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Recipes
Page 10 |
Melt in skillet 6 T. butter. When butter is golden brown add 1 cup brown sugar. Boil 4 minutes stirring constantly. Then stir in 1 cup boiling water and remove from heat.
Mix in saucepan: 3 T. cornstarch 2T. flour, 1/2 tsp. salt. Stir in gradually until mixture becomes smooth, and add 1 2/3 cup of heavy cream or half and half. Stir in the brown sugar mixture and cook over low heat, stirring constantly until boiling. Boil for 1 minutes. Then remove from heat and stir half the mixture into 3 beaten egg yolks. Add this back to the hot mixture and boil for another minutes Remove from heat and blend in 1 tsp. maple syrup. Pour into baked pie shell and cover filling with meringue. Bake for 10 minutes at 400 degrees. Cool for 2 hours before serving.
3 egg whites, 1/4 tsp. cream of tartar, 6 T. sugar, (1/.2 tsp.
flavoring vanilla-optional)
Beat whites till foamy. Add cream of tartar and 1/3 cup sugar. Keep
beating and add 1/3 of sugar. Keep beating and add the rest of sugar.
Should form stiff peaks and take about 7-8 minutes from start to
finish.
1 large tomato-chopped
3T. red wine vinegar
2 T. grated Parmesan cheese
1 tsp. sugar
1/4 tsp. each: garlic powder, onion powder, salt, basil, ground pepper
4 cups Salad greens.
Blend all ingredients until smooth and pour over salad greens.
Serving Size :
6 Japanese
eggplants -- thinly sliced
2 medium
tomatoes -- thinly sliced
1 yellow
squash -- thinly sliced
1 zucchini
-- thinly sliced
1
medium onion -- thinly sliced
1
bunch basil -- chopped
1/2 tablespoon thyme --
chopped
1
teaspoon marjoram -- chopped
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1/4 cup parmesan cheese -- freshly
grated
Heat oven to 375.
Lightly oil a casserole dish, layer vegetables in a single layer,
sprinkle
with half of the herbs and drizzle with half of the oil. Repeat layer
once
more, sprinkling with herbs, olive oil. Pour wine over all the layers,
season with salt and pepper and sprinkle with parmesan cheese.
Bake until vegetables are tender, approximately 45 minutes.
Chocolate Macaroons-makes 8-25
4 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
2 large egg whites, room temperature
pinch of salt
1/2 cup sugar
1 tsp. vanilla extract
2 3/4 cups shredded sweetened coconut.
Preheat oven to 325 degrees. Lightly butter or line two large baking
sheets with parchment.
Melt chocolates over barely simmering hot water in double boiler. Let
cool 15 minutes.
With a tabletop or hand mixer, beat egg whites and salt on high speed
until peaks form. Slowly add sugar, then vanilla. Whip 5 more minutes
until stiff meringue forms. With mixer on low, add chocolate to
incorporate.
Using ice-cream scoop or large spoon, drop cookies 2 inches apart on
baking sheets. Bake in oven on center rack for 15-20 minutes until
crisp on outside and moist and chewy in center. Cool on wire rack.
7 oz. semisweet chocolate
8 oz. butter-room temperature
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 tsp. vanilla extract
3 1/4 cups all-purpose flour
1 T. plus 1 tsp. baking powder
2 tsp. baking soda
2 pinches salt
8 oz. semi sweet chocolate cut into 3/4 inch chunks
8 oz. white chocolate, cut into 3/4 inch chunks, or 1 and1/2 cups
white chocolate chips
1 1/2 cups toasted pecan pieces.
Preheat oven to 325 degrees.
Melt chocolate on top of double boiler over simmering water. Set aside
to cool
In mixer, with flat beater cream butter and sugar til smooth. Add eggs,
one at a time, add vanilla, melted chocolate and mix until well blended.
In separate bowl, mix dry ingredients. Add to the batter and mix just
until smooth. Add chocolate pieces and pecans and mix to incorporate.
With spoon, drop 2 Tbs. of dough at least 2 inches apart on baking
sheets, Bake in center rack in oven 14 minutes.
2 cups shredded daikon radish
1/4 cup each: shredded carrot, coarsely cut cilantro; seasoned rice
with vinegar
1 T. sugar
Combine all ingredients and mix thoroughly. Serve in a martini glass.
The Stew
1 4lb. chicken or 4 chicken breasts, skinned
2 1/2 quarts water
2 chicken bouillon cubes
1/2 onion, chopped
The Dumplings
4 cups unbleached white flour
1 tsp. salt
dash mace
1 T. cold butter
2 eggs
1 cup milk
3/4 cup extra virgin Olive Oil
2 medium sized cloves garlic, peeled and sliced
2 pounds fresh ripe tomatoes, peeled and cut in half
1 sprig fresh Thyme
1 sprig fresh Oregano
1 sprig fresh rosemary
2 sprigs fresh Italian parsley
5 leaves of fresh Basil
Salt and fresh ground Pepper to taste
Method:
Place the oil in a heavy saucepan over medium heat; when the oil is
warm,
add the garlic and saute for a few minutes until very fragrant. Add the
fresh herbs, except the Basil, be careful they may sizzle, then add the
tomatoes. Bring the mixture to a boil and cook for 5 minutes, then add
the
Basil and cook for 5 more minutes. Pass the contents of pan through a
food
mill, using the disc with smallest holes. Season sauce with Salt,
Pepper and
a splash of Balsamic vinegar if desired.
Because of this sauce's soupy texture it is superb with fresh
fettuccini or
linguine.
Ingredients: (in amounts of your choice
Unpeeled Potatoes sliced 1/3 inch thick-either baking or white rose
sliced fennel; sliced carrots; sliced onion; minced garlic
sliced Brie cheese; Parmesan cheese; salt and pepper; olive oil; fleur de sel,
heavy cream
Directions: In an Au Gratin pan, pour in olive oil. Layer potatoes,
fennel, carrots, onions and garlic if you are using them, sliced Brie
cheese, and parmesan cheese. Season with salt and pepper and repeat
layers. Top with heavy cream, and fleur de sel. Bake covered with foil
for 1 hour in a 450 degree oven. Remove foil and cook for another half
hour until completely browned and soft.
2 lbs. Sashimi Grade Ahi cut into 3/8 inch dice
1/4 cup chopped green onion tops
1 T. Thai Chili Paste (sambal)
2 T. sweet soy sauce
2T. seasoned rice vinegar
1 tsp. sesame oil.
Combine ingredients and mix gently
Daikon Slaw
2 cups shredded daikon radish
1/4 cup shredded carrot
1/4 cup coarsely cut cilantro
1/4 cup seasoned rice wine vinegar mixed with 1 T. sugar
Combine all ingredients and mix thoroughly
Use slaw as bed (a Martini glass works best) and portion Poke Mixture on top.
Serves 4.
1/4 cup butter
1 chopped onion
1 cup water
3/4 cup apricot or peach nectar
3 cups seasoned stuffing mix
1 cup chopped pistachio nuts
1/2 cup diced dried apricots
1/2 cup chopped dates
Preheat oven to 350 degrees. Lightly grease a 2 quart casserole dish and set
aside.
Place butter in large saucepan, and melt. Add onion and saute for 5 minutes
until soft. Add water or apricot nectar to onion, and cook for additional 2
minutes. Add stuffing mix and stir until moistened (adding more water if necessary).
Fold in the nuts, apricots and raisins. Transfer to prepared baking dish and
bake 20-30 minutes. Uncover for last 10 minutes for a crisp top.
1 cup all-purpose flour
1 1/2 T. baking powder
3/4 tsp. poultry seasoning
1/4 tsp. salt
2 cups cornbread stuffing mix
1/2 cup minced onion
3 T. chopped fresh parsley
3 eggs
1 1/3 cups chicken broth
1/3 cup vegetable oil.
Preheat oven to 425 degrees and liberally grease 12 muffin cups.
Place dry ingredients into a bowl and stir together. Add stuffing mix,
onion and parsley
Beat eggs in a separate bowl, add broth and oil, and blend. Combine with stuffing
mix and divide among 12 muffin cups. Bake uncovered for 20 minutes or until
golden brown.
Allow the muffins to rest in the cups for 5 minutes. Then run a knife around
the rims to loosen the muffins, unmold and serve.
Cook 1 12 oz. bag cranberries in a pot with
1 cup water until the berries pop, turn off heat.
Add 1 pkg of raspberry sugar free jello, stir, and add 1 can of crushed
pineapple
with juice, (20 oz. can.)
Put in mold and refrigerate. If it doesn't’t mold, serve in pretty crystal
bowl and silver spoon.
1 box Angel food cake mix, combined with 1 can crushed pineapple.
Mix and bake in a bundt cake pan for 1 hour, or 12 muffin cups for 20 -30 minutes.
Ingredients: 2 lbs. butternut squash, peeled and cut into
chunks
4 cups chicken or vegetable broth
1 cup Cabot sour cream (regular or low fat)
1/2 cup grated Cabot 50% light Cheddar
2 Tbs. salted butter
1/4 tsp cayenne pepper
salt and black pepper to taste
1 T. sugar (optional) and several chives cut into 1" lengths
Directions: Combine squash and broth in large saucepan-bring to boil and then reduce heat to medium and cook 20 minutes till tender. Remove from heat and puree in batches in blender when cool enough to handle. Return puree to saucepan and over medium heat add remaining ingredients. Stir tile heated through (don't let boil!) Garnish with chives
Ingredients:
2 lb. pumpkin pulp or 2 16 oz. cans pumpkin
1 lb. sugar
1/4 cup raisins
1 pound fresh pumpkin, chopped
1 lemon
Directions: Put pumpkin, and puree in a non-reactive pan, cover with sugar, and refrigerate overnight. Cook ingredients over low heat for 2 hours. Add raisins, zest of a lemon, and if you desire 4 oz. of kirsch or maraschino liqueur. Can according to manufacturer's directions.
Ingredients: 1/4 cup mayonnaise
1/4 cup green onion, minced
2 eggs, lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 pound Dungeness crabmeat
1 cup Panko Bread Crumbs (available in Oriental Markets, and Grocery Stores)
2 T. unsalted butter
1/4 cup vegetable oil
Lemon Wedges
Directions: In large bowl, combine first 7 ingredients. Fold in crabmeat and 1/4 cup breadcrumbs. Shape mixture into 16 cakes, each about 1 inch thick. Coat crab cakes with remaining bread crumbs and transfer to baking sheet lined with waxed paper. In large skillet, melt 1 T. butter in 2 T. oil. When foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, about 2-3 minutes per side. Drain crab cakes on paper towels, and keep warm in low oven. Repeat with remaining crab cakes. Serve with lemon wedges.
Ingredients: 2 T. butter
12 oz. fresh Dungeness crabmeat
1/2 cup seeded, chopped tomato
1/3 cup plus 3 T. chopped basil
2 garlic cloves, minced
1/2 cup flour
1 1/2 cups Clamato or other clam-tomato juice
1 cup whipping cream
1/4 cup ketchup
1/4 cup clam juice
2 tsp. Old Bay seasoning
1/4 cup hot pepper sauce
3/4 cup water
2 T. fresh lemon juice
Directions: Melt butter in heavy large pot over medium-high
heat. Add 3/4 of the crabmeat, reserving 1/4 of it choosing the largest chunks),
the tomato, 1/3 cup fresh basil, and garlic. Saute 2 minutes. Whisk in flour,
and stir 2 minutes. Whisk in Clamato juice, and next 5 ingredients. Reduce heat
to low and simmer until slightly thickened about 10 minutes. Cool soup slightly.
Puree soup in batches in blender until smooth. (Brenda's note: if you have an
immersion blender this is a lot easier to just do it in the cooking pot) Stir
in 3/4 cup water and lemon juice and bring to a simmer. SEason with salt and
pepper. Divide soup among 6 bowls. Sprinkle with remaining crab chunks and 3
T. basil and serve.
Can be prepared 1 day ahead, just chill uncovered, and simmer to reheat........
4 medium tomatoes
2 medium serrano or jalapeno chiles
1 tsp. salt or to taste
Directions: Preheat oven broiler. Place tomatoes and chiles on a skillet or
baking sheet that will withstand high oven heat. Place it under broiler as close
as possible to heat source and broil until ingredients are blackened-about 15
minutes. Place broiled ingredients in blender, add salt and puree. Push pureed
ingredients through a strainer with the back of a spoon or use the fine blade
of a food mill.
3/4 lb. fresh tomatillos, dry outer husks removed, cut into quarters
2 med. serrano chiles, stems and seeds removed, finely chopped
3 Tbs chopped white onion
1/2 tsp. minced garlic
3 Tbs. chopped cilantro
1 heaping tsp. salt
Directions: Place all ingredients in a blender and blend just until the sauce
is thick and chunky, but not pureed, about 25 seconds.
8 Lamb Loin Chops boned
1 tablespoon salt
2 teaspoons cracked black pepper
Trim off excess fat from the lamb chops and cut away from bone. Sprinkle chops evenly with salt and pepper. Grill over hot coals for 3 minutes per side for medium rare and 5 minutes per side for well done. Just before removing from grill top each chop with a slice of rosemary butter (recipe below)
1 Cup unsalted butter
3-4 sprigs rosemary (strip from stem)
5 crushed garlic cloves
2 tsp salt
1 tsp black pepper
Place garlic, rosemary, salt and pepper in food processor. Pulse to mix garlic
and to chop the rosemary. Add unsalted butter and process until all ingredients
are well blended. Place butter mixture onto a sheet of parchment paper and roll
up into a log.
Freeze for 45 minutes. To use, peel back paper and slice off ¼ to ½
inch of butter.
Ingredients: 2 t. olive oil|
1/4 cup chopped onions
2 cloves garlic, thinly sliced
3/4 cup portabella mushrooms
10 oz. chopped spinach (thawed and drained if frozen)
1/4 cup ground pine nuts
1 1/2 cups heavy cream
1/4 cup cream cheese, softened
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp freshly grated Parmesan cheese
Bread from the hollowed-out bowl for dipping,
1-1 3/4 lb. bread bowl.
Directions: Heat oil in a large skipped over medium heat.
Add onions and garlic and saute over low heat until onions are translucent;
about 2 minutes. Add mushrooms, spinach, pine nuts, and continue to saute an
additional 2 minutes.
Add cream, cream cheese, salt and pepper to skillet and gently stir until the
cream cheese is melted and the mixture is well blended.
Remove from heat and stir in the Parmesan cheese
Spoon warm dip into the bread bowl and serve with pieces of sourdough bread
Ingredients: 1 T. butter
1 medium onion, thinly cut into rings and halved
1 1/2 cups crumbled blue cheese
1 cup cream cheese, softened
1/2 cup sour cream
1 tsp. black pepper
Bread from the hollowed out bowl for dipping
1 to 1 3/4 lb. bread bowl
Directions: Preheat oven to 350 degrees.
Melt butter in medium sized skillet over medium-low heat. Add onion and saute
about 10 minutes, or until brown and caramelized. Remove from the heat and set
aside.
Place the cheeses and pepper in food processor and pulse until blended. Transfer
to a bowl and blend in the onions. Spoon mixture into the bread bowl.
Wrap bread bowl in aluminum foil, leaving the top uncovered. Place bowl on a
baking sheet in the middle of the oven and bake about 7 minutes until the dip
is heated through. Carefully remove the foil and continue to bake another three
minutes. Serve with pieces of sourdough bread.
Serves 8.
candy thermometer
2 cups sugar
2 1/3 cups corn syrup
1 pint whipping or heavy cream
1 can Eagle Brand condensed sweetened milk
8 oz. butter
1 tsp. salt
1 T. vanilla
Directions: Put sugar, corn syrup, butter, cream and salt into heavy saucepan.
Heat to boiling over medium heat, stirring constantly. Stir in condensed milk.
Cook over medium heat, stirring slowly until mixture reaches 238-240 degrees
on candy themometer. Remove from heat and add vanilla.
Now you are ready to dip apples, or use for chocolate turtles, etc. The finished
caramel will keep quite well wrapped at room temperature, or freeze for longer
storage, To use caramel after storage, heat to desired temp, and procede as
instructions require.
2 cups milk
2 cups cream
1 cup sugar
1/4 cup crushed pink peppercorns
7 egg yolks
Directions: Bring milk, cream, sugar and peppercorns to boil in saucepan, stirring
until sugar dissolves. Remove from heat and cool slightly.
Whisk egg yolks in large bowl. Gradually whisk hot milk mixture into yolks.
REturn mixture to pan and stir over medium heat until finger leaves path on
back of spoon when drawn across custard. Do not boil. Strain custard into large
bowl; cover. Refrigerate until cold. Process custard in ice cream maker and
transfer to container. Cover and freeze.
1 pound shirmp (16-20 per lb. size)
1/4 cup rice wine vinegar
1 shallot, chopped
1/2 tsp. dijon mustard
1/2 cup chopped cilantro
1 T. sesame oil
1 12 oz. can papaya nectar
3/4 cup grape seed oil
salt and pepper to taste
1 cup chopped mango
1/2 cup small red onion, diced
Directions: Cook shrimp by either broiling or grilling. In saucepan, reduce
nectar to a suryo. Add chopped shallot, vinegar, and mustard. Emulsify with
oil. Season with salt and pepper. Toss shrimp, onion, cilantro and mango with
dressing. Garnish with sesame oil.
4 cups self-rising flour
1 1/4 cups heavy cream
1 12 oz. can lemonade
1 tsp. salt
1 lg. egg, beaten
1/3 cup milk
Directions: Mix all ingredients on low speed to a smooth dough (about 3 minutes). Preheat oven to 350 degrees. Pat dough out to about 1 inch thick, and cut scones with a straight sided biscuit cutter (about 2 1/2 inches) or a floured glass. Place on greased baking sheet, and brush tops with milk or egg and milk. Bake 15-20 minutes until tops are light brown.
3/4 to 1 cup fresh brewed coffee, cooled
1 medium banana, peeled
1-2 tbs. sugar or honey to taste (optional)
1 1/2 cups French vanilla yogurt (non-fat or low-fat are okay)
1-2 Tbs. protein or nutritional powder (optional)
1 tsp. chocolate syrup
1 drop vanilla extract
Directions: 20-30 minutes before mixing smoothy, place coffee in a shallow pan and freeze, stirring once or twice after 15 minutes until it becomes slushy like granita. Thinly slice banana onto a plate and freeze as well. Also chill 2-3 glasses. When ready, combine chilled coffee, banana, and sugar to taste in a blander. Blend just until smooth. Add yogurt and any additional ingredients. Sweeten to taste and serve in chilled classes.
Single crust:
1 cup all-purpose flour
2/3 cup cake flour
1 T. sugar
1/2 tsp. salt
1/2 stick cold butter cut into 1/4 inch pieces
5 T. crisco, cold and cut into pieces
1/4 cup cold water
Directions: In food processor (this worked the best for Slo Cooking), pulse dry ingredients. Scatter butter over dry ingredients and pulse 5 or 6 times. Fluff with a fork, lifting up from bottom of the work bowl. Scatter shortening over mixture and pulse 5 or 6 times. Fluff again with fork. Sprinkle half of the water over mixture, pulse 5 or 6 times, fluff with fork, and repeat with remaining water, just until dough forms clumps. Empty crust into large bowl, and using your hands pack the dough as if you were making a snowball. Knead twice and make a disk 3/4 inch thick. Wrap and refrigerate until firm (at least 1 hour or overnight). Recipe can be doubled, and divided into two disks before refrigerating. Make one disk larger than the other for the bottom crust.
Ingredients: 2 tbsp Olive Oil
2 cloves of garlic
1 yellow onion
2 tsp ginger
1/2 tsp chili powder
2 tsp curry
1 tsp cumin
1 cans of coconut milk
3 tbsp brown sugar
1 cup chopped peanuts
1 tbsp lemon juice
Directions: Heat the oil in a medium size pan. Add 1 chopped onion and cook over medium heat for about 3 minutes. Add 2 finely chopped cloves of garlic and 2 tsp of finely chopped ginger, then cook and additional 2 minutes until onion and garlic soften. Then add 1/2 tsp of chili powder, 2 tsp of curry powder, and 1 tsp of cumin and then cook for another couple of minutes stirring often. Next add 1 can of coconut milk, 3 tbsp of brown sugar, and 1 cup of chopped peanuts. Cook stirring occasionally until sauce thickens and chopped peanuts soften. Add 1 tbsp of lemon juice and remove sauce from heat. To make the sauce smooth place in a blender or a food processor for a about a minute.
Ingredients: 1 large eggplant
3 cloves garlic
1/4 cup lemon juice
3-4T. Tahini
1 tsp. salt
Directions: Blend together and add finely chopped parsley and sprinkle with olive oil.
Ingredients: 1/3 cup vegetable oil
3 T. cider vinegar
2 T. water
1 1/2 T. honey
1/2 tsp each: salt, pepper, paprika
Lettuce leaves
1 pint fresh strawberries, stemmed and halved
1 small red onion-sliced and separated into rings
Directions: In blender, combine all dressing ingredients. Line four plates with lettuce leaves, arrange strawberries and onion on top and drizzle with dressing.
1 lb. strawberries, trimmed and halved
2/3 to 3/4 cup sugar (depends on how sweet berries are)
2 T. powdered fruit pectin
2 tsp. fresh lemon juice
Directions: Stir together berries, pectin and lemon juice in a 12-inch non-stick skillet and boil until slightly thickened, about 5 minutes. Transfer to bowl to cool, and then chill, covered, until ready to serve. Keeps about 2 weeks, and makes 1 1/4 cups.
Preheat oven to 450 degrees. Toss 2 pounds strawberries with 3/4 cup sugar. Roast for 15 minutes. Makes it's own syrup!
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