Saturday, November 6, 2010
Mauled Apple Cider
The Devil's Salsa with Tortilla Spikes
Ghostly Cheese Ball
Croaked Pork Tenderloin
Severed Fingerling Potatoes
All Hallow's Glazed Carrots
Goulish Chiffon Pies
4 C. orange juice
1 C. sugar – scant
20 whole cloves
5 lady apples
2 cinnamon sticks
Zest of 1 orange, removed in large strips with a vegetable peeler
6 star anise
Press 4 cloves into each lady apple. Place cider, juice, sugar, cinnamon, orange zest, and studded lady apples in a large pot, and warm over medium-low heat. Let steep one and a half hours, without boiling, until aromatic and flavorful. Garnish with star anise.
- 1/3 C. corn syrup
- 2-3 drops red food color
- 1 Liter seltzer
- 1 C. cranberry or apple juice
- 18 gummi worms
2 ears fresh corn, kernels shaved from the cob
3 T. olive oil
1 orange bell pepper
1 15 ounce can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into 1 /4 –inch dice
1 hot red pepper, seeds and ribs removed, finely diced, or more to taste
1 /2 red onion, finely diced
Juice of 2 limes
1 t. coarse salt
Preheat oven to 450. Place corn on a baking sheet brushed with 1 teaspoon olive oil; roast until kernels begin to brown, about 10 minutes. Set kernels aside to cool.
Place pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into ¼ inch dice; place in large bowl.
Add corn, beans, half the diced mango, hot red pepper, onion, lime juice, remaining oil, and salt; toss to combine.
Finely chop remaining mango until a thick puree forms; stir into salsa
- 1 /4 C. olive oil
- 1 t. chili powder
- 12 flour tortillas
- 1 1/ 2 t. coarse salt
- 2 (10 oz) blocks extra-sharp white cheddar cheese, softened
- 1 block cream cheese (8 oz)
- 2 (4 oz.) goat cheese logs, softened
- 1 /2 t. pepper
- Braided pretzel, vine and leaf
- Crackers and assorted vegetables
Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin’s entire surface with a metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place vine and leaf beside pretzel. Serve with crackers and assorted vegetables.
- 4 oz. good blue cheese, crumbled
- 1 C. mayonnaise
- 1 C. heavy cream
- 2 T. tarragon vinegar
- 1 t. kosher salt
- 1 /2 t. freshly ground black pepper
- 1 large head iceberg lettuce well chilled, halved then each half cut into 3 equal slices
- 6 pieces thick cut bacon
- 2 cups grape tomatoes, halved
Place cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
Preheat oven to 375. Line a jelly roll pan with foil and place a cooling rack on top. Place bacon strips on cooling rack. Bake in oven for 15-20 minutes until crisp and brown. Bacon will crisp up further when cooling.
Place wedge of lettuce on each serving plate, arrange approximately 1 /3 cup tomatoes in front of thin edge of wedge, drizzle lettuce with blue cheese dressing and crumble one slice of bacon over each lettuce wedge. Serve immediately with freshly ground black pepper.
- 2 Pork Tenderloins, silver skin removed
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp freshly ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp dried Oregano, or 1 tsp fresh Oregano
- 1-2 Tbsp Grape Seed Oil, or vegetable oil
- ¼ cu White Wine, optional
- ½ cup Chicken Stock
- ½ cup Apple Cider or Juice
- 1 Tbsp Butter
- Salt and Pepper to taste
Preheat oven to 375 degrees
In a small bowl, combine salt, pepper, garlic powder, onion powder, and oregano. Using hands or a basting brush, lightly coat each tenderloin with olive oil. Sprinkle seasoning mixture on pork tenderloins covering but not smothering all sides.
Add grape seed oil to a large sauté pan and heat over medium high until just smoking. Using long tongs, carefully add tenderloins to the pan placing bottom end closest to you and laying in away from you. Sear meat on each side (not ends) until nicely browned. Remove first tenderloin and repeat this process with second tenderloin.
Place both tenderloins in pan then place pan into oven and bake until a meat thermometer placed into thickest part of meat registers 150 degrees. Remove from oven. Place meat on a plate or cutting board and tent with foil. Let rest while making pan sauce.
Heat same pan over medium high heat and wine to deglaze, scraping sides to get all brown bits to loosen from bottom and sides of pan. Add chicken stock and cider and whisk to combine. Bring to half stirring occasionally. Taste sauce and season as needed. Add butter and whisk until melted and combined. Strain through a mesh sieve to remove and large bits.
Cut pork into 1 ½ inch thick medallions. Place on plates or serving dish and drizzle with pan sauce.
- 3 cups all-purpose flour, more for dusting (I substitute ½ to 1 cup whole wheat flour)
- ¼ t. instant yeast
- 1 ¼ t. salt
- Cornmeal or wheat bran as needed
- 4 Cup fingerling potatoes, scrubbed
- 2 sprigs fresh rosemary, needles removed from stem
- 2-3 sprigs fresh sage leaves, removed from stem
- 3 sprigs fresh thyme, leaves removed from stem
- 6 cloves garlic, left unpeeled
- 3 Tbsp. extra virgin olive oil, plus more for sheet pan
- Salt and pepper
- 2-3 Cups carrots sliced in 1/4” diagonal pieces
- 3 Tbsp packed brown sugar
- 1 Tbsp butter
- 1/3 cup chicken broth
- Pinch of kosher salt
- Freshly ground pepper
- ¼ cup shelled pistachio nuts
- 2 Tbsp finely chopped flat leaf parsley
This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.
For the Crust
- 32 gingersnaps, coarsely broken
- ¼ cup granulated sugar
- ¼ teaspoon coarse salt
- 4 tablespoons plus 2 teaspoons unsalted butter melted
For the Filling
- 1 envelope unflavored gelatin
- (1 scant tablespoon)
- ¼ cup cold water
- 1 ¼ cups canned pumpkin
- 3 large eggs, separated
- ¾ cup granulated sugar
- ½ cup whole milk
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
For the Garnish
- ¼ small sugar pumpkin, peeled
- 1 cup water
- 1 ½ cups packed light- brown sugar
- 2 cinnamon sticks
- 1 piece (2 inches long and 1 inch wide peeled fresh ginger, sliced ¼ inches thick
1. Make the crust: Preheat oven to 350. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among 5 6 inch pie plates, pressing into bottom and up sides. Place on a baking sheet and bake until darkened and firm, 11 to 13 minutes. Let cool for 5 minutes. Using an offset spatula. Carefully unmold the crusts, and return to sheet to cool (crusts can be stored in pie plates in airtight containers for up to 2 days.)
2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened about 5 minutes.
3. Combine pumpkin, egg yolk, ¼ cup granulated sugar, milk, salt and spices in a saucepan over medium hear, Cook stirring, until mixture begins to thicken about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining ½ cups granulated sugar, beating until stiff peaks form. Whish one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites (Filling can be refrigerated, covered, and overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours.)
5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar cinnamon sticks and ginger to a boil in a saucepan over medium heat. Cook until reduced by half about 5 minutes. Add pumpkin pieces, Reduce heat. Simmer gently until cool completely (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup serve immediately.
- 1 cup butter or margarine
- ¼ teaspoon salt
- 1 – 14- ounce sweetened condensed milk
- 2 cups sugar
- 1 ½ cups light corn syrup
- ¾ teaspoon black food past coloring
- ¾ teaspoon anise oil or anise flavoring
Slowly melt butter in heavy large pan. Use fork to swirl butter up sides of pan to prevent sugar crystals. When melted, add rest of ingredients, except food paste and flavoring.
Turn heat to medium- medium high, cook and stir constantly with flat bottom wooden spoon. (Do not cook on high, stir the whole time) Cook to 234 degrees. Remove from heat; add food paste and flavoring and mix in. Pour into 9 by 13 inch pan that has been buttered.
Let sit overnight in a cool place, Cut into squares and wrap in waxed paper
For great caramel apples, omit black food paste and anise oil, and add 2 teaspoon vanilla.
Saturday, July 31, 2010
• 3 medium peppers (1 orange, 1 red, 1 yellow)
• 3 cups vinegar
• 10 cups sugar
• 4 ounces of liquid pectin (I prefer Certo brand)
Remove stems and chop jalepeno, remove stems and seeds from peppers – all in food processor. Pour peppers in pot and add vinegar. Cook on outside stove and add sugar bringing to a hard rolling boil for 10 minutes. Stir occasionally. Put 1 tablespoon of butter in pot to reduce foaming. Skim foam from top if there is any.
Remove from heat and add pectin. Boil for another 1-2 minutes. Pour into hot sterile ½ pint jars. (12-14 jars needed) Boil the seals in a saucepan to keep hot. Pour hot jelly into jars leaving 1/4 “ space from top of jar. Tighten screwbands and let sit upside down for 24 hours with a towel over them. *Only make one recipe at a time.
• ½ gallon lime sherbet
Thaw sherbet until soft. Place in blender with pieces of honeydew melon and blend until smooth. Refreeze. To serve, scoop into glasses or bowls and garnish with a wedge of lime.
• 3 tablespoons white balsamic vinegar
• 1 teaspoon dry mustard
• ½ teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• ¾ cup grape seed or canola oil
• 1 teaspoon poppy seeds
In blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds.
Arrange fruit kabobs with fruit of choice. Top with sweet balsamic dressing (above). You can serve sliced fruit on top of Bibb lettuce and then top with balsamic dressing.
• 1 medium yellow onion, small-diced
• ¼ cup minced fresh parsley
• ¼ cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• juice of 1 lemon
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled, tails on, devined
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. Use 5 or 6 shrimp on a 12” skewer for a dinner serving. Grill the shrimp for 1 ½ minutes on each side. Serve with the Mango Salsa (below). Serves 6 people.
· 2 tablespoons olive oil
· 1 ½ cups diced yellow onion (2 onions)
· 2 teaspoons peeled, minced fresh ginger
· 1 ½ teaspoons minced garlic
· 2 ripe mangos, peeled, seeded, and small-diced
· 1/3 cup freshly squeezed orange juice
· 2 teaspoons light brown sugar
· 1 teaspoon kosher salt
· ½ teaspoon freshly ground black pepper
· 1 to 2 teaspoons minced fresh jalepeno pepper, to taste (1 pepper)
· 2 teaspoons minced fresh mint leaves
Saute the olive oil, onions, ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for one more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt black pepper, and jalepenos: and cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm at room temperature or chilled. Makes 2 cups.
• 2/3 cup pecan halves
• 2/3 cup vegetable oil
• ¼ cup lime juice
• 2 tablespoons orange juice
• 2 tablespoons sugar
• 1 teaspoon grated lime zest
• 1 teaspoon grated orange
• 8 cups torn leaf lettuce
• 8 cups torn romaine lettuce
• 1 red onion, thinly sliced
• 1 large orange, peeled, sliced
• 1 pint strawberries, cut in half
• 2 avocados, thinly sliced
For the pecans, mix the sugar with the pecans in a small skillet. Cook over low heat until the sugar melts, stirring to coat the pecans well. Spread on foil and cool; break pecans apart. For the dressing, combine the oil, lime juice, orange juice, sugar, lime zest and orange zest in an airtight jar and shake well. Chill until serving time. For the salad, combine the lettuce, onion, oranges, and strawberries in a large salad bowl and toss gently. Chill until serving time. Add the avocados to the salad just before serving. Drizzle with the dressing and toss gently. Top with pecans. Note: Mandarin oranges may be substituted for fresh oranges.
• 1 cup milk
• 1 square butter
• ½ cup sour cream
• 1 cup grated cheddar cheese
• seasoning salt
• salt and pepper
Cook potatoes in hot oven at 425 degrees for 45 minutes to one hour. Prick with a fork to make sure it is done. When it is done, cut the potato in half lengthwise. Let cool and scoop out the potato centers into a bowl, leaving the skins intact.
Heat milk and butter together and then add all the rest of the ingredients in a bowl with the potato centers. Beat ingredients with hand mixer until well blended. Add the seasoning salt, salt and pepper to taste. Stuff the potato center mixture into the skins and bake again at 325 degrees until warm. When the potato is warm all the way through, turn off the oven and top with cheese until it is melted. Garnish with chopped green onions and bacon if you would like.
Turn grill on High and sear each side of Tri tip until almost black. Doing this keeps all of the juices on the inside making the roast very moist. Once you sear each side, turn the grill off and let the roast sit for ½ hour until it reaches medium rare.
Friday, July 30, 2010
• 1 cup white vinegar
• 1 cup corn oil
• 1 cup soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• ½ cup Worcestershire saue
• ½ cup sesame seeds
• 1 chicken breast per person (adult)
Mix all ingredients together to make marinade. Trim fat off chicken breasts and marinate in mixture for 2-3 hours. Thread chicken on skewers and grill chicken on barbeque until done.
• 8 tablespoons butter
• 3 cloves of minced garlic
• 2-3 tablespoons fresh basil, chopped
• 2-3 tablespoons fresh flat-leaf parsley, chopped
• aluminum foil
Cut loaf of bread in half lengthwise and open up. In a small mixing bowl, combine butter, garlic, basil and parsley. Mix until well combined. Spread half of the mixture on each half of the bread. Place halves back together and wrap in double aluminum foil, sealing edges tightly.
Place on upper rack of grill heated to between 375-400 degrees. Allow to cook about 15 minutes. Remove from grill and unwrap
• 1 brick of cream cheese, softened
• dipping chocolate
Crush oreos in blender and add the brick of cream cheese. Blend both together and form into small balls. Chill in refrigerator until cold and firm. Dip in chocolate and put on wax paper in the refrigerator.
• 1 ¼ cups sugar
• ¼ cup cornstarch
• 3 eggs beaten and strained
• juice from 2 lemons
• 1 ¼ cups water
• 1 teaspoon vanilla
• yellow food coloring (optional)
Cream Cheese mixture:
• 6 ounces cream cheese
• ¾ cup powdered sugar
• ¾ teaspoon vanilla
• ¾ cup whipping cream, whipped
In a double boiler, mix sugar and cornstarch. Add eggs, lemon juice, and water. Cook until thickened. Remove from heat and add vanilla and a couple drops of yellow food coloring. Cool.
Beat cream cheese until fluffy. Add sugar and vanilla. Beat well. Fold in whipped cream. Fold cooled lemon filling into cream cheese mixture. Place in baked pie crusts or tart shells and serve chilled.
• Strawberries, clean and dry (the bigger the better)
• original cheescake, prepared (Costco, easy and good or frozen)
• dipping chocolate (I like the Belgian chocolate from Trader Joe’s)
Slice the strawberries on the side with out breaking it open. Hull out the middle of the strawberry. Fill in the strawberry with as much cheesecake as you can. Dip the strawberry in your melted chocolate. Chilll-Sprinkle with powdered sugar and serve.
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Orange Pepper
- 2 cans diced tomatoes
- 1 jalapeño (seeded)
- ¼ cup cilantro
- ½ white onion
- ½ cup Mango (diced)
- 1 can black beans
- 1 can whole corn (drained)
- 2 large tomatoes (chopped)
- 1 avocado (cut into small pieces)
- ½ small red onion
- 1 fresh jalapeno
- ¼ cup fresh cilantro
1 medium plum tomato, seeded and cut into 1/4-inch dice
- 1/2 small onion, cut into 1/4-inch dice
- 3/4 cup finely diced ripe mango
- 1/2 cup finely diced peeled jicama
- 3 tablespoons finely chopped cilantro
- 1 medium chipotle in adobo, minced (1 tablespoon)
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- Kosher salt
- Tortilla chips, for serving
- 4 (1 1/2-inch-thick) center-cut bone-in pork chops
- 4 (6-oz.) beef tenderloin fillets (about 2 inches thick)
- Kosher salt
- Cilantro Pesto
Sprinkle pork chops and beef fillets evenly with desired amount of salt and pepper. Grill chops and fillets, covered with grill lid, over medium-high heat (350° to 400°). Grill chops 8 to 10 minutes on each side or until done. Grill fillets 8 to 10 minutes. Turn fillets over, and cook 5 more minutes or to desired degree of doneness. Remove chops and fillets from grill, and let stand 5 minutes. Serve with Cilantro Pesto. Garnish, if desired.
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh flat-leaf parsley
- 2 garlic cloves
- 1/4 cup (1 oz.) freshly grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 (9-oz.) packages refrigerated angel hair pasta
- 3/4 cup Mojo de Ajo
Mojo de Ajo
- 3/4 cup olive oil
- 3 whole guajillo chilies*
- 3/4 cup bottled minced garlic
- 5 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chilies. Remove and discard stems. Process remaining portion of chilies in food processor 30 seconds to 1 minute or until crumbled into small flakes.
Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
- 2 tablespoons colored sanding sugar
- 1 lime
- 6 teaspoons pomegranate syrup or grenadine
- 1-1/2 cups pink grapefruit juice
- ½ cup sugar
Place grapefruit juice, ½ cup sugar, and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup.
In a heavy small saucepan combine ¾ cup semisweet chocolate pieces, ¼ cup butter, ½ tsp ground pasilla or chili pepper (optional) and ¼ teaspoon ground cinnamon; cook and stir over medium heat until chocolate is melted. Add 2/3 cup granulated sugar; gradually add one 5-ounce can evaporated milk (2/3 cup), stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove heat. Cool slightly.
Toasted Coconut Ice Cream
- 2-12 ounce cans evaporated milk
- 1 cup unsweetened coconut milk
- 1 cup sugar
- 2 cups whipping cream
- 1 tbsp lemon or lime juice
- 1 2/3 cups coconut, toasted
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons lard
- 1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Heavy Whipping Cream
Fine sugar for rim of glass
Fill an 8 oz glass with ice, pour in any flavored drink ( We used Archer Farms Orange Passion Mango or you could use lime soda). Drizzle 2 Tbs. Grenadine on top with 2 Tbs. Heavy Whipping Cream. Garnish with lime and a sugar rim. (To sugar rim of glass just pour small amount of grenadine on plate and place the rim of your glass in it, then place rim in sugar. Place upside down on cookie rack so the sugar won't run down the glass).
3/4 cup Mayo
1 package cream cheese (softened)
1 cup freshly grated Parmesan Cheese
1 14oz can quartered artichoke hearts
Preheat oven to 425
Cut artichokes into smaller pieces. Combine sour cream, mayo, cream cheese, 3/4 cup Parmesan cheese, and artichokes. Top with remaining 1/4 cup parmesan. Place in an 8X8 dish (I use a round 8 inch bowl) and cover with foil. Bake 1 hour with foil on, remove foil, and cook for an additional 15 min. Serve warm with baguettes or chips.
- Fresh grated Parmesan Cheese
- 1/2 pound Fresh Mozzarella cheese-sliced 1/4 inch thick
- 2 lg fresh tomatoes sliced 1/4 inch thick
- 1 Cup fresh basil leaves
- course ground pepper to taste
- 1/4 Cup extra virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices with sliced tomatoes. Tear fresh basil leaves and sprinkle liberally over the slices. Just before serving drizzle on olive oil.
- 1 Cantaloupe
- 1/4 Cup sugar
- 2 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. water
2. Place in the bowl of a food processor and puree until smooth. Transfer to a Stainless steel bowl and set aside.
3. Combine sugar, lemon juice, and water in a small saucepan. Cook over med heat until mixture has thickened slightly. Remove from heat, let cool completely.
4. Stir sugar syrup into melon puree, place in freezer, uncovered, until mixture is chunky. ( about 2-3 hours, whisking every 20 minutes to keep it from becoming a solid. Serve in shallow bowls.
- 4 Trimmed chicken breast
- 1 large egg
- 2 Cups Homemade sourdough bread crumbs (can use store bought)
- salt and pepper
- 2 Tbsp. dried basil
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Extra-Virgin olive oil
- 3/4 cup Mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated (on top of chicken)
- 8 Oz Linguine or Spaghetti
- 1 28 oz. can crushed tomatoes ( I like Muir Glen Organic Crushed tomatoes with basil)
- 1/4 cup Extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/4 tsp. salt
- Salt and pepper
Sauce: In large saucepan, heat garlic and oil together over med. high heat until garlic starts to sizzle. Stir in the rest of ingredients and bring to a simmer. Continue to simmer about 10-12 minutes for flavor to blend. ( I usually make this first and just let it sit on the stove on low heat while a make the chicken, that way it reduces alittle and becomes thicker. I also use this just for my spaghetti sauce all the time. My kids love it!)
Breadcrumbs: Leave 8-10 slices of sourdough bread (2 cups) out for 24 hours. Chop finely into crumbs.
- 8 Spears of Asparagus
- 3 Carrots, peeled and cut into 5 x 1/2 inch sticks (8 each carrot)
- 6 Green onions
- 3 Roma tomatoes (seeded and diced)
- 1/4 cup chopped fresh mint
- 1/3 cup olive oil
- 3 Tbsp. Balsamic vinegar
- 3/4 tsp. salt
- 1/4 tsp. Black pepper
- 3/4 cup toasted pine nuts
- 1/3 cup balsamic vinegar
- 2 tsp. granulated sugar
- 1/2 tsp. juice from 1 lemon
- 3 pints strawberries, cut lengthwise
- 1/4 cup packed brown sugar
- ground black pepper
2. Lightly toss berries and brown sugar in lg. bowl. Let stand until sugar dissolves and taste. Toss. Divide berries in individual bowls. Serve immediately.
- 2 cups cold whole milk
- 1 cup sugar
- 1 tsp. pure vanilla
- 1 packet unflavored gelatin
- 4 eggs lightly beaten
- 1 (12 oz) bag bittersweet chocolate chips
- 1/4 cup toasted sliced almonds
Preheat oven to 350. Butter a 2- quart casserole dish.
In a small saucepan, combine 1 1/2 cups of the milk, sugar, and vanilla. Bring to a simmer and stir until sugar is dissolved. Remove from heat.
In a small bowl, sprinkle the gelatin over the remaining 1/2 cup milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 min. (Heat the milk gently if the gelatin is not dissolving). When dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine-mesh strainer into a lg. measuring cup or small pitcher.
Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the mild and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
Pour the mixture into the prepared dish. Sprinkle the top with almonds. Place the casserole dish in a large baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly. (about 1 hour). Remove from oven and let cool for at least 30 minutes. Serve with whipping cream. (4-6 servings)
- 2 cups boiling water
- 1 Tbsp. + 2 tsp. baking soda
- 1 cup shortening (or butter)
- 2 cups sugar
- 4 eggs
- 1 qt. buttermilk
- 5 cups flour
- 1 tsp. salt
- 4 cups 100% bran buds
- 2 cups bran flakes
- 1 cup chopped walnuts
Add baking soda to the hot water and let cool. Whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add the buttermilk, flour and salt. Mix well. Add the soda water very slowly. Mix in the two bran cereals into the mixture with the chopped walnuts. Spoon into greased muffin tins. Bake @350 degrees for 18 minutes. Let cool 5 minutes.
Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated.
Makes 3 dozen muffins
- 1 lb salmon fillet, skinned and cut into 4 portions
- 2 tsp. blackening or Cajun seasoning
- 1 small avocado
- 2 Tb mayonnaise
- 4 crusty rolls
- 1 cup arugula
- 2 plump tomatoes, thinly sliced
- ½ cup red onion, thinly sliced
Oil grill rack, preheat grill to high.
Rub seasoning on both sides of salmon.
Grill until until cooked through, about 3 to 4 minutes per side.
Mash together avocado and mayonnaise in a small bowl.
Spread the avocado mixture on the bottom half of each roll.
Top with the salmon, arugula, tomato and onion
- 8 sandwich rolls split open or 1 loaf French bread
- ½ cup olives chopped
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp salt
- ½ cup mayonnaise
- 1/3-cup sour cram
- 1/3 cup green onions, chopped
- ¾ to 1lb cooked turkey thinly sliced
- 2 medium tomatoes thinly sliced
- 2 ripe avocados sliced
- ¾ cup cheddar cheese shredded
- ¾ cup pepper jack or Monterey jack cheese, shredded
In a bowl, combine olives, chili powder, cumin and salt; set aside 2 Tb of this mixture. Add mayonnaise, sour cream and green onion to the remaining olive mixture. Place bread on an ungreased backing sheet and spread 1Tb of the mayonnaise mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another Tb of mayonnaise mixture. Top with sliced avocado and cheese. Sprinkle with reserved 2 Tb of olive mixture.
Bake @ 350 for 15 minutes or until heated through. Makes 8 to 10 servings.
One potato per person
Thinly slice potatoes on a mandolin slicer. Rinse the sliced potatoes in cold water to remove some of the starch (they will be chewy if you don’t do this).
Spin in a salad spinner to remove most of the water.
Fry in peanut oil @350 until crispy.
Drain on paper towel and lightly salt.
Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.
Spin in a salad spinner to remove most of the water.
Fry in peanut oil @350 until crispy.
Drain on paper towel and lightly salt.
Once cooled, toss with freshly grated parmesan cheese and finely chopped fresh parsley.
- 1 pkg spinach
- 1 cucumber peeled and sliced
- 1 tomato chopped
- 1 can olives
- 6 oz. crumbled basil and tomato feta cheese
- 6 oz. fettuccini pasta
- Bernstein’s cheese and garlic Italian dressing
1 8oz pkg bow tie pasta
2-4 TB sesame seeds
1 can water chestnuts or ½ cup chopped celery
1 cup bean sprouts
½ cup oil
½ cup sugar
1 tsp. salt
1 tsp. sesame seeds
3 Tbs. soy sauce
2 Tbs. seasoned rice vinegar
½ tsp. sesame oil
1 tsp. fresh garlic minced
Shake dressing jar until sugar is dissolved. Let sit until warmed to room temperature before pouring over salad. (This salad is really good with grilled chicken that has been seasoned with lemon pepper.)
- 3 cloves minced garlic
- 1 chopped onion
- 3 Tbs. butter
- add, and mix well
- 3 Tbs. flour
- then add
- 3 14 oz cans chicken broth
- 4 cups half and half
- 1 can cream of chicken soup
- 1 15oz can creamed corn
- 1 cup fresh salsa
- 5 cups diced chicken
- 2 tsp. cumin
- 1 pkg fajita seasoning
- 1 tsp. minced garlic
- palm full of onion flakes
- 2 Tbs. Italian seasoning
- 3 15 oz cans Italian stewed tomatoes, puréed in the blender
- 1 big can or 2 small cans spicy V8 juice
- 1 bag shredded carrots
- ½ head cabbage, chopped
- 5 oz. unsweetened chocolate, chopped
- 3 cups flour
- 2 tsp. baking powder
- ½ tsp. salt
- 12 Tb. unsalted butter, softened
- 1 ¾ cup firmly packed light brown sugar
- 3 large eggs
- 1 Tb. vanilla
- 1 ½ cup sour cream
- 1 ½ cups boiling water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans and set aside. Place the chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until the chocolate melts Do not let the chocolate cool too much or it will harden. If this happens, place the pan back on the heat for a few minuets.
Sift together the flour, baking soda, and salt in a bowl and set aside. Cream together the butter and brown sugar in a separate bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture, and beating well after each addition. Beat until well blended, then add the vanilla and melted chocolate and stir by hand to mix.
Add the flour to the mixture, alternating with the sour cream, to the egg-butter mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Stir in the boiling water and mix until well blended (the batter will be fairly runny). Divide the batter evenly between the prepared pans. Bake 45 to 50 minuets, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean. Remove from the pans and continue to cool on a baking rack.
Once the cakes have cooled completely, use a serrated knife to slice the top rounded portion of each to make a flat, even surface. Discard trimmings. Place one of the layers cut side down on a cake plate. Top with about 1/3 of the frosting and spread evenly over the top of the cake. Place the other layer of the cake on top cut side down. Top with the remaining frosting and spread over the top and sides of the cake.
- 24 oz. Nestle semi-sweet chocolate chips
- 4 cups whipping cream
- 1 tsp. light corn syrup
Place chocolate and cream a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened (about 20-25 minuets). Increase heat to medium, cook and stir 3 minuets more. Remove pan from heat.
Stir in corn syrup. Chill until cool enough to spread, about 2 hours, check and stir every 15-20 minuets. Use immediately.
Makes 6 cups
- ½ papaya
- 1 pineapple
- 2 mangos
- 1 banana
- add juice from 1 lime
- 1 ¼ cup sugar