Ingredients
1 1/8 cups butter
1 cup confectioners' sugar
1 cup cornstarch
1 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 cup almond meal
20 almonds
Directions
In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.
Sunday, July 24, 2011
Cooking : Bacon Asparagus Pizza
Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
Cooking : Artichoke Dip
Ingredients
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Cooking : Aloha Chicken
Ingredients
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.
Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.
Cooking : Asian Chicken with Peanuts
Ingredients
2 tablespoons cornstarch
1 3/4 cups Swanson� Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups broccoli florets
2 small red peppers, cut into 2-inch-long strips
2 cloves garlic, minced
1/2 cup salted peanuts
4 cups Hot cooked regular long-grain white rice
Directions
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
2 tablespoons cornstarch
1 3/4 cups Swanson� Chicken Stock
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups broccoli florets
2 small red peppers, cut into 2-inch-long strips
2 cloves garlic, minced
1/2 cup salted peanuts
4 cups Hot cooked regular long-grain white rice
Directions
Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.
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