Ingredients
8 1/2 ounces Brie cheese, thinly sliced
2 cups sliced almonds
1 (14 ounce) package purchased fully baked pizza crust (such as Boboli�)
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Arrange Brie slices on pizza crust; cover with sliced almonds. Bake until cheese is melted and almonds are toasted, about 10 minutes. Slice into small wedges to serve.
Saturday, May 7, 2011
Cooking : Bavarian Apple Torte
Ingredients
3/4 cup butter or margarine, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
3/4 teaspoon vanilla extract
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 degrees F for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.
3/4 cup butter or margarine, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
3/4 teaspoon vanilla extract
3 cups thinly sliced peeled tart apples
1/2 cup sugar
1 teaspoon ground cinnamon
Directions
Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 degrees F for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.
Cooking : All Day Apple Butter
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Cooking : Albondigas Soup III
Ingredients
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
2 quarts water
1 pound ground beef
1/2 cup uncooked white rice
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons ground black pepper
1/4 teaspoon ground cumin
1/2 cup all-purpose flour
3 potatoes, peeled and cubed
salt and pepper to taste
Directions
Pour the water into a large pot over high heat and bring to a boil.
Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.
Cooking : Balsamic Vinegar and Ginger Bok Choy
Ingredients
4 heads baby bok choy
3 tablespoons olive oil
1/4 cup water
2 tablespoons capers
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste
Directions
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the olive oil in large skillet over medium heat.
Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
4 heads baby bok choy
3 tablespoons olive oil
1/4 cup water
2 tablespoons capers
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste
Directions
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the olive oil in large skillet over medium heat.
Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
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