1 8 ounce can Pillsbury® Refrigerated Crescent Dinner Rolls
1 3 ounce package cream cheese, softened
2 tablespoons finely chopped onion
1 teaspoon milk
5 slices bacon, crisply cooked, drained and crumbled
1 tablespoon grated Parmesan cheese
Heat oven to 375F. Separate dough into 4 rectangles; firmly press perforations to seal. In small bowl, combine cream cheese, onion and milk; beat until well blended. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Sprinkle each with bacon. Roll up, starting at longest side; pinch edges to seal. Cut each roll into 8 slices. Place on ungreased cookie sheet. Sprinkle with cheese. Bake at 375F for 12 to 15 minutes or until golden brown. Serve warm.
PRECIOUS MOMENTS
Thursday, September 29, 2011
Wednesday, September 28, 2011
SHRIMP CHEESE CHOWDER
2 cups thinly sliced onions
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups water
2 cups diced potatoes
1 cup sliced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound cooked shrimp
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
2 tablespoons sherry
Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 minutes or until potatoes are tender. Add remaining
ingredients; stir until cheese is melted. Serves 6 to 8.
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups water
2 cups diced potatoes
1 cup sliced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 pound cooked shrimp
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
2 tablespoons sherry
Cook onions in margarine until tender; blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 minutes or until potatoes are tender. Add remaining
ingredients; stir until cheese is melted. Serves 6 to 8.
Tuesday, September 27, 2011
SAUSAGE AND SPINACH FRITTATA
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon butter
4 eggs
1/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
4 ounces Eckrich Smoked Sausage, cut lengthwise into halves and sliced
Cook spinach in butter in 10 inch ovenproof skillet over medium heat 5 minutes. Meanwhile, beat eggs with water, basil, salt and pepper in medium bowl. Pour into skillet; stir briefly, then cook 1 minute. Arrange sausage on egg mixture. Broil, 4 inches from heat, about 2 minutes or until puffed and golden. To serve, cut into wedges. Makes 4 servings.
1 tablespoon butter
4 eggs
1/4 cup water
1/2 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
4 ounces Eckrich Smoked Sausage, cut lengthwise into halves and sliced
Cook spinach in butter in 10 inch ovenproof skillet over medium heat 5 minutes. Meanwhile, beat eggs with water, basil, salt and pepper in medium bowl. Pour into skillet; stir briefly, then cook 1 minute. Arrange sausage on egg mixture. Broil, 4 inches from heat, about 2 minutes or until puffed and golden. To serve, cut into wedges. Makes 4 servings.
Monday, September 26, 2011
GRILLED ZUCCHINI AND MOZZARELLA
1 large zucchini, cut into 1/2 inch slices
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground pepper to taste
6 ounces mozzarella cheese, thinly sliced
Slice zucchini in half lengthwise. Rinse and pat dry. Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the zucchini slices on a grill over moderate heat and baste with oil mixture. Turn and baste frequently until lightly browned, about 6 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground pepper to taste
6 ounces mozzarella cheese, thinly sliced
Slice zucchini in half lengthwise. Rinse and pat dry. Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the zucchini slices on a grill over moderate heat and baste with oil mixture. Turn and baste frequently until lightly browned, about 6 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.
Sunday, September 25, 2011
CHICKEN IN THE SNOW
6 cups chicken broth
2 celery ribs, cut in 2 inch pieces
1 onion large, studded with 1 clove
1 carrot large, pared and cut in 2 inch segments
1 lemon
1/2 teaspoon salt
8 to 10 parsley fresh stems
1/2 bay leaf
3 1/2 pounds chicken breast skinned, boned and cut in 1 1/2 inch squares
5 tablespoons butter
1/4 cup flour
2 tablespoons fresh lemon juice
freshly ground white pepper
3 eggs yolk
1 cup cream
24 mushrooms medium fresh caps
2 tablespoons butter, not margarine
1 10 1/2-ounce package peas cooked
Salt and freshly ground pepper to taste
In large saucepan, put chicken broth, celery, onion with clove, carrot, lemon slice and salt. Bring to boil; add herbs tied in cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7 to 10 minutes. Remove chicken and set aside. Strain broth and reserve. In saucepan, melt 5 tablespoons butter and add flour; stir for 3 to 4 minutes. Add reserved broth and bring to boil; simmer over medium heat for 20 to 25 minutes or until reduced to 4 cups. Stir lemon juice and white pepper into sauce. In small bowl, mix egg yolks and heavy cream together until well blended. Blend some hot sauce into egg mixture then return to sauce; cook over low heat, stirring until sauce thickens. Do not boil. Sauté mushroom caps in 2 tablespoons butter for 5 to 6 minutes; sprinkle very lightly with salt and pepper. Add mushroom caps and peas to sauce. Add chicken pieces. Return sauce almost to boiling point. Add salt and pepper to taste. Serve chicken in chafing dish with rice in a separate bowl. Garnish rice with tomato wedges if desired.
2 celery ribs, cut in 2 inch pieces
1 onion large, studded with 1 clove
1 carrot large, pared and cut in 2 inch segments
1 lemon
1/2 teaspoon salt
8 to 10 parsley fresh stems
1/2 bay leaf
3 1/2 pounds chicken breast skinned, boned and cut in 1 1/2 inch squares
5 tablespoons butter
1/4 cup flour
2 tablespoons fresh lemon juice
freshly ground white pepper
3 eggs yolk
1 cup cream
24 mushrooms medium fresh caps
2 tablespoons butter, not margarine
1 10 1/2-ounce package peas cooked
Salt and freshly ground pepper to taste
In large saucepan, put chicken broth, celery, onion with clove, carrot, lemon slice and salt. Bring to boil; add herbs tied in cheesecloth, lower heat and simmer 45 minutes. Add chicken pieces and gently simmer for 7 to 10 minutes. Remove chicken and set aside. Strain broth and reserve. In saucepan, melt 5 tablespoons butter and add flour; stir for 3 to 4 minutes. Add reserved broth and bring to boil; simmer over medium heat for 20 to 25 minutes or until reduced to 4 cups. Stir lemon juice and white pepper into sauce. In small bowl, mix egg yolks and heavy cream together until well blended. Blend some hot sauce into egg mixture then return to sauce; cook over low heat, stirring until sauce thickens. Do not boil. Sauté mushroom caps in 2 tablespoons butter for 5 to 6 minutes; sprinkle very lightly with salt and pepper. Add mushroom caps and peas to sauce. Add chicken pieces. Return sauce almost to boiling point. Add salt and pepper to taste. Serve chicken in chafing dish with rice in a separate bowl. Garnish rice with tomato wedges if desired.
Saturday, September 24, 2011
SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN SAUCE
12 medium size dried Chinese black mushrooms or dried shiitake mushrooms
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded jalapeño
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
freshly cooked rice
Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes. Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions. Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp. Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. stir fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve. Serves 4.
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded jalapeño
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
freshly cooked rice
Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes. Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions. Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp. Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. stir fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve. Serves 4.
Thursday, September 22, 2011
SWISS POTATO SQUARES
8 to 10 medium boiled potatoes
6 tablespoons melted margarine
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
1 1/2 cups diced Swiss cheese
1 cup diced, cooked ham
1 medium grated onion
1 teaspoon garlic powder
3 eggs
1/2 cup milk
Peel potatoes. Mash until smooth. Stir in melted margarine, salt, pepper and parsley. Spoon about 2/3 of the potato mixture on bottom and sides of 8 inch square baking dish. Combine cheese, ham, onion and garlic powder. Spoon this mixture into potato lined pan. Beat together eggs and milk and pour over cheese and ham. Spoon remaining potato mixture over the top. Sprinkle with paprika and bake in 400F oven for 30 to 35 minutes or until puffed and golden. Cut into squares to serve.
6 tablespoons melted margarine
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
1 1/2 cups diced Swiss cheese
1 cup diced, cooked ham
1 medium grated onion
1 teaspoon garlic powder
3 eggs
1/2 cup milk
Peel potatoes. Mash until smooth. Stir in melted margarine, salt, pepper and parsley. Spoon about 2/3 of the potato mixture on bottom and sides of 8 inch square baking dish. Combine cheese, ham, onion and garlic powder. Spoon this mixture into potato lined pan. Beat together eggs and milk and pour over cheese and ham. Spoon remaining potato mixture over the top. Sprinkle with paprika and bake in 400F oven for 30 to 35 minutes or until puffed and golden. Cut into squares to serve.
Wednesday, September 21, 2011
EGGPLANT AND TOMATO BAKE
2 to 3 eggplants
3 teaspoons salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 ounce can tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano, dried
1 teaspoon sugar
1/4 teaspoon black pepper
8 ounces mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup tomato paste
Slice eggplants into 1/2 inch slices; sprinkle with 2 teaspoons salt. Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly, bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400F for 20 minutes.
3 teaspoons salt
1/4 cup flour
2/3 cup oil
2 onions, chopped
1 8 ounce can tomatoes
1 teaspoon dried basil
1/2 teaspoon oregano, dried
1 teaspoon sugar
1/4 teaspoon black pepper
8 ounces mozzarella cheese
1/4 cup Parmesan cheese
1/4 cup tomato paste
Slice eggplants into 1/2 inch slices; sprinkle with 2 teaspoons salt. Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly, bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400F for 20 minutes.
Tuesday, September 20, 2011
THAI VELVET CHICKEN SALAD
1 whole chicken breast, skinned and boned
1 1/8 teaspoon salt
2 tablespoons matchstick cut cucumber
2 tablespoons red bell pepper
1/4 cup chopped green onion
2 tablespoons minced fresh ginger
2 tablespoons cilantro leaves
1 tablespoon Thai basil leaves
1 teaspoon minced fresh lemongrass
1/4 cup peanut oil
1/4 cup nam pla, Thai fish sauce, available in the Asian section of most supermarkets
1/4 cup fresh lemon juice
3 tablespoons sugar
1 tablespoon chili oil
lettuce leaves for garnish
Rub the chicken with 1 teaspoon salt and let it stand 30 minutes. Heat 2 quarts water to boiling in a saucepan and add the chicken. Turn off the heat, cover the pot and let it sit for 20 minutes, the chicken should be just cooked through. Shred the chicken breast apart along the grain into pieces about 1/4 inch thick. Combine the vegetables and herbs in large bowl. Add chicken and remaining ingredients, except for the lettuce. Serve with the lettuce leaves at room temperature. 4 appetizer servings.
1 1/8 teaspoon salt
2 tablespoons matchstick cut cucumber
2 tablespoons red bell pepper
1/4 cup chopped green onion
2 tablespoons minced fresh ginger
2 tablespoons cilantro leaves
1 tablespoon Thai basil leaves
1 teaspoon minced fresh lemongrass
1/4 cup peanut oil
1/4 cup nam pla, Thai fish sauce, available in the Asian section of most supermarkets
1/4 cup fresh lemon juice
3 tablespoons sugar
1 tablespoon chili oil
lettuce leaves for garnish
Rub the chicken with 1 teaspoon salt and let it stand 30 minutes. Heat 2 quarts water to boiling in a saucepan and add the chicken. Turn off the heat, cover the pot and let it sit for 20 minutes, the chicken should be just cooked through. Shred the chicken breast apart along the grain into pieces about 1/4 inch thick. Combine the vegetables and herbs in large bowl. Add chicken and remaining ingredients, except for the lettuce. Serve with the lettuce leaves at room temperature. 4 appetizer servings.
Monday, September 19, 2011
CANTONESE EGG FOO YUNG
4 dried black mushrooms
4 water chestnuts
1/4 pound Chinese cabbage
1/4 cup sliced bamboo shoots
1/8 pound Chinese roast pork
3 eggs
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dry sherry
1 dash of pepper
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set. Serve immediately on a warm platter.
Cantonese Egg Foo Yung Sauce
2 teaspoons cornstarch
1 1/2 cups water
1/2 teaspoon ground ginger
1/4 teaspoon five spice powder
1 teaspoon soy sauce
Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with egg foo yung, or in stir fried vegetables.
4 water chestnuts
1/4 pound Chinese cabbage
1/4 cup sliced bamboo shoots
1/8 pound Chinese roast pork
3 eggs
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dry sherry
1 dash of pepper
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set. Serve immediately on a warm platter.
Cantonese Egg Foo Yung Sauce
2 teaspoons cornstarch
1 1/2 cups water
1/2 teaspoon ground ginger
1/4 teaspoon five spice powder
1 teaspoon soy sauce
Dissolve the cornstarch in 1/2 cup cold water, stir well. Add the cornstarch to the boiling water, stirring constantly. Reduce heat to medium, add the rest of the ingredients, cook 3 more minutes. Serve with egg foo yung, or in stir fried vegetables.
Sunday, September 18, 2011
SMOKED TURKEY MUFFULETTA
1 12 ounce Italian flat bread (focaccia)
lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced fat salami or sliced, cooked turkey salami
5 ounces thinly sliced reduced fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera, drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing
Slice focaccia into two layers. Layer lettuce, turkey, salami and cheese on bottom half of focaccia. Combine pepperoncini or giardiniera, olives, artichoke hearts and salad dressing in a small bowl; spoon evenly over cheese. Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.
lettuce leaves
6 ounces very thinly sliced mesquite smoked turkey breast
4 ounces thinly sliced reduced fat salami or sliced, cooked turkey salami
5 ounces thinly sliced reduced fat provolone or mozzarella cheese
1/3 cup pepperoncini salad peppers or giardiniera, drained and chopped
1/4 cup chopped pitted green olives
1/4 cup thinly sliced canned artichoke hearts
1/4 cup nonfat Italian salad dressing
Slice focaccia into two layers. Layer lettuce, turkey, salami and cheese on bottom half of focaccia. Combine pepperoncini or giardiniera, olives, artichoke hearts and salad dressing in a small bowl; spoon evenly over cheese. Place top half of focaccia on top. Wrap securely in plastic wrap and keep refrigerated up to 4 hours until serving. Makes 6 servings.
Saturday, September 17, 2011
PAN GRILLED SPICY THAI CHICKEN
4 broiler fryer chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers
In glass dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade for dipping sauce. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 6 minutes or until brown on both sides. Add remaining 1/4 cup marinade and cook about 3 minutes or until sauce thickens. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl for dipping. Makes 4 servings.
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
cilantro sprigs
red chili peppers
In glass dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade for dipping sauce. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 6 minutes or until brown on both sides. Add remaining 1/4 cup marinade and cook about 3 minutes or until sauce thickens. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl for dipping. Makes 4 servings.
Thursday, September 15, 2011
CHOCOLATE STRAWBERRY WAFFLES
3 eggs, separated
1/3 cup chocolate syrup
1 1/2 cups all purpose flour
1/4 cup vegetable oil
2 teaspoon baking powder
1/4 cup butter, melted
1/2 teaspoon baking soda
2 cups sliced strawberries
1 tablespoon granulated sugar
1 cup whipping cream
1/2 cup sour cream
3/4 cup milk
Use a Belgian waffle maker. Beat egg whites until stiff. Set aside. Mix the flour, baking powder, baking soda and sugar together. Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl. Add the sour cream mixture and alternate with the oil and butter mixture to the dry ingredients. Mix until smooth. Fold in the egg whites. Pour 1/2 cup of batter into a lightly greased waffle maker. Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles. Whip the whipped cream until stiff and fluffy but not dry. Top hot waffles with sliced strawberries and whipped cream. Serve at once.
1/3 cup chocolate syrup
1 1/2 cups all purpose flour
1/4 cup vegetable oil
2 teaspoon baking powder
1/4 cup butter, melted
1/2 teaspoon baking soda
2 cups sliced strawberries
1 tablespoon granulated sugar
1 cup whipping cream
1/2 cup sour cream
3/4 cup milk
Use a Belgian waffle maker. Beat egg whites until stiff. Set aside. Mix the flour, baking powder, baking soda and sugar together. Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl. Add the sour cream mixture and alternate with the oil and butter mixture to the dry ingredients. Mix until smooth. Fold in the egg whites. Pour 1/2 cup of batter into a lightly greased waffle maker. Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles. Whip the whipped cream until stiff and fluffy but not dry. Top hot waffles with sliced strawberries and whipped cream. Serve at once.
Wednesday, September 14, 2011
CROCKPOT RECIPE
Deviled Chicken Soup
1 pound skinless, boneless chicken
1 large red potato
1 1/2 cups frozen corn
1 medium onion chopped
1/2 cup celery chopped
3 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice
1 can chicken broth
Rinse chicken, cut into bite size pieces. Combine everything in slow cooker/crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serves 6.
1 pound skinless, boneless chicken
1 large red potato
1 1/2 cups frozen corn
1 medium onion chopped
1/2 cup celery chopped
3 tablespoons Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 cups vegetable juice
1 can chicken broth
Rinse chicken, cut into bite size pieces. Combine everything in slow cooker/crockpot; pour veggie juice and chicken broth over all. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Serves 6.
Tuesday, September 13, 2011
PORTABELLA CHICKEN PROVENCAL CASSEROLE
2 tablespoons oil
8 boneless, skinless chicken breasts, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground pepper
1 tablespoon butter or margarine
3-4 fresh portabella mushrooms*, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup chopped green onions
In large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole dish. In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon. Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350F 20 minutes or until heated through. Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired. Serves 6 to 8.
8 boneless, skinless chicken breasts, cubed
1 1/2 teaspoon marjoram
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary, crumbled
freshly ground pepper
1 tablespoon butter or margarine
3-4 fresh portabella mushrooms*, chopped
3 cloves garlic, minced
1/2 cup dry white wine, optional
1/4 cup all purpose flour
2 cups chicken broth
1/2 cup chopped green onions
In large saucepan, heat oil. Add chicken. Cook until no pink remains. Stir in marjoram, thyme, rosemary and pepper to taste. Transfer to 13 x 9 inch casserole dish. In same saucepan, melt butter. Add mushrooms and garlic. Saute 6 to 7 minutes or until mushrooms are tender. Add while wine. Cook 2 minutes. Add to chicken mixture with slotted spoon. Whisk flour into remaining juices in saucepan. Cook 1 minute. Add chicken broth. Cook and stir over medium high heat until thick and bubbly. Add green onions. Cook 1 minute. Pour over chicken mushroom mixture. Toss lightly to coat. Bake at 350F 20 minutes or until heated through. Serve over bed of brown or white rice. Garnish with paprika and fresh parsley, if desired. Serves 6 to 8.
Monday, September 12, 2011
SOUTH PACIFIC PORK ROAST
5 pound loin end pork roast
1 large onion, sliced
4 tablespoons sugar
3/4 cup hot water
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon dried ginger
3 tablespoons wine vinegar
1 tablespoons catsup
1 chopped green pepper
salt, pepper and garlic salt
1 8 ounce can pineapple chunks
cornstarch and water, 2 tablespoons each
Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of crockpot; then roast with remaining ingredients, except pineapple and cornstarch/water. Cover and cook. Last 1/2 hour, add 1 can pineapple chunks. Cooking time: Low 10 to 12 hours. High 4 to 5 hours. To thicken gravy: Blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set crockpot on high and add paste. Boil gravy till thickened.
1 large onion, sliced
4 tablespoons sugar
3/4 cup hot water
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon dried ginger
3 tablespoons wine vinegar
1 tablespoons catsup
1 chopped green pepper
salt, pepper and garlic salt
1 8 ounce can pineapple chunks
cornstarch and water, 2 tablespoons each
Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of crockpot; then roast with remaining ingredients, except pineapple and cornstarch/water. Cover and cook. Last 1/2 hour, add 1 can pineapple chunks. Cooking time: Low 10 to 12 hours. High 4 to 5 hours. To thicken gravy: Blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set crockpot on high and add paste. Boil gravy till thickened.
Sunday, September 11, 2011
PEANUT BUTTER BUTTERSCOTCH BARS
2 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut
Butter a 9 X 13 baking pan. Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares. Makes 2 Dozen Bars.
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
3/4 pound butterscotch chips
3 tablespoons peanut butter
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut
Butter a 9 X 13 baking pan. Combine eggs, sugars and butter in a large, heavy saucepan. Bring to a boil and cook over low for about 2 minutes, stirring constantly. Remove from heat and add the Graham crumbs, marshmallows and coconut. Spread mixture on bottom of prepared pan. Melt butterscotch chips and peanut butter together. Spread over the top of the bars. Chill for at least 6 hours before cutting into squares. Makes 2 Dozen Bars.
Saturday, September 10, 2011
SEAFOOD CHOWDER
1 teaspoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup diced bell pepper
3 cloves garlic, minced
1/2 cup all purpose flour
2 10 1/2 ounce cans chicken broth
1 1/2 cups water
3 cups peeled, diced red potatoes
1 cup diced carrot
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 pounds medium size raw shrimp, peeled and deveined
2 12 ounce cans skim evaporated milk
1 pound fresh crab meat, drained and flaked
2 8 3/4 ounce cans creamed corn
1 teaspoon hot sauce
Coat a Dutch oven with nonstick spray. Add oil and place over medium high heat until hot. Add onion, celery, pepper and garlic. Cook until tender. Add flour and cook, stirring constantly for 1 minute. Add broth and water. Add next five ingredients and simmer, uncovered, for 20 minutes, until potatoes are tender. Stir in shrimp, evaporated milk and remaining ingredients. Cover and simmer, stirring occasionally, about 5 minutes, or until shrimp turn pink. Remove and discard bay leaves. Makes 10 servings.
1 cup chopped onion
1 cup chopped celery
1 cup diced bell pepper
3 cloves garlic, minced
1/2 cup all purpose flour
2 10 1/2 ounce cans chicken broth
1 1/2 cups water
3 cups peeled, diced red potatoes
1 cup diced carrot
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
2 bay leaves
1 1/2 pounds medium size raw shrimp, peeled and deveined
2 12 ounce cans skim evaporated milk
1 pound fresh crab meat, drained and flaked
2 8 3/4 ounce cans creamed corn
1 teaspoon hot sauce
Coat a Dutch oven with nonstick spray. Add oil and place over medium high heat until hot. Add onion, celery, pepper and garlic. Cook until tender. Add flour and cook, stirring constantly for 1 minute. Add broth and water. Add next five ingredients and simmer, uncovered, for 20 minutes, until potatoes are tender. Stir in shrimp, evaporated milk and remaining ingredients. Cover and simmer, stirring occasionally, about 5 minutes, or until shrimp turn pink. Remove and discard bay leaves. Makes 10 servings.
Thursday, September 8, 2011
SMOKY VEGETABLE PIZZETTAS
1 16 ounce loaf frozen bread dough
1 6 to 6 1/2 ounce jar marinated artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half crosswise
2 cups shredded smoked Gouda cheese
12 slices plum tomato
4 green onions, thinly sliced
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh basil
Thaw bread according to package directions. Heat oven to 425F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces; set aside. Place red onion wedges and eggplant slices on foil lined baking sheet. Brush with some of the reserved artichoke marinade, discard any remaining marinade. Bake red onion and eggplant in oven for 10 minutes, do not turn. Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4 inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half slice of eggplant, one red onion wedge, one artichoke quarter and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.
1 6 to 6 1/2 ounce jar marinated artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half crosswise
2 cups shredded smoked Gouda cheese
12 slices plum tomato
4 green onions, thinly sliced
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh basil
Thaw bread according to package directions. Heat oven to 425F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces; set aside. Place red onion wedges and eggplant slices on foil lined baking sheet. Brush with some of the reserved artichoke marinade, discard any remaining marinade. Bake red onion and eggplant in oven for 10 minutes, do not turn. Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4 inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half slice of eggplant, one red onion wedge, one artichoke quarter and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings.
Wednesday, September 7, 2011
SCALLOP PASTA VIGNERON
Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first
In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first
In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.
Tuesday, September 6, 2011
JALAPENO CORNBREAD STUFFING
2 cups yellow cornmeal
2 cups all purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoons salt
2 cups milk
1/2 cup oil
3 large eggs
6 slices bacon
3 tablespoons oil
2 large onions, chopped
3 celery, sliced
2 teaspoons red jalapeno chile
1 tablespoon dried oregano
4 cups day old bread, cubed
2 1/2 cups chicken broth
additional jalapeno slices for garnish
Heat oven to 400F. Grease a 13 by 9 inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil and the eggs; mix well. Pour milk mixture into flour mixture. Stir only until moistened. Pour into greased pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1 inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Bake until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish. Garnish with additional jalapeno slices if desired.
2 cups all purpose flour
1/3 cup sugar
2 tablespoons baking powder
1/2 teaspoons salt
2 cups milk
1/2 cup oil
3 large eggs
6 slices bacon
3 tablespoons oil
2 large onions, chopped
3 celery, sliced
2 teaspoons red jalapeno chile
1 tablespoon dried oregano
4 cups day old bread, cubed
2 1/2 cups chicken broth
additional jalapeno slices for garnish
Heat oven to 400F. Grease a 13 by 9 inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil and the eggs; mix well. Pour milk mixture into flour mixture. Stir only until moistened. Pour into greased pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1 inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Bake until heated through. Sprinkle with bacon; toss lightly and transfer to serving dish. Garnish with additional jalapeno slices if desired.
Monday, September 5, 2011
CHICKEN SUPREME W/ GINGER RICE W/ SNOW PEAS
1/2 cup butter
4 whole chicken breasts
1 cup sliced mushrooms
2 teaspoons lemon juice
1 tablespoon chopped parsley
salt and pepper to taste
3 tablespoons flour
1 1/4 cups chicken broth
1/4 teaspoon ground ginger
1/2 cup light cream
3 tablespoons hot sauce
2 egg yolks
2 tablespoon white wine or lemon juice
Preheat oven to 375F. Melt 5 tablespoons butter in large frying pan. Add chicken breasts and cook over low heat 4 to 5 minutes on each side. Remove from pan and transfer to buttered ovenproof dish. Cover with foil and bake for 10 to 15 minutes or until chicken is tender. Meanwhile, add mushrooms and 1 teaspoon lemon juice to butter left in pan. Saute 5 to 6 minutes. Add parsley, salt and pepper. Place mushrooms in bottom of serving dish. Place chicken on top of mushrooms and keep warm in 250° oven. Melt 3 tablespoons butter in saucepan. Stir in flour until smooth; add broth. Bring slowly to a boil, stirring constantly. Boil, continuing to stir, for 2 minutes. Add salt, pepper and mace. Mix cream with egg yolks. Stir 3 tablespoons hot sauce into cream and egg mixture, then pour into saucepan with remaining sauce. Stirring constantly, reheat slowly over pan of hot water. Do not allow sauce to boil. Add white wine or lemon juice. Spoon sauce over chicken and serve with rice.
Steamed Ginger Rice with Snow Peas
2 cups long grain rice
3 cups cold water
1 teaspoon finely grated ginger
1/4 pound snow peas, cut into bite size pieces
Wash rice in several changes of water until the water runs clear. Place rice in a 3 quart sauce pan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5minutes before serving. Stir gently to combine rice with snow peas.
4 whole chicken breasts
1 cup sliced mushrooms
2 teaspoons lemon juice
1 tablespoon chopped parsley
salt and pepper to taste
3 tablespoons flour
1 1/4 cups chicken broth
1/4 teaspoon ground ginger
1/2 cup light cream
3 tablespoons hot sauce
2 egg yolks
2 tablespoon white wine or lemon juice
Preheat oven to 375F. Melt 5 tablespoons butter in large frying pan. Add chicken breasts and cook over low heat 4 to 5 minutes on each side. Remove from pan and transfer to buttered ovenproof dish. Cover with foil and bake for 10 to 15 minutes or until chicken is tender. Meanwhile, add mushrooms and 1 teaspoon lemon juice to butter left in pan. Saute 5 to 6 minutes. Add parsley, salt and pepper. Place mushrooms in bottom of serving dish. Place chicken on top of mushrooms and keep warm in 250° oven. Melt 3 tablespoons butter in saucepan. Stir in flour until smooth; add broth. Bring slowly to a boil, stirring constantly. Boil, continuing to stir, for 2 minutes. Add salt, pepper and mace. Mix cream with egg yolks. Stir 3 tablespoons hot sauce into cream and egg mixture, then pour into saucepan with remaining sauce. Stirring constantly, reheat slowly over pan of hot water. Do not allow sauce to boil. Add white wine or lemon juice. Spoon sauce over chicken and serve with rice.
Steamed Ginger Rice with Snow Peas
2 cups long grain rice
3 cups cold water
1 teaspoon finely grated ginger
1/4 pound snow peas, cut into bite size pieces
Wash rice in several changes of water until the water runs clear. Place rice in a 3 quart sauce pan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5minutes before serving. Stir gently to combine rice with snow peas.
Saturday, September 3, 2011
PEACH CHEESECAKE W/ GINGERSNAP CRUST
Crust:
25 gingersnap cookies; about 6 ounces, coarsely broken
1/4 cup unsalted butter, melted
Filling:
4 small peaches; about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 8 ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Glaze:
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced
For crust: Preheat oven to 350F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325F.
For filling: Combine peaches, 2 tablespoons sugar and lemon juice in heavy large saucepan. Cover and cook over medium high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote. Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture, about 3 cups, into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can be made 2 days ahead. Cover; keep chilled.
For glaze: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve. Makes 12 servings.
25 gingersnap cookies; about 6 ounces, coarsely broken
1/4 cup unsalted butter, melted
Filling:
4 small peaches; about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 8 ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Glaze:
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced
For crust: Preheat oven to 350F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325F.
For filling: Combine peaches, 2 tablespoons sugar and lemon juice in heavy large saucepan. Cover and cook over medium high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote. Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture, about 3 cups, into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can be made 2 days ahead. Cover; keep chilled.
For glaze: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve. Makes 12 servings.
Friday, September 2, 2011
BLACK BEAN CHORIZO BURRITOS
3 tablespoons olive oil
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
2 cloves garlic, minced
1 medium size onion, chopped
1 green bell pepper, chopped
1 pound chorizo
2 cups cooked black beans, drained; canned is fine
1/2 cup green chile, chopped
1 jalapeno, seeded and chopped
8 large flour tortillas
sour cream
sliced black olives
Saute the garlic, onion and green bell pepper in the olive oil, then crumble the chorizo in the pan and brown the meat. Drain off any excess fat. Mash the beans and stir them into the pan along with the green chile and jalapeno and cook over low heat until the beans are warm. Warm the tortillas, one at a time, in a frying pan or microwave. Spoon two tablespoons of the bean and meat mixture along the center of each tortilla, roll up and fold in the ends. Serve with dollop of sour cream and garnish with black olives. 4 servings.
Thursday, September 1, 2011
SEPTEMBER FOOD HOLIDAYS
•September 1: National Cherry Popover Day
•September 2: National Blueberry Popsicle Day
•September 3: National Welsh Rarebit Day
•September 4: National Macadamia Nut Day
•September 5: National Cheese Pizza Day
•September 6: National Coffee Ice Cream Day
•September 7: National Acorn Squash Day
•September 8: National Date-Nut Bread Day
•September 9: Weinerschnitzel Day
•September 10: National TV Dinner Day
•September 11: National Hot Cross Bun Day
•September 12: National Chocolate Milkshake Day
•September 13: National Peanut Day
•September 14: NationalCream-Filled Donut Day, National Eat a Hoagie Day
•September 15: National Creme de Menthe Day, National Linguini Day
•September 16: National Cinnamon-Raisin Bread Day
•September 17: National Apple Dumpling Day
•September 18: National Cheeseburger Day
•September 19: National Butterscotch Pudding Day
•September 20: National Punch Day
•September 21: National Pecan Cookie Day10
•September 22: National Ice Cream Cone Day
•September 23: National White Chocolate Day
•September 24: National Cherries Jubilee Day
•September 25: National Crab Meat Newburg Day
•September 26: National Pancake Day
•September 27: National Chocolate Milk Day, National Corned Beef Hash Day
•September 28: National Strawberry Cream Pie Day, National Drink Beer Day
•September 29: National Coffee Day
•September 30: National Mulled Cider Day
.
•September 2: National Blueberry Popsicle Day
•September 3: National Welsh Rarebit Day
•September 4: National Macadamia Nut Day
•September 5: National Cheese Pizza Day
•September 6: National Coffee Ice Cream Day
•September 7: National Acorn Squash Day
•September 8: National Date-Nut Bread Day
•September 9: Weinerschnitzel Day
•September 10: National TV Dinner Day
•September 11: National Hot Cross Bun Day
•September 12: National Chocolate Milkshake Day
•September 13: National Peanut Day
•September 14: NationalCream-Filled Donut Day, National Eat a Hoagie Day
•September 15: National Creme de Menthe Day, National Linguini Day
•September 16: National Cinnamon-Raisin Bread Day
•September 17: National Apple Dumpling Day
•September 18: National Cheeseburger Day
•September 19: National Butterscotch Pudding Day
•September 20: National Punch Day
•September 21: National Pecan Cookie Day10
•September 22: National Ice Cream Cone Day
•September 23: National White Chocolate Day
•September 24: National Cherries Jubilee Day
•September 25: National Crab Meat Newburg Day
•September 26: National Pancake Day
•September 27: National Chocolate Milk Day, National Corned Beef Hash Day
•September 28: National Strawberry Cream Pie Day, National Drink Beer Day
•September 29: National Coffee Day
•September 30: National Mulled Cider Day
.
STEAK W/ GARLIC AND HOT PEPPER MARINADE
8 New York strip steaks, 10 ounces each
garlic and hot pepper marinade
salt
pepper
Place the steaks in a shallow bowl and cover with 3/4 of the marinade, refrigerate the remainder. Let marinate, refrigerate, for two days, turning once after the first day. Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature. Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper. Grill or broil to your liking, or about 4 minutes on each side for medium rare. Slice the steaks and place on a large serving platter. Spoon the remaining marinade around the steaks. 8 servings.
Garlic and Hot Pepper Marinade
8 cups pure olive oil
1 head garlic clove, smashed
1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 bunch of parsley
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
Combine all the ingredients in a mixing bowl. May be refrigerated up to one day before using. Makes about 4 cups.
garlic and hot pepper marinade
salt
pepper
Place the steaks in a shallow bowl and cover with 3/4 of the marinade, refrigerate the remainder. Let marinate, refrigerate, for two days, turning once after the first day. Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature. Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper. Grill or broil to your liking, or about 4 minutes on each side for medium rare. Slice the steaks and place on a large serving platter. Spoon the remaining marinade around the steaks. 8 servings.
Garlic and Hot Pepper Marinade
8 cups pure olive oil
1 head garlic clove, smashed
1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 bunch of parsley
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
Combine all the ingredients in a mixing bowl. May be refrigerated up to one day before using. Makes about 4 cups.
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