Cat Fur-Free Recipes

Pizza Factory Twisted Breadsticks

2012-01-27T21:12:00.000-08:00

Ingredients:
1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

3/4 C. melted butter - divided

3/8 tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese
8 - 1/4 inch wooden dowels cut into 18 inch lengths coated in vegetable oil

Directions:

Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double.

Divide dough into 8 equal parts, about 4 oz. each if you want to use a kitchen scale. Lightly flour your hands and roll the dough into about an 16-18 inch

long "snake". Moisten the top of your dowel or skewer and begin wrapping the dough around loosely. Moisten a little where the breadstick will end too. Pinch to secure the dough at the top and bottom. Leave about 5 inches at the end of the dowel, if you are using the longer dowels.

Hang over the edge of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise until doubled. Brush with 1/4 C. melted butter.

Heat oven to 375. Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese.

When the breadsticks come out of the oven, brush them with the seasoned melted butter mixture.

White Chocolate Ginger Drop Cookies

2012-01-14T15:09:00.001-08:00

Ingredients
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cups unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
1 cup white chocolate chips

Instructions
1.Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
2.Cream together butter and brown sugar, until light and fluffy. About 5 minutes.
3.Add the molasses, egg, and vanilla.
4.Mix until the batter just together, being careful to not overmix.
5.Wrap the dough in plastic and chill 4 hours or overnight.
6.Preheat the oven to 350 degrees. Line two cookie sheets with parchment.
7.Using an ice cream scooper, portion dough and roll into balls. Coat the dough balls in sugar.
8.Place on cookie sheets about 2 inches apart.
9.Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center.
10.Cool completely on wire racks.

From: http://bakedbree.com/white-chocolate-ginger-drops-week-1-of-12-weeks-of-cookies-2011

Chocolate Caramel Cookies with Sea Salt

2012-01-14T14:52:00.000-08:00

1 cup butter
1 cup sugar
1cup brown sugar
2 eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups flour
Caramels (home made preferably!)

Preheat oven to 350 degrees

Cream together butter and both types of sugar in a stand mixer. Once it is light and fluffy add in the eggs one at a time. Then mix in the vanilla extract. Add in cocoa powder, baking soda and salt, mix until well combined. Mix in the flour and mix until smooth-ish. Some lumps are ok, they will bake out.

Take a tablespoon or so of dough and wrap it around the caramel. Place it on a cookie sheet (I lined mine with silicone mats - it helped when some of the caramel oozed out!) Bake for 11-13 minutes.

**Let cool completely before eating - while they are still warm the caramel is kind of dissolved into the dough, but once cooled there is a chewy caramel consistency in the center. Delicious!!**

Recipe from: http://mycookingadventure.blogspot.com/2010/10/chewy-caramel-chocolate-cookies.html

Maryland Crab Cakes from Red Lobster

2012-01-08T14:40:00.000-08:00

Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a’ la carte, in a sandwich or beside a salad. From the Red Lobster website.

Serves 4

Maryland Crab Cakes Ingredients:

1/2 tsp. garlic minced
1 tbsp. onion minced
1 tbsp. celery diced
2 tbsp. mayonnaise
1 whole egg
1/8 tsp. salt
1/8 tsp. black pepper
1 tsp. Dijon mustard
1 tsp. Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tbsp. oil for sautéing

Maryland Crab Cakes Preparation:

In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
In a sauté pan, melt 2 tbsp. of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.

Carino's Spicy Romano Chicken

2012-01-07T15:25:00.000-08:00

Ingredients:

Butter, Melted 2 Tbsp

Shrimp, Tail-Off Peeled and Cleaned 20 medium shrimp

Chicken Breast, 8 Ounce 2 each

Mushrooms, Sliced 3 cups

Sun-dried Tomatoes, Hydrated 1 cup

Salt and Pepper to taste

Green Onions, Sliced 1 cup

Heavy Cream 2 cups

Pecorino Romano Cheese, Grated 1/3 cup

Cayenne Pepper to taste

Penne Pasta, Dry 20 ounces weight

Directions:

Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!

Serves 4 people. From Carino's blog. For more Carino's recipes go here.

Chicken Enchilada Pasta

2011-12-19T07:24:00.000-08:00

Ingredients

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 C frozen corn

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

1 1/2 to 2 lbs Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions
Cook chicken, drain, and shred. Meanwhile boil pasta according to package and chop the veggies.

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic, red pepper and corn and cook for another 3-5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Brined Maple Turkey with Cream Gravy

2011-12-03T13:49:00.000-08:00

Ingredients

Brine:

8 quarts water
3/4 cup kosher salt
3/4 cup maple syrup
3 tablespoons black peppercorns
8 garlic cloves, crushed
1 lemon, thinly sliced

Turkey:

1 (12-pound) fresh or thawed frozen turkey (I found you don't need to double anything even if you do a larger turkey)
1 cup cola
1/2 cup maple syrup
2 tablespoons minced fresh thyme
1 tablespoon dried rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
4 garlic cloves, chopped
2 onions, quartered
Cooking spray

Gravy:

1 (14 1/2-ounce) can chicken broth
1 cup whole milk
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
Preheat oven to 375°.
Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Yummy Sweet Potato Casserole

2011-11-20T10:11:00.000-08:00

Ingredients

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

2011-11-18T00:20:00.000-08:00

Ingredients

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
2 10 oz cans Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Salted Caramel (that we used in cupcakes over 4th of July)

2011-11-11T16:07:00.000-08:00

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360°F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Slow-Cooker Braised Pork with Salsa

2011-11-01T12:11:00.000-07:00

INGREDIENTS

3 pounds boneless pork shoulder or butt

1 1/2 cups prepared tomatillo salsa

1 3/4 cups reduced-sodium chicken broth

1 medium onion, thinly sliced

1 teaspoon ground cumin

3 roma tomatoes, thinly sliced

1/2 cup chopped fresh cilantro, divided

1/2 cup sour cream
1/4 - 1/2 cup cream

DIRECTIONS

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Add heavy cream to taste. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Serve with cilantro lime rice.

Honey Bourbon Barbecue Chicken Breasts

2011-09-18T17:12:00.000-07:00

Ingredients
2 tablespoons butter

1 cup onion, minced

1 clove garlic, minced

2 cups ketchup

1 cup apple cider vinegar

1 cup molasses

1/2 cup honey

1 tablespoon Dijon mustard

1 tablespoon chili powder

1 tablespoon black pepper

2 tablespoons bourbon

6 chicken breast halves

1 tablespoon coarse kosher salt

1/2 tablespoon black pepper

Directions

Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon.

Prepare a medium-hot fire in the grill.

Mix salt and pepper together. Sprinkle over chicken breasts. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer.

Place chicken on a platter and cover loosely with foil until ready to serve. Serve with remaining sauce, warmed.

Pumpkin Spice Syrup

2011-09-11T14:47:00.000-07:00

1 1/2 cups WATER
1 1/2 cups SUGAR
4 CINNAMON STICKS or 1 Tablespoon GROUND CINNAMON
1/2 teaspoon GROUND CLOVES
1/2 teaspoon GROUND GINGER
1 teaspoon GROUND NUTMEG
2 Tablespoons plus 2 teaspoons PUMPKIN PUREE

In a small pot, over medium heat, dissolve sugar in water.

Add remaining ingredients. Allow to cook for 6-8 minutes, stirring often. (Do not boil!)

Strain mixture using cheesecloth or a tea towel.

Pour into a bottle or jar and store in the refrigerator.

Banana Bars

2011-08-24T10:53:00.000-07:00

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Claudia's Apple Sausage Mac and Cheese

2011-08-15T15:59:00.000-07:00

4 TBSP butter, plus more for the dish
3/4 lb medium pasta shells
1/2 C diced onion
6 oz chicken- apple sausage, sliced 1/2 inch thick (I would use a whole lb, this is the star of the dish)
1 TBSP mustard powder
1/4 tsp cayenne pepper
1/4 C flour
3 C apple juice
1 lb monterey jack cheese, shredded (4 C)
1/2 lb extra-sharp cheddar cheese shredded (2 cups)
1/2 C sour cream
35 small butter crackers ( 1 sleeve ritz) crushed

Directions
1. Preheat the oven to 350 degrees. Butter a 2 1/2 quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.
2. Meanwhile, melt the butter in a large saucepan over medium- high heat. Add the onion and salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
3. Slowly stir about three quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove for the heat. Stir in the pasta and sour cream.. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25-300 minutes. Let rest 10 minutes before serving.

Caribbean Passion Smoothie

2011-08-05T14:09:00.000-07:00

1 C passion fruit juice
3 scoops orange sherbet
4 frozen strawberries
6 frozen peach slices
1/4 C ice

Blend all ingredients together. Add more passion fruit juice if necessary to reach desired consistency.

Berry Poppy Seed Vinaigrette

2011-07-27T00:04:00.000-07:00

Ingredients

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Directions

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Banana Cupcakes (better)

2011-07-24T10:02:00.000-07:00

1/2 cup butter
1 1/2 cups sugar
4 eggs
3 bananas (abt 1 1/2 cups) mashed
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour

Cream the sugar and butter. Add eggs one at a time. Mix in mashed bananas. Alternate sour cream and flour mixed with soda and baking powder. I use 1/4 cup batter for each cupcake and got 33 cupcakes. Must be frost with the Cinnamon Honey Frosting from previous post. These are more like cake. The previous post is more like banana bread.

Cinnamon Honey Frosting: This is with less butter.

1/4 cup butter
1 1/4 cups powdered sugar
1 tablespoon honey
1/8 teaspoon cinnamon
Cream (abt tablespoon)
Beat until smooth and creamy.

BANANA CUPCAKES WITH CINNAMON-HONEY FROSTING

2011-07-13T16:27:00.000-07:00

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting
• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon
Directions
1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

This is a Martha Stewart recipe and I got 15 cupcakes. When making the frosting I only used ½ stick of butter and thinned with a little cream. I used a little more cinnamon and honey, too.

Bananas Foster Upside-Down Cake

2011-05-02T15:57:00.000-07:00

Ingredients

1/3 cup butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 ripe bananas
1 cup mashed ripe banana (about 2 large)
1/2 cup shortening
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons crème de cacao
1/3 cup rum
Vanilla ice cream (optional)
Whipped cream (optional)

Preparation

Place butter in a 13- x 9-inch pan; place in a 350° oven for 5 minutes or just until melted. Remove from oven, and coat pan with cooking spray. Add brown sugar and cinnamon, stirring well. Spread mixture in pan.
Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.
Combine mashed banana and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to mashed banana mixture, beating on low speed just until blended. Pour batter evenly over sliced banana in pan.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 2 minutes; loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
Drizzle crème de cacao over cake. Heat rum in a small saucepan just until simmering; ignite with a long match. Spoon rum over cake with a long-handled spoon. Serve warm cake with ice cream or whipped cream, if desired.

From myrecipes.com

Chicken Crunch

2011-05-01T21:53:00.000-07:00

Ingredients

1 can Cream of Chicken Soup

1/2 cup milk

4 skinless, boneless chicken breast halves (about 1 1/4 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Herb Seasoned Stuffing, crushed

2 tablespoons butter, melted

Directions

Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.

Bake for 20 minutes or until the chicken is cooked through.

Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the chicken.

Strawberry Fruit Dip

2011-05-01T21:52:00.000-07:00

Ingredients
1 large container strawberry yogurt

8 oz strawberry cream cheese

1 pint whipping or heavy cream

strawberry or berry jam to taste (about 1/4-1/2 cup)

Directions
Beat cream cheese till smooth. Add yogurt and beat till smooth again. In a separate bowl beat whipping cream with 1 tsp vanilla and 2 Tbsp sugar until stiff peaks form. Fold into yogurt mixture. Add jam to taste. Chill in refrigerator. Serve with sliced fruit.

Fresh Raspberry Bars

2011-04-17T11:33:00.000-07:00

1 cup unsalted butter (2 sticks) cut into 1-inch chunks
1/4 cup packed light brown sugar
1/2 tsp. kosher salt
2 cups unbleached all-purpose flour
Softened butter (for brushing sides of foil)
3/4 cup seedless raspberry jam or preserves 1 pint (2 cups) fresh raspberries
1/2 of an 8-oz. pkg. cream cheese, softened
4 oz. goat cheese (chévre) or 4 oz. cream cheese
1/2 cup granulated sugar
1 Tbsp. unbleached all-purpose flour
1 large egg
1 large egg yolk
2 Tbsp. finely shredded lemon peel (zest)
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla Powdered sugar

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil, leaving extra foil extending over ends (use these later to lift bars from pan); set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. You're not trying to cream it, you're just mixing it in, Scott says. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. "People tend to undermix shortbread, which makes it too crumbly," Scott says. "It's tough to overmix because of the amount of butter we use."
3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer (photo 2). Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust
5. Sprinkle evenly with raspberries.
6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith "For the most flavor, you want to do this right before baking," Scott says.
7. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
8. Pour custard batter evenly over berries .Tilt pan back and forth to distribute evenly. Bake at 350 degrees F for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
9. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
10. Cut into long bars, peel foil from bottom, and transfer to cutting boars using side of a long knife or spatula (photo 11). "Cutting first on the foil results in cleaner edges," Scott says. Cut into 24 squaresSprinkle very lightly with powdered sugar. "It's much more interesting with just the rumor of sugar on top," Scott says.

Makes 24 bars. Nutrition Facts Calories209, Total Fat (g)12, Saturated Fat (g)7, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)48, Sodium (mg)88, Carbohydrate (g)23, Total Sugar (g)12, Fiber (g)1, Protein (g)3, Vitamin C (DV%)8, Calcium (DV%)3, Iron (DV%)4, This is from the May issue of Better Homes and Gardens. I used frozen unsweetened raspberries and jam with seeds. These are divine!

Frosted Butterscotch Chocolate Chip Bars

2011-04-01T17:59:00.000-07:00

2 cups brown sugar, packed
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspooons baking powder
1/2 teaspoon salt
1 cup chocolate chips

Combine brown sugar and melted butter and beat well. Add eggs one at a time, beating well. Stir in dry ingredients and mix and then stir in chocolate chips. Spread in greased 9x13 pan. Bake 25 minutes at 350º. Do NOT overbake. Spread with frosting after cool. Frosting: 1/4 cup butter, 1/2 cup powdered sugar, 1/2 cup brown sugar, 1 teaspoon vanilla, 1-2 tablespoons milk. Beat well.

Crash Hot Sweet Potatoes

2011-02-28T20:08:00.000-08:00

Ingredients (I doubled the spices so I could make mine extra spicy):
2 medium sized sweet potatoes, peeled and sliced into 1.5" chunks
1 & 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon New Mexico chili powder
1/2 teaspoon smoked sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon chipotle chili powder
1/8 teaspoon granulated garlic

Directions:
Put 1/2 teaspoon of salt in 2 quarts of water and bring to a boil. Add potatoes and set the timer for 10 minutes – time from when you put the potatoes in, not from when the water starts to boil. Cook potatoes until soft but not cooked through. Remove and cool.

Blend together remaining ingredients. I also added cayenne pepper. Lay potato slices onto parchment or greased cookie sheet and smash. I had to spray a glass w/ cooking spray to smash. Drizzle each smashed potato slice w/ 2 T melted butter mixed w/ 2 T olive oil. Sprinkle w/ spice mixture. Roast at 375 degrees for 15 minutes. Turn them over, sprinkle with butter and spice mixture and roast for another 10 minutes.

Super Easy Bread that Rani Could Do...

2011-02-28T10:35:00.000-08:00

Simple Bread
Slightly adapted from Marcia Passos Duffy

Ingredients:

5-6 Cups All Purpose Flour
2 Tablespoons Dry Yeast
2 Tablespoons Brown Sugar
1 Teaspoon Fresh Thyme (optional and I used a variety of Greek spices that I had)
1 Tablespoon Kosher Salt (I pulled this back to 2 tsp.)
Sea Salt (optional)
2 Cups Hot Water (120-130 degrees F.)
A cake pan of hot water

Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).

Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes. Of course I let the Kitchen Aid knead this. Maybe it kneaded it for 3-4 minutes? The dough was super soft and perfect.

Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt (I brushed the bread w/ a little bit of egg so the salt would stick)

Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

.

Crash Hot Potatoes

2011-02-27T16:19:00.000-08:00

From Pioneer Woman
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Cookie Dough Truffles

2011-02-27T16:17:00.000-08:00

Ingredients
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
Directions
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

French Breakfast Puffs

2011-02-27T16:14:00.000-08:00

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk

1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2.In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4.Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Honey Whole Wheat Bread

2011-01-24T11:57:00.000-08:00

1 cup warm water
1 Tbl. yeast
1/4 c. honey
2 Tbl. oil
1 tsp. salt
1 1/2 c. whole wheat flour
1 1/2 c. white flour

Dissolve yeast in water. Add salt, oil, whole wheat flour. Add white flour (more or less). Mix with KitchenAid until pulls away from bowl and then a little more. Let rise about an hour or until double. Punch down and shape into loaf and put in greased loaf pan. Let rise again until double. Bake 350º for 30-35 min.

Soft Ginger Cookies w/Ginger-Orange Frosting

2011-01-16T19:47:00.000-08:00

Makes about 3 dozen cookies, or 18 sandwiches
Ingredients
FOR THE COOKIES
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla
Additional sugar for rolling cookies
FOR THE FILLING
1/4 cup (4 oz.) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla
2 teaspoons finely grated orange zest
1/2 teaspoon ginger
pinch of salt
2 to 2 1/2 cups confectioners’ sugar
To make the cookies: In a large bowl, combine the flour, cream of tartar, baking soda, salt, ginger, cinnamon, and cloves; set aside.
In another large bowl, or the bowl of a standing mixer, cream the butter and shortening together until light and fluffy. Beat in both sugars until combined and fluffy. Add the eggs, one at a time, beating until incorporated. Scrape the sides and bottom of the bowl, then stir in the molasses and vanilla until combined. Sprinkle half of the flour mixture over the butter mixture and mix until just combined. Sprinkle the remaining flour mixture into the mixing bowl and beat until well combined, scraping the sides of the bowl, as needed. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 375 degrees. Line baking sheets with Silpat mats or parchment paper.
Roll a 1 tablespoon portion of dough into a ball and coat it in the extra sugar. Place cookies on the prepared baking sheets, about 2-inches apart, and bake for 8 to 10 minutes, or until edges are turning golden brown and tops are cracking. Allow to cool on sheets before transferring to wire cooling racks. Cool completely before frosting or serving.
To make the filling: In a medium bowl, or the bowl of a standing mixer, cream the butter and cream cheese together until well combined. Stir in the vanilla, orange zest, and salt. Add 1 1/2 cups of the sugar and beat until just combined. Add more sugar, 1/4 cup at a time, until the filling reaches a soft, but slightly firm consistency. If it gets too dry, add small amounts of orange juice to soften it up.

This came from mybakingdom.com . So Good!

See's Butterscotch Squares without the Chocolate

2010-12-09T08:02:00.000-08:00

2 cups brown sugar, packed
3/4 cup heavy (whipping) cream
6 tbsp. butter (not margarine)
1/4 tsp vanilla (or maple) flavoring
1 1/2 cups confectioner's or XXX sugar
1/2 cup chopped pecans (use nuts only if you want to destroy the flavor)

Combine brown sugar, whipping cream and butter in large heavy saucepan. Heat and stir until boiling. Reduce heat and simmer for 15 minutes.

Remove from heat. Add flavoring, confectioner's sugar (and pecans if you must). Mix well.

Spread into an UNgreased 8x8-inch pan. Cool to room temperature.

Cuts into about 36 pieces.

Cranberry Relish

2010-12-09T08:00:00.000-08:00

3 pkg. Whole, Fresh Cranberries

3 Granny Smith Apples; peeled, cored, divided into 8 sections and sliced into ¼ inch slices

6 Oranges; juiced plus enough water to make 4 cups of liquid (or you can simply use 4 C of orange juice)

1 C Raisins

3 Tsp. Cinnamon

1 Tsp. Cloves

¼ Tsp. Nutmeg

1 Box MCP Pectin

4 C Sugar

In large pot fold all ingredients EXCEPT sugar. Cook over medium heat until fruit comes to a gentle rolling boil. Slowly add sugar and bring to rolling boil and let boil for 1 minute. Ladle into prepared canning jars, place flat lids, screw on rings and invert for 1 hour. Jars will self seal. You may do a water bath to seal if you wish. Yields 12 ½ pint jars or 7 pint jars. This will keep in the pantry for 5 years (in my experience) but refrigerate once opened.

Raspberry-Cinnamon French Toast

2010-11-27T20:51:00.000-08:00

Ingredients
12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 C milk
3/4 C packed brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 C slivered almonds
1/4 C butter, melted
2 C fresh raspberries

Directions
Place bread cubes in a greased 13x9 in baking dish. In a bowl, combine the eggs, milk, 3/4 C brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and 1/4 C brown sugar; drizzle over the top.

Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle raspberries and bake 10 minutes longer or until a knife near the center comes out clean. Yield 6-8 servings

Swedish Cinnamon Coffee Cake

2010-11-27T19:07:00.000-08:00

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs

Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together

Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Molasses Cookies

2010-10-05T21:23:00.000-07:00

Ingredients
3/4 C butter
1 C brown sugar
1 egg
1/4 C molasses
2 1/4 C flour
2t. baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar for dipping

Directions
Combine all ingredients. Chill for 1 hour. Roll into balls. Roll in granulated sugar. Place on greased sheet. Drop 2 drops of water on each cookie to create a crackle effect while baking. Bake @375 degrees for 10-12min.

May be frosted with:
3 1/2 C powdered sugar
1 cube butter
1 tsp vanilla
canned milk to desired consistency.
Cream butter and sugar with vanilla and add small increments of milk till spreadable consistency.

Super Short Ribs

2010-09-22T14:01:00.000-07:00

Ingredients
1 medium onion cut into wedges
3 to 3 1/2 pounds bone-in beef short ribs
1 can Pepsi
2 T brown sugar
2 T Dijon mustard
2 T tomato paste
2 t. dried thyme
2 t. beef bouillon granules
1 t. salt
1/4 t. pepper

3 T flour
1/2 cup cold water
Hot cooked noodles

Directions
Place onions in a slow cooker; add ribs. Combine the soda, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over the meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Strain juices and remove fat. In a small saucepan, bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

Parmesan Pork Roast

2010-09-21T21:58:00.000-07:00

Ingredients
4 lb boneless whole pork loin roast
2/3 C grated Parmesan cheese
1/2 C honey
3 T soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
1/2 tsp salt
2 T cornstarch
1/4 C cold water

Directions
Cut roast in half. Transfer to a 3-qt slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5 1/2 to 6 hours or until a meat thermometer reads 160 degrees and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.

Classic Hollandaise Sauce

2010-08-25T13:09:00.000-07:00

2 egg yolks
1 package cream cheese, softened
2 Tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

Makes 2/3 cup sauce about enough for 4 servings Hansen style.

Stacey's Alfredo

2010-08-23T06:35:00.000-07:00

Ingredients
1/2 C butter
1 8oz cream cheese
2 tsp garlic powder
2 C milk
6 oz grated Parmesan cheese
1/8 tsp pepper

Directions
Combine ingredients over medium low heat, stirring until smooth. Serve over fettuccine noodles.

Raspberry White Chocolate Bars

2010-05-25T11:02:00.000-07:00

Ingredients:

1 1/2		cups sugar
1 1/2		cups butter, softened
1		teaspoon salt
2		teaspoons vanilla
4		cups all-purpose flour
2		eggs
1		(18-ounce) jar red raspberry preserves
1		cup vanilla milk chips

Directions:
Heat oven to 350°F. Combine sugar, butter, salt and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, adding flour 1 cup at a time and scraping bowl often, until mixture resembles coarse crumbs. Remove 1 cup crumb mixture; set aside.

Add eggs to remaining crumb mixture in bowl; beat until mixture forms a dough. Press dough evenly into ungreased 13x9-inch baking pan. Bake for 30 minutes or until lightly browned.

Spread preserves over hot, partially baked bars. Sprinkle vanilla milk chips over preserves. Sprinkle with reserved crumb mixture.

Continue baking for 20 to 25 minutes or until topping is lightly browned. Cool completely. Cut into bars.

Anna's Chocolate Chip Cookies

2010-05-04T21:18:00.000-07:00

Ingredients
2/3 C butter
1 C sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp soda
6 oz milk chocolate chips
6 oz semi sweet chocolate chips

Directions
Cream together butter, sugar, brown sugar, eggs and vanilla. In a separate bowl, mix together flour, salt and soda. Add dry ingredients to creamed mixture and combine. Mix in chocolate chips. Form round balls and bake at 375 degrees for 8-10 minutes.

2010-04-26T19:01:00.000-07:00

Rhubarb Upside-Down Cake

I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
8-10 ServingsPrep: 20 min. Bake: 35 min.
Ingredients
TOPPING
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
3/4 cup sugar
1/4 cup butter, melted
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
Sweetened whipped cream, optional
Directions
Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine
sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter;
set aside. For batter, in a large bowl, beat the butter and sugar
until blended. Beat in the egg. Combine the flour, baking powder,
nutmeg and salt. Gradually add to egg mixture alternately with milk,
beating well after each addition.

Cafe Rio Shredded Chicken

2010-04-24T21:29:00.000-07:00

Ingredients
2 lbs chicken breast
1 small onion chopped
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
2 T brown sugar

Directions
Cook chicken in crock pot with water and onion on low for 6-8 hours. Drain water, shred chicken with a fork and return to crock pot. Add remaining ingredients and cook on low for one additional hour.

2010-04-24T20:23:00.000-07:00

CHICKEN AND SOUR CREAM

12 chicken breasts, skinned (6 whole)
2 cups sour cream
1/4 cup lemon juice
4 tsps. celery salt
4 tsps. Worcestershire sauce
4 tsps. salt
2 tsps. paprika
2 cloves of garlic, minced
1 3/4 cups dry bread crumbs
1/2 cup margarine
1/2 cup shortening
Wash chicken and dry. In large bowl combine sour cream, and spices with lemon juice. Add chicken to mixture and let stand overnight. Next day, heat oven 350E. Remove chicken and roll in bread crumbs. Place in shallow baking dish. Melt butter and shortening. Spoon half of mixture over chicken. Bake 45 min., uncovered. Spoon remaining shortening over and cook 15 min. longer.
Note: I use boneless breast and get a lot more than 12 pieces. I use less salt and use less shortening, using it all at first, not adding any before the last 15 min. of cooking time.

Samoa Tartlets

2010-03-21T16:18:00.000-07:00

Ingredients
3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing
1/3 cup all-purpose flour
1 cup shredded coconut, toasted, plus more for garnish
2 tablespoons packed light brown sugar
5 ounces semisweet or bittersweet chocolate, very finely chopped
1/4 teaspoon salt
3/4 cup dulce de leche, warmed (available in the dessert-topping section)
1 quart coconut ice cream

Directions
Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.

Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

Cream Cheese Cookies

2010-03-20T08:43:00.000-07:00

Ingredients:

1 cup butter

3 oz Philadelphia Brand Cream Cheese

1 cup sugar

1 egg, beaten

1 tablespoon lemon juice

1 teaspoon grated lemon rind

2 1/2 cups flour

1 teaspoon baking powder

**********************

1 cup confectioners sugar

2 tablespoons lemon juice

1/2 chopped pecans (optional)

Directions:

Blend together the butter and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking power sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8-10 minutes or until lightly browned.

Blend the cup of confectioners' sugar with the lemon juice. When the cookie are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4 1/2 dozen cookies.

Coconut Tres Leches Hot Chocolate

2009-12-26T21:47:00.000-08:00

Ingredients

3 cups milk
1 14 ounce can coconut milk
1/2 of a 14 ounce can sweetened condensed milk
2 tablespoons of unsweetened cocoa powder
1/2 teaspoon vanilla
chocolate shavings (optional)
whipped cream

Directions

Mix together the first six ingredients. Heat on stove top or in crock-pot. If using a crock-pot heat on low just until warmed through and then turn to warm or off. Add chocolate shavings and whipped cream when serving.

Prime Rib

2009-12-26T21:41:00.001-08:00

Ingredients
1 8-10 lb prime rib roast (bone-in)
2-4 tsp of minced garlic
2 T olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature (no longer than 1 hour).

2. Preheat the oven to 500 degrees

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for until meat reaches 145 degrees (medium rare). Approximately 2 1/2 more hours

4. Allow the roast to rest for 10 to 15 min before carving so the meat can retain its juices.

Yummy Thumbprint Cookies

2009-12-16T21:08:00.000-08:00

Ingredients:

1 cup butter, softened
3/4 cup packed brown sugar
2 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup and 1 tablespoon finely chopped walnuts (optional)
1-1/3 cups any flavor fruit jam
1/2 teaspoon salt

Directions:

Preheat oven to 300 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
Add vanilla, flour and salt, mixing well.
Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Since I'm allergic to nuts I opted to roll in white sugar, which turned out great. And made a very pretty cookie. I also found I needed to cook the cookies about 3-4 minutes longer during round two.

English Butter Toffee

2009-12-16T19:02:00.000-08:00

Ingredients
½ C white Karo syrup
2 C sugar
1 C chopped almonds
1 lb butter
½ t salt
1 large Hershey bar (finely grated)
Finely ground almonds

Directions
Add syrup, sugar, salt and butter and melt over medium heat stirring constantly. Once melted, add nuts and cook to hard crack stage (300 degrees F). Pour onto buttered slab or cookie sheet. Cover with grated chocolate and sprinkle with finely ground almonds. Cool and break into pieces.

Dutch Apple Pie

2009-11-24T18:58:00.001-08:00

Pie Crust:
1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons butter
1/4 cup shortening

Apple Feilling:
2 pounds Granny Smith Apples (about 4 large)
2 tablespoons lemon juice
1 cup sour cream
3/4 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
sprinkle of cinnamon and nutmeg

Streusel Topping:
1/4 cup flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon grated orange peel
4 tablespooons cold butter

1. Prepare pie crust: In medium bowl mix flour and salt, With pastry blender or two knivesused scissor-fashion, cut in butter with shortening until mixture resembles course crumbs. Sprinkle about 4 talbespoon ice cold water, 1 tablespooon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2. On lightly floured surface, roll dough into a round 2 inches larger in diameter than inverted 9 1/2" deep-dish pie plate. I always roll my dough between two sheets or plastic wrap. Ease dough into pie plate; trim edge leaving 1-inch overhang, Fold overhang under, pinch to form decorative edge. Cover and refrigerate pie shell.
3. Meanwhile, preheat oven to 400º. Prepare Apple Filling: Peel, core, and cut apples into 1/4inch thick slices. In large bowl, toss aplles with lemon juice. In medium bowl, with wire whisk or fork, beat sour cream, sugar, flour, vanilla, salt, and egg just until blended. Stir sour cream mixture into apple mixture; spoon into chiled pie shell.
4. Place sheet of foil under pie plate; crimp foil eges to form a rim to cath and drips during baking. Bake pie 1 hour, covering loosely with foil if spples are browning too quickly.
5. While pie is baking, prepare Streusel Topping: In medium bowl, stir flour, brown sugar, granulated sugar, cinnamon and orange peel. With finger tips, blend in cold butter until mixture resembles course crumbs.
6. After pie has baked 1 hour, turn oven temperature down to 350º. Sprinkle streusel topping evenly over apples, Bake pie 30 minutes longer un until filling is hot and bubbly and top is golden. Cool pie on wire rack 1 hour to serve warm.

Chocolate Cream Pie

2009-11-24T11:27:00.000-08:00

1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 eggs, slightly beaten
2 oz. (sq.) semi sweet chocolate
2 tablespoons butter
1 teaspoon vanilla
1 9" baked pie shell

1/2 cup whipping cream, whipped with powdered sugar and vanilla

In Medium sauce pan mix cornstarch and sugar. Place over medium heat and add milk and eggs stirring constantly. Add eggs and cook until thick and smooth, stirring all the time. Remove from heat and add butter and vanilla and pour into pie crust.
Serve with whipped cream

2009-11-04T10:33:00.000-08:00

Chicken and Noodles over Mashed Potatoes

1 whole stewing hen or fryer or leftover turkey carcass with lots of meat or can use some chicken breast
6 cups water
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
Minced garlic or garlic salt or powder
Chicken bouillon
Salt and pepper
1/4 -1/2 cup flour mixed with cold water to thicken

1 lb. egg noodles or homemade noodles.

Put chicken in large pot with water and bring to boil, cover and simmer for about 1 hour. If frozen, cook longer. Remove meat and add vegetables and seasonings and continue to cook. When meat has cooled enough remove from bone and cut into bite size pieces and add back into pot. Add noodles and cook until done. Thicken as desired with flour. You have to bring back to boil after adding flour and water mixture to thicken. Serve over mashed potatoes.

There are no exact ingredients for this. You might need more or less water???

Pumpkin Pancakes

2009-10-31T14:01:00.000-07:00

1 ¼ C flour
2 T sugar
2 t baking powder
½ t salt
½ t cinnamon
1/8 t nutmeg
Pinch ground cloves
1 egg
1 C milk
6 T canned pumpkin
2 T butter, melted

Combine all dry ingredients and mix well. In separate bowl, beat egg and add remaining ingredients. Make a well in the dry mixture and gently whisk in wet mixture. Cook just like you would regular pancakes, and serve with butter and maple syrup. II would recommend doubling the recipe - it only makes about 8. Also, for the health nuts out there, you can replace the butter with vanilla yogurt and your wont even miss it.

Scarecrow Chili

2009-10-28T15:45:00.000-07:00

Ingredients
* 1-1/2 pounds ground beef
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 can (46 ounces) tomato juice
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/2 cup water
* 2 tablespoons chili powder
* 1 to 2 tablespoons brown sugar
* 3 bay leaves
* Salt and pepper to taste
* 2 cups elbow macaroni, cooked and drained

Directions
* In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
* Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).

Cream of Tomato Basil Soup

2009-09-16T21:57:00.000-07:00

Ingredients
4 T butter
7 to 10 C diced tomatoes (peeled and cored)
1 sweet onion - chopped fine
4 T brown sugar
2 T tomato paste
2 T flour
2 C chicken broth
1/2 C heavy cream
Salt, pepper and cayenne pepper to taste
Fresh basil

Directions
Peel and core tomatoes. Melt butter in large pot over medium-high heat. Add tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

Stir in the flour and cook for one minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 10 minutes. Puree soup leaving some tomato chunks.

Return the soup to the pot and sir in cream. Simmer briefly, then remove from the heat. Season with salt, pepper, and cayenne if desired. Add fresh chopped basil to each serving of soup. Yields 8 servings.

Creme Brulee

2009-09-12T22:09:00.000-07:00

Ingredients
2 C heavy cream
4 slightly beaten eggs yolks
1/2 C sugar
1 tsp vanilla
1/8 tsp salt
extra sugar for the top layer

Directions
In a heavy small saucepan heat the cream over medium-low heat just till bubbly. Remove from heat; set aside.

Meanwhile, in a medium mixing bowl combine egg yolks, 1/2 C sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot cream into the egg mixture.

Place six custard cups or souffle dishes in a 3 quart rectangular glass baking pan. Set pan on oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water in the baking pan around the dishes to reach halfway up the sides of the dishes. The water should be very hot.

Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. One at a time, sprinkle the top of each custard with sugar and then using a small kitchen torch, heat the sugar until it caramelizes. We like to let our guests continue to reapply the sugar layer as they eat the custard. This is a great dessert for company - you can make it ahead of time and everyone loves making the hard crunchy sugar layer.

FRESH MARINARA SAUCE

2009-09-12T15:50:00.000-07:00

6 pounds (about 15 medium-size) ripe tomatoes
Boiling water
6 cloves garlic, pressed or minced
2 large onions
3-4 large carrots, finely chopped
1/2 cup olive oil or salad oil
2 tablespoons dried basil leaves or 1/2 cup finely chopped fresh basil
1 tablespoon dried oregano leaves or 3 tablespoons finely chopped fresh oregano leaves
2 1/2 teaspoons salt
3/4-1 teaspoon pepper

Immerse tomatoes, a few at a time, in boiling water to cover for about 1 minute. Lift them out with a slotted spoon and plunge into cold water. Peel off and discard skins. Coursely chop tomatoes to get 11-12 cups. In a 5-qt or larger kettle, cook the garlic, onion, and carrots in the oil over medium heat, stirring occasionally, until onions are translucent. Add the tomatoes, basil, oregano, salt and peopper. Bring to a boil, lower heat and simmer rapidly uncovered, stirring occasionally, until sauce is very thick and reduced by about half, about 1 1/2 hours.

Use sauce hot, or let it cool, then cover and chill up to three days or freeze. You can divide it into 1,2,3, or 4 cup portions for freezing.

Seven Minute Frosting

2009-09-03T20:33:00.000-07:00

2 egg whites
1 1/2 cups sugar
1 tablespoon corn syrup
1/3 cup water
1 teaspoon vanilla

Combine egg whites, sugar, corn syrup, water in top of double boiler. Beat on high speed one minute with electric hand mixer. Place over boiling water (water should not touch bottom of pan). Beat on high speed about seven minutes (usually longer) until stiff peaks formed. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high.

Sun Tan Icing

2009-09-03T20:28:00.000-07:00

4 cups powdered sugar
6 tablespoons brown sugar
5 tablespoons milk
3 tablespoons butter
1 tablespoon vanilla

Combine all ingredients and beat about 2 minutes.

Slow Cooker Chili Verde

2009-09-02T10:09:00.000-07:00

INGREDIENTS
3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

DIRECTIONS
Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Optional:
Replace the diced tomatoes with stewed tomatillos and adding the following ingredients: corriander, cumin, lime juice, black beans, corn, & cilantro. Serve with Cilantro Lime Rice.

Yummiest Salsa Ever

2009-09-01T21:27:00.000-07:00

Ingredients:
2 cans (7 oz) Herdez brand green salsa
1 can (7 3/4 oz) El Pato tomato sauce
1 bunch green onions, chopped
2 tomatoes, chopped
2 or 3 avocados, chopped
1 tsp cumin
salt & pepper to taste
1 tsp garlic salt
1/2 tsp chili powder

Directions:
Blend, mix, whatever... just put it all together and enjoy!

Super Yummy Additions:
3-4 tomatillos, 2 jalepenos, 1 lime (juice squeezed from), lots of cilantro. We also chose to eliminate the avacodos so it would last longer, but added them as we were eating it, good with and without.

Brother Couvillion’s Sweet and Spicy Pickles

2009-08-23T18:53:00.000-07:00

Ingredients
1 gallon Vlasic hamburger dill slices (drain and discard brine)
1 6 oz. bottle of Tabasco sauce
4 habanero peppers
1 clove garlic (peeled and separated)
4 bay leaves
1 onion (coarsely chopped)

Directions
Put these things in the pickle jar, then fill it to just below the rim with white sugar. Put lid on tight, then turn jar upside down twice a day for 7 days. Then eat it. It tastes good.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

2009-08-15T13:31:00.000-07:00

compliments of the Noble Pig

Ingredients
For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Directions
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or room temperature.

Grilled Corn Dip

2009-07-26T22:17:00.000-07:00

Ingredients

* 6 medium ears sweet corn, husks removed
* 1 large onion, chopped
* 2 garlic cloves, minced
* 2 tablespoons butter
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/2 teaspoon chili powder
* Cayenne pepper (to taste)
* 2 cups (8 ounces) shredded Monterey Jack cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 2 tablespoons sliced green onions
* Tortilla chips

Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs.

In a large skillet, saute the onion and garlic in butter for 2-3 minutes or until almost tender. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.

In a large bowl, combine the mayonnaise, sour cream, cayenne pepper and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.

Maple Snickerdoodles

2009-07-14T22:29:00.000-07:00

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
2.In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

Oh and apparently you can make maple sugar by doing this:

Make granulated maple sugar by heating maple syrup to a temperature 40 to 45oF above the boiling temperature of pure water (212 degrees F at sea level), immediately transferring the syrup to a flat pan, stirring until granulation is achieved and all apparent moisture is gone. At this point, the syrup may be sieved through a course screen (e.g., 1/8-inch hardware screen) so it becomes uniform. Making granulated maple sugar can be difficult when the humidity is high.

Jamba Juice

2009-07-13T16:22:00.000-07:00

Ocean Sunrise
12 oz. raspberry juice (raspberry apple or mixed berry is great)
2 scoops orange sherbeRt
1 cup frozen strawberries
1/2 c. banana
1/2 cup crushed ice
Blend and Serve

Strawberries Wild
12-14 oz. apple strawberry juice
2 scoops frozen vanilla yogurt (Dreyers makes yogurt blends)
1 cup strawberries
1/2 cup banana
1/2 cup ice

Orange Appeal
Same as above, only use orange juice

Orange Dream
6 oz. o.j.
6 oz. soy milk
2 scoops froen vanilla yogurt
2 scoops orange sherbet
1 cup ice

Peanut Butter Moo'd
8 oz. choc. milk
2 Tablespoons peanut butter
4 scoops frozen vanilla yogurt
1 cup ice

Chocolate Moo'd
Same as above, only omit peanut butter, and I think add 2oz. more milk

Peenya Kowlada
12 oz. pinapple juice
1 Tablespoon coconut
2 scoops pineapple sherbet
2 scoops frozen vanilla yogurt
1/2 cup bananas
1/2 cup ice
( I like to add 1/2 cup strawberries for a tiger's blood flavor)

Cranberry Craze
10 oz. cranberry juice
1/2 scoop vanilla frozen yogurt
2 scoops raspberry sherbet
1 cup strawberries
1/2 cup blueberries
1/2 cup ice

Peach Pleasure
12 oz. peach juice
2 scoops orange sherbet
1 cup peaches
1/2 cup bananas
1'2 cup ice

Mango Mango
12 oz. pinapple-mango juice
2 scoops pineapple sherbet
1 1/2 cups mango
1/2 cup ice

Berry Lime Sublime
12 oz. rasberry juice( mixed berry works great)
2 scoops lime sherbet
1 cup strawberries
1/2 cup raspberries
1/2 cup ice

Steak and Bacon Tournedos

2009-06-16T00:39:00.000-07:00

Ingredients
1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley

Sauce
1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Directions
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.

Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.

Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)

Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.

Honey Grilled Chicken Breasts

2009-06-04T22:19:00.000-07:00

Ingredients
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

Directions
In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with reserved marinade. Yield: 8 servings.

Dill Potato Salad

2009-05-26T07:19:00.000-07:00

Ingredients

3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

Pumpkin Soup

2009-05-24T09:55:00.000-07:00

Ingredients
3 c. chicken stock
3/4 tsp. salt
1 3/4 c. pureed fresh pumpklin
1/2 c. onion
1/4 tsp. fresh thyme
1 clove garlic, minced
1/4 c. heavy whipping cream
3 whole black peppercorns
1/2 tsp. fresh parsley

Directions
Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 10 minutes uncovered. Cool the soup before processing. Puree in small batches using a food processor or blender. Return to pan and bring to a boil again. Reduce heat to low and simmer for 30 minutes uncovered. Stir in heavy cream. Pour into bowls and garnish.

Red Lobster Cheddar Bay Biscuits

2009-05-20T19:23:00.000-07:00

Ingredients
2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder

Topping
1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt

Instructions
Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.

Chicken Stuffed Manicotti

2009-05-14T18:19:00.000-07:00

Ingredients
2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

Directions
In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Million Dollar Caramel Cookies

2009-05-14T18:12:00.000-07:00

Ingredients
1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1⁄2 cups flour, plus 1⁄4 cup
3⁄4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

Directions
1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Konigsberger Klopse (German Meat Balls)

2009-05-14T14:03:00.000-07:00

2 slices bread torn in small pieces and soaked in 1/4 cup milk
3/4 lb. ground pork
3/4 lb. ground beef
2 eggs
1/4 cup finely chopped onion or 1 tbl. dry minced onion
3 tbls. chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. lemon rind
1 tsp. lemon juice
1 tsp. worchestershire sauce

Combine all ingredients and shape in 1-inch balls (about 48). Drop into 5 cups boiling beef bouillion or stock. Simmer, covered, for 10 minutes. Remove and cover. In saucepan melt 1 cube or 8 tbls. butter. Add 1/2 cup flour. Stir and cook until smooth. Add four cups of broth and cook smooth. Stir in 4 tbls. sour cream or 4 tbls. lemon juice or more to taste. Pour gravy over meatballs and serve with spatzle.

Cheesy Mashed Potatoes

2009-05-11T08:36:00.000-07:00

Ingredients
1 1/4 cups water
1 tablespoons butter
1/2 cup milk
1 1/3 cups instant mashed potatoes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup sour cream
1/2 cup shredded cheese

Directions
In a saucepan heat water and butter; add milk. Add potatoe, salt and pepper. Blend in sour cream. Transfer to a heatproof serving dish and top with cheese. Bke 350º 3-5 minutes or until cheese melts. 4 servings.

Pineapple-Lemon Chicken with Rosemary

2009-05-11T08:10:00.000-07:00

Ingredients
1 can (20 oz.) sliced pineapple
1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. rosemary, crumbled
3 whole chicken breasts, split
1 tsp. salt
1 sm. lemon, thinly sliced

Directions
Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings.

Cilantro Cream Sauce

2009-05-11T08:01:00.000-07:00

Ingredients
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
1 teaspoon minced garlic
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Sauerbraten

2009-05-11T07:44:00.000-07:00

Ingredients
4-5 lb. boneless rump roast
1/2 cup red wine vinegar
1/2 cup burgandy wine
1 1/2 cups water
1 medium onion, sliced
5 peppercorns
4 juniper berries
3 bay leaves
1 teaspoon salt

Directions
Marinade 2-3 days. Remove meat and brown meat on all sides in 3 Tablespoons fat. Add 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/4 cup chopped celery. Cook until soft. Pour in strained marinade. Cover tightly and bake 325º three hours. Remove meat. Add enough crushed ginersnaps to thhicken gravy. If gravy is too strong you can add water and thicken with some flour.

Overnight Caramel French Toast

2009-05-10T20:12:00.001-07:00

Ingredients
1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Directions
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.

Eskimo Cookies

2009-05-10T02:10:00.000-07:00

1/2 cup margarine
2 Tbls. unsweetened cocoa
1 cup sugar
2 2/3 cup oatmeal
1/2 tsp vanilla
2 Tbls. milk

Mix and enjoy.

Brian's Favorite Chicken

2009-05-10T02:04:00.000-07:00

Ingredients
1/2 cup Kraft Zesty Itlaian Salad Dressing
1/2 cup Teriyaki Sauce
2 Boneless, Skinless Chicken Breasts

Directions
Mix together dressing and Teriyaki in tupperware bowl, large enough for 2 chicken breasts. Add chicken to marinade, seal lid tightly, and refrigerate for several hours.

Chicken is best grilled on the BBQ, but can be baked in small baking dish at 350º for 20-25 minutes.

Broiled Scallops with Sweet Lime Sauce

2009-05-10T02:02:00.000-07:00

Ingredients
Original

4 tablespoons honey
2 tablespoons lime juice
2 tablespoons oil
4 tablespoons butter
1 1/2 pounds bay or sea scallops
1/4 teaspoon salt
2 teaspoons grated lime peel
1 lime, cut into wedges

Modified
4 tablespoons honey
2 tablespoons lime juice
1 tablespoon oil
omit butter
1 pound bay or sea scallops
omit salt
2 teaspoons grated lime peel
1 lime, cut into wedges

Directions
In a large bowl mix together honey, lime juice and oil. Rinse and then dry the scallops between paper towels. Add them to the bowl. Stir gently to coat with the honey mixture. Turn on the broiler to high. Cover the broiler pan or cookie sheet with aluminum foil. Spray generously with non-stick spray. Arrange the scallops in a single layer. Broil until opaque - about 5 minutes. Turn scallops over and broil another minute. Transfer to warmed plates. Pour any juices over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.
Yield: 4 servings

Avocado Crab Bisque

2009-05-10T02:01:00.000-07:00

Ingredients
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh Crab
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
Cut avocados in half. Discard pits. Spoon meat into a small bowl.
Chop cooked shrimp.
In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Acorn Squash Veloute With Ginger And Mustard Seeds

2009-05-10T02:00:00.000-07:00

Ingredients
Cayenne and cumin also add flavor to this rich-tasting soup.
3 tablespoons plus 1 teaspoon vegetable oil
2 1/2 cups chopped onions
8 cups 1-inch pieces peeled acorn squash (about 3 1/4 pounds)
2 tablespoons chopped fresh ginger
4 1/2 cups (or more) canned low-salt chicken broth
2 tablespoons tomato purée
Pinch of cayenne pepper
1 tablespoon cumin seeds
1 tablespoon mustard seeds

Directions
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until light golden, about 8 minutes. Add squash and ginger; sauté 5 minutes. Add 4 1/2 cups broth. Simmer until squash is very tender, about 35 minutes.

Working in batches, purée soup in blender. Return to same pot. Add tomato purée and cayenne. Season to taste with salt and pepper. Simmer 10 minutes to blend flavors; add more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium heat before serving.)

Heat 1 teaspoon oil in small skillet over medium heat. Add cumin and mustard seeds and stir until fragrant, about 2 minutes. Ladle soup into bowls. Top with seed mixture and serve.

Pierre’s Four-Onion Soup

2009-05-10T01:59:00.002-07:00

Pierre Moulin makes this soup whenever he is homesick for his native France, even though the scallions, leeks, and shallots crept into his recipe after he moved here and opened Pierre Deux Antiques in Greenwich Village nearly 30 years ago. He serves the soup with a platter of cold sliced beef, parslied potatoes, mustard, and horseradish.

Ingredients
3 tablespoons olive oil
I pound yellow onions, sliced
1/2 cup well rinsed, sliced white part of leeks
1/2 cup sliced light green part of scallions 1
1/2 cup sliced shallots
I teaspoon sugar
I teaspoon salt
3/4 pound Swiss cheese, grated
6 cups Savory Beef Stock
sourdough bread, sliced into 6 thick rounds

Directions
Preheat the oven to 350'F.
Heat the oil in a large heavy skillet or Dutch oven over medium low heat Add the onions, leeks, scallions, and shallots and stir constantly until the onions are translucent, 5 minutes.
Add the sugar and salt, increase the heat to medium high, and continue stirring until the onions caramelize, 15 minutes. They will be golden brown but still moist.
Divide the onions among 6 ovenproof soup bowls. Sprinkle some of the cheese over the onions, reserving some for the tops. Ladle in the beef stock. Place a slice of bread on top of each serving and sprinkle with the remaining cheese. Bake in the oven until golden, 20 to 30 minutes. Let sit for 10 minutes before serving,

Caribbean Black Bean Soup

2009-05-10T01:59:00.001-07:00

Ingredients
1 pound dried black beans
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, cored, seeded, ribs removed and cut into 1/4 inch dice
2 medium shallots, coarsely chopped
2 medium onions, coarsely chopped
8 medium cloves garlic, coarsely chopped
1 Tb. ground cumin
2 Tbs. chopped fresh oregano
2 Tbs. dried oregano
11/2 Tbs. sugar, or to taste
2 Tbs. kosher salt, or to taste

For serving:
1 medium red onion, thinly sliced
1 cup sour cream, optional

Directions
In a medium stockpot, bring beans, 12 cups of water and bay leaves to a boil. Lower heat; simmer, stirring often, for 3 hours. Add more water if necessary to keep the beans covered.
Meanwhile, in a frying pan, heat oil over medium heat. Stir in peppers, shallots, onions. Cook, stirring often, 8 minutes or until onions are translucent. Stir in garlic, cumin, oregano; cook 2 minutes. Remove from heat; let cool slightly. Puree in a blender.
When the beans are almost done, stir in the puree, sugar and salt. Simmer until the beans are tender, 20 to 30 minutes longer. Adjust the seasonings. Serve with red onion and sour cream, if desired, on the side. Makes 10 cups; serves 6 as main course.

Crema Di Asparagi Allo Zafferano

2009-05-10T01:58:00.000-07:00

Asparagus Soup with Saffron

Ingredients
4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/2 stick (1/4 cup) margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

Directions
In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.

Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups. In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together purée and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt.
Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

Serves 6

Confessional Chili

2009-05-10T01:57:00.002-07:00

Ingredients
2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chiles, chopped or 4 Jalapeno chiles, chopped (including the seeds), or 3 tablespoons extra hot ground dried chiles
3 tablespoons peanut oil
3 pounds lean chopped sirloin
salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch Italian (flat leaf) parsley, rinsed and chopped

Directions
In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chiles in the oil until the onions are translucent, 5 minutes.
Crumble the chopped sirloin over the top of the vegetables. Season with the salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot will yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.

Chicken Stock Recipe

2009-05-10T01:57:00.001-07:00

Ingredients
3 pounds chicken backs, wings, necks, bones -- any combination
2 onions, peeled & halved
2 whole cloves
4 unpeeled garlic cloves
1 rib celery -- halved
2 carrots -- halved
1 teaspoon salt
6 long parsley sprigs
12 black peppercorns
1/2 teaspoon dried thyme -- crumbled
1 bay leaf

Directions
If using wings, cut each wing at the joint into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of cold water. Bring the water to a boil, skimming the froth, add 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth. Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme and the bay leaf; simmer the mixture, skimming the froth, for 3 hours. Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration. Chill the stock and remove the fat. Makes about 10 cups.

Cheese And Potato Soup

2009-05-10T01:56:00.000-07:00

Ingredients
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Directions
Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Cheddar Soup with Ham & Jalapenos Cheese

2009-05-10T01:55:00.000-07:00

1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Crab Bisque

2009-05-10T01:54:00.002-07:00

Ingredients
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 1/4 cups imitation crabmeat
salt to taste
ground black pepper to taste
1 pinch curry powder

Directions
Stir the soups and milk together 'til smooth. Add the salt, pepper, and curry powder to taste and the crabmeat. Heat 'til steaming (don't boil). Serve.

Hot and Sour Soup

2009-05-10T01:54:00.001-07:00

Ingredients
2 cans chicken broth
1 can water
1 cup thin sliced chicken
1 cup sliced mushrooms
Bean curd or bamboo shoots or Chinese
mustard pickles washed off
3 tablespoons vinegar
3 tablespoons soy sauce
1 tablespoon corn starch
1 ½ teaspoons chili paste
2 eggs, beaten
½ teaspoon chili oil

Directions
Bring broth, water and chicken to a boil and cook five minutes. Add mushrooms and whatever else you want and cook 10 minutes. Mix vinegar, soy sauce, corn starch chili paste and chili oil and eggs. Add to hot soup and cook five more minutes.

This is a really simple recipe. I’m sure you could add to it whatever you want.

Hearty Lentil And Ham Soup

2009-05-10T01:53:00.000-07:00

Ingredients
1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water

Directions
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

Luigi Scappin’s Green Minestrone

2009-05-10T01:52:00.000-07:00

Ingredients
Soup
1/2 cup dried white beans, picked over, rinsed, and
soaked overnight in water to cover
2 tablespoons olive oil
1 clove garlic, sliced
1 onion, minced
1 small bulb fennel, trimmed and minced
4 ribs celery, sliced
2 cups shredded kale, rinsed
2 cups shredded collard greens, rinsed
2 cups shredded green cabbage, rinsed
2 cups cut green beans (about 3l4 pound)
2 baking potatoes, peeled and cubed
3 quarts favorite homemade chicken broth
¼ chopped Italian parsley leaves
½ cup chopped fresh basil leaves
I tablespoon salt
2 teaspoons freshly ground black pepper

Pesto
1/4 cup lard
1/4 cup chopped Italian parsley leaves
1/4 cup freshly grated Parmesan Cheese
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
1 small clove garlic minced

Directions
Drain the beans, put them in a medium size saucepan with plenty of water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the beans are tender, about 45 minutes. Drain.
Heat the olive oil in a stockpot over low heat. Add the garlic, onion, and fennel and sauté until soft, about 10 minutes. Add the celery, kale, collard greens, cabbage, green beans, white beans, potatoes, and chicken broth, and bring to a boil. Reduce the heat and simmer for 1 hour.
Stir in the parsley, basil, salt, and pepper, and simmer for 30 to 40 minutes more.
Make the pesto: in a blender or food processor, combine the lard, parsley, Parmesan, rosemary, sage, and garlic, puree until smooth.
To serve, ladle the soup into bowls. Garnish with a dollop of the pesto; drizzle with additional olive oil, if desired.

German Sour Cherry Soup

2009-05-10T01:51:00.000-07:00

Ingredients
1 pound fresh or canned or jarred sour cherries
2 whole cloves
1 cinnamon stick
1 piece lemon zest (a 1 inch wide strip from around the middle)
1/8 teaspoon salt
2/3cup (or more) sugar
¼ cup quick cooking tapioca
3 to 4 tablespoons sour cream

Directions
Pit the cherries. Save 10 of the pits and tie them in cheesecloth.
In a non-reactive medium large saucepan, combine the pitted cherries, the parcel of pits, the cloves, cinnamon stick, lemon zest, and 4 cups water, Bring to a boil, partially cover, and boil until the cherries soften, about 8 minutes.
Meanwhile, in a bowl, combine the salt, sugar, and tapioca. Slowly add to the cooked cherries, stirring to combine. Bring the mixture back to a boil. Reduce the heat and simmer for about 8 minutes more. Add more water, if needed.
Set the mixture aside to cool. Remove the cloves, cinnamon stick, lemon zest, and cherry pits. Cover and chill thoroughly.
Serve chilled, with a dollop of sour cream on top and cinnamon toast on the side.

Fresh Tomato Lime Cream Soup

2009-05-10T01:50:00.000-07:00

Ingredients
1 med. Onion chopped
2 Tbls. Butter
1 ½ # tomatoes, peeled, seeded and chopped
½ cup chicken stock
½ tsp suga
½ tsp dried thyme
½ tsp salt
¼ cup heavy cram
¼ cup sour cream
1/ tbls. Fresh lime juice
1 tbl. Freshly grated lime rind
Salt and freshly ground pepper to taste
I add some minced garlic with onion.

Directions
Saute onion in butter until translucent. Add tomatoes, chicken stock, sugar, thyme
And salt. Simmer 15 min. Puree. Blend in both creams, lime juice, rind, salt and pepper.
Serve chilled or hot.

Fennel, Leek And Spinach Soup

2009-05-10T01:49:00.002-07:00

Ingredients
6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Directions
Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
Makes 8 servings.