Online Version of John and Leslie's Wedding Cookbook
ZUCCHINI AND TOMATO CASSEROLE.
1 cup mayonnaise
1 cup sour cream
4 ounces cream cheese, softened
½ cup plus 2 tablespoons shredded Asiago cheese
½ cup green onions, sliced
½ cup mushrooms, sliced
¼ to ½ cup sun-dried tomatoes (roughly 4 ounces)
Preheat oven to 350º F. Reconstitute sun-dried tomatoes in water and then drain them well. Squeeze water from the tomatoes, then julienne into fine strips. Combine first 6 ingredients, saving 2 tablespoons of cheese and mix well. Fold in sun-dried tomatoes.
Place into oven-proof container, top with remaining Asiago cheese. Bake for about 15-20 minutes, or until bubbly. Serve hot with toasted Cheddar Beer Bread*.
Serves 8 to 10
½ cup whipping cream
4 tablespoons prepared horseradish sauce
salt and pepper
48 asparagus spears
2½ ounces soft herbed cheese (like Boursin or Aloutte), at room temperature
2 teaspoons water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty-four 4x1-inch
strips
Whip cream until stiff. Fold into horseradish sauce and season to taste with salt and pepper to taste. Chill.
Cut stalks from asparagus, leaving 3-inch-long tips. Cook asparagus tips in a large pot of boiling, salted water until just crisp-tender, about 2 minutes. Rinse with cold water to stop cooking. Drain. Transfer to paper towels and dry well.
Mix cheese, water and orange peel in small bowl to blend. Season with salt and pepper. Spread roughly 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at one short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on serving platter. Serve with horseradish cream sauce.
Makes 24 bundles
8 slices bacon
1 tomato, chopped
½ medium onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
1 teaspoon basil
1 (16 ounce) can refrigerated buttermilk biscuits (Pillsbury
Grands are best)
Preheat oven to 375º F. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Set aside.
Separate biscuits into three pieces (layers) horizontally. Press each piece into cups of the prepared mini-muffin pan. Fill each muffin cup with bacon mixture.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Makes 30 cups
1 whole flank steak
½ cup soy sauce
3 cloves garlic, minced
½ cup fresh ginger, chopped
salt and pepper
½ cup hoisin sauce
1 bunch scallions, julienned
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some salt and pepper. Add the beef and marinate overnight in the refrigerator, turning once.
Heat up the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very thinly on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips.
Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of julienned scallions at one end and roll up securely. Arrange on a tray, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve.
Makes approximately 30 bundles
1 (14 ounce) can or jar of artichoke hearts
8 ounces cream cheese, softened
½ cup mayonnaise
½ cup sour cream
1 cup Parmesan cheese
½ teaspoon garlic powder
Pinch of dill weed
Preheat oven to 350º F. Using a mixer, mix together all ingredients except artichokes until smooth. Chop up the artichokes into small pieces and stir into cream cheese mixture. Put in small ovenproof or pottery dish. Sprinkle with Parmesan cheese and bake in oven for 20 - 30 minutes until it begin to boil and browns on the top.
Serve hot with large corn chips, crackers or pita.
Serves 8 to 10
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How to Microwave an Artichoke Wash. Cut off stem. Cut off top third of artichoke. Peel off the smallest outer leaves. Put a few ounces of seasoning (garlic, salt, dill, squeeze of lemon, few drops of olive oil) in a Tupperware type of bowl. Place artichoke face down in the bowl and cover. Cook for 7 minutes on high. Leave the cover on, and let stand for 5 minutes. |
½ cup Cheddar cheese, grated
8 ounces cream cheese, softened
¼ cup red bell pepper, chopped (save some to decorate)
½ teaspoon Worcestershire sauce
3 green onions, chopped
3 tablespoons curry powder
2 tablespoons lemon juice (or more to taste)
Dash each: onion, garlic, and celery salts
Major Grey's Chutney
Swedish gingersnaps or crackers
In a mixer or food processor, blend the cheddar cheese until smooth. Then add the cream cheese, Worcestershire sauce, onions, curry powder, lemon juice and salts. Fold in the peppers with a spatula, so they do not turn the mixture red. Shape mixture into a ball or (preferably) place a sheet of plastic wrap in a bowl (one with a pretty impression at the bottom - this will later be the top of the cheese when you unmold it) and fill with cheese. Let set in refrigerator for a few hours. To unmold, pull the plastic wrap out, turn bombe over, and place mound on serving dish. Top with chopped Major Grey's Chutney (available in most grocery stores) and the remaining chopped red pepper. Serve with crackers and/or store bought Swedish gingersnaps.
Serves 12 to 14
½ cup flour
½ teaspoon salt
¼ cup buttermilk
¼ cup milk
1 egg, beaten
2 cups fine cornflake crumbs
1½ pounds boneless, skinless chicken breasts, cut into 1-inch
strips or cubes
Oil or butter flavored cooking spray (such as Pam)
4 tablespoons butter
1 (2.5) ounce bottle Frank's Hot Sauce (Durkees)
1 tablespoon white vinegar
Blue cheese dressing and celery sticks (optional)
Preheat oven to 400º F. Combine flour and salt in a small bowl. Combine buttermilk, milk, and egg in another small bowl. Place cornflakes in a third small bowl. Dip the chicken strips into the flour, then into the egg mixture, and finally into the cornflakes. Place the chicken on a baking sheet sprayed with nonstick cooking spray. Lightly spray cooking spray over chicken. Bake for 15 minutes or until crispy and chicken is done.
For the sauce, mix butter, hot sauce and vinegar together and heat until the butter is melted. When chicken is finished, toss sauce and chicken together in a large bowl until all the chicken pieces are coated. Serve right away before the chicken becomes soggy. Serve with ranch or blue cheese dressing and celery sticks.
Serves 10 to 12
1 (1 pound) wheel of Brie cheese
¼ cup brown sugar
1 tablespoon Grand Marnier (orange liquor)
½ cup sliced or slivered almonds
French bread or crackers
Preheat broiler. Scrape rind off top of Brie. Mix sugar with enough Grand Marnier to form a paste. Spread on top of Brie. Arrange almonds over the top of the Brie, pressing firmly into place. Place Brie on baking sheet and broil 6 inches from heat until top is browned and bubbly, about 1 to 2 minutes.
Serve with the crackers or bread.
Serves 8 to 10
A dinner which ends without cheese is like a beautiful
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1 teaspoon vegetable oil
1 pound ground chicken (you can also use turkey or beef)
4 green onions, sliced
1 carrot, peeled and grated
1 tablespoon mayonnaise
½ cup onion, chopped
½ cup Major Grey's Chutney
1 tablespoon water
1 package frozen Pepperidge Farms puff pastry dough sheets
Sesame seeds
Preheat oven to 450º F. Brown the chicken in a skillet with the oil, drain well and then add the onions and the carrot. Cook for 2 minutes. Mix in chutney, mayonnaise and water. Let cool.
Thaw puff pastry (see package for details). Divide each piece of dough into three long pieces. Place a long line of filling horizontally down the long end of the dough piece. You should then be able to fold the dough over to enclose the filling, forming a long log. Use water or beaten egg at the edges of the dough to seal it. Repeat for other pieces of dough.
Please dough back into refrigerator for ½ hour to chill and set. Once set, cut each dough log into 6 or 8 small pieces. Arrange pieces on a greased or parchment lined baking sheet and brush each one with water. Sprinkle sesame seeds on each piece. Bake for 10 minutes. Lower oven to 350( F and bake for another 10 minutes or until golden brown.
Makes approximately 32 pieces
1 pound ground turkey or beef
1 cup salsa, mild or medium, divided
1 packet taco seasoning
4 tablespoons Major Grey's Chutney
Salt and pepper to taste
1 package Pillsbury Ready-Made Pie Crusts (found in the
refrigerator section, usually near butter)
2 tablespoons milk
1 cup sour cream
Preheat oven to 375º F. Brown the meat and then drain it well. Add ¾ cup salsa, taco seasoning and chutney and cook for another few minutes. If the mixture looks too dry, you can add a few tablespoons of water. Allow mixture to cool slightly.
Roll out pie crusts just a little. Cut out round circles using either a biscuit cutter or the bottom of a glass. Place a small teaspoon of the filling in the middle of a circle and then fold it over and crimp the edges to seal. You may need to wet the edges of the circle with a little water to get them to seal well. Brush completed half-circles with the milk and then put them on a greased cookie sheet. Bake for 12 minutes or so until brown.
Mix remaining ¼ cup salsa with sour cream. Serve as a dip for the empanadas.
Makes approximately 24 pieces
1 cup butter, softened
3 tablespoons poppy seeds
1 small onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon sugar
24 small potato dinner rolls (I like Martin's brand)
½ pound thinly sliced or shaved deli ham
6 ounces shredded Swiss cheese
Preheat oven to 350º F. In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce, mustard and sugar.
Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.
Makes 24 rolls
2 medium potatoes
3 medium zucchini
1 teaspoon salt
½ teaspoon pepper
2 eggs, lightly beaten
2 tablespoon flour
¼ cup beer
vegetable oil
sour cream
smoked salmon and fresh dill (optional)
Peel and grate the potatoes. Put them in a bowl of cold water as you grate so they do not turn brown. Cook in a pot of boiling water for 2 minutes until just tender (do not overcook). Rinse with cold water. Drain potatoes. Grate the zucchini. Mix potatoes and zucchini well with the next five ingredients.
Heat about 1 teaspoon of oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel.
Serve warm with a dollop of sour cream on top. For an extra touch, top them with a sliver of smoked salmon and a sprig of fresh dill.
Makes approximately 24 pieces
24 cherry tomatoes, rinsed
½ cup whipping cream
1 small container Boursin cheese, at room temperature
¼ cup fresh parsley, chopped
Cut the tops off of the cherry tomatoes and scoop out most of the insides. If the tomatoes will not stand up on their own, slice a tiny section off the bottom of the tomatoes so it is flat. Whip the cream with a mixer and then fold it into the Boursin cheese, mixing gently. Use a pastry bag or Ziploc baggie with a small corner cut off to pipe the cheese mixture into the tomatoes. Sprinkle with chopped parsley before serving. These can be made up to a day ahead and refrigerated, well covered.
Makes 24 pieces
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Picking the right cherry tomatoes Good-quality cherry tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. Avoid tomatoes that are too soft, wrinkled, have broken skin or blotchy green or brown areas. |
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1½ cups cooked cannellini beans (I use canned)
½ cup oil-cured sun-dried tomatoes, drained
juice of 1 lemon
1 sprig parsley
½ teaspoon each: dried thyme and summer savory
2 tablespoon water
Salt and pepper to taste
Heat oil in skillet. Add onion and sauté over moderate heat until translucent. Add garlic and sauté until onions begin to brown. Combine onion mixture with remaining ingredients, except salt and pepper in a food processor and process until smooth. Season with salt and pepper to taste. Pat into an attractive shallow crock to serve.
Serves 8 to 10
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Toasted Garlic Pita Chips Preheat oven to 350º F. Split 6 pita pockets in half. Cut each half into 6 triangles with a sharp knife. Arrange in single layers on cookie sheets. Spray with non-stick cooking spray (Like Pam). Sprinkle lightly with garlic powder. Bake for 8 minutes or until chips are lightly browned and very crisp. Store in an airtight container until ready to serve. |
4 large garlic cloves, sliced
½ large onion, sliced in segments
2 large carrots, sliced
½ pound fresh mushrooms, sliced
2 quarts chicken broth
1 (28 ounce) can whole Italian tomatoes
½ to ¾ loaf stale Italian bread, cut into cubes
fresh basil
Italian seasoning
2 tablespoons olive oil, plus more for serving
salt and pepper
½ cup fresh grated Parmesan cheese
Sauté garlic, onions, carrots and mushrooms in olive oil until soft. Add ½ of the chicken stock and bring to a slow boil. Crush the tomatoes and add to the pot. Add the rest of the stock and simmer for 15 minutes. Add the bread and simmer until the bread is soft and shapeless, just a few minutes. Season with the basil, Italian seasoning and salt and pepper to taste. Serve immediately, with a drizzle of olive oil on top and some Parmesan cheese.
Serves 6 to 8
½ cup ground beef
¼ cup Italian breadcrumbs
1 egg
garlic powder, onion powder and salt and pepper
2 quarts chicken broth
1 medium onion, chopped
2 stalks celery, chopped
1 head escarole
1 head endive
2 chicken legs or thighs
Mix ground beef, breadcrumbs, egg, garlic powder, onion power and salt and pepper together in a mixing ball. Form into very tiny meatballs and set aside, covered. Boil chicken legs or things until cooked through. Cool and then remove meat from bones. Cover and set aside. Boil the chicken broth with chopped onions and celery for a few minutes. Wash and chop the greens. Soak them in cold water for ½ hour if they are bitter. Drain and add to broth and simmer for 15 minutes. Add meatballs and simmer for another 15 minutes. Add chicken meat right before serving, cooking until the pieces are warmed thoroughly. Serve hot.
Serves 6 to 8
1 pound ground turkey or chicken
1½ cups onions, chopped
4 garlic cloves, minced
1 tablespoon oil
1 tablespoon flour
1 (4 ounce) can chopped green chilies
1 teaspoon cumin
1 teaspoon oregano
¼ teaspoon cayenne pepper
1½ teaspoons salt
1 teaspoon sugar
1 cup chicken broth
1 (16 ounce) can hominy
1 (16 ounce) can cannellini beans, rinsed and drained, divided
2 cups cooked turkey or chicken, cubed
¼ cup fresh parsley, chopped
½ cup shredded Monterey Jack cheese
Sauté turkey, onions and garlic in the olive oil over medium heat in a large pot until the meat is cooked. Add the flour and cook 1 minute. Add the chilies and the spices. Stir in broth, the hominy, and ½ the beans. Mash the other half of the beans in a small bowl and then add them to the pot. Bring to a boil and then lower heat and simmer, 30 to 45 minutes, or until thick. Right before serving, stir in the parsley and serve with the cheese.
Serves 4 to 6
4 eggs, beaten
1 package white cake mix
1 small package of instant vanilla pudding
½ cup vegetable oil
1 teaspoon vanilla
¾ cup milk
3 tablespoons sugar
1 (15 ounce) can blueberries in liquid (rinse lightly and drain)
or 1 ½ cups fresh blueberries
Preheat oven to 350º F. In mixing bowl, beat eggs until light and fluffy. To the eggs, add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat, about 2 to 2½ minutes. Batter will be thick. Carefully fold blueberries in batter with a spoon or spatula. Try not to break the berries, as they can be very tender.
Fill greased muffin cups ¾ full and sprinkle the tops of each muffin with sugar. Bake for 20 to 30 minutes depending on the size of your muffin cups. Test with a tooth pick, taking care not to over bake. Store muffins in an airtight container.
Makes about 9 large muffins or 12 to 15 smaller muffins
2½ cups light beer
4½ cups flour
1 teaspoon baking powder
½ cup sugar
pinch of salt
4 tablespoons green onions, chopped
1½ to 2 cups shredded cheddar cheese
Preheat oven to 325º F. Lightly grease 4 mini-loaf pans.
Pour beer into a large bowl and add half of the flour, mixing well. In another bowl, add the baking powder, sugar and salt to the other half of the flour and blend completely. Add that to the beer/flour mix and blend. Add in the green onions and cheese.
Divide the dough evenly between the four loaf pans. Bake for 1 hour or until the bread is lightly browned (you may need to leave it in for another 5 to 10 minutes, depending on your oven).
Let bread cool and remove from loaf pans. Do not wrap loaves until bread is completely cooled or it will sour. Serve warm or as toasted slices.
Makes 4 mini loaves
8 ounces cream cheese, softened
2 cups cottage cheese
2 egg yolks
½ cup and 1 tablespoon sugar, divided
1 teaspoon vanilla
6 whole eggs
1½ cups sour cream
½ cup orange juice
½ cup butter, softened
1 cup flour
2 teaspoons baking powder
1 teaspoon grated orange zest
preserves, applesauce or fruit syrup (optional)
Preheat oven to 350º F. Combine cheeses, egg yolks, 1 tablespoon sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth. Set mixture aside.
Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth. Add flour, ½ cup sugar, baking powder, and orange zest; blend until smooth. Pour half of batter into a greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over batter, and spread carefully with a knife. Pour remaining batter over the cream cheese mixture. Bake for 50 to 60 minutes, or until puffy and golden. Serve with preserves, applesauce or fruit syrup.
Serves 8
3 cups fresh or frozen blueberries (about 18 ounces), divided
½ cup maple syrup
1 tablespoon lemon juice
1 large baguette/loaf of French or Italian bread
6 eggs
3 cups whole milk
½ teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup firmly packed brown sugar
1 cup chopped pecans (about 3 ounces)
½ stick butter
Cook 1 cup of the blueberries and the maple syrup in a small pan over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice and cool.
Butter a 13 x 9-inch baking dish. Cut ten 2-inch slices from baguette and arrange in one layer in baking dish. Whisk together eggs, milk, nutmeg, vanilla, and ¾ cup brown sugar and pour over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 400° F. Sprinkle pecans and remaining blueberries evenly over bread. Melt ½ stick butter with remaining brown sugar, until butter is melted. Drizzle butter mixture over bread and bake mixture 25 minutes, or until browned. Serve with the blueberry sauce.
Serves 6
1 pound bulk pork sausage
3 cups hot cooked grits
2 ½ cups (10 ounces) shredded cheddar cheese
1 tablespoon butter
3 eggs, beaten
1½ cups milk
1 small can chopped green chilies
Preheat oven to 350º F. Cook sausage till brown and drain well. Spoon sausage into a lightly greased 13"x9" inch baking dish. Combine grits, cheese and butter. Stir until cheese and butter melt. Combine eggs and milk; stir into grits; stir in the chilies. Pour grits over sausage. Bake 1 hour until brown and puffy. Serve immediately.
Can be assembled and refrigerated overnight and then baked the next morning.
Serves 8
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How to Cook Grits In a 3- to 4-quart saucepan, bring 4 ½ cups of water seasoned with 1 teaspoon of salt to a boil. Slowly stir in 1 cup of regular grits (not instant). Continue stirring and reduce heat to low. Cook for 30 to 40 minutes, stirring frequently to prevent scorching. Beat in 4 to 6 tablespoons of butter. Serve immediately. |
4 eggs
1 cup milk
1 cup flour
½ teaspoon salt
2 tablespoons butter
Preheat oven to 425º F. Beat eggs until foamy and then add the milk. Slowly add flour and salt and beat until smooth (you can also do this in a blender, it's much faster). Place butter into shallow baking dish and put in the oven to melt butter. Take pan out of oven and swirl around so that butter coats the pan all around. Pour in batter and bake for 15 minutes or until top is lightly browned and fluffy. Do not worry if it looks like it will surely explode in your oven - it is supposed to look that way.
Serve warm with syrup, powdered sugar, preserves or applesauce.
Serves 2 to 3
2 (8 ounce) packages ready-cooked sausage (links or patties)
8 medium flour tortillas
1 dozen eggs
¼ cup milk
½ teaspoon salt
½ teaspoon black pepper
2 cups grated Mexican blend cheese
salsa
Preheat oven to 375º F. If sausage is frozen, defrost in microwave first. Cut sausage into bite-sized pieces and set aside. In a medium bowl, combine eggs, milk, salt and pepper. Scramble the eggs in a pan over medium heat until they are almost set. Add sausage and stir, cooking until eggs are completely set.
In each flour tortilla, place ⅛ th of the egg mixture and then sprinkle with some cheese, fold and wrap in tin foil.
Place all 8 filled tortillas in the oven on a cookie sheet and bake for 10 minutes. Serve with salsa if desired.
Makes 8 burritos
½ cup butter
1 (10 ounce) can cream of mushroom soup
1 pint sour cream
1 cup shredded cheddar cheese
¼ cup diced onion
1 pound frozen shredded hash brown potatoes, thawed
Preheat oven to 350º F. Heat butter with soup. Blend in the rest of the ingredients. Stir in thawed potatoes. Place in a 9 x13 glass baking dish that has been sprayed with non-stick spray or buttered. Bake for 1 hour. Let stand 5 minutes before serving.
Serves 10 to 12
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Potato Tips Do not refrigerate potatoes. Storage in temperatures cooler than 45 degrees converts the potato starch into sugar, which changes the taste and causes the potatoes to darken prematurely when cooked.Protect potatoes from turning green and acquiring a bitter taste by keeping them out of strong light. If a potato has any green spots, simply pare these areas off before cooking |
½ cup brown sugar
½ cup butter or margarine
2 tablespoons white corn syrup
2 teaspoons cinnamon
½ cup white sugar
1 loaf frozen bread, thawed
Preheat oven to 350º F. Butter a 9 x 13 inch pan. Cook brown sugar, butter, and syrup together in a medium saucepan until almost boiling. Pour into pan. Mix white sugar and cinnamon together in a small bowl. Roll out bread into rectangle. Butter well. Sprinkle with cinnamon and sugar. Roll up like a jelly roll. Slice into ¼ inch thick rounds. Set into caramel mix in the pan. Bake for 20 to 25 minutes. Invert onto serving platter and serve warm.
Serves 12
2 bunches green onions, washed and chopped
5 stalks of celery, chopped
½ cup fresh dill, chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon pepper
½ cup crumbled blue cheese (or more!)
3 to 4 pounds red-skinned potatoes
Combine all ingredients except potatoes. If possible, let the mixture sit overnight so the blue cheese flavor can blend with the dressing.
Cut the potatoes into quarters (or sixths if they are very large). Cook them in salted boiling water until just done. Do not overcook. Drain them and rinse them under cold water to stop the cooking. Toss the potatoes with the dressing, adding more salt and pepper as necessary. Serve chilled.
Serves 12
1 tablespoon butter
½ cup blanched and slivered almonds
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, toss the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and vegetable oil. Toss with spinach just before serving.
Serves 6 to 8
¼ cup water
2 tablespoons sugar
1 cup chopped pecans
2 tablespoons sherry vinegar
2 - 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with ¼
teaspoon salt
½ teaspoon Dijon mustard
¼ cup olive oil
6 cups torn mixed lettuce leaves
¼ pound sweet Gorgonzola or other fine-quality blue cheese, crumbled
1 cup raisins
In a skillet, combine water and sugar and stir over medium heat until the sugar is dissolved. Add pecans and stir well as the water evaporates. Continue cooking and stirring until all the water has evaporated and the pan is dry. Turn pecans onto waxed paper to cool.
In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste. Add the oil in a stream, whisking until the dressing is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Sprinkle with raisins, pecans and Gorgonzola.
Serves 8
3 pounds red-skinned potatoes, peeled
4 bacon slices, chopped
1¼ cups mayonnaise
1 tablespoon dry mustard
1 tablespoon fresh chopped thyme or 1 teaspoon dried
½ teaspoon ground allspice
½ teaspoon turmeric
Pinch of cayenne pepper
3 hard-boiled eggs, peeled, halved
6 chopped cornichons
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 teaspoons hot pepper sauce (such as Tabasco)
fresh chopped parsley
Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into ¾-inch pieces. Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl. Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. Serve immediately or cover and refrigerate and serve cold.
Serves 6 to 8
1 large head green or red leaf lettuce
½ medium red onion, sliced in half-moon pieces
1 red bell pepper, sliced into 3 inch pieces
1 cup Kalamata or other black olives
2 hard-boiled eggs
¾ cup cherry tomatoes or 2 medium tomatoes, cut in wedges
½ pound fresh green beans or asparagus
1 can hearts of palm (or you can use artichoke hearts)
1 medium carrot, grated
1 cup fresh mushrooms, sliced (optional)
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon dry mustard
1/3 cup cider vinegar
3 tablespoons honey
1 cup vegetable oil
¼ cup chopped fresh herbs (optional)
In a small bowl, mix the salt and pepper and dry mustard, blending well, and then stir in the vinegar and honey. Add the herbs. Slowly, while beating at high speed on an electric mixer, add the salad oil. Dressing can be made ahead of time and stored in the refrigerator for a few days in a tight container. Wash and dry lettuce. Tear into bite sized pieces. On a large platter, place the lettuce in one layer. Mound the remaining ingredients in small decorative mounds. Wrap tightly and chill. Drizzle the salad dressing lightly over the salad before serving.
Serves 8 to 10
1 pound thin spaghetti or Chinese noodles
1 bunch green onions, sliced
2 tablespoons sesame oil (dark, if possible)
1 teaspoon minced fresh ginger
½ cup peanut butter
¼ cup soy sauce
¼ cup hot water
1 tablespoon cider vinegar
2 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 cup shredded red cabbage
1 cup grated carrot
2 tablespoons sesame seeds
Cook pasta in a large pot of salted boiling water until done. Drain and run under cold water to cool down the noodles. Combine oil and onions in a small skillet. Sauté over low heat for 2 minutes. Add ginger; cook and stir for an additional 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, cabbage, carrots and sesame seeds. Serve cold or at room temperature.
Serves 6 to 8
1 ½ bags of frozen broccoli & cauliflower florets
3 cups of cooked rice
1 can cream of chicken soup
1 can broccoli cheddar cheese soup
salt and pepper
1 medium onion, chopped
3 cups shredded cheese
a dash of Season All
Preheat oven to 350º F. Cook broccoli and cauliflower for a few minutes in boiling water (add some salt and pepper or few shakes of season all while cooking). Mix broccoli/cauliflower, rice, chicken soup, broccoli cheese soup, salt, pepper, season all, and onion in a casserole dish. Mix some of the shredded cheese with other ingredients and then sprinkle rest of cheese on top. Bake uncovered for 25 minutes or until cheese has melted and started to bubble.
Serves 8
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Perfect Cooked Rice In a 2-quart saucepan with a tight-fitting lid, bring 2 cups of water seasoned with about ½ teaspoon of salt to a rolling boil. Pour in 1 cup of long-grain rice. Reduce heat to low. Cover and cook for 20 minutes. Do not stir. Remove from heat and leave covered until serving time. Fluff with a fork just before serving. |
½ cup extra virgin olive oil, divided
5 teaspoons finely chopped garlic
2 cups onions, chopped
2 cups red or green peppers (or a combination), cut into 1
inch pieces
2 cups zucchini, cut into ½ inch cubes
3 cups eggplant, peeled and cut into ¾ inch cubes
2 (35 ounce) cans tomatoes, drained and cut into large
chunks
½ cup chicken broth
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon salt and some pepper to taste
Heat ¼ cup olive oil in a large skillet with high sides or a large saucepan over medium heat. Add the garlic and onions and cook, stirring frequently, over low heat for 6 to 8 minutes or until the onions are softened. Stir in the peppers and cook until peppers begin to soften. Add the zucchini and eggplant, along with the additional ¼ cup olive oil. Cook until the eggplant is soft. Add the tomatoes, stirring well. Lower the heat to simmer, cover and cook until the vegetables are all very soft, about 20 to 30 minutes, stirring occasionally. If more liquid is needed, add chicken broth, a tablespoon at a time. When the vegetables are very soft, add the parsley, basil, salt and pepper. Cook for 10 minutes uncovered, allowing the mixture to thicken slightly. Adjust seasoning. Serve warm or chilled.
Serves 8
LEMON CHIVE ORZO
2 ½ cups chicken broth
1 cup orzo
¼ cup freshly snipped chives
1 teaspoon mild olive oil
1 teaspoon freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
Bring chicken broth to a boil in a medium heavy-bottomed saucepan. Add orzo, reduce the heat and simmer, uncovered, until just tender and the broth has been absorbed, about 12 to 15 minutes. Stir frequently during the last 5 minutes to make sure the pasta doesn't stick. Add the remaining ingredients and toss well to combine.
Serves 4
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Orzo In Italian, "orzo" means "barley," but it's actually tiny, rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups but is becoming more popular in risotto-style dishes. It is also good just cooked in chicken broth and served with butter and salt and pepper. |
4 cups fresh brussel sprouts
4 tablespoons sherry vinegar
4 tablespoons maple syrup
1 tablespoon Dijon mustard
½ cup walnut oil
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon pepper
½ cup chopped walnuts
To prepare the brussel sprouts, cut off the stem at the bottom and then cut an X into the bottom of each one. Cook the brussel sprouts in a large pot of boiling salted water for 15 minutes, or until tender. Meanwhile, combine all remaining ingredients, except the walnuts, in a blender. Blend well and then mix in the walnuts. Once the sprouts are cooked, drain them well and then toss with the dressing. Serve immediately.
Serves 6 to 8
2 teaspoon olive oil
2 cloves garlic, chopped
3 medium zucchini, thinly sliced
1 (14 ounce) can stewed tomatoes
1 envelope Lipton onion soup mix
1 teaspoon dried basil
salt and pepper to taste
Parmesan cheese (optional)
In large skillet, heat oil and cook garlic with zucchini over medium high heat, 3 minutes. Stir in tomatoes, soup and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. Season as necessary. Serve with fresh grated Parmesan cheese.
Serves 4
1 (8 ounce) package cream cheese, cubed
¼ cup (3 ounces) grated Parmesan cheese
½ cup butter
½ cup milk
8 ounces fettuccini
1 head broccoli, broken into small florets
2 cups chicken, cooked and cubed
Cook fettuccini according to package directions. During last 2 minutes of pasta cooking time, add the broccoli to cooking water. Drain the pasta and the broccoli. Meanwhile, in large saucepan, combine cream cheese, Parmesan cheese, butter and milk. Stir over low heat until smooth. Add fettuccini, broccoli and chicken and toss lightly, cooking for 1 minute to heat everything together. Serve immediately.
Serves 4
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Alfredo Sauce Variations
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2 cans (6 ½ ounces each) minced clams, drained and liquid
reserved
1 package (8 ounces) linguine or spaghetti
¼ cup butter
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1½ teaspoons dried basil
½ teaspoon chopped fresh or ¼ teaspoon dried thyme leaves
3 cloves garlic, finely chopped
½ cup heavy cream
¼ cup dry white wine
¼ cup grated Parmesan cheese
Cool linguine according to package directions until done and then drain. Return to pot and toss with 2 tablespoons of the butter.
Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in herbs, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.
Serves 4
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into ¼- to
½-inch pieces
5½ cups milk
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, or to taste
4½ cups grated sharp white cheddar cheese (about 18
ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1¼ cups grated Pecorino
1 pound elbow macaroni
Preheat oven to 375º F. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Serves 12
1 pound ground beef
1 pound Italian sausage, hot or sweet
¼ pound Prosciutto; chopped (you can use other thinly
sliced ham, too)
¼ diced salami (optional)
1 medium onion, chopped
4 garlic cloves, chopped
2 (28 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
1 small can sliced black olives
½ pound sliced fresh mushrooms
1 teaspoon salt
2 tablespoons sugar
1 teaspoons basil
1 teaspoon oregano
½ teaspoon fennel seeds
10 to 12 cooked lasagna noodles
16 ounce ricotta cheese
1 (20 ounce) package frozen chopped spinach, thawed and
drained
2 eggs
1 teaspoon nutmeg
½ to 1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
2 cup Mozzarella cheese
1½ cup Parmesan cheese
Preheat oven to 350º F. Remove sausage meat from outer casings and chop up the sausage. In a large Dutch oven, sauté sausage, beef, prosciutto, salami, onion, and garlic; stir frequently until the meats are well browned. Drain well in a colander to remove excess fat. Add tomatoes, tomato paste, olives, mushrooms, salt sugar, basil, oregano and fennel. Mix well. Bring to a boil then reduce heat to a simmer and cook, covered, stirring occasionally until it thickens, about 25-30 minutes.
In a medium bowl, combine ricotta, eggs, 1 cup mozzarella cheese, ½ cup Parmesan cheese, salt, pepper and sugar. Press moisture out of spinach in a colander. Add to ricotta mixture. Mix well. Spoon 1½ cups sauce into a 9 x 13 deep baking dish. Cover with a layer of noodles, then ½ cheese mixture, then sprinkle with a little Parmesan and mozzarella cheese. Repeat with sauce, noodles, spinach mixture, and cheese, ending with a layer of sauce sprinkled with remaining cheese. Bake for approximately 40 minutes until lasagna starts to bubble and the cheese browns. Let set for at least 10 minutes before serving.
Serves 8 to 10
1 package of chicken ravioli, Rosetto Brand, cooked
Cooked meat from 2 chicken breasts, cubed or shredded
2 medium-large Portobello mushrooms, sliced
1 small can sliced black olives
5 ounce frozen peas
2 tablespoons capers
3 ounces Parmesan cheese, grated
1 jar (32 ounce) garden-style prepared tomato sauce
Preheat oven to 350º F. Combine cooked ravioli, sliced mushrooms, chicken, capers, olives and peas in a greased casserole dish. Pour tomato sauce over the top and bake for 35 minutes. Sprinkle cheese on top of casserole and then return to oven for another 10 minutes. Serve immediately.
Serves 6
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Portobello Mushrooms Impressive in size and appearance, the Portabella mushroom is a larger, hardier relative of the White and Crimini and can range up to 6 inches in diameter. Portabellas have a longer growing cycle than Whites and Criminis resulting in a deep, meat-like texture and flavor. Portabellas should hold 7-10 days if refrigerated in paper bags. Serve whole or sliced, grilled, baked, or deep fried. Excellent stuffed as an appetizer, side dish or entree. Add to stir-frys, sautes and sauces or as a meat substitute. |
¼ cup butter
1½ pounds shrimp, peeled
salt and pepper to taste
6 tablespoons chopped shallots
6 tablespoons warm cognac
¾ cup tomato paste
¾ cup heavy cream
1½ teaspoon basil
1½ teaspoon chives
3 tablespoons heavy cream
3 eggs yolks
1 pound capellini pasta
¼ cup butter
fresh parsley
Heat butter in skillet. Add shrimp. Sprinkle with pepper. Cook for 4 minutes, turning once, until shrimp are bright pink. Sprinkle with shallots. Cook for 1 minute more. Add cognac and ignite to burn the alcohol. Cook for 1 minute. Add tomato paste and cover over high heat one minute. Remove from heat. Add cream, basil and chives. Beat eggs and 3 tablespoons cream together and add to sauce. Cool pasta until al dente and drain well. Add back into pan with sauce and ¼ cup butter. Toss well and serve, sprinkled with parsley.
Serves 4
2 eggplants, thinly sliced
1 pound ground beef or ground lamb
4 onions
3 large garlic cloves
3 tablespoons fresh parsley
2 cups canned plum tomatoes
1/3 cup tomato paste
2 eggs
2 cups plain yogurt
2 tablespoons lemon juice
pinch of nutmeg
½ cup Parmesan cheese
Preheat oven to 350º F. Cut eggplant into thin slices, sprinkle with salt and let drain for 30 minutes. Rinse and pat dry. Brown the eggplant slices in oil and then drain on a paper towel. Brown meat as well and then transfer to a large bowl. Add sliced onions to pan and cook until soft. Add garlic and parsley to pan and cook for 1 more minute. Add tomatoes, browned meat and paste to the same pan and simmer for about 30 minutes. Put a layer of 1/3 eggplant slices on the bottom of a greased deep-dish baking pan. Spoon half of the meat/onion/tomatoes mixture over the slices. Repeat layers, finishing with a layer of eggplant slices. Mix the eggs into the yogurt and season with salt and pepper, lemon juice and nutmeg. Pour this over the contents of the dish. Sprinkle Parmesan over the top and bake until golden brown, about 45 minutes.
Serves 10
2 (4 ounce) salmon steaks
4 tablespoons Dijon mustard
2 tablespoons sugar
4 teaspoons vinegar
8 ounces olive oil
½ cup chopped fresh dill
Mix mustard, sugar and vanilla in a small bowl. Drizzle in the oil slowly, while whisking the mixture. Once well blended, mix in the dill.
Grill salmon over medium heat until firm. Serve warm with dill sauce.
Serves 2
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Marinated Grilled Salmon
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1 box "instant" couscous (Near East brand), any flavor
2 cups chicken broth, canned or fresh
1 head broccoli, broken into florets
½ cup chopped onion
1 carrot, chopped
2 cups cooked chicken breast, shredded or cut into cubes
¼ cup pine nuts
2 cloves garlic, minced
olive oil
Sauté garlic in olive oil in a frying pan. Add broccoli, onion and carrot and sauté for 2-3 minutes.
Bring the stock to a boil in a saucepan. Add the couscous, stir (if using a flavored couscous, add the flavor package now as well). Cover and turn off heat and let set for five minutes. Fluff couscous with a fork and then add the vegetable mixture and chicken. Toss in the pine nuts and season with salt and pepper to taste.
Serves 4
1 pound shrimp, peeled
1 pound boneless, skinless chicken breasts, cubed
1 pound chorizo or andouille sausage, cut into small pieces
2 green peppers, chopped
2 red peppers, chopped
2 medium onions, chopped
5 stalks celery, chopped
4 garlic cloves, chopped
2 tablespoons Durkee's hot sauce
1 tablespoons crushed thyme
Salt and pepper
1 (28 ounce) can diced tomatoes
2 teaspoons sugar
olive oil
2 teaspoons Worcestershire sauce
3 cups chicken stock
2 cups medium grain rice
Sautee shrimp, chicken breasts and sausage in olive oil until well browned. Add salt and pepper to taste. Remove from pan and set aside. Add another tablespoon of oil to the pan and then add the peppers, onions, celery and garlic. Sauté for about 10 minutes, until onions are soft. Stir in remaining ingredients, except for rice. Bring mixture to boil and then add rice. Lower heat, cover and simmer until rice is cooked, about 25 minutes. Add more stock if it seems too dry. Serve immediately.
Serves 6 to 8
1 can salmon, drained and flaked
1 egg
1 small onion, chopped
1 cup seasoned bread crumbs
garlic salt to taste
salt and pepper
Mix all ingredients thoroughly and form into patties. Fry in butter or oil in a large skillet until browned on each side.
Serves 4
1 chicken, cut into pieces
¼ pound lean pork, cubed
1 pound smoked sausage, kielbasa, or chorizo
18 small mussels
½ lb fish fillets
1 pound scallops
18 large shrimp
2 large ripe tomatoes or 1 (28 ounce) can Italian tomatoes,
whole
1 (14 ounce) can stewed tomatoes
1 large green pepper, cut into strips
1 large Spanish onion, sliced
5 cloves of garlic, sliced
3 cups short grain paella rice (medium grain can also be
used)
6 cups strong chicken broth
½ cup dry white wine
Saffron, salt and pepper and oregano
¾ cup frozen peas
olive oil
2 lemons
chopped fresh parsley
Preheat oven to 350º F. Using a paella pan, sauté the chicken, sausage and pork in a few tablespoons of olive oil, seasoning while cooking with oregano, salt and pepper. Remove from the pain, drain and reserve the remaining oil. Add the onions and the garlic cloves to the pan. Sauté until the onions are soft and translucent. Add the green pepper and cook until soft. Add the tomatoes and cook until the mixture is thick and can coat the back of the spoon, seasoning as necessary. Add a few more tablespoons of oil and allow it to heat up for a few minutes. Add the rice and stir for a few minutes to be sure all the rice is coated in oil. At the same time, heat the chicken stock on the stove in another pot with the saffron. To the rice mixture, add all of the meat, the fish fillets and the peas, stirring well. Add the hot chicken broth and wine, stirring well. Cook in oven for about 35 minutes, or until most of the rice is absorbed. Remove the paella and arrange the shrimp, scallops and mussels on the top of the pan. Cooking for another 10 to 15 minutes until the fish is cooked. Additional broth can be added if necessary. Remove from the oven, cover with a dishtowel and let set for 10 minutes before serving. Cut lemons into wedges and arrange on top of paella. Sprinkle with the fresh parsley and serve.
Serves 12 to 14
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Paella Paella is probably the most famous Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - that is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook paella on festival days, which is big enough to feed everybody. Paella is very flexible so if you don't have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar. There are literally hundreds of ways to cook paella and every cook has their own favorite recipe. |
1 pound fresh spinach
3 tablespoons butter or margarine
3 tablespoons flour
1¾ cups milk
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
1 cup shredded Swiss cheese
2 cups chopped, cooked chicken
½ pound mushrooms, sliced
¼ cup seasoned bread crumbs
½ cup grated Parmesan cheese
Preheat oven to 350º F. Place spinach in large saucepan with 2 tablespoons water. Cover and steam until tender, about 3 minutes. Drain well; press between paper towels to squeeze out excess water. Transfer to a 12 x 8 inch baking dish. In a large saucepan, melt butter over medium heat. Stir in flour and cook, stirring for 1 minute without browning. Gradually whisk in milk. Add salt, pepper and nutmeg. Cook, stirring, constantly, until mixture thickens and comes to a boil. Reduce heat to low, add Swiss cheese and cook until melted. Remove sauce from heat. Add chicken and mushrooms. Pour over spinach. Combine breadcrumbs and Parmesan cheese; sprinkle over chicken. Bake for 20 minutes, until bubbly and lightly browned on top.
Serves 6
6 green peppers - tops cut off, seeds removed
1 egg
1 pound ground beef, turkey or chicken
1 cup cooked rice
1 can corn, drained
½ cup dry bread crumbs
1 medium onion, chopped
1 cup shredded Monterey jack cheese
1½ tablespoon Worcestershire sauce
¼ teaspoon garlic powder
½ teaspoon salt
½ cup ketchup
26 ounces spaghetti sauce
Preheat oven to 350º F. Place peppers upright in greased 9" X 9" baking dish. If they do not stand upright, slice off a small part of the bottom, to level out the surface.
Sauté ground beef until brown. Drain well. Combine egg, meat, rice, corn, breadcrumbs, onion, cheese, Worcestershire, garlic, salt and ketchup and mix well.
Spoon mixture into green peppers. Pour spaghetti sauce over stuffed peppers.
Bake, covered, in oven for 1 hour.
Serves 6
½ cup Crisco shortening
2 cups sugar
1 egg
1½ cups applesauce (16 ounces)
2½ cups sifted flour
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
½ cup water
½ cup raisins (optional)
½ cup walnuts (optional)
Preheat oven to 350º F. Combine Crisco and sugar until well mixed. Add in egg and applesauce. Mix dry ingredients together and add to wet. Add in water and then raisins and walnuts (if you are using them). Pour mixture into a greased and floured tube or bundt pan. Bake for 1 hour.
Serves 10
2¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup brown sugar
1 cup shortening (butter flavored works the best)
2 eggs
1 teaspoon vanilla
1 ½ cups crushed Oreo cookies
Preheat oven to 375º F. Cream sugars and shortening together until creamy. Add the eggs and the vanilla. Mix well. Add the flour, salt, and baking soda. Stir until just combined. Stir in the crushed cookies. Cover dough and chill for at least ½ hour. Drop by rounded teaspoons onto a greased cookie sheet. Bake for 10 to 12 minutes.
Makes 3 dozen
1 cup heavy cream
1 cup prepared lemon curd
fresh blueberries or raspberries, rinsed and dried (optional)
With chilled beaters, whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Chill for 2 hours at least. Either fold the berries into the lemon mousse or simply decorate the top of the serving dish with them.
Serves 4
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Fresh Lemon Curd
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4½ cups of apples, peeled and cut into ½ inch pieces
1 tablespoon lemon juice
3 cups fresh cranberries
1 cup sugar
½ cup butter
1 cup brown sugar
½ cup flour
1 cup quick oats
Preheat oven to 300º F. Sprinkle lemon juice over the apples so they don't turn brown. Mix with cranberries and sugar. Pour into 8 x 8 baking dish. Cut butter into brown sugar, flour and oatmeal in a mixing bowl (or use a food processor). Spread the topping mixture over top of the apples and cranberries and bake for 1 hour. The topping should be golden brown and there should be a thick syrup made from the apples and cranberries that will bubble up.
Serves 8
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Quick Crisp Topping In a hurry? Mix 1 tube of refrigerated sugar cookie dough with 1 ½ cups quick cooking oatmeal and use that mix as the crisp topping. Quick and delicious! |
1 (16 ounce) package Oreo cookies
¾ cup butter, melted
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips, divided
Preheat oven to 350º F. Mix cookie crumbs and melted butter. Press firmly into the bottom of a 9 x 12 inch baking dish.
Melt 1 cup chocolate chips and the sweetened milk over low heat (you can also do this in the microwave - put in a bowl, cover and heat for 1-2 minutes until chips melt). Pour evenly over cookie crust. Top with remaining one cup chocolate chips and bake for about 20 minutes.
Cool; cut into small squares.
Serves 12
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Crushing Oreos To crush the Oreo cookies quickly, simply put them in a zip lock baggie, squeeze as much air out as possible and then use a rolling pin to crush them. Works every time! |
3 eggs
5 to 6 tablespoons cornstarch
2 teaspoons grated lemon zest
1 cup plus 3 tablespoons sugar
1 ¼ cups warm water
1/3 cup lemon juice
¼ teaspoon cream of tarter
1 teaspoon vanilla
1 (9 inch) baked pie shell
Preheat oven to 350º F. Separate eggs. Cook cornstarch, lemon zest, sugar, water, and lemon juice together in a medium saucepan. Add 3 egg yolks and cook over medium heat until mixture thickens, stirring constantly. Cool before pouring into baked pie shell.
Beat eggs whites, cream of tartar, vanilla and 3 tablespoons sugar. Whip until soft peaks form. Spread over top of pie, being sure that the meringue covers the whole pie, including the crust. Bake for 10 minutes or until the top of the meringue is browned.
Serves 8
1 cup unsalted butter (at room temperature)
2 cups flour
2 cups sugar
4 eggs, slightly beaten
6 tablespoon fresh lemon juice
4 tablespoon flour
2 teaspoon baking powder
¼ teaspoon salt
½ cup powdered sugar
Preheat oven to 325º F. Blend the butter with the flour and sugar. The mixture should be crumbly in the bowl before you put it in the pan. Press mixture into 9x13 pan. Bake for 20 minutes. Make sure the crust is brown around the edges before removing from the oven.
Increase oven temperature to 350º F. Combine sugar, eggs, lemon juice, flour, baking powder and salt in medium bowl. Whisk until well combined. Pour the mixture on crust. Bake at 25 to 30 minutes or until set and lightly browned. When cool, sift powdered sugar on top and cut into small pieces.
Serves 12
8 ounces cream cheese, softened to room temperature
1 egg
½ cup sugar
⅛ teaspoon salt
1 cup semi-sweet chocolate chips
1 ½ cups flour
1 cup water
1 teaspoon salt
1/3 cup vegetable oil
1 teaspoon baking soda
1 tablespoon white vinegar
1 cup sugar
1 teaspoon vanilla
¼ cup cocoa powder
Preheat oven to 350º F. Combine cream cheese, egg, salt, sugar, and chocolate morsels in a small bowl. Mix well and set aside. Sift together flour, salt, baking soda, sugar, and cocoa in a large bowl. Add water, oil, vinegar and vanilla. Beat well with electric mixer.
Fill muffin tins lined with muffin papers ½ full with chocolate batter. Top each with 1 teaspoon of cheese filling. Bake approximately 18 minutes. Cool before serving.
Makes 18 cupcakes
1 cup butter or butter flavored shortening
½ cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces semisweet chocolate chips
6 (1.4-ounce) bars chocolate covered English toffee; broken
into large chunks (Heath Bar brand is best. Skor works
well, too)
Preheat oven to 375º F. In a large bowl, cream together the butter/shortening and sugars until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips and the Heath bar chunks. Drop by tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks. For a chewy cookie, bake 7 to 9 minutes.
Makes 2 dozen
1 (16 ounce) bag Oreo cookies
½ cup melted margarine
2 (4 ounce) packages instant chocolate pudding
8 ounces cream cheese, softened to room temperature
16 ounces Cool Whip
1 cup powdered sugar
3¼ cups milk
Crush cookies (saving some for the top). Mix with melted margarine in a 9 x 11 pan, pressing down with a fork to form a crust. Mix cream cheese, half of the Cool Whip and the powdered sugar. Spread over crust. Make pudding with milk and spread over cream cheese layer. Top with rest of Cool Whip and sprinkle with crushed cookies. Put in refrigerator to set. Serve cold.
Serves 8 to 10
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Oreo Fun Fact The amount of Oreo crème filling used in one year would ice all of the wedding cakes served in the United States for 2.5 years - 6,126,000 three-tier wedding cakes! |
12 eggs
12 ounces semi-sweet chocolate chips
3 sticks of butter
2 cups sugar
1 teaspoon salt
1 teaspoon vanilla
1 pound cake
¼ cup sliced almonds
Separate the egg whites & yolks. Whip the egg whites until they peak. Meanwhile, melt the butter and chocolate chips in a double broiler. Add sugar slowly to the egg whites, then add the yolks, vanilla, and salt. Add melted chocolate and mix well.
Slice pound cake thinly and arrange in one layer in a 9x9x13 pan. Once the bottom is covered with a layer of cake, pour the chocolate mixture on top and then sprinkle with almonds.
Cover & freeze for 24 hours. Let sit out before serving.
Serves 10
½ cup vegetable oil
1 1/3 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs, divided
½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
8 ounces cream cheese, softened
1 teaspoon vanilla
Preheat oven to 350º F. Grease a 9x9 inch baking pan.
In a medium bowl, mix together the oil, 1 cup of the sugar, and vanilla. Beat in 2 eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan.
In another small bowl, mix the cream cheese, 1 egg, vanilla and remaining 1/3 cup sugar until well mixed. Drop by spoonfuls over the chocolate batter. Swirl with a knife to get a nice marbled pattern, but be careful not to mix it together too much. You want a nice separation between the two colors.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Serves 12
½ cup (1 stick) butter or margarine
1 ½ cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup (6 ounces) butterscotch flavored chips
1 cup (6 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350°, (325° for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars.
Serves 12
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Homemade Sweetened
Condensed Milk 1 ½ cups dry milk½ cup warm water¾ cup sugar
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2 cups all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening
2 tablespoons chilled butter
4 to 5 tablespoons cold water
5 to 6 cups baking apples
½ to 2/3 cup white or brown sugar
⅛ teaspoon salt
1 ½ tablespoons cornstarch
1 ½ tablespoons butter
Preheat oven to 450°. Sift together flour and salt. Combine shortening and chilled butter. Cut half of the mixture into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Cut the remaining half coarsely into the dough until it is pea sized. Sprinkle the dough with 4 tablespoons cold water. Blend the water lightly into the dough. Add up to 1 tablespoon more water if needed to hold the ingredients together. When you can gather the dough into a tidy ball, stop handling it. Let it rest in the refrigerator for 10 minutes. Divide in half and roll out both halves to line and cover a nine inch pie plate. Pare, core and thinly slice the apples. Combine and sift over the apples the sugar, salt and cornstarch. Stir. Place them in a layer in the pie shell. Dot with butter. Cover pie with a pricked upper crust. Bake for 10 minutes. Reduce heat to 350°. Bake until done, 35 to 45 minutes or until golden brown.
Makes 1 (9 inch) pie
3 tablespoons espresso or very strong coffee
2 tablespoons brandy, divided
3 large eggs, separated
½ cup sugar
8 ounces mascarpone cheese (or cream cheese), softened
1 teaspoon vanilla
24 ladyfingers or 12 slices of pound cake, sliced ¼ inch thick
2 tablespoons cocoa, divided
1 teaspoon nutmeg
Combine the coffee and 1 tablespoon brandy in a small bowl; reserve. Beat egg whites with electric beaters until stiff and glossy but not dry; reserve. In a clean bowl, combine the egg yolks and sugar. Using electric beaters, beat until thick and lemon-colored, about 2 minutes. Beat in 1 tablespoon brandy. Add the mascarpone and vanilla and blend well with electric beaters. Using a large spatula, fold the egg whites into the mascarpone mixture. Place a single layer of 12 ladyfingers in an 8 inch square baking dish. If using pound cake, cut each slice into pieces and arrange to make a single layer in the baking dish. Using a pastry brush, soak the ladyfingers or pound cake with half the coffee-brandy mixture. Spread about half the cheese mixture over the ladyfingers/pound cake. Sift 1 tablespoon cocoa over the top. Repeat layers with the remaining ladyfingers, coffee-brandy mixture and cheese. Cover and chill at least 3 hours or overnight. To serve, sprinkle the top with the remaining cocoa and nutmeg. Garnish with fresh berries if desired.
Serves 6 to 8
4 tablespoons golden syrup (also known as light treacle)*
¾ cup flour
Pinch of salt
6 tablespoons butter
4 tablespoons sugar
1 egg
6 tablespoons milk
Lightly grease a 2-pint pudding bowl and then pour the syrup into the bottom. Mix the flour, salt, butter and sugar in a medium bowl, then make a well in the middle and pour in the beaten egg and enough milk to form a dropping consistency. Pour into the pudding bowl.
Cover the top of the bowl with waxed paper and tie a string handle around the top. Place in a saucepan on a trivet or an upturned plate and steam for 2 hours, topping up the water as necessary. It is always better to top up with boiling water as cold water stops and starts the cooking and the rising.
Turn out onto a plate and serve warm with Bird's Dessert Custard (follow directions on box). Bird's Instant Custard Powder Mix is available in most gourmet grocery stores where English food products are sold (it is like a rich vanilla pudding).
Serves 6
½ cup butter or margarine
½ cup shortening
¾ cup sugar
½ cup brown sugar
1 egg
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon vanilla
10 ounce white chocolate (chips or chunks)
½ cup macadamia nuts, chopped
Preheat oven to 350º F. Beat butter and shortening until creamy. Add sugars and beat well. Add egg. Combine flour, soda and salt. Add to creamed mixture. Stir in vanilla. Add chocolate and nuts. Chill 1 hour. Drop by rounded teaspoons onto a greased cookie sheet. Bake 12 minutes or until edges are browned.
Makes approximately 1½ dozen medium sized cookies
2 large bottles cranberry juice (cran-apple, cran-cherry, etc.)
cherries, mandarin oranges, grapes (optional)
2 (2 liter) bottles of ginger ale (or sparkling white grape
juice)
2 gallons orange juice
1 gallon berry sherbet
Pour one of the jars of cranberry juice into a round (or other nicely shaped) freezer proof bowl. Put cherries, mandarin oranges, grapes, etc. into the bowl as well. Cover tightly. Freeze until solid (this will form the ice ring to keep things cool).
To start the punch, pour equal parts of ginger ale, cranberry juice, and orange juice into a punch bowl. Add ice ring(s) to punch bowl. Right before party starts, add a few scoops of sherbet, which should fizz a little with the ginger ale. As punch is depleted, add equal parts of original ingredients until all are gone.
Serves approximately 30
Pina coladas and margaritas rank high on my favorite drink list! Thankfully they weren’t in short supply at my bachelorette weekend! If you want to get really fancy, dip the rim of the glass in lime juice and then in toasted coconut. Yum!
4 ounces cream of coconut (like Coco Lopez)
6 ounces rum
8 ounces pineapple juice
2 cup crushed ice
Blend ingredients together on high-speed for 30 seconds.
Serve in a big glass goblets, with a pineapple wedge and a maraschino cherry.
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Banana Royale Another wonderful drink is the Banana Royale – just add one banana to the recipe above and blend until frothy. Delicious! Note to “serious” pina colada drinkers The best blender on the market is the Wahring. It’s not fancy (nor is it cheap), but I’ve tested many blenders for frozen drinks and it produces the smoothest drink around! |