From Dom DeLuise's Eat This, It Will Make You Feel Better
4 eggs, beaten together
1/2 cup bread crumbs
1/2 cup grated cheese
1/4 cup chopped parsley
3 Tbs olive oil
1 small onion, chopped
1 -2 garlic cloves, chopped
1 8 oz can tomato sauce
1/2 cup water
1 cup peas (frozen or canned or fresh)
1 cup of rice cooked in 2 cups of chicken broth
Heat the oil in a frying pan and start the onion and garlic cooking over medium low heat while you mix the eggs, bread crumbs, cheese and parsley in a bowl. When the onion and garlic are soft, add the tomato sauce, water and peas. Bring to a boil then reduce to a simmer.
Meanwhile start the rice cooking. Bring the chicken broth to a boil, then stir in the rice, reduce the heat to low, cover and simmer for 25 minutes.
Use a soup spoon to drop the egg “dumplings” or croquettes into the simmering sauce. Drop them around the pan so they are not touching. Do not stir them! Cover and cook over low heat 25-30 minutes.
Serve the croquettes and sauce over the cooked rice.
Serves 4.
12/30/09
11/19/09
Basmati Rice Seasoned with Garam Masala
2 cups basmati rice
4 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
salt & freshly ground black pepper, to taste
4 cups vegetable broth
I just throw all the ingredients in my rice cooker and press START. But the original recipe tells you how to cook it if you don't have a rice cooker:
Preheat oven to 350°F. In a medium stove-to-oven pot melt butter over medium heat. Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened. Add rice and stir until well coated. Add vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.
Recipe from Recipezaar.com
4 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
salt & freshly ground black pepper, to taste
4 cups vegetable broth
I just throw all the ingredients in my rice cooker and press START. But the original recipe tells you how to cook it if you don't have a rice cooker:
Preheat oven to 350°F. In a medium stove-to-oven pot melt butter over medium heat. Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened. Add rice and stir until well coated. Add vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.
Recipe from Recipezaar.com
11/18/09
Chocolate Chip Pie
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
11/14/09
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
Jill's Fabulous Beef Vegetable Soup
1 meaty soup bone (or substitute 1 lb of stew beef)
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
Tzatziki Sauce
1/2 cup cucumber, peeled and shredded
1 tsp salt
1 cup yogurt
1/4 cup sour cream
1 TBSP lemon juice
1/2 TBSP rice wine vinegar
1 tsp olive oil
1 tsp dill
1/2 tsp greek seasoning
black pepper to taste
Combine all ingredients and chill at least 1 hour before serving.
1 tsp salt
1 cup yogurt
1/4 cup sour cream
1 TBSP lemon juice
1/2 TBSP rice wine vinegar
1 tsp olive oil
1 tsp dill
1/2 tsp greek seasoning
black pepper to taste
Combine all ingredients and chill at least 1 hour before serving.
Chicken Gyros
3 chicken breasts, cut into 1/2" strips
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
Taco Style Lentils and Rice
From Hillbillyhousewife.com. My boys actually will eat lentils when I serve them this way!
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Black Bean and Pumpkin Soup
In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
Blueberry Crumb Pie
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Chicken Makhani--Indian Butter Chicken
2 lbs boneless, skinless chicken breasts, cut into 1" pieces
2 TBSP lemon juice
1 TBSP chili powder
1 TBSP butter
1 TBSP olive oil
1 onion, thinly sliced
1 TBSP miinced garlic
1 TBSP garam masala
1 TBSP ginger paste (minced ginger)
2 cups tomato puree(or tomato sauce)
1 TBSP chili powder
salt to taste
2 TBSP butter
1/2 cup heavy cream or evaporated milk
In medium bowl place chicken, lemon juice, and chili powder. Toss to coat and set aside.
In heavy skillet, cook onion and garlic in 1 TBSP butter and 1 TBSP olive oil. Add remaining spices, tomato puree, and 2 TBSP butter and simmer for 10 minutes.
Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or evaporated milk and serve over hot cooked rice. Serves 4-6.
2 TBSP lemon juice
1 TBSP chili powder
1 TBSP butter
1 TBSP olive oil
1 onion, thinly sliced
1 TBSP miinced garlic
1 TBSP garam masala
1 TBSP ginger paste (minced ginger)
2 cups tomato puree(or tomato sauce)
1 TBSP chili powder
salt to taste
2 TBSP butter
1/2 cup heavy cream or evaporated milk
In medium bowl place chicken, lemon juice, and chili powder. Toss to coat and set aside.
In heavy skillet, cook onion and garlic in 1 TBSP butter and 1 TBSP olive oil. Add remaining spices, tomato puree, and 2 TBSP butter and simmer for 10 minutes.
Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or evaporated milk and serve over hot cooked rice. Serves 4-6.
Barley "Risotto"
1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.
Real Tabbooleh
1/2 cup bulgur , fine or medium grain, rinsed under running water and drained
1/3 cup lemon juice (from 2 lemons)
1/3 cup olive oil
Table salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)
Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
1/3 cup lemon juice (from 2 lemons)
1/3 cup olive oil
Table salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)
Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
No-Chill Gingerbread Cookies
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Triple Coconut Macaroons
From Cook's Illustrated, Jan. 2000
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Ingredients
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Ingredients
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Butternut Ravioli Stew
2 TBSP butter
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
Florie's Apple Pie
From Florie Lee
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
African Sweet Potato Stew with Red Beans
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
Avgolemono Soup
Charity says "The soup is really good if you add a little bit of pepper to it while cooking... and then freshly ground on top when served in the bowl."
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
Dolmades
From Charity
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
Galatoboureko (custard pastry)
From Charity
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
Koulourakia (Butter Cookies)
From Charity
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
Gyro Sandwiches
From Charity
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Lemon Chicken
From Charity
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
Keftedes--Greek meatballs
From Charity
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
Pita Bread
5-6 c. flour*
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
Microwave Brownies
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
Forest Floor Salad
I call this Forest Floor Salad because the first time I brought it to a Thanksgiving meal, my relatives said it looked like I had gone out into the woods and scraped stuff off the ground into my bowl. However, after the meal was finished my mother and her sisters sat down with the bowl in between them and polished off the remaining salad while they talked and laughed. So, don't let the looks deceive you; this is a great salad!
1 lb wild rice
For vinaigrette:
1/4 cup fresh orange juice
1 TBSP orange zest
3 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra-virgin olive oil
3 cups cooked white rice
2 cups chopped pecans, toasted (or 1 cup pecans, 1 cup slivered almonds or pine nuts)
1 1/4 cup chopped flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
1/4 cup finely chopped red onion or green onion tops
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 to 60 minutes.
Make vinaigrette while wild rice is simmering. Whisk together juice, vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Assemble salad: Rinse cooked wild rice in sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, onion, and salt and pepper to taste.
Salad keeps, covered and chilled, for 3 days. Serves 12
1 lb wild rice
For vinaigrette:
1/4 cup fresh orange juice
1 TBSP orange zest
3 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra-virgin olive oil
3 cups cooked white rice
2 cups chopped pecans, toasted (or 1 cup pecans, 1 cup slivered almonds or pine nuts)
1 1/4 cup chopped flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
1/4 cup finely chopped red onion or green onion tops
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 to 60 minutes.
Make vinaigrette while wild rice is simmering. Whisk together juice, vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Assemble salad: Rinse cooked wild rice in sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, onion, and salt and pepper to taste.
Salad keeps, covered and chilled, for 3 days. Serves 12
Honey French Dressing
1/2 cup ketchup
1/2 cup honey
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup apricot nectar (I use 2-3 dried apricots and some hot water)
3 garlic cloves, minced
1 tsp paprika
1/4 tsp celery seed
1/4 tsp salt
1/3 cup canola oil
In a blender or food processor, combine first nine ingredients; cover and process until blended. While processing, add oil in steady stream. Process until thickened. Store in refrigerator. Yield: 2 cups. WW Points: 2 per serving
Recipe from Taste of Home Light and Tasty Aug/Sept 2003
1/2 cup honey
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup apricot nectar (I use 2-3 dried apricots and some hot water)
3 garlic cloves, minced
1 tsp paprika
1/4 tsp celery seed
1/4 tsp salt
1/3 cup canola oil
In a blender or food processor, combine first nine ingredients; cover and process until blended. While processing, add oil in steady stream. Process until thickened. Store in refrigerator. Yield: 2 cups. WW Points: 2 per serving
Recipe from Taste of Home Light and Tasty Aug/Sept 2003
Balsamic Glazed Chicken
6 boneless, skinless chicken breast halves
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish
In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.
Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish
In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.
Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com
Anise-Almond Biscotti
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
From Bon Appetit December 1999
Cranberry and White Chocolate Biscotti
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
From Bon Apetit December, 1998
Tomato-Chicken Stew
Serves 10--freeze some for another meal
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
Red Lobster Cheese Biscuit
2 cups Bisquick
1/2 cup cold water
3/4 cup sharp cheddar, grated
2 TBSP melted butter
1/4 tsp garlic salt or powder
1 tsp parsley flakes
1/4 tsp Italian seasoning
Preheat oven to 450 degrees. Mix Bisquick, water, and cheese. Drop by spoonfuls onto greased baking sheet (makes about 12). Bake for 8-10 minutes. After baking, while hot, brush on melted butter mixed with seasonings. Serve hot.
1/2 cup cold water
3/4 cup sharp cheddar, grated
2 TBSP melted butter
1/4 tsp garlic salt or powder
1 tsp parsley flakes
1/4 tsp Italian seasoning
Preheat oven to 450 degrees. Mix Bisquick, water, and cheese. Drop by spoonfuls onto greased baking sheet (makes about 12). Bake for 8-10 minutes. After baking, while hot, brush on melted butter mixed with seasonings. Serve hot.
Cracker Barrel Hash Browns
2 lbs frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.
Works well in crock pot too.
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.
Works well in crock pot too.
Butter Cookies
Published as Glazed Butter Cookies--Cook's Illustrated Nov, 2003
2 1/2 cup flour
3/4 cup superfine sugar (put regular sugar in blender for 20 seconds)
1/4 tsp salt
16 TBSP butter (2 sticks) cut into 16 pieces, at cool room temperature
2 tsp vanilla
2 TBSP cream cheese, at room temperature
Glaze:
1 TBSP cream cheese, at room temperature
3 TBSP milk
1 1/2 cup powdered sugar
For the cookies:
Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
2 1/2 cup flour
3/4 cup superfine sugar (put regular sugar in blender for 20 seconds)
1/4 tsp salt
16 TBSP butter (2 sticks) cut into 16 pieces, at cool room temperature
2 tsp vanilla
2 TBSP cream cheese, at room temperature
Glaze:
1 TBSP cream cheese, at room temperature
3 TBSP milk
1 1/2 cup powdered sugar
For the cookies:
In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
For the glazeWhisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
Spicy Sweet Potato Fries
3 large sweet potatoes, cut in wedges
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt
Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt
Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.
Easy Black Forest Torte
1 bag mini marshmallows
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
Two Ingredient Fudge
Melt together:
16 oz. container of frosting
1 bag (10.5 oz) chips
Drop into mini-muffin containers & let cool.
You can use any combo you wish--
chocolate frosting and cinnamon chips
cherry frosting and chocolate chips
chocolate frosting and peanut butter chips
vanilla frosting and chocolate-mint chips
16 oz. container of frosting
1 bag (10.5 oz) chips
Drop into mini-muffin containers & let cool.
You can use any combo you wish--
chocolate frosting and cinnamon chips
cherry frosting and chocolate chips
chocolate frosting and peanut butter chips
vanilla frosting and chocolate-mint chips
Golden Fish Sticks
2 1/2 TBSP regular or low-fat mayonnaise
1 1/2 TBSP sweet pickle relish
3 tsp fresh lemon juice
2 1/2 cups cornflakes
2 tsp grated lemon peel
2 TBSP butter, melted
3/4 lb white fish fillets (like orange roughy), cut crosswise into 3/4 inch strips
Position rack in top third of oven and preheat to 500 degrees.
Mix mayonnaise, relish, and 1 1/2 tsp lemon juice in small bowl--this is your tartar sauce. Season to taste with salt and pepper.
Crush cornflakes until coarse crumbs. Transfer to bowl and mix in lemon peel. Mix butter and remaining 1 1/2 tsp lemon juice in small bowl.
Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
2 servings, can be doubled.
1 1/2 TBSP sweet pickle relish
3 tsp fresh lemon juice
2 1/2 cups cornflakes
2 tsp grated lemon peel
2 TBSP butter, melted
3/4 lb white fish fillets (like orange roughy), cut crosswise into 3/4 inch strips
Position rack in top third of oven and preheat to 500 degrees.
Mix mayonnaise, relish, and 1 1/2 tsp lemon juice in small bowl--this is your tartar sauce. Season to taste with salt and pepper.
Crush cornflakes until coarse crumbs. Transfer to bowl and mix in lemon peel. Mix butter and remaining 1 1/2 tsp lemon juice in small bowl.
Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
2 servings, can be doubled.
11/9/09
Best Make-Ahead Pie Crust
Makes 4 pie crusts--from Jill the moderator on SL
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
11/2/09
Gingerbread Caramel Corn
INGREDIENTS:
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
Microwave Version: Put popcorn into a clean paper grocery bag. Pour on caramel, close bag and shake. Microwave for 4 1/2 minutes, removing the bag to shake it every 45 seconds.
From Deb_W at SL
- 15 cups popped corn
- 1/2 tsp. salt
- 1 cup butter
- 2 cups packed brown sugar
- 1/4 cup corn syrup
- 1/4 cup light molasses
- 1 Tbsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
Microwave Version: Put popcorn into a clean paper grocery bag. Pour on caramel, close bag and shake. Microwave for 4 1/2 minutes, removing the bag to shake it every 45 seconds.
From Deb_W at SL
10/25/09
Cincinnati Chili
4 c. water
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole
Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.
Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans
Recipe originally from The Cincinnati Enquirer
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole
Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.
Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans
Recipe originally from The Cincinnati Enquirer
Pumpkin Dump Cake
1 28 oz. (i used 30 oz. can) can of pumpkin
1 13 oz. can of evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 yellow cake mix
1/2 cup chopped walnuts
1 cup melted butter
Beat pumpkin, evaporated milk, sugars, eggs, and spices in a large bowl until well blended. Pour into a greased 9x13 inch pan. Sprinkle with yellow cake mix and chopped walnuts. Over that, pour the melted butter. Bake in a 350 degree oven for 60 minutes.
From Cherry Ames at SL
1 13 oz. can of evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 yellow cake mix
1/2 cup chopped walnuts
1 cup melted butter
Beat pumpkin, evaporated milk, sugars, eggs, and spices in a large bowl until well blended. Pour into a greased 9x13 inch pan. Sprinkle with yellow cake mix and chopped walnuts. Over that, pour the melted butter. Bake in a 350 degree oven for 60 minutes.
From Cherry Ames at SL
10/20/09
Arabian Squash Casserole
4 c. acorn squash, cooked and mashed
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds
Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.
Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds
Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.
Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.
10/17/09
Crescent Rolls
3/4 cup plus 2 Tbs warm milk
1/4 cup warm water
1 egg
6 Tbs butter, softened, DIVIDED
3 cups flour
2 Tbs sugar
1 tsp salt
2 tsp yeast
put ingredients (use 4 Tbs of the butter) in bread machine in order listed. Use the dough cycle. When cycle is done, turn dough out onto a lightly floured surface. Roll into a 12 inch cirle, brush with remaining 2 Tbs butter, and cut into 12 wedges. Roll up wedges from the wide end to the point and place pointed side down 2 inches apart on greased baking sheets. Cover and let rise for 20 minutes. Bake at 375 for 17-20 minutes.
1/4 cup warm water
1 egg
6 Tbs butter, softened, DIVIDED
3 cups flour
2 Tbs sugar
1 tsp salt
2 tsp yeast
put ingredients (use 4 Tbs of the butter) in bread machine in order listed. Use the dough cycle. When cycle is done, turn dough out onto a lightly floured surface. Roll into a 12 inch cirle, brush with remaining 2 Tbs butter, and cut into 12 wedges. Roll up wedges from the wide end to the point and place pointed side down 2 inches apart on greased baking sheets. Cover and let rise for 20 minutes. Bake at 375 for 17-20 minutes.
10/10/09
Cornflake Cookies
From Ang/JaJireh on SL. All notes are hers.
2 cups corn syrup
2 cups sugar
Bring these ingredients to a boil on in a heavy saucepan on the stovetop. When boiling, remove from heat and add:
2 tsp vanilla
2 cups peanut butter
Stir, melting the peanut butter. In a separate bowl, have
10 cups cornflakes
already poured. Pour the peanut butter cream mixture over top, stir quickly, pour into a 13x9 baking pan.
Allow to cool, cut into squares, steal two, then hide the pan.
At intervals, return to the hiding place, snag a morsel or two, cover.
When children arrive, allow them each ONE cookie bar, that you've set out on a plate, lest they learn the hiding place. When plate is empty, refill for tomorrow.
Meanwhile, continue sneaking until pan is completely gone, save tomorrows' snack for the young'uns.
2 cups corn syrup
2 cups sugar
Bring these ingredients to a boil on in a heavy saucepan on the stovetop. When boiling, remove from heat and add:
2 tsp vanilla
2 cups peanut butter
Stir, melting the peanut butter. In a separate bowl, have
10 cups cornflakes
already poured. Pour the peanut butter cream mixture over top, stir quickly, pour into a 13x9 baking pan.
Allow to cool, cut into squares, steal two, then hide the pan.
At intervals, return to the hiding place, snag a morsel or two, cover.
When children arrive, allow them each ONE cookie bar, that you've set out on a plate, lest they learn the hiding place. When plate is empty, refill for tomorrow.
Meanwhile, continue sneaking until pan is completely gone, save tomorrows' snack for the young'uns.
10/9/09
Italian Turkey Sausage
1 lb ground turkey
1/4 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1-1/4 teaspoons ground paprika
2-1/2 teaspoons vegetable oil
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
1/4 teaspoon red pepper flakes (optional--leave out for sweet Italian sausage)
Place the ground turkey into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender, food processor or mortar and pestle, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground turkey until well blended. Refrigerate for 24 hours to let flavors blend.
1/4 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1-1/4 teaspoons ground paprika
2-1/2 teaspoons vegetable oil
1/8 teaspoon anise seed
1/8 teaspoon fennel seed
1/4 teaspoon red pepper flakes (optional--leave out for sweet Italian sausage)
Place the ground turkey into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender, food processor or mortar and pestle, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground turkey until well blended. Refrigerate for 24 hours to let flavors blend.
9/29/09
Fried Cabbage and Potatoes, Indian Style
3 TBSP oil
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon
Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.
Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.
Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.
From American Wholefoods Cuisine.
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon
Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.
Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.
Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.
From American Wholefoods Cuisine.
9/26/09
Pumpkin Squares
Crust:
1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter
Filling:
1# can pumpkin
1t cinnamon
1-13oz can evap. milk
1/4t cloves
2 eggs
1/2t ginger
3/4 C sugar
Topping:
1/2C walnuts
1/2C brown sugar
2T butter
Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.
Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.
Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean.
From Jill in Kentucky
1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter
Filling:
1# can pumpkin
1t cinnamon
1-13oz can evap. milk
1/4t cloves
2 eggs
1/2t ginger
3/4 C sugar
Topping:
1/2C walnuts
1/2C brown sugar
2T butter
Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.
Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.
Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean.
From Jill in Kentucky
Pumpkin Blender Pancakes
In Blender Mix:
Scant 2 cups cups water (between 1 ¾ and 2 cups)
1 ½ cups whole grain
¾ cup powdered milk
½ cup canned pumpkin
¾ teaspoon pumpkin pie spice
Blend on high for 3 minutes.
Add:
2 eggs
3 Tbsp oil
1 ½ Tbsp honey
heaping ¼ tsp salt
Blend for 1 more minute. At the very end, add:
1 ½ Tbsp baking powder
Pulse three times, just enough to mix, Mixture should foam up. Cook immediately on hot skillet.
This is 1.5 of the originally recipe – so it makes enough for a family of 5 with a few leftover for kids to have later as a snack.
Scant 2 cups cups water (between 1 ¾ and 2 cups)
1 ½ cups whole grain
¾ cup powdered milk
½ cup canned pumpkin
¾ teaspoon pumpkin pie spice
Blend on high for 3 minutes.
Add:
2 eggs
3 Tbsp oil
1 ½ Tbsp honey
heaping ¼ tsp salt
Blend for 1 more minute. At the very end, add:
1 ½ Tbsp baking powder
Pulse three times, just enough to mix, Mixture should foam up. Cook immediately on hot skillet.
This is 1.5 of the originally recipe – so it makes enough for a family of 5 with a few leftover for kids to have later as a snack.
Apple Cider Syrup/Sauce
1 cup sugar
2 Tablespoons cornstarch
¼ tsp. Cinnamon
¼ nutmeg
2 cups apple cider
2 TBSP lemon juice
Stir over medium high until thickened and then stir in:
¼ cup butter
From Stick Girl at SL.
1 cup sugar
2 Tablespoons cornstarch
¼ tsp. Cinnamon
¼ nutmeg
2 cups apple cider
2 TBSP lemon juice
Stir over medium high until thickened and then stir in:
¼ cup butter
From Stick Girl at SL.
Pumpkin Doughnuts
1 ½ c. sugar
5 ½ c. flour
2 T. butter
Cut the butter into the flour and sugar.
4 t. baking powder
2 eggs
Add these next.
1 c. pumpkin (or mashed potatoes)
1 t. salt
1 t. cinnamon (I used 2 tsp pumpkin pie spice and omitted other spices)
¾ c. milk
¼ t. nutmeg
Mix. Roll ½” thick. Cut out with doughnut cutter. Fry 5 to 6 doughnuts at a time in 375 oil 2-3 minutes, turning once. Drain on cooling rack set over paper towels. Holes take less time to cook.
Cinnamon Sugar: 1 c. sugar with 1 T. cinnamon in pie pan—roll doughnuts to coat.
5 ½ c. flour
2 T. butter
Cut the butter into the flour and sugar.
4 t. baking powder
2 eggs
Add these next.
1 c. pumpkin (or mashed potatoes)
1 t. salt
1 t. cinnamon (I used 2 tsp pumpkin pie spice and omitted other spices)
¾ c. milk
¼ t. nutmeg
Mix. Roll ½” thick. Cut out with doughnut cutter. Fry 5 to 6 doughnuts at a time in 375 oil 2-3 minutes, turning once. Drain on cooling rack set over paper towels. Holes take less time to cook.
Cinnamon Sugar: 1 c. sugar with 1 T. cinnamon in pie pan—roll doughnuts to coat.
Pumpkin White Chip Macadamia Bars
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2/3 cup coarsely chopped macadamia nuts
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.
From NJLisa @ SL. Note from Lisa: If I am making them for every day or for the kids, I leave out the Macadamia nuts; and use half the amount of white chocolate chips and put them all in the batter. The cookies are always a big hit and they freeze well.
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2/3 cup coarsely chopped macadamia nuts
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.
From NJLisa @ SL. Note from Lisa: If I am making them for every day or for the kids, I leave out the Macadamia nuts; and use half the amount of white chocolate chips and put them all in the batter. The cookies are always a big hit and they freeze well.
9/4/09
Three-Bean Dal
Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
9/2/09
Pumpkin Spice Cookies
My mom doesn't remember making these cookies, but my sister and I remembered them well. We dug through Mom's recipe box and cookbooks until we found the recipe. Now we both make them for our children. These are rolled out like a sugar cookie, but have a delightfully warm, spicy taste. My favorite way to make them for autumn is to use my little leaf-shaped cookie cutters and color the frosting in red, yellow, and orange to make them look like autumn leaves.
1 1/2 cups sugar
1 cup butter
1 egg
2 1/2 cups flour
3/4 teaspoon pumpkin pie spice (or a mixture of cinnamon, cloves, and allspice)
Cream together butter and sugar, then add egg, beating well. Blend in the flour and the spice. Separate into two disks, cover in plastic wrap, and chill for 1 hour.
Roll out cookies and cut into desired shapes. Bake at 400 degrees, on cookies sheets covered in parchment paper or silicone mats, until just starting to lightly brown. Bake time will depend on size of cookies. Cool 5 minutes before removing from pan.
Frosting:
3 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
dash of salt
food coloring
1 1/2 cups sugar
1 cup butter
1 egg
2 1/2 cups flour
3/4 teaspoon pumpkin pie spice (or a mixture of cinnamon, cloves, and allspice)
Cream together butter and sugar, then add egg, beating well. Blend in the flour and the spice. Separate into two disks, cover in plastic wrap, and chill for 1 hour.
Roll out cookies and cut into desired shapes. Bake at 400 degrees, on cookies sheets covered in parchment paper or silicone mats, until just starting to lightly brown. Bake time will depend on size of cookies. Cool 5 minutes before removing from pan.
Frosting:
3 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
dash of salt
food coloring
Hamburger Buns
- 1 cup milk
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon white sugar
- 1 1/2 teaspoons salt
- 5 1/2 cups all-purpose flour
- 1 (.25 ounce) envelope active dry yeast
- 1 egg yolk
- 1 tablespoon water
- Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
- In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
- Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
- Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
8/26/09
Zucchini Chocolate Chip Muffins
Makes 12 muffins.
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Original recipe from Taste of Home, my changes added.
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Original recipe from Taste of Home, my changes added.
8/23/09
Vegetable Curry
1/2 medium-sized (4oz) eggplant cut into ¾in x 1/2 in sticks
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
2 small carrots (4oz), peeled and cut into ¾in x 1/2 in sticks
1 cup peas
1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (4oz), peeled and cut into ¾in x 1/2 in sticks
1/2 cup freshly grated coconut (I used unsweetened, dry coconut)
4 fresh hot green chillies
2 tbsp white poppy seeds (I skipped these)
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green cilantro
How to make vegetarian curry:
* Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
* Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 5fl oz water and grind to a fine paste. Set aside.
* When the vegetables are cooked, add the spice paste and another 5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh cilantro.
Recipe from Indianfoodforever.com
8/20/09
Southwestern Black Bean Salad
From Cook's Country, Aug/Sept 2009
4 scallions, sliced thin
1 TBSP minced canned chipoltle chiles in adobo sauce
1 tsp honey
1/3 cup lime juice from 3 limes
salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn kernels (see note below)
2 (16-oz) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro
1. Make Dressing: Combine scallions, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in large bowl. Slowly whisk in 2 TBSP oil. (Dressing can be refrigerated, covered, for 1 day.)
2. Toast Corn: (Do not skip this step!) heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.
3. Toss Salad: Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)
Serves 6 to 8.
NOTE: You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using froze corn, be sure to thaw and drain it.
4 scallions, sliced thin
1 TBSP minced canned chipoltle chiles in adobo sauce
1 tsp honey
1/3 cup lime juice from 3 limes
salt and pepper
1/4 cup olive oil
2 cups fresh or frozen corn kernels (see note below)
2 (16-oz) cans black beans, drained and rinsed
2 ripe avocados, pitted, skinned, and chopped
2 medium tomatoes, cored and chopped
1/4 cup finely chopped fresh cilantro
1. Make Dressing: Combine scallions, chipotle, honey, lime juice, 1/2 tsp salt and 1/2 tsp pepper in large bowl. Slowly whisk in 2 TBSP oil. (Dressing can be refrigerated, covered, for 1 day.)
2. Toast Corn: (Do not skip this step!) heat remaining oil in large skillet over medium-high heat until shimmering. Cook corn until spotty brown, about 5 minutes.
3. Toss Salad: Add beans, avocados, tomatoes, cilantro, and toasted corn to bowl with dressing and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days. Bring to room temperature and toss before serving.)
Serves 6 to 8.
NOTE: You will need 3 to 4 cobs to yield 2 cups of fresh kernels. If using froze corn, be sure to thaw and drain it.
7/2/09
Blanching Greens for Freezing
Some greens that this method works well with are kale, collards, kohlrabi greens, swiss chard, beet greens, and dandelion greens.
Just chop or cut them into the size you want for cooking, put them in a pot of boiling water, stir 1-2 minutes, drain, and chill with cold water. Then put them into a labeled freezer bags (remember to squeeze the air out first) and freeze.
Just chop or cut them into the size you want for cooking, put them in a pot of boiling water, stir 1-2 minutes, drain, and chill with cold water. Then put them into a labeled freezer bags (remember to squeeze the air out first) and freeze.
Coconutty Cake
4 large eggs, separated
1 (13.5 oz) can coconut milk (not coconut creme!)
1/3 cup oil
1-2 tsp coconut extract (use the greater amount if using light coconut milk)
1 box white cake mix (or the dry ingredients for your favorite from-scratch white cake)
Topping:
2 cup coconut flakes
1/2 cup brown sugar
1/2 cup macadamia nuts, chopped (optional)
1 stick butter, melted
Grease and flour a 9 x 13 inch pan. Preheat oven to 350.
Mix coconut flakes, brown sugar, and nuts and set aside.
Whip egg whites until soft peaks form. Set aside. Beat egg yolks, coconut milk, oil, and extract together. Blend liquids into cake mix gradually. Fold egg whites gently into batter. Pour batter into pan and lightly sprinkle topping over top. Drizzle melted butter over topping.
Bake at 350 for 30 minutes. Test with toothpick for doneness.
From: 50th Anniversary Best of our Favorite Recipes 1946-1996: Island of Maui
1 (13.5 oz) can coconut milk (not coconut creme!)
1/3 cup oil
1-2 tsp coconut extract (use the greater amount if using light coconut milk)
1 box white cake mix (or the dry ingredients for your favorite from-scratch white cake)
Topping:
2 cup coconut flakes
1/2 cup brown sugar
1/2 cup macadamia nuts, chopped (optional)
1 stick butter, melted
Grease and flour a 9 x 13 inch pan. Preheat oven to 350.
Mix coconut flakes, brown sugar, and nuts and set aside.
Whip egg whites until soft peaks form. Set aside. Beat egg yolks, coconut milk, oil, and extract together. Blend liquids into cake mix gradually. Fold egg whites gently into batter. Pour batter into pan and lightly sprinkle topping over top. Drizzle melted butter over topping.
Bake at 350 for 30 minutes. Test with toothpick for doneness.
From: 50th Anniversary Best of our Favorite Recipes 1946-1996: Island of Maui
6/30/09
Dessert Crepes
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
In blender, combine all ingredients and blend until smooth. Put in refrigerator to let settle.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Original recipe from allrecipes.com
1 teaspoon vanilla
In blender, combine all ingredients and blend until smooth. Put in refrigerator to let settle.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Original recipe from allrecipes.com
Spicy Rice and Kale
From: Bon Appétit, February 1999
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups
packed)
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to
boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
6/21/09
Creamy Parmesan Salad Dressing
Carrabba's Italian Grill House Salad Dressing (Creamy Parmesan)
½ cup mayonnaise
¼ cup grated parmesan cheese
¼ cup buttermilk
1½ tspn minced garlic
½ tspn minced fresh parsley
½ tspn lemon juice
Whisk together all ingredients in a small bowl.
Makes 1 cup.
½ cup mayonnaise
¼ cup grated parmesan cheese
¼ cup buttermilk
1½ tspn minced garlic
½ tspn minced fresh parsley
½ tspn lemon juice
Whisk together all ingredients in a small bowl.
Makes 1 cup.
6/17/09
Sesame Noodles/Peanut Butter Pasta
1/3 c peanut butter
2 TBSP sesame oil
2 TBSP soy sauce
1/2 tsp cayenne (or to taste--1/2 tsp makes it pretty spicy!)
1/2 tsp sugar
1 lg clove garlic, minced
1 TBSP rice wine vinegar, or other vinegar
1/2 tsp minced fresh ginger
Mix all together and let sit--4 hours is good, but less is ok. Toss with 8-12 oz of hot cooked pasta--either Chinese noodles or thin spaghetti.
2 TBSP sesame oil
2 TBSP soy sauce
1/2 tsp cayenne (or to taste--1/2 tsp makes it pretty spicy!)
1/2 tsp sugar
1 lg clove garlic, minced
1 TBSP rice wine vinegar, or other vinegar
1/2 tsp minced fresh ginger
Mix all together and let sit--4 hours is good, but less is ok. Toss with 8-12 oz of hot cooked pasta--either Chinese noodles or thin spaghetti.
6/11/09
Collard Greens
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks (or smoked pork chops)
2 (10.5 ounce) cans condensed
chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
1 tablespoon brown sugar
1/2 tsp red pepper flakes
1 tablespoon brown sugar
1/2 tsp red pepper flakes
salt and pepper to taste
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Note: I made this with the tops of kohlrabi and it was great!
Original recipe posted by SOUTHERNGIRL3 on allrecipes.com
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Note: I made this with the tops of kohlrabi and it was great!
Original recipe posted by SOUTHERNGIRL3 on allrecipes.com
6/5/09
Cannellini Beans with Sauteed Kale
From The Mediterranean Vegan Kitchen
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
4/19/09
Garbage Bread
From Kris on the Sonlight Forums:
6 c. flour
2 1/2 pkg yeast
1 1/2 tsp salt
2 c. warm water
1 TBSP cornmeal
1 egg white
1 TBSP water
In a large bowl, combine 2 c. flour, yeast, and salt. Add 2 c. warm water and beat until well mixed. Stir in as much remaining flour as possible. Knead 8-10 minutes by hand or 2-4 minutes with dough hook on mixer. Cover and let rise until doubled. Punch down and let rest 5 minutes.
Divide dough into 2 pieces and roll each piece into a large rectangle. Put favorite pizza toppings in the center and then fold long sides in to cover toppings. Pinch all seams together to seal.
Sprinkle 1 TBSP cornmeal on baking sheet and lay loaves on cornmeal. Cover and let rise 20 minutes. Beat egg white with 1 TBSP water and brush on top of loaves before baking.
Bake at 375 degrees F for 40 minutes.
6 c. flour
2 1/2 pkg yeast
1 1/2 tsp salt
2 c. warm water
1 TBSP cornmeal
1 egg white
1 TBSP water
In a large bowl, combine 2 c. flour, yeast, and salt. Add 2 c. warm water and beat until well mixed. Stir in as much remaining flour as possible. Knead 8-10 minutes by hand or 2-4 minutes with dough hook on mixer. Cover and let rise until doubled. Punch down and let rest 5 minutes.
Divide dough into 2 pieces and roll each piece into a large rectangle. Put favorite pizza toppings in the center and then fold long sides in to cover toppings. Pinch all seams together to seal.
Sprinkle 1 TBSP cornmeal on baking sheet and lay loaves on cornmeal. Cover and let rise 20 minutes. Beat egg white with 1 TBSP water and brush on top of loaves before baking.
Bake at 375 degrees F for 40 minutes.
4/15/09
Gingerbread Caramel Corn
From Deb_W on the Sonlight Forums
15 cups popped popcorn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 TBSP ginger
1 tsp cinnamon
1/2 tsp baking soda
Mix together salt, butter, brown sugar, corn syrup, molasses, and spices in a medium sized pot. Bring to boil and cook 5 minutes. Remove from heat and add baking soda (it will foam up).
Place popcorn in a clean paper grocery bag and pour caramel coating over it. Close bag and shake it to distribute caramel. Place closed bag in microwave and cook on high for 4 1/2 minutes, stopping every 45 seconds to shake the bag and redistribute caramel. Pour onto waxed paper to cool.
15 cups popped popcorn
1/2 tsp salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 TBSP ginger
1 tsp cinnamon
1/2 tsp baking soda
Mix together salt, butter, brown sugar, corn syrup, molasses, and spices in a medium sized pot. Bring to boil and cook 5 minutes. Remove from heat and add baking soda (it will foam up).
Place popcorn in a clean paper grocery bag and pour caramel coating over it. Close bag and shake it to distribute caramel. Place closed bag in microwave and cook on high for 4 1/2 minutes, stopping every 45 seconds to shake the bag and redistribute caramel. Pour onto waxed paper to cool.
Snobby Joes
From Ahn in Tx on the Sonlight Forums
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
Easy Tuscan Pasta
3 TBSP olive oil
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
Stephanie's One-Layer Yellow Cake
Makes 1 9" square or round cake--just the right size for "just family"
1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
2/3 c. milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Grease and flour a 9" pan.
Sift dry ingredients together. Blend in softened butter. Pour in milk and vanilla and beat for 2 minutes. Add eggs and beat for an additional 2 minutes.
Bake for 35-40 minutes or until center tests done.
1 1/2 c. flour
1 c. sugar
2 tsp baking powder
1/2 tsp salt
1/2 c. butter, softened
2/3 c. milk
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees F. Grease and flour a 9" pan.
Sift dry ingredients together. Blend in softened butter. Pour in milk and vanilla and beat for 2 minutes. Add eggs and beat for an additional 2 minutes.
Bake for 35-40 minutes or until center tests done.
Chloe's Virus-Killing Soup
The notes on this recipe are from Chloe on the Sonlight Forums. This soup is amazing.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.
Alton Brown's Onion Dip from Scratch
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
4/14/09
Lizzytish's Honey Garlic Pasta
1 package (16 ounces) angel hair pasta
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1/4 cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute the garlic in butter. Stir in the honey, basil and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1/4 cup honey
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute the garlic in butter. Stir in the honey, basil and thyme. Drain pasta; add to garlic mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings
Tig's Grilled Chicken with a Medallion of Chevre Cheese/Sun-Dried Tomatoes
Serves: 6
Prep. Time: 0:55
2 Tbls. minced garlic
2 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter - sliced
1 1/2 cups chopped sun-dried tomatoes (no substitutes)
1/4 cup chopped fresh basil (no substitutes here, either)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 oz. Chevre (goat cheese )- room temperature
-Sauté garlic and onion in butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
-Spoon prepared sun-dried tomato sauce over chicken.
This is delicious when served with any of the following sides: garlic roasted mashed potatoes , grilled veggies, Fettuccine Alfredo, asparagus, garlic roasted red potatoes, mixed greens salad, Caesar Salad.
Throw in some crusty Italian bread and you are Golden!
Prep. Time: 0:55
2 Tbls. minced garlic
2 Tbls. minced yellow onion
2 Tbls. butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter - sliced
1 1/2 cups chopped sun-dried tomatoes (no substitutes)
1/4 cup chopped fresh basil (no substitutes here, either)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
8 oz. Chevre (goat cheese )- room temperature
-Sauté garlic and onion in butter in a large skillet over medium heat until tender.
-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
-Reduce heat to low and stir in cold butter, one slice at a time.
-Stir in tomatoes, basil, kosher salt, and pepper; remove from heat; set aside.
-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
-Grill chicken over hot coals 15 - 20 minutes, or until cooked through.
-A couple of minutes before chicken is done, place equal amounts of cheese on each breast.
-Spoon prepared sun-dried tomato sauce over chicken.
This is delicious when served with any of the following sides: garlic roasted mashed potatoes , grilled veggies, Fettuccine Alfredo, asparagus, garlic roasted red potatoes, mixed greens salad, Caesar Salad.
Throw in some crusty Italian bread and you are Golden!
Tig's Chimichurri Sauce
Makes about 1 ½ cups
½ cup lightly packed fresh Italian flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
¼ cup sherry wine vinegar, or to taste (can sub white wine vinegar and Sherry, equal parts )
¾ cup extra virgin olive oil (EVOO), or to taste
½ cup white onion, chopped
2 tablespoon fresh oregano, chopped
½ teaspoon red pepper flakes
1 teaspoon salt, or to taste
Juice of one lemon
Freshly ground black pepper to taste
Combine the parsley. Cilantro, garlic, vinegar, EVOO, onion, oregano, red pepper, salt, lemon juice and black pepper in a food processor and finely chop by pulsing; do not puree. Season to taste. You may sub 1 cup flat-leaf parsley for the ½ cup parsley and ½ cup cilantro.
This is great on Tilapia.
Also good on any grilled fish, just pour on top of fish after it is grilled.
Also good on grilled steak (you can put some on the steak, rub it in, before you grill the steak, then serve extra sauce on the side to spoon onto the top of the steak).
Great on grilled veggies, too.
Can use as a marinade, also.
½ cup lightly packed fresh Italian flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
¼ cup sherry wine vinegar, or to taste (can sub white wine vinegar and Sherry, equal parts )
¾ cup extra virgin olive oil (EVOO), or to taste
½ cup white onion, chopped
2 tablespoon fresh oregano, chopped
½ teaspoon red pepper flakes
1 teaspoon salt, or to taste
Juice of one lemon
Freshly ground black pepper to taste
Combine the parsley. Cilantro, garlic, vinegar, EVOO, onion, oregano, red pepper, salt, lemon juice and black pepper in a food processor and finely chop by pulsing; do not puree. Season to taste. You may sub 1 cup flat-leaf parsley for the ½ cup parsley and ½ cup cilantro.
This is great on Tilapia.
Also good on any grilled fish, just pour on top of fish after it is grilled.
Also good on grilled steak (you can put some on the steak, rub it in, before you grill the steak, then serve extra sauce on the side to spoon onto the top of the steak).
Great on grilled veggies, too.
Can use as a marinade, also.
Vegan Bean Taco Filling
1 TBSP olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
Quick Summer Supper
3 TBSP olive oil
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
Tiggerific Jezebel Sauce
1 c. apricot preserves (or orange marmalade, or peach jam)
2/3 c. apricot jelly
5 TBSP creole or prepared brown mustard
1/4 c. prepared horseradish sauce
1 tsp (or more) freshly-cracked coarse ground pepper
Combine all ingredients in a small bowl. Chill in frig for 1-2 days for best taste.
Ladle 1/2-3/4 c. or so over softened cream cheese and serve with crackers. Also awesome with ham.
Makes: 2 cups
2/3 c. apricot jelly
5 TBSP creole or prepared brown mustard
1/4 c. prepared horseradish sauce
1 tsp (or more) freshly-cracked coarse ground pepper
Combine all ingredients in a small bowl. Chill in frig for 1-2 days for best taste.
Ladle 1/2-3/4 c. or so over softened cream cheese and serve with crackers. Also awesome with ham.
Makes: 2 cups
Black Bean and Tortilla Bake
1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
Tig's Black Bean Chili
2 TBSP olive oil
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
Grandma Alene's BBQ Beans
1 lb. ground beef
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
Chickpea Ratatouille
3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
Kahlua-Orange Fudge Cake
Recipe from Maui Extension Homemakers cookbook
1 pkg Devil's Food or German Chocolate cake mix
1 (8 oz) ctn dairy sour cream
1/2 c cooking oil
1/2 c water
4 eggs
1/4 c Kahlua or other coffee liqueur
2 TBSP finely shredded orange peel
1 tsp ground cinnamon
1 (12 oz) pkg semi-sweet chocolate chips
1 (4-serving size) pkg instant chocolate fudge pudding mix
Powdered sugar (optional)
Grease and flour a 10-inch fluted tube pan or Bundt pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl frequently. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan and bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar if desired. Makes 12-16 servings.
1 pkg Devil's Food or German Chocolate cake mix
1 (8 oz) ctn dairy sour cream
1/2 c cooking oil
1/2 c water
4 eggs
1/4 c Kahlua or other coffee liqueur
2 TBSP finely shredded orange peel
1 tsp ground cinnamon
1 (12 oz) pkg semi-sweet chocolate chips
1 (4-serving size) pkg instant chocolate fudge pudding mix
Powdered sugar (optional)
Grease and flour a 10-inch fluted tube pan or Bundt pan. In large mixer bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, orange peel and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides of bowl frequently. Beat on medium speed for 4 minutes. Stir in chocolate chips. Pour into prepared pan and bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool on rack. Sprinkle with powdered sugar if desired. Makes 12-16 servings.
Hoisin Chicken and Fried Noodles
1/2 c hoisin sauce
2 TBSP soy sauce or Tamari
3 TBSP rice wine vinegar or sake
2 TBSP sugar
2 TBSP ketchup
2 TBSP minced garlic
1/2 tsp ground ginger
1/2 tsp sesame oil
2 1/2 lbs chicken breasts
Pour sauce ingredients over chicken in baking pan and bake at 350 for 1 hour or until chicken tests done.
Fried Noodles: Cook 1 lb linguine to al dente. Drain and rinse with cold water. Heat electric skillet to 425 degrees F and add 1 tbsp oil. Add 1/2 of noodles, 1/2 cup of sauce from the baked chicken, and 2 tbsp Kikkoman stir fry sauce. Stir fry until noodles begin to crisp and are well coated with the now-thickened sauce. Repeat for remaining noodles.
NOTE: This recipe was inspired by a visit to a Japanese steak house. The original recipe does not call for ginger or sesame oil, and uses the sauce as a marinade before stir-frying the chicken. The noodles are not part of the original recipe. My method is easier and gets dinner on the table.
2 TBSP soy sauce or Tamari
3 TBSP rice wine vinegar or sake
2 TBSP sugar
2 TBSP ketchup
2 TBSP minced garlic
1/2 tsp ground ginger
1/2 tsp sesame oil
2 1/2 lbs chicken breasts
Pour sauce ingredients over chicken in baking pan and bake at 350 for 1 hour or until chicken tests done.
Fried Noodles: Cook 1 lb linguine to al dente. Drain and rinse with cold water. Heat electric skillet to 425 degrees F and add 1 tbsp oil. Add 1/2 of noodles, 1/2 cup of sauce from the baked chicken, and 2 tbsp Kikkoman stir fry sauce. Stir fry until noodles begin to crisp and are well coated with the now-thickened sauce. Repeat for remaining noodles.
NOTE: This recipe was inspired by a visit to a Japanese steak house. The original recipe does not call for ginger or sesame oil, and uses the sauce as a marinade before stir-frying the chicken. The noodles are not part of the original recipe. My method is easier and gets dinner on the table.
Unstuffed Cabbage Roll Casserole
1 lb ground beef or pork
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
1 c. onion, chopped
8 c. cabbage (about 1/2 of a 3 lb head) cut into thin strips and then 2" long pieces (so you can fork it into your mouth)
1/2 cup water
4 c crushed tomatoes, or a 28 oz can
1 TBSP brown sugar
1 TBSP white vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 1/2 tsp whole caraway seed
1 tsp garlic powder
1 TBSP paprika (or more to taste)
In a large skillet, brown the meat and drain off any grease. Add the chopped onion and cook for about 3 minutes to soften the onion. Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt. Add the remaining ingredients and bring to a boil. Reduce heat and cover. Simmer until the cabbage is to the desired tenderness--about 30 minutes. Serve with cooked rice.
Serves 4-6. Freezes well.
Melanie's Onion Bread/Rolls
1 onion, finely chopped
1 TBSP butter
2 1/2 tsp active dry yeast
2 TBSP white sugar
1 1/2 c warm water
2 tsp salt
2 TBSP butter
1/2 tsp Italian seasoning
3 1/2 c bread flour
2 TBSP butter, melted
Cook onions in 1 TBSP butter until transparent and a little golden. Let cool. Dissolve yeast & sugar in warm water. Let stand 10 minutes. Stir salt, butter, onions, Italian seasoning and 2 1/2 c flour into yeast mixture. Knead in remaining 1 c flour until dough is just a little sticky. Return dough to oiled bowl and let rest in warm place until doubled in volume.
Stir to deflate and place into lightly buttered 8x8" baking dish. OR form into rolls and pack tightly into pan to make the bread easier to serve. Cover loosely with plastic wrap and let rise about 40 minutes. Preheat oven to 350 degrees F. Brush rolls lightly with melted butter and bake for about 40-45 minutes.
1 TBSP butter
2 1/2 tsp active dry yeast
2 TBSP white sugar
1 1/2 c warm water
2 tsp salt
2 TBSP butter
1/2 tsp Italian seasoning
3 1/2 c bread flour
2 TBSP butter, melted
Cook onions in 1 TBSP butter until transparent and a little golden. Let cool. Dissolve yeast & sugar in warm water. Let stand 10 minutes. Stir salt, butter, onions, Italian seasoning and 2 1/2 c flour into yeast mixture. Knead in remaining 1 c flour until dough is just a little sticky. Return dough to oiled bowl and let rest in warm place until doubled in volume.
Stir to deflate and place into lightly buttered 8x8" baking dish. OR form into rolls and pack tightly into pan to make the bread easier to serve. Cover loosely with plastic wrap and let rise about 40 minutes. Preheat oven to 350 degrees F. Brush rolls lightly with melted butter and bake for about 40-45 minutes.
Banana Chocolate Chip Muffins
1 1/2 c flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 lg egg
1/4 c melted butter
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips
Combine mashed bananas, egg, butter, milk and vanilla in a mixing bowl. In a small bowl, combine dry ingredients, then stir into banana mixture until just combined. Fold in chocolate chips.
Bake in paper-lined or greased muffin tins at 350 degrees F for 32 minutes. Makes 2 dozen muffins.
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 very ripe bananas, mashed
1 lg egg
1/4 c melted butter
1/4 c milk
1 tsp vanilla
3/4 c chocolate chips
Combine mashed bananas, egg, butter, milk and vanilla in a mixing bowl. In a small bowl, combine dry ingredients, then stir into banana mixture until just combined. Fold in chocolate chips.
Bake in paper-lined or greased muffin tins at 350 degrees F for 32 minutes. Makes 2 dozen muffins.
Chewy, Crispy Pizza Crust
2 2/3 cu warm water (about 105 degrees)
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up
Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.
Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.
At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.
NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat milk
2 tsp instant yeast, or a packet of regular yeast
stir, rest and let the yeast bubble up
Stir in 2 TBSP oil. Add 2 tsp Italian herb seasoning if desired. Mix in 4 c flour, beating until smooth. Add 4 or more cups flour, gradually, until you get a workable dough. (Note: I rarely add more than 2 c flour at this step.) Knead for about 10 minutes by hand or 4 minutes with the dough hook on your mixer. Cover with a clean cloth and let the dough rest for 15-20 minutes. Punch down the dough, divide into 8 balls and roll out into crusts.
Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.
At this point you can top your pizza with your favorite sauces and toppings, or cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes.
NOTE: This recipe is from the Sonlight Forums and was said to be "just like Pizza Hut" if you put 3 TBSP of oil in the bottom of a deep pizza pan, then add the dough and bake at 450 degrees for 15 minutes or until done. That gives the pizza the very oily, crispy finish like a Pizza Hut pizza. Since we don't like using that much oil, we prebake the crusts and use them as needed.
4/11/09
Butterflied Leg of Lamb with Rosemary
3/4 cup dry red wine
1/2 cup extra virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic
4-5 lb leg of lamb, butterflied
Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.
To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.
My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!
1/2 cup extra virgin olive oil
1/3 cup coarse-grained mustard
1/4 cup red wine vinegar
4 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic
4-5 lb leg of lamb, butterflied
Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.
To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.
My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!
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