Ingredients
10 bacon strips
10 large sea scallops
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1/8 teaspoon salt
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallops on a greased baking sheet. Bake at 400 degrees F for 8-12 minutes or until firm and opaque. Serve with the cream sauce.
Tuesday, July 26, 2011
Cooking : Ameilia's Italian Stuffed Olives
Ingredients
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
1/4 cup olive oil
1 stalk celery, minced
1/2 medium onion, minced
2 cloves garlic, pressed
2 thick cut bone-in pork chops
1 whole skinless, bone-in chicken breast
1 (10.75 ounce) can tomato puree
1 (12 ounce) can tomato paste
1 cup water
3 (8 ounce) jars colossal green olives, with pits
3 eggs, divided and beaten
1/4 cup grated Parmesan cheese
1 teaspoon ground nutmeg
1 lemon, zested
flour for dredging
bread crumbs
vegetable oil for deep frying
Directions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm.
Cooking : Barengate Bay Chicken
Ingredients
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can milk
6 skinless, boneless chicken breast halves
1/4 cup olive oil
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
6 fresh button mushrooms
2 lemons, quartered and seeded
Directions
In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
Preheat oven to 350 degrees F (175 degrees C).
Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can milk
6 skinless, boneless chicken breast halves
1/4 cup olive oil
4 cloves garlic, chopped
1 (14.5 ounce) can chicken broth
6 fresh button mushrooms
2 lemons, quartered and seeded
Directions
In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
Preheat oven to 350 degrees F (175 degrees C).
Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.
Cooking : Apple Cabbage Slaw
Ingredients
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
6 cups shredded cabbage
3 medium red apples, chopped
1 (5 ounce) can evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
1/2 teaspoon salt
Dash pepper
Directions
In a large bowl, toss the cabbage and apples. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
Cooking : Basic Sugar Cookies
Ingredients
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
1/2 cup butter
2 cups Basic Cookie Mix
1 teaspoon vanilla extract
Directions
Melt butter over low heat and add to 2 cups Basic Cookie Mix.
Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
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