Ingredients:
Parmesan Asiago Crust:
3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup Parmesan cheese
1/8 cup asiago cheese
Toppings:
1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano
Procedures:
Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy.
Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended.
Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.
Repeat until all the flour is gone.
Set the dough onto a floured area and knead for about five minutes.
Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.
Heat oven to 450 degrees F.
Place the dough onto a floured area and work into a 14-inch round.
Top with sauce and then the cheeses. Finish up with a dusting of the oregano.
Place on bottom rack for about 10 minutes or until done.
Monday, March 31, 2014
Cherry Cheesecake
Ingredients:
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)
Procedures:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with pie filling just before serving.
Makes: 1 Cake
Source: Cheesecake Lovers Cookbook
1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
24 oz Cream Cheese, Softened
3/4 cup Sugar
3 each Large Eggs
1 teaspoon Vanilla
21 oz Cherry Pie Filling (1 can)
Procedures:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust.
Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with pie filling just before serving.
Makes: 1 Cake
Source: Cheesecake Lovers Cookbook
P.F. Chang's Hot and Sour Soup
Ingredients:
6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips
Procedures:
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!
Serves: 6 person
Source: Recipe4Living
6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips
Procedures:
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!
Serves: 6 person
Source: Recipe4Living
Sunday, March 30, 2014
Carrabba's Italian Grill Tag Pic Pac
Ingredients:
1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 ounces) whole tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1 pound fresh tagliarini or fettuccine
Procedures:
To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.
Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.
Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well.
Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
Serves: 4 person
Source: Carrabba's Italian Grill
1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 ounces) whole tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1 pound fresh tagliarini or fettuccine
Procedures:
To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.
Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.
Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well.
Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.
Serves: 4 person
Source: Carrabba's Italian Grill
Stuffed Shells
Ingredients:
2 boxes (2lbs) dry jumbo shells (for stuffing)
meat sauce (store bought or homemade)
Filling:
1 large container (16oz) ricotta cheese
1 cup mozzarella cheese, chopped into 1 inch pieces
1 cup Parmesan/Romano or four cheese mix, shredded
1 egg
1/4 cup bread crumbs
1 small bag of chopped frozen spinach (thawed for at least half hour so not frozen solid)
Procedures:
Preheat the oven to 350°F.
Mix all the filling ingredients in a big bowl stir until well blended.
Boil water and make the shells al dente.
Drain, cool and stuff the shells with the mix.
Bake in a baking dish with sauce for approximately 1/2 hr or until cheese starts to melt.
Serves: 6-8 person
Source: Cooking With Berna
2 boxes (2lbs) dry jumbo shells (for stuffing)
meat sauce (store bought or homemade)
Filling:
1 large container (16oz) ricotta cheese
1 cup mozzarella cheese, chopped into 1 inch pieces
1 cup Parmesan/Romano or four cheese mix, shredded
1 egg
1/4 cup bread crumbs
1 small bag of chopped frozen spinach (thawed for at least half hour so not frozen solid)
Procedures:
Preheat the oven to 350°F.
Mix all the filling ingredients in a big bowl stir until well blended.
Boil water and make the shells al dente.
Drain, cool and stuff the shells with the mix.
Bake in a baking dish with sauce for approximately 1/2 hr or until cheese starts to melt.
Serves: 6-8 person
Source: Cooking With Berna
Slow Oven Beef Stew
Ingredients:
2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes
Procedures:
Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.
Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.
Source: Memory Lane Meals
2 lbs beef stew meat, cubed
4 carrots, cleaned and cut coarse
6 red potatoes, cleaned and halved
2 celery stalks, cleaned and cut medium coarse
1 small can (10 oz) stewed tomatoes
1/2 tablespoon sugar
1 tablespoon salt
2 tablespoons tapioca
1/4 teaspoon black pepper
1 slice stale bread, cut into small cubes
Procedures:
Arrange meat and vegetables in heavy Dutch Oven. In large bowl, mix together remaining ingredients, then pour over meat and vegetables. Cover tightly and bake in 250 degrees F (low) oven for 5 hours.
Slow cooking really tenderizes the meat and the tapioca is a great old fashioned style thickener. If you've never tried tapioca before, this is a good way to introduce yourself to its unique quality.
Source: Memory Lane Meals
Saturday, March 29, 2014
Red Lobster Batter Fried Shrimp
Ingredients:
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying
Procedures:
Preheat oil to 350 degrees F.
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
Serves: 6 person
Source: Red Lobster
1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 tsp. seasoned salt
1/4 tsp. salt
Oil for deep frying
Procedures:
Preheat oil to 350 degrees F.
Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
Remove with slotted spoon; drain on paper towel.
Serves: 6 person
Source: Red Lobster
Cayenne Café's Citrus Tiramisu
Lemon custard:
2 tablespoons flour
3/4 cup sugar
Zest of 1 lemon
3 eggs
Juice of 3 lemons
1 1/2 cups milk
1 tablespoon dark rum
1 teaspoon vanilla extract
In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. Whisk in the lemon juice, then the milk. Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon). Remove from heat and strain into a bowl set over a bowl of ice water. Stir until cool, then stir in the rum and vanilla. This makes a generous 2 cups of custard. Cover and refrigerate until needed.
--------------------------------------------------------------------
Ladyfinger syrup:
3 cups water
2 tablespoons sugar
2 teaspoons rum
In a large saucepan, combine the water and sugar over high heat. Bring to a boil, then simmer over low heat for 5 minutes. Remove from heat and stir in the rum. Cool completely.
-----------------------------------------------------------------
Whipped cream with mascarpone:
1 pint whipping cream
4 ounces mascarpone
2 tablespoons sugar
1/2 teaspoon vanilla extract
In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. This makes 4 cups whipped cream. Cover and refrigerate until needed.
------------------------------------------------------------------
Tiramisu assembly:
1 1/2 packages ladyfingers (about 3 dozen)
Ladyfinger syrup
Lemon custard
Whipped cream with mascarpone
Chocolate sauce, if desired, for garnish
Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.
Repeat with a second layer of ladyfingers, then top with the remaining custard.
Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.
Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.
Serves: 8-12 person
Source: L.A. Times
2 tablespoons flour
3/4 cup sugar
Zest of 1 lemon
3 eggs
Juice of 3 lemons
1 1/2 cups milk
1 tablespoon dark rum
1 teaspoon vanilla extract
In a large, heavy-bottom saucepan, whisk together the flour, sugar, lemon zest and eggs. Whisk in the lemon juice, then the milk. Heat the mixture over medium-high heat and cook, stirring constantly, until the custard thickens (it should coat the back of the spoon). Remove from heat and strain into a bowl set over a bowl of ice water. Stir until cool, then stir in the rum and vanilla. This makes a generous 2 cups of custard. Cover and refrigerate until needed.
--------------------------------------------------------------------
Ladyfinger syrup:
3 cups water
2 tablespoons sugar
2 teaspoons rum
In a large saucepan, combine the water and sugar over high heat. Bring to a boil, then simmer over low heat for 5 minutes. Remove from heat and stir in the rum. Cool completely.
-----------------------------------------------------------------
Whipped cream with mascarpone:
1 pint whipping cream
4 ounces mascarpone
2 tablespoons sugar
1/2 teaspoon vanilla extract
In a large bowl, whip together the cream, mascarpone, sugar and vanilla until firm. This makes 4 cups whipped cream. Cover and refrigerate until needed.
------------------------------------------------------------------
Tiramisu assembly:
1 1/2 packages ladyfingers (about 3 dozen)
Ladyfinger syrup
Lemon custard
Whipped cream with mascarpone
Chocolate sauce, if desired, for garnish
Assemble the first layer of ladyfingers: Dip ladyfingers in syrup, one at a time, and place in a single layer on the bottom of an 8-inch square baking dish (or 10-by-8-inch dish). Cover the layer with half the custard.
Repeat with a second layer of ladyfingers, then top with the remaining custard.
Form a third and final layer of ladyfingers, then smooth over half of the whipped cream with mascarpone.
Refrigerate the tiramisu overnight to allow the flavors to be absorbed and marry. Serve each slice with a drizzle of chocolate sauce and a dollop of the flavored whipped cream, if desired.
Serves: 8-12 person
Source: L.A. Times
Red Lobster Country-Fried Flounder
Ingredients:
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
Buttermilk
Procedures:
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Dip fish in buttermilk and then roll in the cornmeal mixture.
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serves: 6 person
Source: Red Lobster
2 pounds flounder fillets, fresh
1 cup cornmeal
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. ground black pepper
Buttermilk
Procedures:
Skin fillets and cut them into serving size portions.
Combine cornmeal with seasonings. Dip fish in buttermilk and then roll in the cornmeal mixture.
Place flounder in an iron skillet that has been preheated with about 1/8 inch of oil.
Brown on one side 2 - 3 minutes. Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serves: 6 person
Source: Red Lobster
Friday, March 28, 2014
The Savoy Hotel's Cornish scones
Ingredients:
4 1/4 cups flour
2 1/2 tablespoons baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 cup plus 3 tablespoons sugar
6 tablespoons butter, cut into 1/2-inch pieces
2 extra-large eggs, lightly beaten
1/2 cup plus 3 tablespoons buttermilk
Prepared egg wash
3/4 cup plus 2 tablespoons dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels
Procedures:
Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.
Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.
Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.
On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 1 1/4 inches in diameter).
Place the scones on parchment-lined baking sheets, spacing them about 1 1/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.
Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.
Makes about 2 dozen.
Source: L.A. Times
4 1/4 cups flour
2 1/2 tablespoons baking powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 cup plus 3 tablespoons sugar
6 tablespoons butter, cut into 1/2-inch pieces
2 extra-large eggs, lightly beaten
1/2 cup plus 3 tablespoons buttermilk
Prepared egg wash
3/4 cup plus 2 tablespoons dried fruit, such as sultanas, raisins, currants or diced candied orange or lemon peels
Procedures:
Heat the oven to 375 degrees. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the butter to give the mixture a sandy texture.
Pour over the eggs and buttermilk, and stir until incorporated; the dough will be crumbly and look dry. Continue to stir or knead it to form a cohesive dough.
Add the dried fruit, kneading it in the bowl to evenly incorporate it into the dough.
On a lightly floured surface, roll out the dough three-fourths-inch thick. Cut the dough into rounds using a small circular cutter (about 1 1/4 inches in diameter).
Place the scones on parchment-lined baking sheets, spacing them about 1 1/2 inches apart. Brush the tops of the scones with the prepared egg wash once as they are arranged on the sheets, then once more before they go in the oven.
Bake the scones, 1 sheet at a time, until puffed and golden brown, about 18 minutes. Rotate the sheets halfway through baking for even coloring.
Makes about 2 dozen.
Source: L.A. Times
Starbucks Vanilla Almond Biscotti
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, then cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
Procedures:
Preheat oven to 350 degrees F.
Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.
Whisk eggs and extracts in another bowl until well beaten.
Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves.
If desired, sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.
Place on cutting board and cut into 1/2" thick slices on the diagonal.
Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.
Let cool and store in airtight container.
Makes about 2 dozen.
Source: Recipe Secret Forum
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup chopped or slivered almonds, toasted in a 350 degree oven for 7-10 minutes, until fragrant, then cooled
3 large eggs, room temperature
1 teaspoon each: vanilla and almond extract
Pinch of salt
Procedures:
Preheat oven to 350 degrees F.
Mix flour, sugar, nuts and baking powder and pinch of salt either in the food processor or mixer, or even by hand.
Whisk eggs and extracts in another bowl until well beaten.
Add egg mixture to flour mixture and process or beat just until combined. Mixture will be sticky and thick.
Grease or spray a cookie sheet. Divide dough into two parts and transfer to cookie sheet. With floured hands, shape into 8" long, 1/2" high loaves.
If desired, sprinkle with a bit more of granulated or raw sugar.
Bake for 20-25 minutes, until pale golden and center of loaf is firm when touched. Remove from cookie sheet and cool.
Place on cutting board and cut into 1/2" thick slices on the diagonal.
Arrange cookies cut side down on same sheet. Bake another 12-18 minutes, until cookies are turning golden but still a bit soft.
Let cool and store in airtight container.
Makes about 2 dozen.
Source: Recipe Secret Forum
Nopa's Goat Cheese Bread Pudding
Ingredients:
3 1/2 cups milk
3 1/2 cups heavy cream
1 cup crème fraiche
8 cups crustless bread cubes, cut into 1-inch cubes
8 eggs
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Gruyère cheese, divided
1 (8-ounce) log fresh goat cheese, crumbled
Procedures:
In a large bowl, mix together the milk, heavy cream and crème fraiche.
In an 11-by-15-inch baking dish, place the bread, mounding it slightly in the center of the dish. Pour over the milk mixture, gently pushing the bread down into the liquid so it is evenly soaked. Wrap the dish in plastic wrap and refrigerate at least 8 hours, preferably overnight.
Heat the oven to 375 degrees. In a medium bowl, whisk together the eggs, salt, black pepper and one-fourth cup each Parmesan and Gruyère cheeses. Pour the egg mixture over the soaked bread. Dot the top with the crumbled goat cheese.
Using your hands, gently but thoroughly mix together all of the ingredients, making sure there are no pockets of unincorporated egg or cream. Don't worry if the bread breaks down. When everything is thoroughly mixed, sprinkle the remaining Parmesan and Gruyère over the top.
Cover the top of the dish with a sheet of greased foil, then place the baking dish in a larger roasting pan. Place the roasting pan in the oven, carefully pouring in enough hot water to come up the sides of the baking dish by half.
Bake the bread pudding until set when jiggled (the middle will be moist but not runny), 1 hour and 45 minutes to 2 hours. Gently remove the foil and continue to bake until the top is browned, about 15 minutes more. Cool the bread pudding completely and chill before slicing, then rewarm the slices before serving.
Makes: 12-16 Servings
Source: LA Times
3 1/2 cups milk
3 1/2 cups heavy cream
1 cup crème fraiche
8 cups crustless bread cubes, cut into 1-inch cubes
8 eggs
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Gruyère cheese, divided
1 (8-ounce) log fresh goat cheese, crumbled
Procedures:
In a large bowl, mix together the milk, heavy cream and crème fraiche.
In an 11-by-15-inch baking dish, place the bread, mounding it slightly in the center of the dish. Pour over the milk mixture, gently pushing the bread down into the liquid so it is evenly soaked. Wrap the dish in plastic wrap and refrigerate at least 8 hours, preferably overnight.
Heat the oven to 375 degrees. In a medium bowl, whisk together the eggs, salt, black pepper and one-fourth cup each Parmesan and Gruyère cheeses. Pour the egg mixture over the soaked bread. Dot the top with the crumbled goat cheese.
Using your hands, gently but thoroughly mix together all of the ingredients, making sure there are no pockets of unincorporated egg or cream. Don't worry if the bread breaks down. When everything is thoroughly mixed, sprinkle the remaining Parmesan and Gruyère over the top.
Cover the top of the dish with a sheet of greased foil, then place the baking dish in a larger roasting pan. Place the roasting pan in the oven, carefully pouring in enough hot water to come up the sides of the baking dish by half.
Bake the bread pudding until set when jiggled (the middle will be moist but not runny), 1 hour and 45 minutes to 2 hours. Gently remove the foil and continue to bake until the top is browned, about 15 minutes more. Cool the bread pudding completely and chill before slicing, then rewarm the slices before serving.
Makes: 12-16 Servings
Source: LA Times
Thursday, March 27, 2014
The Good Life Chicken Tikka Masala
Ingredients:
1 whole chicken breast cut into two-inch cubes
2 tablespoons blended olive oil
2 cups water
1 cup blanched jasmine rice
salt, to taste
black pepper, to taste
1 cup heavy cream
butter
chives, for garnish
Tikka tomato sauce:
8 oz. fresh squeezed tomatoes
2 tablespoons masala marinade
1 tablespoon crushed red pepper
Marinade:
1 clove of garlic
1 shallot
1 tablespoon ginger
2 tablespoons cilantro
1 cup heavy cream
2 tablespoons curry powder
1 teaspoon tumeric
3 tablespoons corriander
1 teaspoon crushed red pepper
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon fennel seed
1/2 cup water
Procedures:
Combine the marinade ingredients in a bowl.
Prepare the Tikka tomato sauce by mixing together the tomatoes, 2 tablespoons marinade and crushed red pepper. Set aside.
Add the cut up chicken to the remaining marinade and refrigerate for one to two days.
Preheat pan on high heat, then add 2 tablespoons of blended olive oil.
Take another pan and add 2 cups of water and 1 cup blanched jasmine rice to the pan on low heat, stirring contents of the pan until blended.
Place the marinated chicken cubes into the hot pan and season with salt and pepper to taste.
Sear chicken for a minute or two on each side.
As the chicken cooks, stir the rice to make sure that it doesn't stick to the pan.
Add 1 cup of heavy cream to the chicken, continuously flipping the chicken as it cooks in the cream on high heat for a minute or two, then drop the heat to a simmer and cook for an additional 10 minutes.
Add salt and pepper to taste as the chicken simmers.
Add tikka tomato sauce to the chicken.
Mix the tikka tomato sauce with the chicken until the sauce turns orange, then add salt and pepper to taste.
Add a pat of butter and a pinch of salt and pepper to the rice in the other pan.
Lay the rice flat on the pan until the rest of the water evaporates, lowering the heat to almost nothing.
Thin out the chicken sauce with an ounce of water, then add 3 pats of butter to the sauce, slowly emulsifying the butter into the sauce while rotating the chicken.
Scoop the rice into a bowl and lay the chicken on top of the rice, pouring excess sauce over the chicken.
Garnish with a pinch of finely cut chives.
Makes 1 serving
Source: FIOS1 Restaurant Hunter
1 whole chicken breast cut into two-inch cubes
2 tablespoons blended olive oil
2 cups water
1 cup blanched jasmine rice
salt, to taste
black pepper, to taste
1 cup heavy cream
butter
chives, for garnish
Tikka tomato sauce:
8 oz. fresh squeezed tomatoes
2 tablespoons masala marinade
1 tablespoon crushed red pepper
Marinade:
1 clove of garlic
1 shallot
1 tablespoon ginger
2 tablespoons cilantro
1 cup heavy cream
2 tablespoons curry powder
1 teaspoon tumeric
3 tablespoons corriander
1 teaspoon crushed red pepper
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon fennel seed
1/2 cup water
Procedures:
Combine the marinade ingredients in a bowl.
Prepare the Tikka tomato sauce by mixing together the tomatoes, 2 tablespoons marinade and crushed red pepper. Set aside.
Add the cut up chicken to the remaining marinade and refrigerate for one to two days.
Preheat pan on high heat, then add 2 tablespoons of blended olive oil.
Take another pan and add 2 cups of water and 1 cup blanched jasmine rice to the pan on low heat, stirring contents of the pan until blended.
Place the marinated chicken cubes into the hot pan and season with salt and pepper to taste.
Sear chicken for a minute or two on each side.
As the chicken cooks, stir the rice to make sure that it doesn't stick to the pan.
Add 1 cup of heavy cream to the chicken, continuously flipping the chicken as it cooks in the cream on high heat for a minute or two, then drop the heat to a simmer and cook for an additional 10 minutes.
Add salt and pepper to taste as the chicken simmers.
Add tikka tomato sauce to the chicken.
Mix the tikka tomato sauce with the chicken until the sauce turns orange, then add salt and pepper to taste.
Add a pat of butter and a pinch of salt and pepper to the rice in the other pan.
Lay the rice flat on the pan until the rest of the water evaporates, lowering the heat to almost nothing.
Thin out the chicken sauce with an ounce of water, then add 3 pats of butter to the sauce, slowly emulsifying the butter into the sauce while rotating the chicken.
Scoop the rice into a bowl and lay the chicken on top of the rice, pouring excess sauce over the chicken.
Garnish with a pinch of finely cut chives.
Makes 1 serving
Source: FIOS1 Restaurant Hunter
Smitty's Steak Chili and Skillet Corn Bread
Steak Chili:
2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder
2 tablespoons New Mexico chile powder
1/4 cup dried oregano
3 tablespoons cumin
4 teaspoons salt
1/4 cup tomato paste
2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
3 (14.5 ounce) cans diced tomatoes
3 cups beef broth
4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)
In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.
Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.
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Iron Skillet Corn Bread:
2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
4 eggs
1/3 cup vegetable oil
1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
1 teaspoon salt
1/2 cup fresh corn kernels
1/2 cup (1 stick) plus 3 tablespoons butter, melted
Heat the oven to 375 degrees F.
In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.
In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.
Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.
In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.
Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.
Serves: 12 person
2/3 cup corn oil
2 onions, chopped
2 tablespoons minced garlic
2 shallots, minced
2 jalapeños, minced
2 tablespoons ancho chile powder
2 tablespoons New Mexico chile powder
1/4 cup dried oregano
3 tablespoons cumin
4 teaspoons salt
1/4 cup tomato paste
2 chipotle chiles (canned in adobo sauce), minced (about 1 tablespoon)
3 (14.5 ounce) cans diced tomatoes
3 cups beef broth
4 pounds flap meat, cut into large dice (can substitute skirt or flank steak)
In a large, heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the onions, garlic, shallots and jalapeños and sauté until softened, 3 to 5 minutes. Stir in the ancho and New Mexico chile powders, the oregano, cumin and salt, along with the tomato paste, chipotle chiles and tomatoes. Add the beef broth and bring to a boil, stirring occasionally.
Stir in the beef, reduce the heat to a gentle simmer and cook, partially covered, until the meat is tender and the liquid is reduced and thickened, about 2 hours. Stir occasionally, checking to make sure the heat is gentle and the chili does not burn. Taste and adjust the seasoning as desired. This makes about 10 cups (2 1/2 quarts) of chili. While the chili is cooking, make the corn bread.
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Iron Skillet Corn Bread:
2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
1 tablespoon baking powder
1/4 cup creamed corn
1/2 cup plus 1 tablespoon ricotta cheese
4 eggs
1/3 cup vegetable oil
1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
1 teaspoon salt
1/2 cup fresh corn kernels
1/2 cup (1 stick) plus 3 tablespoons butter, melted
Heat the oven to 375 degrees F.
In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.
In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.
Spoon the mixture into a 10 1/2-inch seasoned cast iron skillet or similar-sized greased baking pan.
In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.
Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.
Serves: 12 person
Hostess Cupcakes
Ingredients:
Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme
Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract
Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla
Procedures:
Preheat the oven to 350 degrees F with the rack in the center position.
Spray muffin tins with non-stick cooking spray.
Start by preparing the cupcakes. Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined. Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.
Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.
To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.
Next, make the chocolate ganache that goes on top of the cupcake. Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.
Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.
Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.
Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.
Serves: 18
Chocolate Cupcakes:
1 1/4 cups unbleached, all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup water
4 ounces unsweetened chocolate, chopped
1 stick (8 Tbsp.) unsalted butter, cut into pieces
2 tsp. pure vanilla extract
2 large eggs, lightly beaten
Filling:
4 Tbsp. unsalted butter, room temperature
1 cup powdered sugar
1 tsp. pure vanilla extract
3 Tbsp. heavy cream
1 cup marshmallow creme
Chocolate Ganache:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp. unsalted butter
1 tsp. pure vanilla extract
Icing:
4 Tbsp. butter, softened
1 Tbsp. milk
1 cup powdered sugar
1/4 tsp. vanilla
Procedures:
Preheat the oven to 350 degrees F with the rack in the center position.
Spray muffin tins with non-stick cooking spray.
Start by preparing the cupcakes. Place sugar and 1 cup of water in a medium saucepan. Bring to a boil, stirring frequently until the sugar dissolves. Transfer to a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
Using an electric mixer add the eggs to the chocolate mixture, beating on medium speed until well combined. Next, slowly mix in the dry ingredients on low speed until the batter becomes smooth.
Pour the batter evenly between the prepared muffin tins. Fill each muffin half way and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 25 minutes, then transfer to a rack and let cool completely.
To prepare the filling, Use a mixer to cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 Tbsp. heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners' sugar and 2 Tbsp. heavy cream. Beat in the marshmallow creme. Cover and refrigerate until ready to use.
Next, make the chocolate ganache that goes on top of the cupcake. Place the chocolate in a stainless-steel bowl. Use a medium saucepan to heat the cream and 1 tablespoon butter until it just begins to boil, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 tsp. vanilla while whisking; let stand until cool.
Put the cream filling into a pastry bag fitted with a medium star tip. Insert the tip into the center of each cupcake top; then squeeze some of the cream filling into it.
Spoon a tablespoon of the chocolate ganache onto each cupcake and lightly spread with a spatula or a knife. Chill for at least 10 minutes.
Meanwhile, use an electric mixer to beat the remaining 4 Tbsp. butter, 1/4 teaspoon vanilla, milk and confectioners' sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe the trademark curly-q design across the top of each cupcake.
Serves: 18
Wednesday, March 26, 2014
Low Fat Chocolate Cake
Ingredients:
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon vinegar
2 tablespoons confectioners sugar
Procedures:
Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a medium bowl, combine the flour, cocoa, baking soda and salt.
In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.
With the mixer on low speed, gradually add the flour mixture; stir until just combined (do not over mix). Add 2 cups of water and stir until just smooth.
Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean. About 40 minutes.
Cool completely in the pan on a rack. Dust with the confectioners sugar and serve.
Source: Low Fat Recipe Secrets
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla extract
1 tablespoon vinegar
2 tablespoons confectioners sugar
Procedures:
Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a medium bowl, combine the flour, cocoa, baking soda and salt.
In a large bowl, with an electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.
With the mixer on low speed, gradually add the flour mixture; stir until just combined (do not over mix). Add 2 cups of water and stir until just smooth.
Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean. About 40 minutes.
Cool completely in the pan on a rack. Dust with the confectioners sugar and serve.
Source: Low Fat Recipe Secrets
Cracker Barrel Cheesy Broccoli Chicken Casserole
Ingredients:
10 ounce. package chopped broccoli, cooked and drained
10 oz. can Condensed Cream of Mushroom Soup
2 cups shredded 2% Sharp Cheddar
3 boneless, skinless chicken breasts
1 1/2 cups crushed Ritz crackers
Procedures:
Cut chicken into pieces, cook in a skillet sprayed with cooking oil.
In microwave cook broccoli for 7 minutes until thoroughly heated.
Combine condensed soup and cheddar cheese in a pan, heat until cheese is melted.
Drain broccoli, combine soup mixture, chicken, and broccoli, in a large bowl, stir until coated well.
Pour into a 9 x 13 casserole dish sprayed with cooking spray. Add crushed crackers on top. Bake at 350 for 15-20 minutes.
Source: The Recipe Secret Forum
10 ounce. package chopped broccoli, cooked and drained
10 oz. can Condensed Cream of Mushroom Soup
2 cups shredded 2% Sharp Cheddar
3 boneless, skinless chicken breasts
1 1/2 cups crushed Ritz crackers
Procedures:
Cut chicken into pieces, cook in a skillet sprayed with cooking oil.
In microwave cook broccoli for 7 minutes until thoroughly heated.
Combine condensed soup and cheddar cheese in a pan, heat until cheese is melted.
Drain broccoli, combine soup mixture, chicken, and broccoli, in a large bowl, stir until coated well.
Pour into a 9 x 13 casserole dish sprayed with cooking spray. Add crushed crackers on top. Bake at 350 for 15-20 minutes.
Source: The Recipe Secret Forum
Chocolate Walnut Fudge
Ingredients:
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts
Procedures:
Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.
Refrigerate several hours until firm.
Makes: 1 - 8x8 inch dish
Source: Delicious Candy Recipes
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts
Procedures:
Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.
Refrigerate several hours until firm.
Makes: 1 - 8x8 inch dish
Source: Delicious Candy Recipes
Tuesday, March 25, 2014
Imperial's Sticky Toffee Gingerbread
Toffee sauce:
5 ounces (1 1/4 sticks) butter
1 1/2 cups sugar
1 1/2 tablespoons honey
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes about 3 cups toffee sauce.
------------------------------------------------------------------------
Ginger cake:
1 cup porter beer
1 cup molasses
1 1/2 teaspoons baking soda
3 eggs
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup apple butter
6 ounces (1 1/2 sticks) melted butter
2 tablespoons grated fresh ginger
2 cups (9.5 ounces) flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2/3 cup prepared toffee sauce, plus more for serving
Freshly whipped cream, for serving
Heat the oven to 350 degrees F. Butter and flour a 9-inch-square baking pan.
In a small, deep, heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles.
In a large bowl, whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan.
Bake until the cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on a rack for 30 minutes before serving.
Serve the warm cake with additional toffee sauce and softly whipped cream.
Serves: 12 person
Source: LA Times
5 ounces (1 1/4 sticks) butter
1 1/2 cups sugar
1 1/2 tablespoons honey
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
In a large, heavy-bottomed saucepan, cook the butter, sugar and honey to a deep, dark caramel color over medium-high heat, stirring frequently. Meanwhile, bring the cream, salt and vanilla to a gentle simmer in a separate saucepan. When the sugar mixture is ready, carefully and slowly whisk in the hot cream (it will bubble, and it could spill over the pan if poured too quickly). Remove from heat and set aside. This makes about 3 cups toffee sauce.
------------------------------------------------------------------------
Ginger cake:
1 cup porter beer
1 cup molasses
1 1/2 teaspoons baking soda
3 eggs
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup apple butter
6 ounces (1 1/2 sticks) melted butter
2 tablespoons grated fresh ginger
2 cups (9.5 ounces) flour
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
2/3 cup prepared toffee sauce, plus more for serving
Freshly whipped cream, for serving
Heat the oven to 350 degrees F. Butter and flour a 9-inch-square baking pan.
In a small, deep, heavy stockpot, bring the porter and molasses to a boil over high heat. Carefully whisk in the baking soda (the mixture will bubble up and could easily bubble over the pan if it is not big enough). Remove from heat and set aside until the mixture settles.
In a large bowl, whisk together the eggs, sugar, brown sugar, apple butter, melted butter and grated ginger. Sift in the flour, baking powder, ground ginger, cinnamon, cloves and nutmeg, then slowly whisk in the beer/molasses mixture. Pour the batter into the prepared pan.
Bake until the cake is set and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove the cake and drizzle over two-thirds cup toffee sauce, then return the cake to the oven and bake for an additional 2 minutes. Remove the cake and cool, still in the pan, on a rack for 30 minutes before serving.
Serve the warm cake with additional toffee sauce and softly whipped cream.
Serves: 12 person
Source: LA Times
Market Garden Brewery's Sweet Potato Pie
Pie dough:
1 1/4 cups (5.3 ounces) flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) cold butter, diced
1/4 cup ice water
In a large bowl, whisk together the flour, salt and sugar.
Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas.
Drizzle over the water, and gently stir until the mixture starts to come together to form a dough.
Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour.
On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.
--------------------------------------------------------------------------
Sweet potato pie:
1 pound roasted and peeled sweet potatoes
1/2 cup granulated sugar
1 cup muscavado brown sugar
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup honey
1 tablespoon Bourbon vanilla paste or extract
1/2 cup milk
Prepared unbaked 9-inch pie shell
Heat the oven to 350 degrees F. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscavado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.
Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.
Serves: 8 people
Source: LA Times
1 1/4 cups (5.3 ounces) flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup (1 stick) cold butter, diced
1/4 cup ice water
In a large bowl, whisk together the flour, salt and sugar.
Cut in the butter using a pastry cutter or fork, until the butter pieces are reduced to the size of small peas.
Drizzle over the water, and gently stir until the mixture starts to come together to form a dough.
Knead the mixture lightly to form a cohesive dough. Form the dough into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour.
On a lightly floured board, roll the dough out to a thickness of slightly less than one-fourth inch. Fit the dough into a 9-inch pie plate or tin and trim any excess.
--------------------------------------------------------------------------
Sweet potato pie:
1 pound roasted and peeled sweet potatoes
1/2 cup granulated sugar
1 cup muscavado brown sugar
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup honey
1 tablespoon Bourbon vanilla paste or extract
1/2 cup milk
Prepared unbaked 9-inch pie shell
Heat the oven to 350 degrees F. In a large bowl, mash the sweet potatoes. Beat in the granulated and muscavado sugars, then the eggs, melted butter, nutmeg, cinnamon, honey, vanilla and milk. Pour the filling into the prepared pie shell.
Bake the pie until set and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool on a rack to room temperature before serving.
Serves: 8 people
Source: LA Times
Olive Garden Italian Sausage Soup
Ingredients:
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish
Procedures:
Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
Source: Olive Garden
1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 3/4 oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish
Procedures:
Cook ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.
Cook 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.
Laddle soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.
Source: Olive Garden
Monday, March 24, 2014
Chocolate Peanut Butter Bars
Ingredients:
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter
1 3/4 cups powdered sugar
6 oz. chocolate chips
Procedures:
Mix brown sugar and peanut butter until well blended.
Add powdered sugar and 1/4 cup of melted butter.
Place peanut butter mix into a square pan.
Melt chocolate chips and 1/4 cup of butter in microwave, stirring every 30 seconds.
Pour chocolate mix over peanut butter and spread evenly.
Chill until firm before cutting into bars.
Source: Memories Made In The Kitchen
1/2 cup brown sugar
1/2 cup peanut butter
1/2 cup butter
1 3/4 cups powdered sugar
6 oz. chocolate chips
Procedures:
Mix brown sugar and peanut butter until well blended.
Add powdered sugar and 1/4 cup of melted butter.
Place peanut butter mix into a square pan.
Melt chocolate chips and 1/4 cup of butter in microwave, stirring every 30 seconds.
Pour chocolate mix over peanut butter and spread evenly.
Chill until firm before cutting into bars.
Source: Memories Made In The Kitchen
Olive Garden Portobello Mushrooms with Mozzarella
Ingredients:
4 large, firm portobello mushroom caps, stems & gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
12-16 small, fresh mozzarella balls
1/4 cup pimento strips or sun-dried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves
Procedures:
Preheat oven to 375ºF.
Remove any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.
Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
Bake caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).
Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt and pepper and stir.
Hint: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.
Fill each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.
Garnish with fresh basil leaves and serve.
Serves: 4 person
Source: Olive Garden
4 large, firm portobello mushroom caps, stems & gills removed
3/4 cup olive oil
1/4 cup balsamic vinegar
12-16 small, fresh mozzarella balls
1/4 cup pimento strips or sun-dried tomatoes in oil
1/4 cup sliced black olives
4 Tbsp pesto sauce
Salt and freshly ground pepper to taste
Fresh basil leaves
Procedures:
Preheat oven to 375ºF.
Remove any dirt from mushroom caps with a damp towel and place in a shallow plate, tops down.
Pour oil and balsamic vinegar over caps and allow to marinate for 1 hour.
Bake caps in oven at for 8-10 minutes, tops up (if there is any excess moisture, it will drain out of the mushroom when baking instead of pooling inside, causing the mushroom to become soggy).
Cut mozzarella balls in half and place in a bowl. Add pimento or sun-dried tomato, olives, pesto, salt and pepper and stir.
Hint: For increased mushroom flavor, finely chop and sauté mushroom stems in olive oil and add to filling mixture.
Fill each cap with the mixture and drizzle with marinade. Bake caps for 8-10 minutes more, or until most of the cheese is melted.
Garnish with fresh basil leaves and serve.
Serves: 4 person
Source: Olive Garden
Rib City Grill's Pecan Pie
Ingredients:
1/3 cup (2.7 ounces) butter, softened
3/4 cup (5 ounces) sugar
1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups (10 ounces) chopped pecans
1 (10-inch) prepared unbaked pie shell
Procedures:
Heat the oven to 350 degrees F.
In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1 1/2 minutes.
Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.
With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.
Fold the chopped pecans into the batter using a spatula.
Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.
Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.
Cool the pie on a rack for at least 2 hours before slicing and serving.
Servings: 8 person
Source: LA Times
1/3 cup (2.7 ounces) butter, softened
3/4 cup (5 ounces) sugar
1/2 cup plus 2 tablespoons (5 ounces) dark corn syrup
1/2 cup plus 2 tablespoons (5 ounces) light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract
4 eggs, beaten
2 1/2 cups (10 ounces) chopped pecans
1 (10-inch) prepared unbaked pie shell
Procedures:
Heat the oven to 350 degrees F.
In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the butter and sugar until fully combined, about 1 1/2 minutes.
Scrape down the sides of the bowl, then beat in the dark and light corn syrup. Beat in the salt and vanilla. Scrape down the sides of the bowl to make sure everything is evenly combined.
With the mixer running over low speed, slowly pour in the beaten eggs. Beat the ingredients well, making sure the beaten eggs are fully incorporated into the mix.
Fold the chopped pecans into the batter using a spatula.
Place the prepared pie shell onto a foil-lined rimmed baking sheet. Pour the mixture into the pie shell, and place the baking sheet in the oven.
Bake the pie until the custard filling is puffed and set (it should jiggle only very slightly when tapped) and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Line the outer crust with foil if it browns too quickly before the custard is set.
Cool the pie on a rack for at least 2 hours before slicing and serving.
Servings: 8 person
Source: LA Times
Sunday, March 23, 2014
The Melting Pot Spinach Artichoke Cheese Fondue
Ingredients:
3 oz. vegetable broth
1-2 oz. spinach, chopped
1-2 oz. artichoke hearts, chopped
1 Tbs. chopped garlic
2 1/2 oz. Butterkäse cheese
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
Tabasco sauce
Flour
Procedures:
Heat vegetable broth in the fondue pot.
When hot add spinach, artichoke hearts, and garlic and mix well.
Shred the cheese, then toss with flour.
Combine the Butterkäse and Fontina cheeses and add a little at a time to spinach artichoke mixture. Stir until combined.
Stir in Parmesan cheese and a dash of Tabasco sauce.
Serve with bread or vegetables.
Serves: 6 person
Source: Recipe4Living
3 oz. vegetable broth
1-2 oz. spinach, chopped
1-2 oz. artichoke hearts, chopped
1 Tbs. chopped garlic
2 1/2 oz. Butterkäse cheese
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
Tabasco sauce
Flour
Procedures:
Heat vegetable broth in the fondue pot.
When hot add spinach, artichoke hearts, and garlic and mix well.
Shred the cheese, then toss with flour.
Combine the Butterkäse and Fontina cheeses and add a little at a time to spinach artichoke mixture. Stir until combined.
Stir in Parmesan cheese and a dash of Tabasco sauce.
Serve with bread or vegetables.
Serves: 6 person
Source: Recipe4Living
Hog's Breath Inn's Artichoke Soup
Ingredients:
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream
Procedures:
In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.
Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.
While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux,
more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.
Servings: 2 to 4 person
Source: LA Times
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided
1/2 onion, diced (about 1 1/4 cups diced)
2 tablespoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons sherry
2 pounds drained artichoke hearts
1 1/3 cups chicken broth, more as desired
1 1/2 teaspoons sugar
Salt
1/4 cup flour
1 cup cream
Procedures:
In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes.
Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste.
Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes.
While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux,
more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated.
When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux.
Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup.
Servings: 2 to 4 person
Source: LA Times
Cheese Lovers Pizza Squares
Ingredients:
1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley
Procedures:
Preheat oven to 400 F.
Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.
Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.
Makes: 1 Pizza Pie
Source: 212 Hot & Delicious Pizza Recipes
1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley
Procedures:
Preheat oven to 400 F.
Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.
Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.
Makes: 1 Pizza Pie
Source: 212 Hot & Delicious Pizza Recipes
Saturday, March 22, 2014
Raisin and Walnut Quick Bread
Ingredients:
3/4 cup milk or buttermilk
2 cups plain, white flour or whole wheat flour
1/2 cup raisins
1 egg
1/2 cup brown sugar
1/4 cup walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon oil
Procedures:
In a large bowl, add the ingredients in the following order:
Mix the ingredients thoroughly till you get a smooth and even texture, one that is not too wet and not too dry. If the mixture is too wet, add a small amount of flour till you achieve the right consistency. And vice versa, add a little milk if the mixture is slightly dry.
Form the dough into a loaf. Place the dough mixture into a suitable oven dish, and bake at 350 degrees F till golden brown. It should take approximately 20 minutes cooking time for the mixture to bake depending on your oven.
Let the Raisin and Walnut Quick Bread cool on a wire rack. Slice and add your favorite toppings - butter or jam if desired.
Source: Master the Art of Bread Making
3/4 cup milk or buttermilk
2 cups plain, white flour or whole wheat flour
1/2 cup raisins
1 egg
1/2 cup brown sugar
1/4 cup walnuts
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon oil
Procedures:
In a large bowl, add the ingredients in the following order:
- Add 3/4 cup milk or buttermilk. Ensure that the milk is at room temperature.
- Then add 2 cups of flour. For a healthier version use whole wheat flour instead of plain white flour.
- Add 1/2 cup of raisins or sultanas.
- Add 1 egg. Ensure that the egg is at room temperature.
- Add 1/2 cup brown sugar.
- Add 1/4 cup walnuts.
- Add 1 1/2 teaspoons baking soda to the mixture.
- Add 1/4 teaspoon salt.
- Add 1 teaspoon oil.
Mix the ingredients thoroughly till you get a smooth and even texture, one that is not too wet and not too dry. If the mixture is too wet, add a small amount of flour till you achieve the right consistency. And vice versa, add a little milk if the mixture is slightly dry.
Form the dough into a loaf. Place the dough mixture into a suitable oven dish, and bake at 350 degrees F till golden brown. It should take approximately 20 minutes cooking time for the mixture to bake depending on your oven.
Let the Raisin and Walnut Quick Bread cool on a wire rack. Slice and add your favorite toppings - butter or jam if desired.
Source: Master the Art of Bread Making
Old Spaghetti Factory Garlic Mizithra
Ingredients:
1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese
Procedures:
Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.
While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.
When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.
Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.
Serves: 2
--------------------------------------------------------------------
Browned Butter recipe:
1/2 cup butter (one stick - 1/4 lb)
Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.
Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.
Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.
Source: Old Spaghetti Factory
1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese
Procedures:
Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.
While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.
When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.
Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.
Serves: 2
--------------------------------------------------------------------
Browned Butter recipe:
1/2 cup butter (one stick - 1/4 lb)
Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.
Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.
Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.
Source: Old Spaghetti Factory
Palazzio's Macaroni and Cheese
Ingredients:
2 pounds penne pasta
2 cups heavy cream
4 cups shredded Parmesan cheese, divided
4 cups shredded smoked mozzarella cheese, divided
1 cup crumbled Gorgonzola cheese
3 ounces prosciutto, diced
5 eggs, lightly beaten
Procedures:
Heat the oven to 350 degrees and bring a large pot of water to boil.
Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.
While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.
After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.
Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.
Serves: 8-12 person
Source: LA Times
2 pounds penne pasta
2 cups heavy cream
4 cups shredded Parmesan cheese, divided
4 cups shredded smoked mozzarella cheese, divided
1 cup crumbled Gorgonzola cheese
3 ounces prosciutto, diced
5 eggs, lightly beaten
Procedures:
Heat the oven to 350 degrees and bring a large pot of water to boil.
Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.
While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.
After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.
Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.
Serves: 8-12 person
Source: LA Times
Friday, March 21, 2014
Jeremy's on the Hill Artichoke and Potato Au Gratin
Ingredients:
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Procedures:
Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
In a medium bowl, combine the Parmesan and Gruyere cheeses.
Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.
Serves: 12-16 person
Source: LA Times
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided
Procedures:
Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.
In a medium bowl, combine the Parmesan and Gruyere cheeses.
Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.
Season the potatoes with three-fourths teaspoon salt and one-half teaspoon pepper, or to taste. Sprinkle over the garlic.
Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.
Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.
Butter the underside of a piece of foil to keep the cheese from sticking, then cover the baking dish. Bake the gratin until the potatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.
Serves: 12-16 person
Source: LA Times
Black Cat Cupcakes
Ingredients:
1 1/4 cup Oreo cookie crumbs
18 1/4 oz reduced fat chocolate cake mix
24 pieces Halloween Oreo cookies
16 oz reduced fat milk chocolate frosting
Black string licorice
Jelly beans
Semisweet chocolate chips
Procedures:
Preheat oven to 350 degrees F.
Prepare 24 - 2 1/2" muffin cups with cooking spray and flour; set aside.
Prepare cake mix according to package directions; stir in cookie crumbs.
Spoon batter into prepared muffin cups. Bake for 25 minutes.
Remove from pans; cool on wire rack.
Frost cupcakes with remaining frosting.
Decorate each cupcake with 2 jelly beans as eyes and 6 licorice pieces as whiskers. Cut and Oreo in half and use them as ears.
Place 3" piece licorice string on back half of each cupcake for tail.
Servings: 24 cupcakes
Source: Spooky Fun Halloween Recipes
Macaroni Grill Chicken Cannelloni
Ingredients:
12 lasagna pasta sheets, approximate size of 5 x 6 inches
Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce
3 oz Parmesan for topping
Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese
Procedures:
1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ˝-inch pieces and transfer to large bowl.
2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt; stir thoroughly to combine.
3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.
4. Preheat oven to 350 degrees F.
5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.
6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.
7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.
Serves: 6 person
Source: America's Restaurant Recipes
12 lasagna pasta sheets, approximate size of 5 x 6 inches
Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce
3 oz Parmesan for topping
Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese
Procedures:
1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ˝-inch pieces and transfer to large bowl.
2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt; stir thoroughly to combine.
3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.
4. Preheat oven to 350 degrees F.
5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.
6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.
7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.
Serves: 6 person
Source: America's Restaurant Recipes
Thursday, March 20, 2014
Spicy Barbecue Wings
Ingredients:
1/2 pound chicken wings
oil for deep frying
Spicy Barbecue Sauce:
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
Procedures:
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.
Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.
Serves: 4 person
Source: The Ultimate Chicken Wing Cookbook
1/2 pound chicken wings
oil for deep frying
Spicy Barbecue Sauce:
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper
Procedures:
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.
Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.
Serves: 4 person
Source: The Ultimate Chicken Wing Cookbook
Wednesday, March 19, 2014
Almond Butter Chocolate Chip Cookies
Ingredients:
1 cup unsalted almond butter, stirred well
1 large egg
3/4 cup Stevia
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 ounces 90% dark cocoa, broken into small pieces
Procedures:
Preheat oven to 350 degrees.
In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoon-fulls onto parchment paper lined baking sheets.
Bake for 10 to 12 minutes or until lightly brown. Let cool on baking sheet for five minutes. Removed to a wire rack and let cool for 15 more minutes.
Source: Comfort Foods and Tailgate Treats
1 cup unsalted almond butter, stirred well
1 large egg
3/4 cup Stevia
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 ounces 90% dark cocoa, broken into small pieces
Procedures:
Preheat oven to 350 degrees.
In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoon-fulls onto parchment paper lined baking sheets.
Bake for 10 to 12 minutes or until lightly brown. Let cool on baking sheet for five minutes. Removed to a wire rack and let cool for 15 more minutes.
Source: Comfort Foods and Tailgate Treats
Domino's Cheesy Bread
Ingredients:
1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley
Procedures:
Preheat oven according to french bread package.
Combine oil, garlic salt and garlic powder, brush over the bread.
Sprinkle corn meal on top of the bread and then flip over.
Put cheeses on top of the bread, sprinkle with 1/2 of the Parmesan, parsley, and remaining butter.
Bake bread according to the package until cheese is melted and bubbly.
Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.
Cut bread width-wise into 1 inch slices.
Serves: 4 person
Source: Recipe4Living
Red Lobster Sun-Dried Tomato Tilapia in a Bag
Ingredients:
8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off
Procedures:
Preheat oven to 400 degrees.
Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.
Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.
Cooking:
Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
Place the bag onto a plate and slice the parchment open at the table to enjoy.
Serves: 4 person
Source: Red Lobster
8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off
Procedures:
Preheat oven to 400 degrees.
Layering the bag:
Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.
Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.
Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.
Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.
Sealing the bag:
Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.
Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.
Cooking:
Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.
Place the bag onto a plate and slice the parchment open at the table to enjoy.
Serves: 4 person
Source: Red Lobster
Tuesday, March 18, 2014
Magnolias Southern Pimiento Cheese Appetizer
Ingredients:
5 large red pimiento peppers, peeled, seeded and chopped, or 2 1/2 cups jarred chopped red pimiento peppers, drained
1 cup finely chopped pimento-stuffed green olives
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper, more if desired
Flat bread, for serving
Procedures:
In a food processor, pulse the peppers a few times.
Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated.
Season with additional cayenne pepper if desired. Serve with flat bread.
Makes: 4 1/2 cups.
Source: LA Times
5 large red pimiento peppers, peeled, seeded and chopped, or 2 1/2 cups jarred chopped red pimiento peppers, drained
1 cup finely chopped pimento-stuffed green olives
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper, more if desired
Flat bread, for serving
Procedures:
In a food processor, pulse the peppers a few times.
Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated.
Season with additional cayenne pepper if desired. Serve with flat bread.
Makes: 4 1/2 cups.
Source: LA Times
Monday, March 17, 2014
Burger King French Fries
Ingredients:
Russet potatoes
Oil, for frying
Salt, to taste
Procedures:
Start with cleaned and peeled russet potatoes that you have cut into 3/8-inch "match sticks."
Place in bowl of very cold water: keep rinsing and changing the water until the water is clear; drain thoroughly and dry with paper towels or a clean lint-free kitchen towel.
Meanwhile, you preheat your hot oil to 350 degrees F.
Place prepared taters in oil and cook about 5 minutes. They will have that blond-tone color to them.
Note: Once you add cold potatoes to the hot oil, the temperature of your oil is going to drop - you want it to be somewhere between 330 - 325 degrees F.
Remove from oil; drain and cool.
Now - either refrigerate until ready to finish cooking, or cool completely and freeze up to 3 months. To freeze properly - place completely cooled fries in single layer on tray and place in freezer until frozen. Then bag them.
To finish cooking - preheat your oil to 400* F. Add your cold fries (which will drop the oil temp - which is fine because you want it near the 375 degrees F. temp) and cook a few minutes until done.
Lightly salt them and shake well so that the salt distributes well and they are not salty.
McDonald's Shamrock Shake
Ingredients:
3 Cups vanilla ice cream
1 1/4 Cups milk, 2% or whole
1/4 teaspoon mint extract
4 drops green food coloring
Whipped cream, to top with
A cherry
Procedures:
Start with the ice cream, scooping it into a blender. Then pour the milk on top. Add the mint extract and food coloring, then blend sothat the food coloring and mint is evenly absorbed.
Taste the mixture. If you'd like to add more mint or color, do so now. Blend again until smooth.
Pour into a heavy shake glass and top with whipped cream and a cherry.
Serves: 2 person
Source: Recipe4Living
Blackberry Swirl Coffeecake Recipe
Ingredients:
2 Cups multi grain baking mix
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
1 Egg
1/2 Cup sour cream
1/2 Cup milk
1/3 Cup blackberry preserves
Topping:
1/4 Cup multi grain baking mix
2 Tablespoons sugar
1 Teaspoon cinnamon
1 Tablespoon soft butter
1/2 Cup chopped nuts
Procedures:
Preheat oven to 375 degrees F degrees.
Grease a 9 inch square baking pan
In a large bowl combine all coffee cake ingredients except for the preserves; beat until smooth. Spread batter in greased pan.
Dot top with the preserves; swirl lightly into batter.
Combine all topping ingredients except butter and nuts together in a small bowl.
Cut in the butter until crumbly with a pastry cutter and then stir in the nuts; sprinkle over the coffee cake batter.
Bake 30 to 35 minutes or until a pick comes out clean.
Makes 1 cake
Source: How to Survive Inflation with the Rising Cost of Food
2 Cups multi grain baking mix
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon vanilla
1 Egg
1/2 Cup sour cream
1/2 Cup milk
1/3 Cup blackberry preserves
Topping:
1/4 Cup multi grain baking mix
2 Tablespoons sugar
1 Teaspoon cinnamon
1 Tablespoon soft butter
1/2 Cup chopped nuts
Procedures:
Preheat oven to 375 degrees F degrees.
Grease a 9 inch square baking pan
In a large bowl combine all coffee cake ingredients except for the preserves; beat until smooth. Spread batter in greased pan.
Dot top with the preserves; swirl lightly into batter.
Combine all topping ingredients except butter and nuts together in a small bowl.
Cut in the butter until crumbly with a pastry cutter and then stir in the nuts; sprinkle over the coffee cake batter.
Bake 30 to 35 minutes or until a pick comes out clean.
Makes 1 cake
Source: How to Survive Inflation with the Rising Cost of Food
Sunday, March 16, 2014
Panera Turkey Artichoke Panini
Ingredients:
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper
Procedures:
Preheat panini grill to medium temperature.
In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.
Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serves: 2 person
Source: Recipe4Living
1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper
Procedures:
Preheat panini grill to medium temperature.
In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.
Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
Serves: 2 person
Source: Recipe4Living
Coral Tree Café's Vegetable Soup
Ingredients:
2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper
Procedures:
Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.
Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.
Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.
Serves: 8-10 person
Source: LA Times
2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper
Procedures:
Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.
Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.
Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.
Serves: 8-10 person
Source: LA Times
LongHorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin with Portabella Cream Sauce
Ingredients:
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Procedures:
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add the portabella mushrooms and saute for 3 minutes. Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper. Add heavy cream and stir to combine. After 2 minutes add the chives.
Serves: 10-12 person
Source: LongHorn Steakhouse
1 whole beef tenderloin, 4-6 pounds
Olive Oil
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Procedures:
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)
Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.
Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add the portabella mushrooms and saute for 3 minutes. Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper. Add heavy cream and stir to combine. After 2 minutes add the chives.
Serves: 10-12 person
Source: LongHorn Steakhouse
Saturday, March 15, 2014
Easy Cheesy Chicken Enchiladas
Ingredients:
2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese
Procedures:
Preheat oven to 350°.
In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.
In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.
Pour half of the sauce into a 9-inch square baking dish.
Spoon one-sixth of the chicken mixture into the center of each tortilla.
Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.
Loosely roll the tortillas and place in dish seam-side down, over the sauce.
Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes
Source: Cookin's No Joke
2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese
Procedures:
Preheat oven to 350°.
In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.
In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.
Pour half of the sauce into a 9-inch square baking dish.
Spoon one-sixth of the chicken mixture into the center of each tortilla.
Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.
Loosely roll the tortillas and place in dish seam-side down, over the sauce.
Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes
Source: Cookin's No Joke
Olive Garden Toasted Ravioli
Ingredients:
1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying
Procedures:
Mix water with eggs and beat well, set aside.
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.
Serve with this marinara sauce recipe for dipping.
Serves: 4-6 person
Source: Recipe4Living
1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying
Procedures:
Mix water with eggs and beat well, set aside.
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.
Serve with this marinara sauce recipe for dipping.
Serves: 4-6 person
Source: Recipe4Living
House of Bread's Berry Bars
Ingredients:
3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
16 ounces berry jam
Procedures:
Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.
Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.
Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.
Cool completely on a rack before slicing.
Serves: 9-12 person
Source: LA Times
3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
16 ounces berry jam
Procedures:
Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.
Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.
Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.
Cool completely on a rack before slicing.
Serves: 9-12 person
Source: LA Times
Friday, March 14, 2014
Napa Valley Grille's Chopped Kale Salad
Lemon Vinaigrette:
Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper
In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.
This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
------------------------------------------------------------------------
Kale salad:
1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper
Bring a medium saucepan of water to a boil.
Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.
Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.
In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.
Serves: 4-6 person
Source: LA Times
Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper
In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.
This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
------------------------------------------------------------------------
Kale salad:
1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper
Bring a medium saucepan of water to a boil.
Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.
Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.
In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.
Serves: 4-6 person
Source: LA Times
Panda Express Orange Chicken
Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil
Procedures:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper
towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth.
Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.
Serve at once.
Makes 6 servings.
----------------------------------------------------------------------
Orange Chicken Sauce:
2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside.
Source: LA Times
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil
Procedures:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper
towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth.
Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.
Serve at once.
Makes 6 servings.
----------------------------------------------------------------------
Orange Chicken Sauce:
2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside.
Source: LA Times
Garlic Shrimp Scampi
Ingredients:
3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges
Procedures:
In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.
Add the shrimp and turn them to coat them well. Cover with plastic wrap. Marinate in the refrigerator for 1 1/2 to 2 hours. Do not marinate longer than 2 hours or the shrimp will become tough.
Preheat the broiler. Remove the shrimp from the dish, reserving the marinade.
Thread the shrimp onto skewers, leaving a small space between each.
Brush the shrimp with the reserved marinade. Broil 4 inches from the heat for 2 minutes. Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.
Serve with lemon wedges.
Serves: 4 person
Source: Low Fat Secret Recipes
3 tablespoons chicken broth, low fat
2 tablespoons dry white wine
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 1/2 lbs jumbo shrimp, peeled, deveined
2 lemons, cut into wedges
Procedures:
In a large shallow dish, stir together the broth, wine, salt, oregano, pepper and garlic.
Add the shrimp and turn them to coat them well. Cover with plastic wrap. Marinate in the refrigerator for 1 1/2 to 2 hours. Do not marinate longer than 2 hours or the shrimp will become tough.
Preheat the broiler. Remove the shrimp from the dish, reserving the marinade.
Thread the shrimp onto skewers, leaving a small space between each.
Brush the shrimp with the reserved marinade. Broil 4 inches from the heat for 2 minutes. Turn the shrimp over, brush with the marinade and broil for 1-3 minutes more or until the shrimp are no longer pink.
Serve with lemon wedges.
Serves: 4 person
Source: Low Fat Secret Recipes
Thursday, March 13, 2014
Café Roka's Artichoke and Portobello Mushroom Lasagna
Ingredients:
2 tablespoons olive oil
1 large onion, medium dice
1 pound portobello mushrooms, medium dice
1/2 cup dry white wine
4 cloves garlic, minced
1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
Salt and pepper
1 pound coarsely chopped spinach
1/4 cup (1/2 stick) butter
1/4 cup flour
4 1/2 cups milk
1 1/2 cups grated Parmesan cheese
1 (14-ounce) can diced tomatoes, drained
Ground nutmeg
1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
1 pound grated whole milk mozzarella
Procedures:
Bring a large pot of water to the boil to blanch the spinach.
Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Cook the onion, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Increase the heat to high, stir in the mushrooms and continue cooking, stirring occasionally, until any of the liquid released from the mushrooms has evaporated, 8 to 10 minutes.
While the mushrooms are cooking, blanch the spinach:
Add the spinach, in batches, to the boiling water and cook until the spinach softens and turns a bright green, 30 seconds to 1 minute. Transfer the spinach in a large bowl of ice water to stop the cooking. Repeat until all of the spinach is blanched. Drain the spinach, and wrap it in a large kitchen towel, squeezing the towel to drain the spinach of any excess moisture.
When the liquid from the mushrooms has evaporated, add the white wine, stirring to scrape any flavoring from the bottom of the pan. Add the garlic and artichokes, stirring until completely combined. Taste the mixture, and add three-fourths teaspoon salt and one-half teaspoon pepper, or season as desired. Stir in the spinach, then taste and season again if needed. Remove from heat and set aside.
Make the tomato-bechamel sauce:
In a medium, heavy-bottom saucepan, melt the butter over medium-high heat. When the butter is foamy, whisk in the flour. Slowly whisk in the milk and cook over medium heat, whisking frequently, until the mixture begins to thicken and take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in the parmesan cheese, and when the cheese is melted, stir in the tomatoes. Taste the sauce, adding three-fourths teaspoon salt and one-fourth teaspoon pepper, along with a pinch of nutmeg, or season as desired.
Heat the oven to 350 degrees and assemble the lasagna:
On the bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the tomato-bechamel sauce. Cover the sauce with a single layer of lasagna noodles. Sprinkle one-fourth of the vegetable mixture over the noodles, then ladle over another cup of the sauce. Top the sauce with one-fourth of the grated mozzarella. Repeat with the noodles, vegetables, sauce and mozzarella until you have 4 layers (if you have more than one cup of sauce left when assembling the fourth layer, go ahead and pour all of the remaining with that
layer before sprinkling over the last of the mozzarella cheese). The dish can be assembled up to this point, covered with plastic wrap and refrigerated up to a day before baking; remove the plastic wrap and leave the lasagna out at room temperature while heating the oven before continuing with the next step.
Cover the baking dish with foil and place the dish on a rimmed baking sheet to catch any drippings. Bake the lasagna for 45 minutes. Increase the temperature to 450 degrees, remove the foil from the lasagna and continue baking until the top is lightly browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20
minutes before serving.
Serves: 10-12 person
Source: LA Times
2 tablespoons olive oil
1 large onion, medium dice
1 pound portobello mushrooms, medium dice
1/2 cup dry white wine
4 cloves garlic, minced
1 (14-ounce) can artichokes (packed in water), drained and coarsely chopped
Salt and pepper
1 pound coarsely chopped spinach
1/4 cup (1/2 stick) butter
1/4 cup flour
4 1/2 cups milk
1 1/2 cups grated Parmesan cheese
1 (14-ounce) can diced tomatoes, drained
Ground nutmeg
1 (9-ounce) box oven-ready lasagne sheets (no-boil style)
1 pound grated whole milk mozzarella
Procedures:
Bring a large pot of water to the boil to blanch the spinach.
Meanwhile, heat a large skillet heated over medium-high heat until hot, then add the olive oil and the onion. Cook the onion, stirring frequently, until the onion starts to soften, 3 to 5 minutes. Increase the heat to high, stir in the mushrooms and continue cooking, stirring occasionally, until any of the liquid released from the mushrooms has evaporated, 8 to 10 minutes.
While the mushrooms are cooking, blanch the spinach:
Add the spinach, in batches, to the boiling water and cook until the spinach softens and turns a bright green, 30 seconds to 1 minute. Transfer the spinach in a large bowl of ice water to stop the cooking. Repeat until all of the spinach is blanched. Drain the spinach, and wrap it in a large kitchen towel, squeezing the towel to drain the spinach of any excess moisture.
When the liquid from the mushrooms has evaporated, add the white wine, stirring to scrape any flavoring from the bottom of the pan. Add the garlic and artichokes, stirring until completely combined. Taste the mixture, and add three-fourths teaspoon salt and one-half teaspoon pepper, or season as desired. Stir in the spinach, then taste and season again if needed. Remove from heat and set aside.
Make the tomato-bechamel sauce:
In a medium, heavy-bottom saucepan, melt the butter over medium-high heat. When the butter is foamy, whisk in the flour. Slowly whisk in the milk and cook over medium heat, whisking frequently, until the mixture begins to thicken and take on a sauce-like consistency, 10 to 12 minutes. Slowly stir in the parmesan cheese, and when the cheese is melted, stir in the tomatoes. Taste the sauce, adding three-fourths teaspoon salt and one-fourth teaspoon pepper, along with a pinch of nutmeg, or season as desired.
Heat the oven to 350 degrees and assemble the lasagna:
On the bottom of a 13-inch by 9-inch baking dish, ladle about 1 cup of the tomato-bechamel sauce. Cover the sauce with a single layer of lasagna noodles. Sprinkle one-fourth of the vegetable mixture over the noodles, then ladle over another cup of the sauce. Top the sauce with one-fourth of the grated mozzarella. Repeat with the noodles, vegetables, sauce and mozzarella until you have 4 layers (if you have more than one cup of sauce left when assembling the fourth layer, go ahead and pour all of the remaining with that
layer before sprinkling over the last of the mozzarella cheese). The dish can be assembled up to this point, covered with plastic wrap and refrigerated up to a day before baking; remove the plastic wrap and leave the lasagna out at room temperature while heating the oven before continuing with the next step.
Cover the baking dish with foil and place the dish on a rimmed baking sheet to catch any drippings. Bake the lasagna for 45 minutes. Increase the temperature to 450 degrees, remove the foil from the lasagna and continue baking until the top is lightly browned, 8 to 12 minutes. Remove and cool slightly on a rack for 20
minutes before serving.
Serves: 10-12 person
Source: LA Times
Wednesday, March 12, 2014
Kuleto's Minestrone Soup
Ingredients:
3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided
Procedures:
In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.
Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.
When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.
Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.
Serves: 4-6 person
Source: LA Times
3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided
Procedures:
In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.
Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.
When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.
Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.
Serves: 4-6 person
Source: LA Times
California Pizza Kitchen Vegetarian Pizza with Eggplant & Goat Cheese
Ingredients:
For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)
Procedures:
To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.
Heat a charcoal or gas grill.
Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.
To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.
Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.
Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.
Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.
Use immediately, or cool and refrigerate for up to 3 days.
To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.
Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.
Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.
Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.
Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.
Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.
Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.
Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.
Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.
Makes one 13-inch Pizza or two 9-inch Pizzas
Source: KTTV 11, Colorado Springs, CO
For the grilled Eggplant:
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
For the sautéed White Mushrooms:
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
For the Pizza:
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)
Procedures:
To make the grilled eggplant:
Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.
Heat a charcoal or gas grill.
Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.
To make the white mushrooms:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.
Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.
Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.
Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.
Use immediately, or cool and refrigerate for up to 3 days.
To make the pizza:
Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.
Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.
Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.
Heat a small, heavy frying pan over high heat. Place the corn kernels in the pan and roast them, stirring often, for about 10 minutes. Remove from the heat and sprinkle with salt and pepper.
Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.
Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.
Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.
Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.
Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.
Makes one 13-inch Pizza or two 9-inch Pizzas
Source: KTTV 11, Colorado Springs, CO
Savory Slow-Roasted Baked Chicken
Ingredients:
1 whole large roasting chicken
salt and pepper to taste
Basting Sauce:
1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)
Procedures:
Preheat oven to 275 degrees F.
In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.
Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.
Put in 275 degree oven for 30 minutes, removing cover and basting twice.
After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.
Remove from oven and let stand 5 minutes before carving.
Serves: 4 person
Source: Memory Lane Meals
1 whole large roasting chicken
salt and pepper to taste
Basting Sauce:
1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)
Procedures:
Preheat oven to 275 degrees F.
In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.
Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.
Put in 275 degree oven for 30 minutes, removing cover and basting twice.
After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.
Remove from oven and let stand 5 minutes before carving.
Serves: 4 person
Source: Memory Lane Meals
Tuesday, March 11, 2014
Red Lobster Fresh Tuna Club
Ingredients:
24 oz (4- 6 oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)
Procedures:
Season tuna with salt and pepper.
Brush bread with softened butter and sprinkle with Parmesan cheese.
Toast bread in oven under broiler, remove and hold warm.
Heat pure olive oil in non stick skillet over medium high heat.
Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.
Remove tuna from pan.
Assemble sandwich in the following manner:
-----------------------------------------------------------------------------------------------------------
Basil Mayonnaise:
1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste
Combine all ingredients in bowl and mix well
Season to taste with salt
Store refrigerated
Serves: 4 person
Source: Red Lobster
24 oz (4- 6 oz portions) fresh tuna
1 tsp sea salt
black pepper to taste
12 slices sourdough bread
1/4 cup softened butter
1/4 cup grated parmesan cheese
2 each sliced vine ripened tomatoes
2 tsp pure olive oil or canola oil
2 cups arugula
2 tbsp (approx) extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp Basil mayonnaise (recipe follows)
Procedures:
Season tuna with salt and pepper.
Brush bread with softened butter and sprinkle with Parmesan cheese.
Toast bread in oven under broiler, remove and hold warm.
Heat pure olive oil in non stick skillet over medium high heat.
Place tuna in pan and sear approx. 2-3 minutes on each side. This should produce a Medium Rare piece of tuna, simply increase cooking time for a different doneness.
Remove tuna from pan.
Assemble sandwich in the following manner:
- One slice of bread
- Top with arugula, two slices of tomato, and drizzle with small amount of Extra virgin olive oil and balsamic vinegar
- Top with another slice of bread
- Brush with basil mayonnaise
- Top with two slices of tomato and piece of tuna
- Top with remaining slice of bread
-----------------------------------------------------------------------------------------------------------
Basil Mayonnaise:
1 cup mayonnaise
1/4 cup sour cream
1 tbsp pesto
Sea or kosher salt to taste
Combine all ingredients in bowl and mix well
Season to taste with salt
Store refrigerated
Serves: 4 person
Source: Red Lobster
Monday, March 10, 2014
Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter
Ingredients:
6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste
Procedures:
Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.
Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.
Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
Serves: 4 person
Source: The Complete Beef Cookbook
6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste
Procedures:
Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.
Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.
Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
Serves: 4 person
Source: The Complete Beef Cookbook
Sunday, March 09, 2014
Panera Bread's Cool Avocado Soup
Ingredients:
2 avocados, pitted and peeled
1/2 English cucumber, peeled and chopped
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
Juice of 1 lime
1/3 cup packed cilantro or parsley leaves and thin stems
1 jalapeño pepper, seeded and coarsely chopped
1 clove garlic, coarsely chopped
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/2 teaspoon salt
4 slices Tomato Basil Bread, toasted and cut into wedges
Cilantro sprigs (optional)
Procedures:
Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.
Puree again just before serving, adding a little cold water if necessary to thin the soup. Serve with the Tomato Basil toast and garnish with cilantro.
Serves: 4 persons
Source: Panera Bread
2 avocados, pitted and peeled
1/2 English cucumber, peeled and chopped
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
Juice of 1 lime
1/3 cup packed cilantro or parsley leaves and thin stems
1 jalapeño pepper, seeded and coarsely chopped
1 clove garlic, coarsely chopped
1/8 teaspoon ground cumin
1/8 teaspoon paprika
1/2 teaspoon salt
4 slices Tomato Basil Bread, toasted and cut into wedges
Cilantro sprigs (optional)
Procedures:
Puree everything but the bread in a blender until very smooth, 2 to 3 minutes, stopping to scrape down sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.
Puree again just before serving, adding a little cold water if necessary to thin the soup. Serve with the Tomato Basil toast and garnish with cilantro.
Serves: 4 persons
Source: Panera Bread
Chaya's Chopped Salad
Dressing:
2 jalapeños
1/2 cup plus 2 tablespoons mayonnaise
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper
Roast the jalapeños: Place the jalapeños on a rack set over a stove-top burner and roast until charred on all sides. Set asideuntil cool enough to handle, then peel and seed.
In a blender, combine the jalapeños, mayonnaise, lemon juice and olive oil, and blend. Season to taste with salt and pepper. Thismakes about 1 cup dressing. Cover and chill until needed.
-----------------------------------------------------------------------------------------------------------
Sautéed shrimp:
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/8 teaspoons cumin
1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp
In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.
Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking just until opaque. Remove from heat and set aside.
------------------------------------------------------------------------------------------------------------
Chopped salad:
2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
Sautéed shrimp
Dressing, divided
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish
In a large bowl, toss the chopped romaine with the cucumber,
avocado, corn kernels and shrimp. Add half the dressing and gently
toss to coat. Add additional dressing, a couple of tablespoons at
a time, to coat as desired.
Divide the salad among 4 plates and top each with 1 tablespoon
cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve
immediately.
Serves: 4 persons
Source: LA Times
2 jalapeños
1/2 cup plus 2 tablespoons mayonnaise
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper
Roast the jalapeños: Place the jalapeños on a rack set over a stove-top burner and roast until charred on all sides. Set asideuntil cool enough to handle, then peel and seed.
In a blender, combine the jalapeños, mayonnaise, lemon juice and olive oil, and blend. Season to taste with salt and pepper. Thismakes about 1 cup dressing. Cover and chill until needed.
-----------------------------------------------------------------------------------------------------------
Sautéed shrimp:
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/8 teaspoons cumin
1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp
In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.
Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking just until opaque. Remove from heat and set aside.
------------------------------------------------------------------------------------------------------------
Chopped salad:
2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
Sautéed shrimp
Dressing, divided
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish
In a large bowl, toss the chopped romaine with the cucumber,
avocado, corn kernels and shrimp. Add half the dressing and gently
toss to coat. Add additional dressing, a couple of tablespoons at
a time, to coat as desired.
Divide the salad among 4 plates and top each with 1 tablespoon
cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve
immediately.
Serves: 4 persons
Source: LA Times
Applebee's Triple-Chocolate Meltdown
Ingredients:
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
Procedures:
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.
2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.
3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.
4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.
5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.
6. Remove the bowl from the pan and let the mixture cool for a few minutes.
7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.
8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.
9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes
should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.
10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.
Serves: 6 person
Source: America's Most Wanted Recipes - Just Desserts
2 cups heavy cream
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 pound bittersweet chocolate chips
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
Procedures:
1. In a small saucepan, bring 1 cup of the heavy cream to a simmer.
2. Remove the pan from the heat and whisk in the white chocolate chips. Whisk constantly until the chocolate is melted. Let the sauce cool, stirring occasionally, about 30 minutes.
3. Repeat the process with the semisweet chocolate chips--simmer the remaining 1 cup cream, whisk and melt the chips, and let cool.
4. Preheat the oven to 400°F. Butter six 6-ounce ramekins, thoroughly coating the bottom and sides.
5. Combine the bittersweet chocolate chips and softened butter in a medium bowl set over a pan of simmering water. Melt the butter and chocolate, stirring until well blended.
6. Remove the bowl from the pan and let the mixture cool for a few minutes.
7. In a separate bowl, beat the sugar and eggs with an electric mixer until foamy, about 2 minutes. Using a spatula, scrape in all of the chocolate-butter mixture and blend it into the egg mixture on medium speed.
8. Add the flour, 1/2 cup at a time, beating on medium speed after each addition, until it is completely incorporated. Do not overmix the ingredients.
9. Pour the batter into the prepared ramekins and place the ramekins on a sheet pan. Bake for about 18 minutes. The cakes
should be slightly crusty on top and still liquid in the center when pierced with a clean knife. Let the ramekins rest on the sheet pan for 2 to 3 minutes. Don't let them cool too much before serving, as the butter that coats the ramekins will not release the cakes if it is allowed to start hardening.
10. Invert each cake onto a dessert plate. Spoon some of each sauce around the cake, and drizzle a little more of each over the top. Serve with a scoop of ice cream on the side.
Serves: 6 person
Source: America's Most Wanted Recipes - Just Desserts
Friday, March 07, 2014
Cole's Bacon Potato Salad
Ingredients:
1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh parsley
Procedures:
In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle.
While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon
bacon grease and set aside in a warm place (discard the rest, or save for another use).
In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside.
Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.
Serves: 4-6 person
Source: LA Times
1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh parsley
Procedures:
In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle.
While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon
bacon grease and set aside in a warm place (discard the rest, or save for another use).
In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside.
Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.
Serves: 4-6 person
Source: LA Times
BBQ Meatball
Ingredients:
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs
Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard
Procedures:
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well.
Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.
Source - Set It & Forget It Crock-pot Recipes
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs
Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard
Procedures:
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.
Add all sauce ingredients to Crock Pot and stir well.
Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.
Source - Set It & Forget It Crock-pot Recipes
Olive Garden Grilled Shrimp Caprese
Ingredients:
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces
20 medium fresh basil leaves, stems removed and cut into 1" pieces
2 Tbsp extra virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste
2 Tbsp butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package
directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined
Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures:
Preheat broiler.
Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
Transfer pasta and sauce to serving platter and top with mozzarella cheese.
Grill or Saute shrimp until internal temperature reaches 150°F and set aside.
Place serving platter in broiler for 2-3 minutes, or until cheese has melted.
Top pasta with cooked shrimp and serve.
Serves: 4 person
Source: Olive Garden
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces
20 medium fresh basil leaves, stems removed and cut into 1" pieces
2 Tbsp extra virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste
2 Tbsp butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package
directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined
Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures:
Preheat broiler.
Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
Transfer pasta and sauce to serving platter and top with mozzarella cheese.
Grill or Saute shrimp until internal temperature reaches 150°F and set aside.
Place serving platter in broiler for 2-3 minutes, or until cheese has melted.
Top pasta with cooked shrimp and serve.
Serves: 4 person
Source: Olive Garden
Wednesday, March 05, 2014
Lucques' Grilled Cheese With Shallots
Ingredients:
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick
Procedures:
Preheat the oven to 400 degrees F.
Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently,
stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.
Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.
Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.
Serves 1-2 person
Source: LA Times
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick
Procedures:
Preheat the oven to 400 degrees F.
Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently,
stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.
Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.
Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.
Serves 1-2 person
Source: LA Times
(Easy) Fried Rice
Ingredients:
3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil
Procedures:
Beat the eggs well, add 1/2 teaspoon of salt.
Finely chop the green onions.
Break up the rice so it is not all stuck together.
Heat oil to smoking point, add in the eggs. Stir until all the eggs solidify.
Break the eggs into smaller pieces with the spatula.
Add the rice and mix well.
Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.
Stir for 2-4 minutes until everything is cooked well. Mix in the green onion and serve.
Serves: 4 person
Source - Quick & Easy Chinese Vegetarian Cooking
3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil
Procedures:
Beat the eggs well, add 1/2 teaspoon of salt.
Finely chop the green onions.
Break up the rice so it is not all stuck together.
Heat oil to smoking point, add in the eggs. Stir until all the eggs solidify.
Break the eggs into smaller pieces with the spatula.
Add the rice and mix well.
Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.
Stir for 2-4 minutes until everything is cooked well. Mix in the green onion and serve.
Serves: 4 person
Source - Quick & Easy Chinese Vegetarian Cooking
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