Ingredients
2 1/2 cups flaked coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 (.25 ounce) envelope unflavored gelatin
1/2 cup cold water
2 teaspoons lemon juice
1 cup heavy whipping cream, whipped
Directions
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300 degrees F for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack.
In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
Tuesday, June 14, 2011
Cooking : Apple Spice Rice
Ingredients
3 tablespoons butter
1 cup long grain rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple - peeled, cored and diced
1/2 cup golden raisins
1 1/2 cups chicken broth
Directions
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
3 tablespoons butter
1 cup long grain rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple - peeled, cored and diced
1/2 cup golden raisins
1 1/2 cups chicken broth
Directions
Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
Cooking : Authentic Pepper Pot Soup
Ingredients
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour
Directions
Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Cooking : Baked Dijon Chicken
Ingredients
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
1/4 cup Dijon mustard
1/4 cup NESTLE� CARNATION� Evaporated Fat Free Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves
Directions
PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Cooking : Belgian Endive au Gratin
Ingredients
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
1/4 teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 cup chopped fresh parsley
Directions
Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Cooking : Apple and Prosciutto Stuffed Chicken Breast
Ingredients
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.
Cooking : Blackberry Jalapeno Jelly
Ingredients
1 (1.75 ounce) package powdered pectin
1/2 cup white sugar
4 cups blackberry juice
1 green jalapeno pepper, minced
1 red jalapeno pepper, minced
3 1/2 cups white sugar
5 half pint canning jars with lids and rings
Directions
Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
1 (1.75 ounce) package powdered pectin
1/2 cup white sugar
4 cups blackberry juice
1 green jalapeno pepper, minced
1 red jalapeno pepper, minced
3 1/2 cups white sugar
5 half pint canning jars with lids and rings
Directions
Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Cooking : Blood Orange Bellini
Ingredients
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
1 ounce Stirrings Blood Orange Mixer
4 ounces Chandon Sparkling Wine
Directions
Serve in a chilled champagne flute.
Pour in Stirrings Blood Orange Mixer.
Add in sparkling wine.
Cooking : Asian Sugar Snap Pea Appetizer
Ingredients
1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
Directions
Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
1/4 cup low sodium soy sauce
1/4 teaspoon sesame oil
2 drops chili oil
1/4 teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
Directions
Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
Cooking : Apple-Curry Tuna Melts
Ingredients
1 (6 ounce) can tuna, drained and flaked
1/2 cup diced apples
1/4 cup mayonnaise
1 tablespoon chopped green onion
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
4 slices bread, toasted
1/4 cup chopped walnuts, toasted
4 slices Cheddar cheese
Directions
In a bowl, combine the first six ingredients' mix well. Spread 1/4 cup on each slice of toast sprinkle with walnuts. Top with a slice of cheese. Broil 5 in. from the heat until cheese is melted.
1 (6 ounce) can tuna, drained and flaked
1/2 cup diced apples
1/4 cup mayonnaise
1 tablespoon chopped green onion
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
4 slices bread, toasted
1/4 cup chopped walnuts, toasted
4 slices Cheddar cheese
Directions
In a bowl, combine the first six ingredients' mix well. Spread 1/4 cup on each slice of toast sprinkle with walnuts. Top with a slice of cheese. Broil 5 in. from the heat until cheese is melted.
Cooking : Banana Muffins II
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/3 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Cooking : Apple and Pear Soup
Ingredients
1 tablespoon reduced-fat margarine
3 tart apples - peeled, cored, and chopped
3 pears - peeled, cored, and chopped
5 cups vegetable broth
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1 1/2 teaspoons pureed fresh ginger
1 tablespoon chopped fresh parsley
Directions
Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.
1 tablespoon reduced-fat margarine
3 tart apples - peeled, cored, and chopped
3 pears - peeled, cored, and chopped
5 cups vegetable broth
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1 1/2 teaspoons pureed fresh ginger
1 tablespoon chopped fresh parsley
Directions
Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.
Cooking : Asparagus-Stuffed Potatoes
Ingredients
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
4 medium baking potatoes
1 tablespoon milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
Directions
Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through.
Cooking : Apple Hermits
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups packed brown sugar
1 egg, beaten
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins
2/3 cup confectioners' sugar
1 tablespoon milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large mixing bowl, cream butter until light and fluffy. Mix in sugar and egg. Stir in flour mixture, and mix thoroughly. Fold in nuts, apples, and raisins.
Drop by rounded teaspoon onto prepared cookie sheets about 1 1/2 inches apart. Bake for 12 to 14 minutes. Cool on wire rack.
In a small bowl, mix confectioners' sugar with milk to make a thin glaze. Drizzle over cooled cookies.
Cooking : Beefy Bloody Caesar
Ingredients
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
1 pinch celery salt
1 fluid ounce vodka
6 fluid ounces tomato and clam juice cocktail
1 dash dry beef bouillon powder
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 stalk celery
Directions
Rub the rim of a cocktail glass with celery salt. Place ice in the glass, and pour in vodka and tomato and clam juice cocktail. Mix in the bouillon powder, hot pepper sauce, and Worcestershire sauce. Garnish with celery.
Cooking : Braised Pheasant
Ingredients
3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.
3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.
Cooking : Beef and Irish Stout Stew
Ingredients
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness�)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish
Directions
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
Cooking : Angry Shrimp with Tuscan White Beans
Ingredients
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Bean Mixture:
1 (19 ounce) can Progresso� cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso� chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Coating Mixture:
1 cup all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 cup Progresso� plain Panko crispy bread crumbs
Shrimp Mixture:
16 large uncooked shrimp, peeled (tail shells left on), deveined
1/3 cup extra-virgin olive oil (or as needed)
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil
Directions
In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Cooking : Broccoli Risotto with Cream and Lemon
Ingredients
2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, finely chopped
4 cloves garlic, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
5 cups hot chicken broth
1 cup heavy cream
3 cups cooked broccoli florets
2 tablespoons chopped fresh chives
1 tablespoon grated Parmesan cheese
1 1/2 tablespoons grated Asiago cheese
salt and pepper to taste
Directions
Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, finely chopped
4 cloves garlic, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
5 cups hot chicken broth
1 cup heavy cream
3 cups cooked broccoli florets
2 tablespoons chopped fresh chives
1 tablespoon grated Parmesan cheese
1 1/2 tablespoons grated Asiago cheese
salt and pepper to taste
Directions
Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
Cooking : Baking Powder Biscuits II
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup buttermilk
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
Roll dough out on a lightly floured surface. Cut dough into biscuits.
Bake in preheated oven for 15 minutes, or until golden brown.
Cooking : Apple Spice Cake
Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
Cooking : Bake Sale Lemon Bars
Ingredients
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
1 1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice
1/3 cup confectioners' sugar for decoration
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
Cooking : Brown Sugar Glazed Pork Chops
Ingredients
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tablespoon butter
15 slices day-old bread, torn into small pieces
1/2 tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted
Directions
In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
Preheat oven to 350 degrees F (175 degrees C).
Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
Bake in the preheated oven for about 30 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tablespoon butter
15 slices day-old bread, torn into small pieces
1/2 tablespoon Greek-style seasoning
1 (14 ounce) can chicken broth
6 pork chops
1 cup packed brown sugar
1/2 cup butter, melted
Directions
In a small skillet melt 1/2 tablespoon butter or margarine. Add onion and celery and saute until translucent. Add saute mixture to a large bowl with bread, Greek seasoning and broth. Mix to coat bread evenly, not too soggy.
Preheat oven to 350 degrees F (175 degrees C).
Spread bread mixture/stuffing in the bottom of a lightly greased 9x13 inch baking dish. Top with pork chops; if desired, sprinkle chops with additional Greek seasoning. In a medium bowl combine the brown sugar and melted butter or margarine and mix together. Brush mixture over the tops of the pork chops and drizzle over chops and stuffing, allowing some to seep into the stuffing.
Bake in the preheated oven for about 30 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Baking time will vary slightly depending on thickness of chops. If desired, baste with additional butter/sugar mixture while baking. Serve by dishing chops out of the baking dish, including stuffing. Enjoy!
Cooking : Beer Soup (Biersuppe)
Ingredients
6 cups beer
2 egg yolks
1 cup sour cream
1 teaspoon cornstarch
1 teaspoon white sugar
1/2 teaspoon salt
4 slices French bread, cut into 1 inch cubes
1 cup shredded Swiss cheese
Directions
In a medium saucepan over medium heat, bring beer, covered, to a boil.
Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
6 cups beer
2 egg yolks
1 cup sour cream
1 teaspoon cornstarch
1 teaspoon white sugar
1/2 teaspoon salt
4 slices French bread, cut into 1 inch cubes
1 cup shredded Swiss cheese
Directions
In a medium saucepan over medium heat, bring beer, covered, to a boil.
Meanwhile, in a bowl, beat together egg yolks, sour cream, cornstarch, sugar and salt until well blended. Transfer mixture to a large saucepan over low heat. Pour in hot beer, a little at a time, stirring until well combined. Do not boil.
To serve, divide bread cubes into four warmed soup bowls. Sprinkle cheese over bread. Pour hot soup over all and serve piping hot.
Cooking : Best Ever Caramel Apple Crisp
Ingredients
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Apple Filling:
5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened
Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
Directions
Preheat oven to 350 F (175 degree C).
In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Cooking : Black Bean Chili
Ingredients
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
2 cups chopped sweet onions
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 dash hot pepper sauce
Directions
In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through.
Cooking : Apricot Sausages
Ingredients
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
1 (12 ounce) package fresh pork sausage links
1/3 cup orange juice
2 tablespoons apricot preserves
Orange slices
Directions
In a medium skillet, brown sausages on all sides. Add enough water to cover. Bring to a boil over medium heat; cook for 10 minutes. Drain. Add juice and preserves. Reduce heat; cover and simmer for 30 minutes, turning sausages occasionally. Serve with a slotted spoon. Garnish with orange slices if desired.
Cooking : Banny's Southern Cream Cookies
Ingredients
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 cup sour cream
5 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped black walnuts
3 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
1 cup shortening
2 cups white sugar
1 teaspoon vanilla extract
1 cup sour cream
5 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped black walnuts
3 tablespoons white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
Cooking : Arangini (Italian Rice Balls)
Ingredients
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Directions
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
Directions
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.
Cooking : Arroz con Pollo II
Ingredients
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
1/2 green bell pepper, chopped
1/2 (15 ounce) can tomato sauce
1 pinch saffron
salt to taste
2 cubes chicken bouillon
1 1/2 cups uncooked white rice
1 (15 ounce) can peas, drained
1/2 red bell pepper, roasted and sliced
Directions
Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
1 (2 to 3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
1/2 green bell pepper, chopped
1/2 (15 ounce) can tomato sauce
1 pinch saffron
salt to taste
2 cubes chicken bouillon
1 1/2 cups uncooked white rice
1 (15 ounce) can peas, drained
1/2 red bell pepper, roasted and sliced
Directions
Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
Cooking : Artichoke Soup
Ingredients
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
1 cup whipping cream
Directions
Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
1 cup whipping cream
Directions
Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Cooking : Ambrosia Fruit Salad
Ingredients
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Cooking : Best Cherry Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
Directions
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.
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