recipe from Sandra Lee (Semi-Homemade)
2 pounds frozen peaches, thawed
1/2 cup brown sugar
2 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
1/4 cup sugar
1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
2 tablespoons butter or cooking spray
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
Monday, September 22, 2008
Risotto
Mushroom Risotto
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
This recipe comes from "the orange Bible"--Deborah Madison's encyclopedic Vegetarian Cooking for Everyone. It's not just for vegetarians! It has wonderful recipes that can be served with meats or in place of meat dishes, and each section begins with an introduction on basic techniques for the beginner (and often provides tips for the veteran cook as well).
Anyway, this is best made with mushroom stock, but if you haven't any, you could use chicken or vegetable stock.
2 T. butter
1 T. olive oil
1/2 C. finely diced white onion
12 to 16 oz. white or portobello mushrooms, thinly sliced
1 large garlic clove, minced
salt and pepper
1/2 lemon
5 1/2 to 6 1/2 C. mushroom (or other) stock
2 T. butter
1/3 C. finely chopped onion
1 1/2 C. arborio rice
1/2 C. dry white wine
1/3 to 1/2 C. cream
1/2 C. freshly grated Parmesan
1/4 C. chopped fresh parsley
Heat the butter and oil in the pot, add the onion, and cook over medium heat for about 5 minutes. Add the mushrooms, raise the heat to high, and saute until browned around the edges, about 5 minutes. Add the garlic, season with salt and pepper, and squeeze lemon juice over all. Turn off the heat and set aside.
Heat the stock to a simmer. Melt the butter in a wide pot. Add the onion and cook over medium heat to soften, about 3 or 4 minutes. Add rice, stir to coat, and cook a bit longer. Add wine and simmer until completely absorbed. Add 1 cup of stock; stir and cook until it's absorbed. Add stock by ladlefuls, stirring constantly until each ladleful is absorbed by the rice before adding the next one. About halfway through, add the mushrooms. After the last addition, add the cream and stir vigorously. Taste for salt, season with pepper, stir in the parmesan and parsley, and serve.
Spinach Feta Risotto
This is the newest addition to my repertoire of risottos. The recipe is in Moosewood Restaurant New Classics, a welcome addition to my cookbook library.
3 C. sliced white mushrooms
1 large garlic clove, minced or pressed
1/4 C. olive oil
1 T. chopped fresh dill
2 T. plus 1/2 C. dry white wine
1/4 tsp. salt
pepper to taste
5 C. vegetable or chicken stock
2 C. arborio rice
10 oz. fresh spinach, rinsed, stemmed, and chopped
1 C. crumbled feta cheese
Over medium heat, saute the mushrooms and garlic in 1 T. of oil for about 5 minutes. Add the dill and 2 T. of wine and cook for a minute more. Add salt and pepper to taste; hold on very low heat until the risotto is ready.
Heat the stock to a low simmer. In another pot, saute the onions in the remaining 3 T. of oil for about 5 minutes, until golden. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the 1/2 C. wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering stock a cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all the stock is used and the rice is tender, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese. Serve each portion topped with some of the sauteed mushrooms.
Saturday, September 20, 2008
Perfect Breakfast Muffins
from mrbreakfast.com
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
(12 servings)
4 large eggs
1/2 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla extract
1 medium carrot (peeled and grated)
1 large apple (peeled and grated)
1/2 cup raisins (golden is best)
1/2 cup shredded sweetened coconut
1/2 cup oats
1 cup flour
1/4 cup wheat-germ (if you don't have it just use equal amount of flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together with an electric mixer.
Mix the oats, flour, wheat-germ, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Fold into the wet mixture.
Add and mix in with a spatula the fruit and nuts.
Fill in the muffin tray cups to the top (not over). They will rise nicely. Bake for 25 minutes or until a toothpick comes out clean when inserted.
Delicious and hearty!
people said they added zucchini, nuts, more carrot, pumpkin, used splenda, and 1/2 whole wheat flour and they were all good changes
Thursday, September 11, 2008
Apple Streusel Cake
For the Streusel
1 cup light brown sugar
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted
For the cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice
For the glaze
1/2 cup confectioners' sugar
2 1/2 tsp orange juice
Making the streusel:
Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare stresuel, in a medium bowl combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter
Making the cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.
Set mixer to low; alternatly beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.
Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.
Bake for 15 mintues. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.
Making the glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; inver so streusel is on top. Drizzle glaze over cake; Serve.
Variations:
Muffins:
Alternate layers of batter and streusel mixture in a greased muffin tim, finishing with a sprinkling of streusel mixture. Shorten the baking time.
Skillet Apple Cake:
A cast-iron skillet can be used to bake the cake. Watch closely while baking as cas-iron absorbs and retains heat more efficently.
**Substitute chopped pears for the apples. Or, for a double treat, try a combination of the 2.
1 cup light brown sugar
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter, melted
For the cake
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juice
For the glaze
1/2 cup confectioners' sugar
2 1/2 tsp orange juice
Making the streusel:
Preheat oven to 350 degrees. Grease a 9 or 10 inch tube pan. To prepare stresuel, in a medium bowl combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter
Making the cake:
In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.
Set mixer to low; alternatly beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.
Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.
Bake for 15 mintues. Remove cake from oven; sprinkle top with remaining streusel. Return cake to the oven; bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack; cool completely.
Making the glaze:
Combine confectioners' sugar and orange juice. Mix well. Turn cake out onto a serving plate; inver so streusel is on top. Drizzle glaze over cake; Serve.
Variations:
Muffins:
Alternate layers of batter and streusel mixture in a greased muffin tim, finishing with a sprinkling of streusel mixture. Shorten the baking time.
Skillet Apple Cake:
A cast-iron skillet can be used to bake the cake. Watch closely while baking as cas-iron absorbs and retains heat more efficently.
**Substitute chopped pears for the apples. Or, for a double treat, try a combination of the 2.
Mather’s Spinach Salad
from Emily
2 bunches spinach
8az. Mozzarella cheese (2 cups shredded)
1 head lettuce
¾ lb. crumbled cooked bacon
½ cup cottage cheese
3 hard boiled eggs chopped
Poppy Seed Dressing for Salad:
Blend in blender:
1 cup oil
1 tsp. salt
1 tsp. dried mustard (if don’t have, use regular mustard)
¾ cup sugar
1/3 cup white vinegar
½ chopped fine med. Onion (red)
If want add 4 tsp. poppy seeds, and some sliced red onion. Chill over night, pour over spinach salad. YUMMY.
2 bunches spinach
8az. Mozzarella cheese (2 cups shredded)
1 head lettuce
¾ lb. crumbled cooked bacon
½ cup cottage cheese
3 hard boiled eggs chopped
Poppy Seed Dressing for Salad:
Blend in blender:
1 cup oil
1 tsp. salt
1 tsp. dried mustard (if don’t have, use regular mustard)
¾ cup sugar
1/3 cup white vinegar
½ chopped fine med. Onion (red)
If want add 4 tsp. poppy seeds, and some sliced red onion. Chill over night, pour over spinach salad. YUMMY.
Breakfast Casserole
from Marla
1 lb ground pork sausage
1 small onion, diced
½ tsp garlic powder
1 ¼ cups milk
10 eggs
1 ½ tsp mustard
½ tsp salt
1 ½ cups grated cheddar cheese
2 cups flavored croutons
Cook the sausage, onion and garlic powder in a large skillet over medium heat until the sausage browns. Drain well.
In a large bowl combine the milk, eggs, mustard and salt and beat for 1 minute. Stir in the cheese, croutons and sausage. Pour into an ungreased 13 x 9 inch pan and bake uncovered in a preheated 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Note: This recipe can be prepared the night before, refrigerated and then baked in the morning, just extend the cooking time by about 10 minutes.
1 lb ground pork sausage
1 small onion, diced
½ tsp garlic powder
1 ¼ cups milk
10 eggs
1 ½ tsp mustard
½ tsp salt
1 ½ cups grated cheddar cheese
2 cups flavored croutons
Cook the sausage, onion and garlic powder in a large skillet over medium heat until the sausage browns. Drain well.
In a large bowl combine the milk, eggs, mustard and salt and beat for 1 minute. Stir in the cheese, croutons and sausage. Pour into an ungreased 13 x 9 inch pan and bake uncovered in a preheated 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Note: This recipe can be prepared the night before, refrigerated and then baked in the morning, just extend the cooking time by about 10 minutes.
Summer Lemonade Ice Cream Squares
from Emily
1 pkg. Pecan Sandies
1 12oz. can pink lemonade
½ gallon vanilla ice cream, softened
Crush ¾ of the pkg. Pecan Sandies in the bottom of large cake pan. Mix the PINK Lemonade with the ice cream. If you don’t want it strong, you might only add 2/3 of the can. Then pour onto the crushed cookies, and sprinkle the remaining cookies on top. Freeze. Very refreshing and good.
1 pkg. Pecan Sandies
1 12oz. can pink lemonade
½ gallon vanilla ice cream, softened
Crush ¾ of the pkg. Pecan Sandies in the bottom of large cake pan. Mix the PINK Lemonade with the ice cream. If you don’t want it strong, you might only add 2/3 of the can. Then pour onto the crushed cookies, and sprinkle the remaining cookies on top. Freeze. Very refreshing and good.
Basic Roll Recipe
from Emily
A scant ½ cup sugar
1 T. salt
1 T. yeast
2 eggs beaten
1 cube melted margarine
6-7 cups flour
1 ½ cups warm milk
Dissolve yeast in ½ cup warm water and 1 T sugar. In large bowl put in milk, sugar, eggs, margarine and salt. Gradually add about ½ of the flour. Mix in yeast mixture. Finish adding enough flour until dough is too stiff to stir. Knead dough adding enough flour to make a soft dough. Put into greased bowl and let rise until double. Punch down and let raise again. Make into desired type of rolls.
Cinnamon Rolls
Use above recipe and divide in half. Roll each half into a rectangle approx. 10” by 12.” Brush each rectangle with melted margarine (soft). Sprinkle about 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface. If desired add nuts or raisins. Roll and cut into 1” slices. Put into greased cake pans. Makes approx. 24 rolls. Let raise until doubled (cover while raising). Bake at 350º approx 20 min. or until golden brown. While a little warm frost with thing icing.
Pan Rolls
Make basic recipe and pinch off big pieces or dough. Shape into balls, dip into margarine. Place in greased pan. Cover and let raise until doubled. Bake 350º approx 20-25 minutes. ** Do not leave in pans after baking or will go soggy.
Crescent Rolls
Make basic roll recipe. Divide into 2 parts. Roll into 12” circles. Brush dough with melted margarine. Cut into 15 pie shape triangles. Roll from fat end up. Set on greased cookie sheet. Cover and let rise until double. Bake at 375º until golden brown (approx 15 minutes).
Orange Butterflake Rolls
Roll out dough into 10x20 rectangle. Brush with a mixture of 2T melted margarine, ½ cup sugar, and 2 T orange peel, grated. Cut into long strips. Stack on top of each other approx. 5 high. Cut into pieces and put into greased muffin tin. Bake after doubling in size for approx 15 minutes at 375º. While still warm brush with glaze made of 1 cup powdered sugar and 2T orange juice.
Swedish Twists
Make Basic Rolls. Roll into 12x24 rectangle. Brush with butter. Make a mixture of ½ cup brown sugar and 1 cup chopped nuts, and 1 T cinnamon. Spread over dough. Cut into 1”strips (24 in all). Fold in half, pinch together, then twist and put on greased pan. Cover and let rise until double. Bake 375º about 15 minutes. While warm brush with a glaze of 1 ½ cups powdered sugar, ½ T. butter, and 2 T. hot water.
A scant ½ cup sugar
1 T. salt
1 T. yeast
2 eggs beaten
1 cube melted margarine
6-7 cups flour
1 ½ cups warm milk
Dissolve yeast in ½ cup warm water and 1 T sugar. In large bowl put in milk, sugar, eggs, margarine and salt. Gradually add about ½ of the flour. Mix in yeast mixture. Finish adding enough flour until dough is too stiff to stir. Knead dough adding enough flour to make a soft dough. Put into greased bowl and let rise until double. Punch down and let raise again. Make into desired type of rolls.
Cinnamon Rolls
Use above recipe and divide in half. Roll each half into a rectangle approx. 10” by 12.” Brush each rectangle with melted margarine (soft). Sprinkle about 1/3 cup brown sugar and 1 tsp. cinnamon on buttered surface. If desired add nuts or raisins. Roll and cut into 1” slices. Put into greased cake pans. Makes approx. 24 rolls. Let raise until doubled (cover while raising). Bake at 350º approx 20 min. or until golden brown. While a little warm frost with thing icing.
Pan Rolls
Make basic recipe and pinch off big pieces or dough. Shape into balls, dip into margarine. Place in greased pan. Cover and let raise until doubled. Bake 350º approx 20-25 minutes. ** Do not leave in pans after baking or will go soggy.
Crescent Rolls
Make basic roll recipe. Divide into 2 parts. Roll into 12” circles. Brush dough with melted margarine. Cut into 15 pie shape triangles. Roll from fat end up. Set on greased cookie sheet. Cover and let rise until double. Bake at 375º until golden brown (approx 15 minutes).
Orange Butterflake Rolls
Roll out dough into 10x20 rectangle. Brush with a mixture of 2T melted margarine, ½ cup sugar, and 2 T orange peel, grated. Cut into long strips. Stack on top of each other approx. 5 high. Cut into pieces and put into greased muffin tin. Bake after doubling in size for approx 15 minutes at 375º. While still warm brush with glaze made of 1 cup powdered sugar and 2T orange juice.
Swedish Twists
Make Basic Rolls. Roll into 12x24 rectangle. Brush with butter. Make a mixture of ½ cup brown sugar and 1 cup chopped nuts, and 1 T cinnamon. Spread over dough. Cut into 1”strips (24 in all). Fold in half, pinch together, then twist and put on greased pan. Cover and let rise until double. Bake 375º about 15 minutes. While warm brush with a glaze of 1 ½ cups powdered sugar, ½ T. butter, and 2 T. hot water.
Hot Nacho Dip
from Marla
1 ½ lbs lean ground beef
2 TBSP dehydrated onions or ¼ cup fresh chopped onions
1 cup salsa
1 10 oz can Cheddar Cheese Soup
1 7 oz can green chillies
1 5 oz can sliced black olives
1 ½ tsp garlic powder
1 tsp cumin powder
Dash of salt and pepper
Brown ground beef (with fresh onion) and drain off grease. Add other ingredients and stir to blend. Heat and serve with tortilla chips.
1 ½ lbs lean ground beef
2 TBSP dehydrated onions or ¼ cup fresh chopped onions
1 cup salsa
1 10 oz can Cheddar Cheese Soup
1 7 oz can green chillies
1 5 oz can sliced black olives
1 ½ tsp garlic powder
1 tsp cumin powder
Dash of salt and pepper
Brown ground beef (with fresh onion) and drain off grease. Add other ingredients and stir to blend. Heat and serve with tortilla chips.
Toffee Apple Dip
from Marla
1 8oz pkg cream cheese – softened
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla
1 bag toffee chips
Blend cream cheese, sugars and vanilla until creamy. Add ¾ bag of toffee chips right before serving.
1 8oz pkg cream cheese – softened
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla
1 bag toffee chips
Blend cream cheese, sugars and vanilla until creamy. Add ¾ bag of toffee chips right before serving.
Cheese Ball
from Emily
1 cup parmesan cheese
½ tsp. garlic salt
4 TBSP. Green pepper chopped
2 –8oz. Cream cheese
2 –8oz. Chopped pimento (drained)
Mix together and shape into 1 large or 2 small balls. Roll in chopped nuts (I prefer pecans) keep in fridge.
1 cup parmesan cheese
½ tsp. garlic salt
4 TBSP. Green pepper chopped
2 –8oz. Cream cheese
2 –8oz. Chopped pimento (drained)
Mix together and shape into 1 large or 2 small balls. Roll in chopped nuts (I prefer pecans) keep in fridge.
BBQ Meatballs
from Emily
2 T parmesan cheese, 2 slices bread crumbs, ¼ cup milk, garlic salt, 1 ½ lb. hamburger… Form into balls and place on cookie sheet. Makes approx 40-50 meatball. Bake 15minutes at 400º.
Sauce #1- 1 medium onion finely chopped, 1 cup brown sugar, ¼ cup vinegar, ¼ cup ketchup, 1 –12oz. Bottle BBQ sauce. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended.
Sauce #2- 12 oz. Jar grape jelly, 12 oz. Chili sauce, 1T brown sugar, 1 tsp. lemon juice. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended. SO GOOD!
2 T parmesan cheese, 2 slices bread crumbs, ¼ cup milk, garlic salt, 1 ½ lb. hamburger… Form into balls and place on cookie sheet. Makes approx 40-50 meatball. Bake 15minutes at 400º.
Sauce #1- 1 medium onion finely chopped, 1 cup brown sugar, ¼ cup vinegar, ¼ cup ketchup, 1 –12oz. Bottle BBQ sauce. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended.
Sauce #2- 12 oz. Jar grape jelly, 12 oz. Chili sauce, 1T brown sugar, 1 tsp. lemon juice. Put meatballs and sauce into crock-pot. Simmer 2 hours until hot and flavors are blended. SO GOOD!
Tender Pot-Roasted Beef
1 (2 lb) bottom round or rump roast, trimmed
juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quatered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice
place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions carrots and potatoes around beef. Top with celery and bell pepper.
Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.
juice of 1 lemon
1 oven cooking bag
2 onions, thinly sliced
8 baby carrots
2 medium potatoes, peeled, quatered
4 stalks celery, sliced
1 green bell pepper, chopped
1 clove garlic, chopped
1 tsp dry mustard
1 tsp dried thyme
2 cups tomato juice
place beef in shallow roasting pan. Sprinkle beef with lemon juice; pierce with a fork. Cover and refrigerate until ready to roast. Preheat oven to 350 degrees.
Prepare beef in oven cooking bag according to package directions. Return to roasting pan. Arrange onions carrots and potatoes around beef. Top with celery and bell pepper.
Sprinkle beef with garlic, mustard and thyme. Pour tomato juice around beef in cooking bag. Seal bag; cut slits. Roast for 1 hour or until very tender.
Remove beef from oven cooking bag. Let stand, covered, for about 5 minutes; cut into slices. Arrange vegetables around beef on a serving platter.
Cheesy Garlic Bread
1 medium loaf French bread, unsliced
1/2 cup butter or margarine softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated parmesan cheese.
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
Rub slices and top of loaf with cut sides of garlic halves. Mince garlic
Combine butter, garlic, parsley and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
1/2 cup butter or margarine softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated parmesan cheese.
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
Rub slices and top of loaf with cut sides of garlic halves. Mince garlic
Combine butter, garlic, parsley and parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
Honey- Mustard Chicken
1/3 cup dijon mustard
1/3 cup honey
2 tbsp chopped fresh dill
1 tsp greshly grated orange peel
1 (2 1/2lb) chicken, quartered
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken. coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
1/3 cup honey
2 tbsp chopped fresh dill
1 tsp greshly grated orange peel
1 (2 1/2lb) chicken, quartered
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken. coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
Bread Twist
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, lightly beaten
1 tbsp cold water
1 can (11oz) refrigerated breadstick dough
makes 16 bread twists
Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray. Combine parmesan cheese, oregano, basil, and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
Unroll breadstick dough; separate along perforation lines
Cut each dough strip in half lengthwise to make two seperate strips, each about 1/2 in thick.
Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg miture; sprinkle twist with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, lightly beaten
1 tbsp cold water
1 can (11oz) refrigerated breadstick dough
makes 16 bread twists
Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray. Combine parmesan cheese, oregano, basil, and pepper in a small bowl. Mix well and set aside. Beat egg white with cold water; set aside.
Unroll breadstick dough; separate along perforation lines
Cut each dough strip in half lengthwise to make two seperate strips, each about 1/2 in thick.
Pat half of cheese and herb mixture onto dough strips, pressing firmly to adhere.
Twist each strip of dough on baking sheet to form bread twist. Brush twists with egg miture; sprinkle twist with remaining cheese and herb mixture. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool.
Herbed New Potatoes
12 small new potatoes
4 tsp butter
4 tsp minced fresh parsley
4 tsp minced fresh chives
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water
Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.
Place the butter in a microwave-safe bowl. Microwave on HIGH until melted, about 5-10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
VARIATION:
for variety, sprinkle with chopped cooked bacon and/or finely minced green onions.
4 tsp butter
4 tsp minced fresh parsley
4 tsp minced fresh chives
Peel 1/2 inch strip around the center of each potato and immediately place potatoes in a medium saucepan of cold water
Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm, about 20 minutes; drain. Do not overcook. Cover to keep warm.
Place the butter in a microwave-safe bowl. Microwave on HIGH until melted, about 5-10 seconds. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat.
Spoon the potatoes into a serving bowl. Garnish with sprigs of parsley, if desired. Serve immediately.
VARIATION:
for variety, sprinkle with chopped cooked bacon and/or finely minced green onions.
Tuesday, September 9, 2008
Chunky Potato Soup
3 medium red potatoes
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddard cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-in cubes
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan;cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and blakc pepper to taste. Cook 3-4 mintues.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Would be really yummy in a bread bowl!
2 cups water
1 small onion
3 tbsp butter
3 tbsp flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddard cheese
1 cup cubed cooked ham
Peel potatoes and cut into 1-in cubes
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan;cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and blakc pepper to taste. Cook 3-4 mintues.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mix. Stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Would be really yummy in a bread bowl!
Mahi Mahi Taco's with Mango Salsa
I took this recipe from 2 different recipe's on the food network- It's really yummy
combine:
Paprika
Garlic Powder
Onion Powder
Kosher Salt
Cinnamon
Red Pepper Flakes
Cayenne
Black Pepper
I just kindof guessed at the amounts until it smelled good.
Coat the fish and grill or broil until flakey
Shred with a fork
Make salsa:
1 mango
2 tomatoes
1 red onion
1/2 jalenpeno
3 T cilantro
2 limes, juiced
salt and pepper to taste.
We accidently left out the jalenpeno and it was still yummy.
Warm taco shells and add the fish and the salsa, not much else was needed!
combine:
Paprika
Garlic Powder
Onion Powder
Kosher Salt
Cinnamon
Red Pepper Flakes
Cayenne
Black Pepper
I just kindof guessed at the amounts until it smelled good.
Coat the fish and grill or broil until flakey
Shred with a fork
Make salsa:
1 mango
2 tomatoes
1 red onion
1/2 jalenpeno
3 T cilantro
2 limes, juiced
salt and pepper to taste.
We accidently left out the jalenpeno and it was still yummy.
Warm taco shells and add the fish and the salsa, not much else was needed!
Sunday, September 7, 2008
Chocolate Chip Ice Cream Pie
1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups creisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-in pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 mintues.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm about 1 hour.
1/3 cup semisweet chocolate chips
2 cups creisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened
Coat bottom and sides of an 8-in pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 mintues.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm about 1 hour.
Nana's Banana Bread
(not my nana, just the name it came with!)
5 TBSP butter
1/2 cup sugar
1/2 packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla
1 1/2 cups mashed bananas
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup walnuts
Preheat oven to 350 degrees. Spray bottom only of 9x5x3 in loaf pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add sugar and brown sugar, beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternatly with cream, ending with flour mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 min.
Cook bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.
5 TBSP butter
1/2 cup sugar
1/2 packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla
1 1/2 cups mashed bananas
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup walnuts
Preheat oven to 350 degrees. Spray bottom only of 9x5x3 in loaf pan with nonstick cooking spray.
Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add sugar and brown sugar, beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternatly with cream, ending with flour mixture. Add walnuts to batter; mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 min.
Cook bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.
Sweet Cinnamon Roll Biscuits
2 cups sifted all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup veg. oil
3/4 cup butter milk
1 stick of buttered, softened
3/4 cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just unitl blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 rectangle.
Pre-heat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal
Cut the roll inot 1 1/2 in slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes (mine took 20) Remove from oven.
The recipe suggest topping it with milk. We topped it with glaze (melted frosting) like the "real" (pillsbury) one's have.
My kids helped make these and they were so good- better than the "real" ones and way easier than making the yeast type from scratch.
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup veg. oil
3/4 cup butter milk
1 stick of buttered, softened
3/4 cup sugar
1 tsp cinnamon
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just unitl blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15x8 rectangle.
Pre-heat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal
Cut the roll inot 1 1/2 in slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15-20 minutes (mine took 20) Remove from oven.
The recipe suggest topping it with milk. We topped it with glaze (melted frosting) like the "real" (pillsbury) one's have.
My kids helped make these and they were so good- better than the "real" ones and way easier than making the yeast type from scratch.
Tuesday, September 2, 2008
Apple, Grape and Celery Salad
Serves 4
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
Season with salt and pepper, and toss to combine. Garnish with celery leaves.
1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.
Season with salt and pepper, and toss to combine. Garnish with celery leaves.
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