomatoes
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (14.5 ounce) can stewed tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and set aside. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
In an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. Add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and wine. Mix well. Place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. Note: Be careful to not burn the meat and vegetables; this is a very hot temperature. If meat begins to smoke, lower oven temperature to 400 degrees F (200 degrees C). Stir often while baking. Cool for 15 minutes.
Place meat mixture in food processor and process until finely chopped. Add cream, roma tomatoes, cheese, dry herbs and basil. Stir and return to oven for approximately 20 minutes. Remove from oven and lower oven temperature to 350 degrees F (175 degrees C). Let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. Place in a clean 9 x 13 inch baking dish.
To Make Tomato Sauce: Place Italian style tomatoes with liquids in food processor and process until smooth. Set aside. Heat 2 tablespoons olive oil over medium heat in a large skillet. Add 2 cloves chopped garlic and 1 chopped onion; saute until soft. Add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. Add fresh basil leaves and cook for 1 minute longer.
Pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.
Recipe : Bavarian Mint Fudge
Ingredients
1 1/2 tablespoons butter (no substitutes), divided
2 cups semisweet chocolate chips
1 (11.5 ounce) package milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.
1 1/2 tablespoons butter (no substitutes), divided
2 cups semisweet chocolate chips
1 (11.5 ounce) package milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Directions
Line an 11-in. x 7-in. x 2-in. pan with foil and grease the foil with 1-1/2 teaspoons bitter; set aside. In a heavy saucepan, heat the chocolate chips and remaining butter over low heat until melted; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator.
Recipe : Asparagus Spaghetti Pie
Ingredients
1 (7 ounce) package spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1 cup cubed fully cooked ham
1 (10 ounce) package frozen asparagus spears, thawed and cut into 1-inch pieces
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Swiss cheese
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives
Directions
In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate. Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese. Bake at 350 degrees F for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving.
1 (7 ounce) package spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1 cup cubed fully cooked ham
1 (10 ounce) package frozen asparagus spears, thawed and cut into 1-inch pieces
1 (4.5 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded Swiss cheese
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives
Directions
In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate. Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese. Bake at 350 degrees F for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving.
Recipe : Almond Puff Cake
Ingredients
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
1/2 cup butter
1/4 teaspoon salt
1 cup water
1/4 cup blanched slivered almonds
1 cup all-purpose flour
2 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium-high heat, combine butter, salt, water and almonds. Bring to a boil and stir in flour, all at once, stirring vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until thoroughly incorporated. Transfer dough to a pastry bag with a number 8 star tip, and pipe pastry in an 8-inch ring, one inch wide, on a baking sheet.
Bake 50 minutes, or until puffed, set and golden brown. Cool on wire rack.
While pastry is baking, combine cream, sugar, vanilla and almond extracts in a medium bowl and chill in refrigerator for 1 hour. Remove from refrigerator and whip with electric mixer until stiff peaks form.
Split cooled ring in half lengthwise using a sharp knife. Scoop out any soft dough. Place bottom half on serving plate, and fill with whipped cream. Place other half of ring on top, sprinkle with confectioners' sugar and serve.
Recipe : Amazing Passover Chocolate Toffee Matzo
Ingredients
6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed
20 ounces semisweet chocolate chips
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed
20 ounces semisweet chocolate chips
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Recipe : Broccoli Fettuccine
Ingredients
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
4 ounces uncooked fettuccine
2 cups broccoli florets
3 tablespoons chopped green onions
1 teaspoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/4 cup water
2 teaspoons grated Parmesan cheese
Directions
Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes.
Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.
Recipe : Black Pepper Cookies
Ingredients
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
2 cups packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground black pepper
1 cup finely chopped walnuts
2 1/2 cups raisins
2 tablespoons chopped candied citron
1/3 cup confectioners' sugar for decoration
Directions
Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
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