My Recipes

Rhubarb Sauce

2011-06-28T17:07:00.000-07:00

Rhubarb Sauce II

"Serve warm over vanilla ice cream or serve on the side with Rhubarb Muffins found on breadrecipe.com."

Ingredients
• 2 tablespoons unsalted butter
• 4 cups thinly sliced rhubarb
• 1/2 cup white sugar
Directions
1. In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

- can delete the butter
- add strawberries next time.
- also substituted a cup of cranberries for the rhubard and added a splash of vanilla at the end of cooking.

Fresh Rhubarb Pie

2011-06-27T11:37:00.001-07:00

Fresh Rhubarb Pie
Original Recipe Yield 1 pie

Ingredients
• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Clean Eating Almond-Milk Rice Pudding

2010-01-06T16:01:00.000-08:00

Serves 6

4 C original unsweetened almond milk
2 C cooked brown jasmine rice
3 4-inch pieces orange peel, no white pith ( about 1/4 whole orange)
1 t pure vanilla extract
pinch of sea salt
2 T pure maple syrup, divided
3 T unsalted almonds, sliced and toasted, divided
6 unsweetened dried apricots, thinly sliced ( about 1/4 C) divided

In a saucepan set over medium-low heat, add milk, rice orange peel, vanilla and salt and stir to combine. Cook, stirring occasionally, for about 30 min. At this point, rice mixture will begin to thicken and will need more frequent stirring. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15 minutes more. Remove rice mixture from heat and let stand 5 minutes, mixture will continue to thicken as it cools. Divide rice mixture between 6 bowls and drizzle each with 1 t maple syrup. Garnish w/ 1 1/2 t almonds and 2 t apricots.

* toast your own almonds by adding to a dry pan set on stove over medium heat. Stir often until fragrant and golden brown, about 4 to 5 min.
*can substitute any dried fruit for apricots and any nut or crunchy ingredient for the almonds
*may substitute nutmeg for orange strips

Clean Eating Minnestrone Soup

2010-01-06T15:36:00.000-08:00

2 T olive oil
2 med carrots, peeled, cut into 1/4 in. dice ( 1 cup )
1 cup fennel (anise) cut into 1/4 diced
1 c red onion, diced
2 large cloves garlic, finely chopped
2 bay leaves
2 t fresh thyme leaves, chopped
1/4 t fennel seeds, crushed
1 1/2 c cooked cannellini beans, drained
2 c fresh plum tomatoes, peeled, seeded, and diced
sea salt and fresh ground black pepper to taste
1 c fresh spinach, cut chiffonade
3 T basil, thinly sliced
2 oz. cheese, finely grated - optional

In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add carrots, fennel, onion, garlic, bay leaves, thyme, and fennel seeds, and cook, stirring often, until vegetables are tender, about 8 minutes. Add 6 cups water, beans, tomatoes, and quinoa. Increase heat to high and bring to a boil. Reduce heat to low and simmer gently until quinoa is tender, about 20 min. Remove bay leaves and season with salt and pepper. Stir spinach and basil into soup just before serving in warm bowls. Garnish each with 1T cheese, if desired.

Crock Pot Apple Butter

2009-09-03T13:40:00.001-07:00

CROCK POT APPLE BUTTER
10 c. cooked (don't add water), blended Jonathan apples (approx. 1/4 bushel)
5 c. sugar
1/2 tsp. cloves
2 tsp. cinnamon
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints.

Cilantro Pesto

2009-08-08T17:38:00.001-07:00

4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil

Guacamole

2009-05-23T07:03:00.000-07:00

Guacamole
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced - 3 t lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

BBQ Sauce

2009-03-24T16:55:00.000-07:00

Neelys BBQ Seasoning:

* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cup

Red Lentil and Corn Soup

2009-02-28T12:32:00.000-08:00

Red Lentil and Corn Soup

The high fiber content of lentils has been proven to help regulate blood sugar, prevent digestive disorders like irritable-bowel syndrome, and lower chances of coronary heart disease (along with its significant amounts of folate and magnesium).

Miso has been used in Asia for centuries because of its healing properties. It has been known to aid in digestion, lower cholesterol, prevent cancer, boost immunity, and preserve beautiful skin.
When in a pinch, use tahini.

1 Tablespoon coconut oil (or other cooking oil)
2 organic shallots, minced
1 organic celery stalk, small dice
1/2 teaspoon each organic cumin, oregano, curry powder (optional), and sea salt
1 organic red pepper, small dice
1 cup organic dried red lentils, sorted for stones and washed
4 cups filtered water
1 stalk organic corn, kernels removed
1 Tablespoon organic red wine vinegar
3 Tablespoons organic white miso
Small handful organic parsley, minced

Heat oil in medium stockpot over medium heat. Add shallots, celery, and pinch of sea salt and cook for a few minutes. Stir in spices and red pepper and cook for 5 minutes more.

Add lentils and water and bring to a boil. Add corn and simmer for 20 minutes until lentils get soft and creamy.

Turn off heat. Dissolve miso in a small amount of water and stir into soup. Add parsley, vinegar, and season with salt as necessary.

Lemon Linguine w/ Shrimp

2009-02-10T15:19:00.000-08:00

• Cook Time 15 min
• Yield 4 to 6 servings
Ingredients
For the lemon oil :
• 1/2 cup extra-virgin olive oil
• 1 lemon, zested
For the pasta:
• 1 pound linguine pasta
• 2 tablespoons olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice (about 2 lemons)
• 1 lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces arugula (about 3 packed cups)
• 1/4 cup chopped fresh flat-leaf parsley
Directions
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately

Black Bottom Cups

2009-02-10T15:17:00.001-08:00

Black Bottom Cups
INGREDIENTS:
• 1 package (8 ounces) cream cheese
• 1 egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 package (6 ounces) semi-sweet chocolate chips
• 1-1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
TO PREPARE:

1. Beat together cream cheese, egg, sugar, and salt. Stir in chocolate chips. Set aside.
2. In large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.
3. Fill muffin cups 1/3 full with chocolate batter. Top with one heaping teaspoon cream cheese mixture. Bake.

Temperature: 350 degrees
Baking Time: 30 to 35 minutes

YIELD: 24 cupcakes

Pan Roasted Salmon w/ Lentils

2009-02-10T15:15:00.000-08:00

Pan Roasted Salmon with Lentils
Cook Time: 45 min
Serves: 4 servings
4 ounces diced bacon
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 teaspoon minced garlic
1/2 pound lentils
1 bay leaf
1 sprig fresh thyme
4 cups rich chicken stock
2 tablespoons olive oil
4 (6-ounce) portions salmon fillets, skin removed
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons flour, or cake flour (recommended: Wondra)
4 teaspoons fresh chopped parsley leaves
In a saucepan set over medium heat, saute the bacon until crispy, about 7 to 8 minutes. Remove and reserve the bacon from the pan and saute the vegetables in the bacon fat for 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the lentils and stir to cover in the fat and fold in the bay leaf and thyme, about 2 minutes. Add the chicken stock to the pan and bring to a boil. Reduce to a simmer and cook until the lentils are soft, about 30 to 35 minutes. Stir the reserved bacon into the lentils and cover to keep warm.
Set a large saute pan over medium-high heat. Add the olive oil to the pan, and season the salmon with the salt and pepper. Dip the salmon in the flour and shake to remove the excess. Sear, skin side down in the pan for 3 minutes, and turn to finish cooking on the second side, 1 minute more.
Serve the salmon with the lentils on the bottom of the plate, garnished with the chopped parsley.

Stewed Lentils w/ Cabbage

2009-02-10T15:13:00.001-08:00

Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Yield: Serves 4 to 6

Fancy Peanut Soup- Sen. Rockefeller

2009-02-10T15:11:00.000-08:00

Fancy Peanut Soup
Ingredients
1-1/2 cup peanut butter
1/2 teaspoon vegetable seasoning
1 quart chicken stock
3 Tablespoons peanut butter
1/2 cup peanuts, chopped
1 quart milk
1 onion, chopped
2 celery ribs, chopped
3 Tablespoons flour
1/2 teaspoon salt
freshly ground pepper
In a pan over low heat, soften the peanut butter to allow for easy mixing with the milk. Add milk, salt, pepper, and vegetable seasoning. Bring to a boil and then set aside. Sauté the onion and the celery in butter -- do not allow to brown. Stir in the flour, as if making a gravy. Add the chicken stock and stir constantly until mixture comes to a boil. It saves time and elbow grease if the stock has already been brought to a boil. Remove from heat. Combine with the peanut butter and milk mixture. Return to the stove and over a very low heat cook until all ingredients are well blended. The soup may be served either cold or hot. After ladling the soup into the individual bowls, sprinkle the chopped peanuts over the top for decoration.
Serves: 12.

Emeril's Fresh Cranberry Compote

2009-02-10T15:10:00.001-08:00

Emeril's Fresh Cranberry Compote
Fresh Cranberry Compote
Ingredients
One 12-ounce bag fresh cranberries, rinsed and picked over
Strips of zest from 1 orange (about 2 tablespoons)
3/4 cup granulated sugar
3 cups water
1/2 teaspoon pure vanilla extract
Pinch of salt
Pinch of cayenne
1/8 teaspoon ground cinnamon
2 tablespoons cornstarch
3/4 cup fresh orange juice

Place the cranberries in a medium-size nonreactive nonstick saucepan. Add the zest. Peel and seed the orange, discard the white pith and coarsely chop. Add the chopped orange to the pot of cranberries along with the sugar, water, vanilla, salt, cayenne and cinnamon and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes.

Dissolve the cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 20 minutes until the mixture is thick like syrup. Cool completely, then spoon into a decorative dish and pass at the table. Will keep for 3 days in the refrigerator.
Yield: 5 cups

Peanut Soup

2009-02-10T15:08:00.000-08:00

Ingredients:
• 2 ribs celery, chopped
• 1 small onion, chopped
• 1 stick (4 ounces) butter
• 3 tablespoons flour
• 2 quarts chicken broth, heated
• 2 cups peanut butter
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/3 teaspoon celery salt
• 1 cup ground peanuts
Preparation:
Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2 quarts, serving 6 to 8.

Peanut Soup Recipe
Ingredients:
• 3 cups chicken broth
• 1/4 cup chopped celery
• 1/4 teaspoon salt, or to taste
• 1/4 cup finely chopped onion
• 2 tablespoons butter
• 1/2 cup smooth peanut butter
• 1 cup cold milk
• 1/4 cup flour
• 1/4 cup cold water
• 1/4 cup chopped peanuts, for garnish
• chopped parsley, for garnish, optional
Preparation:
Combine chicken broth, celery, salt, onion, and butter; simmer over very low heat for 1 hour. In a large cup or small bowl, combine cold milk, flour, and water, stirring until smooth. Stir milk mixture into the hot broth. Stir in peanut butter; cook on medium heat for 15 minutes, stirring constantly with wire whisk until smooth. Serve in bowls and sprinkle with chopped peanuts and parsley if desired. Peanut Soup serv

Emeril's Oven Roasted Salmon and Lentils

2009-02-10T15:06:00.000-08:00

Emeril's Oven Roasted Salmon and Lentils
Serves: 6 servings
8 ounces French green lentils
3 whole garlic cloves, peeled
2 bay leaves
1 sprig fresh thyme
6 (6-ounce) center cut salmon fillets, with skin
1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon Essence, recipe follows
1/3 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 cup peeled, seeded and chopped tomatoes
1 cup vegetable or chicken stock
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside.
Preheat the oven to 425 degrees F.
Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.
While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Chocolate Chip-Cream Cheese Squares

2009-02-10T15:02:00.002-08:00

Chocolate Chip-Cream Cheese Squares
INGREDIENTS (FIRST BATTER):
• 8 ounces cream cheese, cubed and softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 6 ounces chocolate chips

INGREDIENTS (SECOND BATTER):
• 1-1/2 cups flour
• 1/4 cup cocoa
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup water
• 1 tablespoon vinegar

TO PREPARE (FIRST BATTER):

1. Place all ingredients in bowl except chocolate chips and beat with electric mixer until smooth.
2. Stir in chocolate chips and set bowl aside.

TO PREPARE (SECOND BATTER):

1. Blend all ingredients together with spoon (the batter will be thin).
2. Pour into 9 x 13-inch greased and floured pan.
3. Drop first batter by spoonfuls over second batter in pan. Swirl batter together slightly to create a marbled effect. Do not swirl all of top.
4. Bake
5. Cool; cut into squares and refrigerate.

Temperature: 350 degrees
Time: 50 minutes

SERVINGS: 16

Curried Carrot Soup

2009-02-10T15:02:00.001-08:00

Curried Carrot Soup
Cook Time: 20 min
Serves: Up to 6 (1 1/2 cup) servings

Ingredients
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 1/2 pounds packaged baby carrots, from produce section
• 6 cups chicken stock, available on soup aisle
• 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Coarse salt
• 1 cup sour cream
• Plastic condiment bottle or medium plastic food storage bag
• 6 blades fresh chives, cut into 1-inch pieces
Directions
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Sweet Corn-Tomato Risotto

2008-12-18T13:28:00.001-08:00

Sweet Corn-Tomato Risotto:
• 5 cups chicken stock or canned, low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter , divided
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups fresh corn kernels, from about 2 ears of corn
• 1 cup Arborio rice
• 1 cup peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 1/2 cup grated Parmesan
Combine the stock, salt, and pepper in a small saucepan and bring to a low simmer over medium heat. Reduce the heat to low and keep warm.
Heat the olive oil in a medium pot over medium-high heat. Add 1 tablespoon butter and when foamy, add the shallots and garlic, and cook, stirring, for 2 minutes. Add the corn and rice and cook, stirring, for 3 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Add all of the remaining stock to the risotto, 1/2 cup at a time, and cook, stirring constantly, until the previous amount has been absorbed before adding more. (This should take 15 to 18 minutes.) Add the tomatoes, chives, and parsley and cook, stirring, for 1 minute.
Remove from the heat. Add the cheese and 2 tablespoons butter and stir well. Adjust seasoning, to taste, and serve immediately.
Yield: about 6 1/2 cups

2008-10-30T14:38:00.001-07:00

Cranberry – Orange Relish

About 2 1/2 Cups

Put through food processor, 1 pkg fresh or frozen cranberries and 1 med. orange, quartered, until evenly chopped.
Add 3/4 – 1 C sugar
Stir in sugar to desired sweetness. Mix well and refrigerate several hours before serving. May be frozen

2008-10-30T13:23:00.000-07:00

Warm Caramel Apple Cake

2008-10-24T06:52:00.001-07:00

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.

Green Tomato Pie

2008-10-20T12:27:00.001-07:00

Ingredients:
• 6 to 8 medium green tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• pastry to 9-inch 2-crust pie
Preparation:
Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.

Green Tomato Hash

2008-10-20T12:25:00.000-07:00

Baked green tomato hash casserole is made with leftover meat, beef, or pork, and potatoes.
Ingredients:
• 2 cups leftover chopped beef, pork or ham
• 1 cup diced raw potatoes
• 2 tablespoons butter
• 1/2 cup diced green tomatoes
• 1/4 cup chopped onion
• salt and pepper, to taste
Preparation:
Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.

Applebutter

2008-10-11T06:41:00.000-07:00

1 gallon of applesauce
2 t cloves
3 t cinnamon
1 t allspice

Bake 3 1/2 - 4 hours at 250*. Fill jars immediately without turning down the heat and the jars will seal automatically.

Green Tomatoe Relish

2008-10-11T06:36:00.000-07:00

4 green peppers finely chopped
2 red tomatoes finely chopped
3 cucumbers peeled and finely chopped
10 lbs of tomatoes finely chopped
8 med. onions
8 C chopped celery
1 1/4 C vinegar
2/3 box of celery seeds
1/2 t salt
1 t allspice
1 T cinnamon
1 T ginger
1 T sugar
3/4 box of mustard seed

Cook down boiling stirring often. Fill the jars while the mixture is boiling. This will seal the jars automatically.

Bread Pudding by Shirley Cohlhepp

2008-10-11T06:31:00.000-07:00

2 C bread
1 pint of milk
pinch of salt
1/2 C raisins
3 eggs
2 t margarine
1/2 t vanilla
1/4 t cinnamon

Soak bread in milk until soft. Beat eggs until light. Add other ingredients w/ melted margarine. Add to bread and milk. Pour into buttered baking dish. Set pan into another with water. Bake at 275* for about 1 1/2 hrs.

Dumplings

2008-10-11T06:27:00.000-07:00

1 1/2 C flour
2 t baking powder
3/4 C milk
1/2 t salt
3 t liquid shortening

Mix flour, baking powder and salt. Stir in the shortening and milk. Drop by the spoonful into liquid, allowing room to expand. Cool uncovered for 10 minutes on high then covered for 10 minutes on medium.

Pumpkin - Spice Bars

2008-10-07T14:44:00.000-07:00

Harvest Pumpkin-Spice Bars

You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.

Prep Time:15 min
Start to Finish:1 hr 40 min
Makes:49 bars

Bars
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Roasted Tomato Soup from Guy Fieri

2008-10-03T12:42:00.000-07:00

Cook Time 20 min
6 to 8 servings
Recipe Tools:
* 5 pounds Roma tomatoes
* 2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
* Handful basil leaves
* 2 jalapenos
* 2 red onions quartered, skins on
* 1 head garlic, cut in 1/2, skins on
* Half bunch parsley
* Half bunch thyme
* Extra-virgin olive oil
* Salt
* Pepper
* Water, if needed
* 1/2 cup milk

For croutons:

* 1 loaf crusty wheat-bread
* 2 cloves garlic, minced
* 1 tablespoon red pepper flakes
* Salt and pepper
* Olive oil

For yogurt:

* 1 pint Greek yogurt
* 1/2 bunch chives, chopped
* Salt and pepper

Directions

In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.

Run everything through a food mill on a medium dye over a medium pot.

If too thick, thin with water Add milk right before service.
Croutons:

Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
Yogurt:

Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.

Garnish the soup with croutons and yogurt

Chicken Patties from Guy Fieri

2008-10-03T12:39:00.000-07:00

Chicken Patties

Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
10 min

Level:
Easy

Serves:
4 servings

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato

In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.

Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.

In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

Cabbage and White Bean Soup w/ Prosciutto

2008-09-26T15:43:00.000-07:00

Cabbage-and-White-Bean Soup with Prosciutto

Yield: Serves 4
Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pot its flavor cooks away to nothing. Sprinkle some over the top of each serving instead.
RECIPE INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
6 fresh or canned plum tomatoes, chopped
1/2 small head savoy cabbage (about 3/4 pound), cut into 1-inch squares (about 5 cups)
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried rosemary, crumbled
1 1/4 teaspoons salt
2 cups drained and rinsed canned white beans, preferably cannellini beans (from one 19-ounce can)
1/4 pound sliced prosciutto, chopped

Rec Image
DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.

Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.

Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.

Savoy Cabbage: Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has a unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage here if you prefer.

Butternut Squash and Leek Sou[

2008-09-26T15:41:00.001-07:00

Butternut Squash and Leek Soup

Yield: Serves 8
This vibrant orange soup is a nice light starter to a Thanksgiving meal, or as a first-course to other special dinners. Served with a crisp salad and crusty bread, it makes an easy casual cold winter meal too.
RECIPE INGREDIENTS
4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp, crumbled

Rec Image
DIRECTIONS
Preheat the oven to 350 degrees F.

Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

DO-AHEAD TIP:
The soup can be prepared up to two days ahead. Cover the soup and refrigerate. Reheat the soup before serving.

TO SERVE:
Ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.

Emerill's pork loin

2008-09-26T15:16:00.000-07:00

Simple Grilled Pork Tenderloin

Makes 4 servings.

½ cup olive oil
¼ cup minced garlic
¼ cup fresh orange juice
1 tablespoon minced fresh marjoram
1 teaspoon orange zest
2 (¾ to 1 pound each) pork tenderloins, trimmed
1 teaspoon Kosher salt
½ teaspoon ground white pepper
1 teaspoon vegetable oil

Combine the olive oil, garlic, orange juice, marjoram and orange zest in a non-reactive container. Add the tenderloins, cover, and refrigerate overnight.
Remove from the refrigerator and discard marinade. Wipe excess marinade from pork and season the tenderloins with the salt and pepper.

Heat a grill pan over medium high heat. When hot, add the vegetable oil and then add tenderloins and cook, turning as needed, until well-marked on all sides and pork is just cooked through, about 21 minutes total. Set aside to cool completely.

Once cooled, slice each tenderloin crosswise into 18 to 20 slices about 1/4 inch thick. Use as desired.

FANTASTICALLY TENDER

Green Beans Provencal

2008-09-17T13:53:00.000-07:00

September 17, 2008

Green Beans Provençal

If you can't find herbes de Provence, substitute
1 1/2 teaspoons dried basil, marjoram, rosemary, sage and/or thyme.

2 lb. green beans
2 tablespoons olive oil
1 red bell pepper, cut into strips
1 1/2 teaspoons herbes de Provence
1/4 teaspoon salt
1/4 cup pine nuts, toasted if desired*

1. Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking.

2. Heat oil in large skillet over medium-high heat until hot. Add bell pepper; cook and stir 1 to 2 minutes. Add beans; cook 5 minutes or until heated, stirring occasionally. Stir in herbes de Provence and salt; sprinkle with pine nuts.

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.

Basil Garlic Fettuccini w/ chicken or sausage

2008-09-10T15:19:00.000-07:00

Quick Italian Skillet Dish
Ingredients:

1 package Spinach Basil Garlic Fettuccini

1/4 cup olive oil

3 links of mild Italian sausage, sliced or chicken breasts sliced

1/4 cup diced shallots/green onion

1/2 cup mixed bell peppers, chopped

2 tablespoons minced garlic

2 tablespoons hot pepper flakes

4 roma tomatoes, chopped

3/4 cup chicken broth

2 tablespoons balsamic vinegar

3 tablespoons tamari

Instead of the tomatoes and chicken broth, you can also used a bottled spaghetti sauce.

DIRECTIONS:

1. In a large skillet, heat olive oil and add sausage, shallots or onion, and peppers. Cook over medium heat for 2-3 minutes or until sausage is done.

2. Add garlic and pepper flakes and sauté for 30 seconds.

3. Add tomatoes, chicken stock, vinegar, and tamari. Simmer for 3-4 minutes.

4. Cook pasta, drain and mix well into skillet. Serve hot with crusty Italian bread.

Gazpacho

2008-08-17T16:13:00.000-07:00

For 6
2 cups of V8
1/2 C of cider vinegar
1/2 C of olive oil
Mix the liquid. Add vegetables cubed.
tomato
cuke peeled
green pepper
onion
Salt to taste
Prepare early and refrigerate

Creating the perfect pie

2008-08-11T07:45:00.000-07:00

Baking Fruit Pies

By: Allrecipes Staff

There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter.

Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.

1. Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.

2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.

3. Baking a pie with a raw fruit filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.

See Perfect Pie Crusts for more information.

* Perfect Pie Crusts

4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.

Blackraspberry Pie

2008-08-11T07:43:00.000-07:00

I slightly modified this recipe. I added a tablespoon of cornstarch to help thicken up the berry juice and brushed the pie shells with beaten egg. I also squeezed half a lemon over the berry filling and dotted it with butter before adding the top crust. YUM!
INGREDIENTS (Nutrition)

* 4 cups fresh blackberries
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1 recipe pastry for a 9 inch double crust pie
* 2 tablespoons milk

DIRECTIONS

1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Cold Asian Noodle Salad

2008-07-16T12:43:00.000-07:00

Dang Cold Asian Noodle Salad

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts.

Pasta with Asparagus - spicy

2008-07-02T15:01:00.002-07:00

Pasta with Asparagus
Recipe courtesy Linda Tonkinson
1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper

Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

I only used the dried red pepper flakes and it definitely had a kick.

2008-07-02T15:01:00.001-07:00

Mango Bellini

2008-06-28T11:19:00.000-07:00

Mango Bellini
1 mango, peeled, flesh removed and chopped
1 (750-ml) cold bottle sparkling wine (recommended: Freixenet Cava Brut)

Put the cut mango in a blender and puree until smooth adding 1 tablespoon cava to help blend.

Spoon 1 tablespoon of the mango puree in the bottom of 4 Champagne flutes. Pour in the Cava to fill the glass and serve.

Ropa Vieja

2008-06-28T11:15:00.000-07:00

6 pounds flank steak
3/4 cup Delicioso Adobo seasoning, recipe follows
1/2 cup Worcestershire sauce
6 bottles beer
1/2 cup canola oil
2 medium yellow onions, chopped
2 red bell peppers, cored, seeded, ribbed and chopped
2 green bell peppers, cored, seeded, ribbed and chopped
6 scallions, white and light green parts only, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
Salt and freshly ground black pepper

Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.

Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.

Delicioso Adobo

2008-06-28T11:14:00.000-07:00

Delicioso Adobo:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons lemon pepper
2 tablespoons parsley flakes
2 tablespoons achoite powder from annatto seed
1 tablespoon cumin powder

Combine all ingredients.

Yucca with Cuban Mojo

2008-06-28T11:10:00.000-07:00

Yucca with Cuban Mojo
4 pounds frozen yucca
4 medium yellow onions, thinly sliced
24 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1/2 cup lime juice (about 6 limes)
1/2 cup vegetable oil
1/4 cup chopped fresh oregano leaves

Bring a large pot of salted water to a boil. Add the yucca and boil until tender, about 30 minutes. Drain and place the yucca on a serving platter.

Heat the oil in a small skillet over high heat, add the onions and garlic and let cook about 1 minute, making sure the garlic and the onions don't start to brown; season with salt and pepper. Pour the onions and garlic directly over the yucca. Pour the lime juice on top and sprinkle with oregano.

Tonie's oatmeal cookies

2008-06-27T11:50:00.000-07:00

This recipe makes about 5 doz. small cookies. Great for a snack with a glass of milk or a cup of coffee or tea. They are also heart healthy.

1 1/4 C all purpose flower
1/2 t baking powder
1 C margarine
3/4 C brown sugar
1 lrg pkg vanilla instant pudding - I like the sugar free
2 eggs - I use egg beaters
1 very ripe banana
3 1/2 C quick cooking oats
raisins or cranberries to taste

Mix flour with baking soda. Combine the sugar, softened margarine, pudding and banana.
Beat until smooth and creamy. Beat in the eggs. Gradually add the flower and mix; then stir in the oats and raisins. Drop in rounded spoonfuls onto ungreased baking sheets about 1 inch apart. Bake ay 375 degrees for 10 - 12 minutes or until golden.

TIPS
I like to line my cookie sheets with parchment paper for easy cleaning and non stick surface.
When doubling the recipe, I use a lrg and a sm pkg of vanilla pudding.
I freeze my bananas when they become too ripe and just pop them into the microwave for 30 seconds to defrost.

Honey Roasted Sesame Pork

2008-05-29T17:29:00.000-07:00

Honey-Roasted Sesame Pork
It's as good as it sounds

INGREDIENTS:

* 1 (3/4-pound) pork tenderloin
* 1/4 cup honey
* 1 cup sesame seeds, lightly toasted

For Marinade:

* 1/4 cup soy sauce
* 2 cloves garlic, sliced
* 1 (2-inch) piece ginger, peeled and sliced thin

TO PREPARE:

For marinade: Combine soy sauce, garlic and ginger in a dish just large enough to hold pork tenderloin. Add meat, cover and refrigerate for 1 hour, turning several times.

Drain tenderloin and pat dry. Spread honey on a plate and roll meat in it. Spread sesame seeds on another plate and roll honeyed tenderloin in them, coating all over.

Preheat oven to 400 degrees. In a roasting pan, bake pork tenderloin for 20 minutes or until no longer pink at the thickest part. Let meat stand for 5 minutes and slice on the diagonal to serve.

SERVES: 2 - 4

Sauteed Artichokes

2008-03-05T17:50:00.000-08:00

Sauteed Artichokes

INGREDIENTS:

8 small artichokes, trimmed
1 quart water
1 tablespoon lemon juice
2 tablespoons olive oil
2 tablespoons butter or margarine
3 cloves of garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper to taste
1/2 cup white wine

TO PREPARE:

* Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.

SERVES

Maple Roasted Sweet Potatoes

2008-02-28T16:26:00.000-08:00

Maple-Roasted Sweet Potatoes
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

Preheat oven to 400°F.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Chicken and Sun Dried Tomato Orzo

2008-02-28T16:24:00.000-08:00

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

8 ounces orzo, preferably whole-wheat
1 cup water
1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 9-ounce package frozen artichoke hearts, thawed
1/2 cup finely shredded Romano cheese, divided

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Fetuccine w/ Smoked Salmon, Cream and Vodka

2008-01-24T15:43:00.000-08:00

fetuccine with Smoked Salmon, Cream and Vodka

Pasta with a sauce of cream, tomato and vodka is a classic Italian dish. In this version, smoked salmon adds a luscious element.
12 oz. cold smoked salmon (lox), thinly sliced
Grated peel of 1 lemon
1/3 cup vodka, divided
1/8 teaspoon freshly ground pepper, plus more to taste
1 lb. fettuccine
1 1/2 cups heavy whipping cream
3 tablespoons tomato paste
2 tablespoons minced fresh Italian parsley plus sprigs for garnish
Kosher (coarse) salt to taste
1. Cut salmon into 1/2-inch wide strips; place in small wide bowl. Sprinkle with lemon peel. Drizzle with half of the vodka; sprinkle with pepper. Toss gently.
2. Cook fettuccine in large pot of boiling salted water according to package directions; drain thoroughly but do not rinse. Place in another wide shallow bowl.
3. Meanwhile, in small saucepan, heat cream over medium-low heat until warm; stir in tomato paste. Simmer 10 minutes or until cream is just slightly reduced. Stir in remaining vodka and minced parsley; season with salt and pepper. Remove from heat.
4. Set aside several strips of salmon for garnish; sprinkle remainder over pasta. Pour hot cream sauce over pasta; toss gently to thoroughly coat. Divide pasta among 6 individual plates. Garnish with salmon and parsley sprigs. Serve immediately.
6 servings

Tuscan Style Tuna Salad

2008-01-20T16:58:00.000-08:00

Tuscan Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.
Makes 4 servings, 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrate; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.

Nutrition bonus: Fiber (25% daily value), Vitamin C (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat
TIP: Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium

Pomagranate Vinaigrette

2008-01-05T07:26:00.001-08:00

Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Eclair Cake

2008-01-03T11:22:00.001-08:00

Eclair Cake
Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Tortilla de Patatas

2008-01-02T19:21:00.000-08:00

Tortilla de Patatas

Spanish omelette (tortilla de patatas) is one of the easiest and most flavourful recipes to prepare. It requires only a few ingredients and its preparation takes just a short time. The fame of the tortilla has reached far, mainly because of its use in many ‘tapas’ bars.

Ingredients

Half a kilo of potatoes
4 eggs
Olive oil
Salt

Preparation

Peel the potatoes, wash them thoroughly and cut them into slices. Add the potatoes to some hot oil in a frying pan. Fry the sliced potatoes until they are almost soft, stirring them from time to time. Once fried, although not very toasted, the oil is poured away. The eggs have to be whipped in a bowl, and to this the potatoes are added. At the same time, the olive oil has been warmed up in a frying pan and the egg and potatoes mixture is poured in it. This has to be left frying, while moving the frying pan in circles so that the tortilla does not stick. Once it is fried on one side, turn around the tortilla with a flat plate or the cover of a casserole. It is possible to serve the tortilla cold or warm, depending on the taste of the consumer. The potato omelette can also be prepared with another ingredient, the onion, which has to be fried at the same time as the potatoes.

Lemon and Basil Eggs over Foccacia

2008-01-01T10:43:00.000-08:00

Lemon and Basil Eggs over Foccacia
1 large loaf foccacia bread
2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk

Preheat the oven to 350 degrees F.

Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.

Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.

Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.

Cut the baked foccacia into 6 to 8 pieces and serve immediately.

Hash Brown Quiche

2008-01-01T10:39:00.001-08:00

Hash Brown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Omelette for a Crowd

2008-01-01T10:35:00.000-08:00

Omelette for a Crowd

6 large eggs
Salt and freshly ground black pepper
2 to 3 re-sealable plastic freezer bags

Add-Ins (all are optional):
Shredded Cheddar
Crumbled feta
Shredded mozzarella
Cooked and crumbled bacon
Cooked and crumbled sausage
Diced ham
Chopped bell peppers
Chopped spinach
Diced red onion
Diced tomatoes
Sauteed sliced mushrooms
Sliced black olives

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Ultilmate Coffee Cake

2008-01-01T10:33:00.000-08:00

Ultimate Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Breakfast in a Cup

2008-01-01T10:32:00.000-08:00

Breakfast in a Cup

Breakfast in a Cup
For the grits:
2 cups water
Salt
1/2 cup quick cooking grits
1 tablespoon butter
Half-and-half

For the scrambled eggs:
2 eggs
Salt and pepper
2 tablespoon water
1 tablespoon sour cream

For the poached eggs:
1 egg
Salt
1 tablespoon vinegar, see Cook's Note*

For the crumbled sausage:
1 pound ground bulk country sausage

Grated cheese, for topping
Chopped parsley leaves, for garnish

For the grits:
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.

For the scrambled eggs:
Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.

For the poached eggs:
Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.

*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

For the crumbled sausage:
Prepare according to package instructions.

To assemble:
Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsle

Crispy Chocolate Chip Cookies

2007-12-31T16:37:00.000-08:00

How to Make Crispy Cookies

Do you hate cake-y cookies? Here's a tip for getting your cookies to be crispy and chewy, not fluffy and cake-like. This tip is for regular chocolate chip cookies, but can apply to similar recipes.

Ingredients
• 1/2 cup unsalted butter
• 1 1/8 cup flour (144g)
• 1/2 tsp. bicarbonate of soda (2.3g)
• 1/2 tsp. salt (1.38g)
• 3/4 sugar - half light brown, half regular
• 1 egg
• 1/2 tsp vanilla
• 1/2 bag chocolate chips

Steps
1. Do not use an electric mixer. This whips too much air into the batter, which results in cake-y cookies.
2. Let the butter soften first at room temperature for about 1 hour.
3. Mix dry ingredients together in a separate bowl with a whisk.
4. Use a wooden spoon to stir the softened butter, but not too much. Add your sugar and stir until incorporated. Add egg and vanilla and stir well.
5. Add dry ingredients in 3 increments, stirring after each addition with your wooden spoon until blended. Finally, add chocolate chips and chopped walnuts.
6. Spoon onto cookie sheet, bake in preheated 375 degree oven until brown, about 9 minutes, and then cool on rack.

Tips
• To make cookies extra crispy and with an even better texture, substitute 1/8 cup of the flour with 1/4 cup oats, ground in a coffee grinder or food processor until fine but not powdery (about 5 seconds).

Crispy Raisin Oatmeal Cookies

2007-12-31T16:35:00.000-08:00

CRISPY RAISIN OATMEAL COOKIES
These cookies are low in cholesterol!
1 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. quick oats
2 egg whites, slightly beaten
1 c. brown sugar
1/3 c. oil
1/2 c. skim milk
1 tsp. vanilla
1 c. raisins
Preheat oven to 375 degrees.
Mix flour, soda, salt and cinnamon. Stir in oats.
Combine egg whites, brown sugar, oil, milk, vanilla, raisins and add to flour mixture. Mix well.
Drop by teaspoonful onto oiled cookie sheet.
Bake 12-15 minutes. (Shorter baking time makes them soft and chewy.) Makes 3 dozen.

Balsamic Vinaigrette

2007-12-29T10:42:00.000-08:00

Balsamic Vinaigrette:
1 /3 cup (4 glugs) extra-virgin olive oil
1 small shallot, minced
3 tablespoons (3 splashes) balsamic vinegar
Coarse salt and black pepper

Easy French Onion Soup

2007-12-27T13:28:00.000-08:00

1 tablespoon extra-virgin olive oil
2 tablespoons butter
6 medium onions, thinly sliced
Salt and freshly ground black pepper
2 teaspoons fresh thyme, picked and chopped or poultry seasoning
1 bay leaf, fresh or dried
1/2 cup dry sherry
6 cups beef stock
4 thick slices crusty bread, toasted
2 1/2 cups shredded Gruyere or Swiss cheese
Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

Marbled Potatoes

2007-12-26T17:51:00.000-08:00

Marbled Potatoes Recipe

INGREDIENTS:

* 1 pound red potatoes
* 1 pound sweet potatoes
* 2 large scallions, chopped
* 1/4 cup butter or margarine
* 1/2 cup sour cream or plain yogurt
* 1/2 cup whipping cream, whipped
* Nutmeg to taste
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup fresh bread crumbs
* 2 tablespoons melted butter or margarine
* 2 tablespoons minced fresh parsley

TO PREPARE:

* Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
* Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
* Whisk the sour cream with the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
* Layer the potatoes 1/2 at a time in a greased 1-quart souffle dish. Swirl with a knife to marbleize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
* Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.

NOTE: This casserole freezes well before baking.

SERVES: 6

Lamb Chops w/ Herb Butter

2007-12-20T10:23:00.000-08:00

Lamb Chops with Herb Butter Recipe

INGREDIENTS FOR THE HERB BUTTER:

* 1 tablespoon minced fresh rosemary
* 1 shallot, minced
* 1 clove of garlic, minced
* 1/4 cup water
* 1 cup unsalted butter, softened
* 2 tablespoons minced fresh parsley
* 1/4 teaspoon salt
* 1/2 teaspoon white pepper

INGREDIENTS FOR THE LAMB CHOPS:

* 4 lamb chops
* 2 tablespoons olive oil
* 4 cloves of garlic, crushed
* Lemon pepper to taste

TO PREPARE THE HERB BUTTER:

* Combine the rosemary, shallot and garlic with the water in a small saucepan. Boil for 1 minute; strain and cool.
* Combine with the butter, parsley, salt and white pepper in a food processor container; process until smooth.
* Shape into a roll on waxed paper. Chill until firm.

TO PREPARE THE LAMB CHOPS:

* Rub the lamb chops with the olive oil and crushed garlic; sprinkle with lemon pepper. Let stand in the refrigerator for 1 hour.
* Grill the lamb chops for 5 to 7 minutes on each side or until done to taste. Serve topped with the herb butter.

SERVES: 4

Black Eye Pea Soup

2007-12-20T06:55:00.000-08:00

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallot
4 cloves garlic, crushed and chopped
1 pound andouille sausage
½ cup unsalted butter
1 teaspoon red pepper flakes
Salt and black pepper to taste
2 15-ounce cans black-eyed peas
4 cups chicken stock
1 cup heavy cream
1 tablespoon hot sauce
1 bunch fresh cilantro, chopped
fried leek (see recipe, below)

Procedure:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Stir in onion, celery, shallot and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot.

In a sauté pan heat the remaining 1 tablespoon olive oil over medium heat. Brown the remaining sausage. Once brown, use a paper towel to soak up excess oil in pan; set sausage aside.

Add butter, red pepper flakes and salt and black pepper to taste to the onion mixture in the pot. Let cook for 3 to 4 minutes.

Add black-eyed peas to pot; cook for a couple of minutes. Add chicken stock. Bring to a simmer; reduce heat to low.

Cook for 15 minutes. Stir in cream and hot sauce.

To serve, ladle soup into a bowl and top with fried leek, browned sausage, and cilantro.

Fried Leek

1 leek (sliced onion may be substituted for leek)
1 teaspoon salt
1 teaspoon black pepper
½ cup cornstarch
canola oil

Procedure:

Cut off green part of leek and peel off the first layer of leaves. Rinse well. Cut leek in half lengthwise; place flat side down and cut into very thin strips. Place leek strips in a bowl of cold water (enough to float leek) and move strips around in water to release any sand. Place leek in a strainer; shake off excess water.
Season drained leek strips with salt and pepper. Place cornstarch in a bowl. Add leek and coat well with cornstarch. Place leek in a fryer* of hot oil until golden brown. Use a slotted spoon to remove leek from fryer; place on paper towels to absorb excess oil. Use fried leek as a garnish for desired dish.
*Using a fryer is suggested. To fry in a frying pan, add 1 inch of canola oil to pan and heat to frying temperature (use a frying thermometer as a guide).

*Makes 6 to 8 servings

Dijon Crusted Halibut

2007-12-19T02:50:00.000-08:00

Dijon Crusted Halibut

Original recipe yield: 4
Prep Time:
15 Minutes Ready In:
30 Minutes
Cook Time:
15 Minutes Servings:
4 (Change)
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
:
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Italian Grilled Tuna

2007-12-18T16:12:00.000-08:00

Italian Grilled Tuna Recipe

INGREDIENTS:

* 6 (8-ounce) tuna steaks, 3/4-inch thick
* 3/4 cup extra virgin olive oil
* 1/2 cup minced parsley
* 1/2 (7-ounce) jar roasted red peppers, drained and diced
* 1/2 cup thinly sliced scallions
* 1/4 cup fresh lemon juice
* 2 tablespoons capers, drained
* 2 tablespoons minced fresh oregano or 2 teaspoons dried
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper

TO PREPARE:

In a medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 1 tablespoon lemon juice, capers, oregano, and salt. Simmer over low heat for 5 minutes, stirring occasionally to blend flavors. Remove from heat and set aside.

Arrange a single layer of tuna in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tablespoons lemon juice over fish. Season with pepper. Turn to coat both sides. Cover and marinate at room temperature for 30 minutes.

Prepare grill. Place fish on an oiled rack set 4 to 6 inches from coals. Reheat sauce. Grill tuna, turning once, until opaque throughout but still moist (about 8 to 10 minutes). Spoon sauce over each steak and serve.

SERVES: 6

Bourbon Pound Cake

2007-12-15T17:45:00.000-08:00

Bourbon Pound Cake Recipe
INGREDIENTS:
• 1 cup butter or margarine, softened
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 1/2 cup bourbon
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
TO PREPARE:

* Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30 seconds after each addition.
* Whisk the sour cream, bourbon and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Spoon into a greased and floured 10-inch tube pan.
* Bake at 325 degrees for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
* Variation: Substitute your favorite liqueur for the bourbon in this cake.

SERVES: 16

Rhodes Bread Apple Filled Pull Apart Loaf

2007-12-09T07:28:00.000-08:00

Apple Filled Pull-Apart Loaf
Category: Desserts

Ingredients:
16 Rhodes™ Dinner Rolls, thawed
2 medium size Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon

Icing:
1 cup powdered sugar
3-4 teaspoons water
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring

Instructions:
Cut rolls in half. Combine apples, sugar, nuts and cinnamon. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5-inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 45-50 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.

Winter Vegetable Chicken Stew

2007-12-09T05:53:00.000-08:00

WINTER VEGETABLE CHICKEN STEW
Serves 6

12 ounces boneless skinless chicken thighs
1 lb boneless skinless chicken breast halves
½ t coarse salt, plus more for cooking water
¼ t freshly ground pepper
4 slender carrots, peeled
3 lrg celery ribs
2 med. parsnips (6 ounces) peeled
4 sm onions, peeled and quartered lengthwise
1 fourteen and a half ounce can low sodium chicken broth, skimmed of fat
1 T fresh rosemary leaves or 1 t dried
½ lb wide egg noodles
¼ C finely chopped fresh flat leaf parsley
1 T unsalted butter
4 garlic cloves, thinly sliced
1 bunch (1 ½ lbs.) Swiss Chard, coarsely chopped w/ stems

1. Cut chicken into 1 in. pieces; season with salt and pepper. Heat a 6 qrt. Dutch oven over med. heat until hot. Add half of chicken to pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.
2. Meanwhile, cut carrots, celery and parsnips into ¾ in. pieces. Place vegetables, onions, browned chicken, water, broth and rosemary in Dutch oven; scrape browned bits form the bottom. Cover; stirring occasionally, until vegetables are barely tender, about 10 minutes.
3. Cook noodles in a saucepan until al dente; drain. Sit noodles, parsley, chicken and any collected juices in the bowl into pot. Cook on low until chicken is heated through, 1 to 23 minutes. Remove from heat; keep warm
4. Meanwhile, melt butter in a lrg non-stick skillet over med.-high heat. Add garlic; stir until golden about 1 minute. Add chard; cook, turning occasionally, until tender about 5 minutes. Divide chard among 6 bowls. Ladle soup on top

Potato Gnocchi

2007-12-07T14:35:00.000-08:00

Gnocchi

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi.
Ingredients

Serves 6

* 4 large (about 2 pounds) Idaho potatoes, scrubbed
* 2 tablespoons plus 2 1/2 teaspoons salt
* 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
* 2 large eggs
* 1/8 teaspoon freshly ground black pepper

Directions

1. Place unpeeled potatoes in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
2. Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.) Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break eggs into the well, and add 2 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
3. Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter. Cut each rope into 1-inch pieces. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.
4. To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds. Transfer from ice bath, to a colander, and repeat process with the other half of the dough.

Barb's Mayonnaise

2007-11-28T12:01:00.000-08:00

1 whole egg
1/2 C corn or sunflower oil
salt
Place those ingredients, in order, in a 2 - 3 C container. Using a hand blender, on top speed blend 20 - 30 sec. without moving the blender. Then slowly move the blender up the cup then back down. It should begin to thicken. Add lemon, vinegar or garlic to taste then mix again.
If it begins to curdle, add milk.

Shrimp Risotto with Lemon and Garlic

2007-11-27T07:59:00.000-08:00

Shrimp Risotto with Lemon and Garlic

1/3 cup chopped fresh Italian parsley
2 medium garlic cloves, minced
1 teaspoon grated lemon peel
2 (14.5-oz.) cans lower-sodium chicken broth
1/2 cup water
4 teaspoons olive oil, divided
12 oz. shelled, deveined uncooked medium shrimp, each cut into 2 or 3 pieces
2 medium shallots, finely chopped
Dash crushed red pepper
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons lemon juice
1/4 teaspoon black pepper

1. Combine parsley, garlic and lemon peel in small bowl.

2. Bring broth and water to a simmer in large saucepan over medium heat. Reduce heat to low; keep broth at a low simmer.

3. Heat 2 teaspoons of the oil in Dutch oven or large saucepan over medium heat until hot. Cook shrimp 2 minutes or until they turn pink, stirring occasionally. Remove shrimp.

4. Add remaining 2 teaspoons oil to Dutch oven. Cook shallots and crushed red pepper 30 to 60 seconds or until shallots are tender, stirring constantly. Add rice; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds or until almost evaporated, stirring constantly. Add 1 cup of the hot broth; cook 1 to 2 minutes or until most of the liquid has been absorbed, stirring constantly. Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more. Stir constantly. Cook 18 to 20 minutes or until rice is tender with a slight firmness to the center.

5. Add shrimp; cook 1 minute or until heated through. Remove from heat; stir in parsley mixture, lemon juice and black pepper.

4 (1 1/4-cup) servings

Lasagna Meatball Sandwiches and Romaine Lettuce Salad

2007-11-27T07:54:00.000-08:00

Lasagna Meatball Sandwiches and Romaine Lettuce Salad

Ingredients

Roasted Tomatoes:

3 large tomatoes, sliced into half-inch thick slices
Extra Virgin Olive Oil, for drizzling
Salt and freshly ground black pepper

Lasanga Filling:

4 pieces whole wheat lasagna noodles
8 ounces ricotta cheese
Fresh basil, chopped
1 egg
1 garlic clove, grated
1 small wedge white onion, grated
Salt and freshly ground black pepper

White Sauce (Bechamel Sauce):

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Dash freshly grated nutmeg
1 garlic clove, grated
1 small onion, grated
Salt and freshly ground black pepper

Meatballs:

1 pound ground chuck
¼ cup plain bread crumbs, about a palmful
½ cup shredded or grated Parmesan cheese, about 2 palmfuls
¼ cup chopped fresh basil
2 garlic cloves, grated
¼ medium onion, grated
½ teaspoon red pepper flakes
1 package Italian dressing mix, such as Good Seasons brand
2 eggs
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup tomato sauce, whatever you like and have in the house
1 cup shredded mozzarella cheese
¼ cup grated or shredded Parmesan cheese

Garlic Butter:
1 head garlic, peeled and cloves removed
¼ chopped fresh basil
½ onion, roughly chopped
Zest of 1 lemon
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
1 pound (4 sticks) unsalted butter, softened at room temperature
4 Burger buns

Simple Salad:
1 head Romaine lettuce, chopped
¼ cup shredded or grated Parmesan cheese
Your favorite dressing
Preheat an oven to 400ºF.
Lay the tomatoes on a lined baking sheet and coat them with a thin layer of extra virgin olive oil, salt and freshly ground black pepper. Bake them for about 30 minutes until they've dried out a little and have let off some of their liquid. Reserve them once they're roasted until you're ready to assemble the lasagna.

Once the tomatoes are in the oven, place a large pot of salted water over high heat and bring to a boil. Once boiling, add the lasagna noodles and cook according to the package directions. Drain and reserve noodles in the cooking pot.

While the noodles are boiling, prepare the lasagna filling by mixing together the ricotta cheese, chopped basil, egg, garlic and onion in a medium size bowl. Season the filling with salt and freshly ground black pepper and reserve it until you're ready to assemble the lasagna.

While the noodles are boiling and tomatoes are roasting, place a medium skillet over medium heat and melt butter. Add the flour and mix until a play-dough texture forms and slowly whisk in the milk. Simmer the white sauce, whisking occasionally, until it has thickened, 2-3 minutes. Stir in the nutmeg, grated garlic and onion, and season the sauce with salt and freshly ground black pepper. Pour the prepared sauce into a 7-by-1-inch baking dish and set aside.

Once the sauce and noodles are ready, prepare the meatballs by placing a large skillet or cast iron pan over medium high heat with 2 tablespoons extra virgin olive oil, about 2 turns of the pan. Combine all the meatball ingredients in a large mixing bowl (go ahead and use your hands here, just be sure to mix it only enough to evenly incorporate everything; you don't want to overmix it here). Lump the meat into one ball in the bowl and score it into 4 equal parts using the side of your pan. Roll each one into a ball and flatten to form patties. Cook the patties in the hot skillet until seared and almost fully cooked, 3-4 minutes per side.

While the patties are cooking, assemble the lasagna by placing 2 lasagna noodles on the bottom of the béchamel-lined baking dish. Divide the ricotta cheese filling between the two noodles, spreading it to evenly cover them.Top the ricotta with the roasted tomatoes, and sandwich them off with the other two lasagna noodles. Place the four meatball patties on top and cover them with the tomato sauce, mozzarella cheese and more Parmesan cheese. Bake the lasagna in the oven for 15-20 minutes or until bubbly. While the lasagna is baking, prepare the garlic butter. In a food processor add garlic, basil, onion, lemon zest, salt and freshly ground black pepper. Turn the machine on and slowly drizzle in the extra virgin olive oil until everything is finely chopped. Turn the machine off and add the butter. Turn the machine back on and allow everything to mix evenly together. Generously spread the prepared butter on the inside of buns, both top and bottom. Place them on baking sheet and pop them into the oven alongside the lasagna until the butter has melted and they're nice and toasty, about 8 minutes.

When the lasagna and buns come out of the oven, put the four bun bottoms onto four serving plates. Cut the lasagna into four pieces, using the patties as a guide and leaving them intact. Place one quarter of the lasagna (including the whole meatball pattie) onto each bun and top with the toasted bun top. Quickly toss together the chopped lettuce, cheese and salad dressing at the last minute and serve it up alongside these yummy burgers. Enjoy!

Paella in Quince (couscous) - HUGE

2007-11-27T07:47:00.000-08:00

Paella in Quince

¼ cup extra-virgin olive oil, 4 times around the pan
½ pound precooked chorizo, casings removed, cut into bite-size dice
¾ pound chicken breast cutlets or tenderloins, cut into bite-size dice
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
½ teaspoon red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2½ cups chicken stock
1 teaspoon turmeric
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of fresh flat-leaf parsley, chopped
Hot sauce, to pass at the table

Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat. Add the chorizo, and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay leaf, thyme and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more. Add the stock, turmeric and saffron, bring to a boil, and stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.

Mayonnaise

2007-11-26T18:55:00.000-08:00

1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Sweet Potato Souffle

2007-11-22T07:56:00.000-08:00

Mike's Sweet Potato 'Soufflé'

Serves 8
Prep: 35 to 40 minutes
Bake: 25 to 30 minutes 6 large sweet potatoes (about 3 pounds), scrubbed

4 tablespoons butter (½ stick), cut into tablespoons,

plus more for buttering the baking dish (optional)

Vegetable oil spray (optional), for misting the baking dish

1/3 packed cup light brown sugar, or more to taste

2 tablespoons fresh orange juice

1 tablespoon dry sherry, or more to taste

1 teaspoon salt

½ teaspoon ground cinnamon

2 large eggs

¼ cup raisins

18 large marshmallows

1. Peel and quarter the sweet potatoes, then place them in a 3-quart saucepan. Add cold water to cover and bring to a boil, covered, over medium-high heat. Reduce the heat and let the potatoes simmer until they are tender, about 20 minutes. Drain the sweet potatoes and let cool briefly.

2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13-by-9-inch glass or ceramic baking dish with vegetable oil spray or rub it with softened butter. Set the baking dish aside.

3. Place the 4 tablespoons butter in a large mixing bowl with the sweet potatoes on top. Add the brown sugar, orange juice, sherry, salt, and cinnamon. Beat with an electric mixer on low speed until the potatoes are fluffy and the butter has melted, about 1 minute. Add the eggs and beat until incorporated, 30 to 45 seconds. Fold in the raisins. Transfer the sweet potato mixture to the prepared baking dish. 4. Arrange the marshmallows on top of the sweet potatoes; they can be placed 3 across and 6 down, or whatever pattern works for you. Bake the sweet potatoes until the marshmallows are well browned and the casserole is bubbly, 25 to 30 minutes.
Big batch: Doubled, the sweet potato "soufflé" can be baked in two baking dishes.

Sweet Potato Cake

2007-11-22T07:53:00.000-08:00

Mrs. Collins' Sweet Potato Cake

Serves 12 (makes one 1o-inch Bundt cake)
Prep: 40 minutes
Bake: about 1 hour and 15 minutes
Cool: 20 minutes 1 large or 2 medium-size sweet potatoes

Vegetable oil spray, for misting the Bundt pan

2 cups all-purpose flour, sifted, plus flour for dusting the Bundt pan

½ cup finely chopped pecans or walnuts, or ½ cup currants

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground cloves

¼ teaspoon ground ginger

1 ½ cups vegetable oil

2 cups granulated sugar

2 teaspoons pure vanilla extract

4 large eggs

1 tablespoon confectioners' sugar

1. Peel and quarter the sweet potatoes. Place them in a medium-size saucepan and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let the sweet potatoes simmer until tender, about 20 minutes. Drain the potatoes, let them cool, and then mash them (you should have about 2 cups). Set the mashed sweet potatoes aside.

2. Preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the pan aside.

3. Spread out the pecans or walnuts, if using, in a small baking dish and lightly toast them in the oven while it preheats, 5 to 7 minutes.

4. Meanwhile, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small mixing bowl and stir with a fork to combine. 5. If using nuts, remove them from the oven and set aside.

6. Place the oil and granulated sugar in a large mixing bowl and beat with an electric mixer on medium-low speed until they come together, 1 to 2 minutes. Add the vanilla, then the eggs, one at a time, beating well after each addition, until the mixture is thickened and smooth, about 2 minutes. Stop the mixer and add the mashed sweet potatoes and dry ingredients, and beat on low speed until all just combined and the batter is smooth, 45 seconds to 1 minute longer. Fold in the toasted nuts or the currants. Transfer the batter to the prepared Bundt pan, smoothing the top with a rubber spatula.

7. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 1 hour and 15 to 20 minutes. Remove the pan from the oven. Let the cake cool in the pan for about 20 minutes. 8. Run a knife around the edge of the cake, give the pan a few good shakes to loosen it, and invert the cake onto a plate. Then, sprinkle the confectioners' sugar over it.

Spiced Cranberry Sauce

2007-11-22T07:49:00.000-08:00

Spiced Cranberry Sauce

Serves 8 (makes 41/2 cups)
Prep: 5 minutes
Cook: about 12 minutes
Cool: 25 to 30 minutes

Tradition usually does not allow you to mess with the cranberry sauce. I know this from experience, as my requests to prepare a cranberry relish, gelatin salad or homemade sauce have been met with puzzlement. You can hear people thinking, "Why would anyone not want to serve cranberry sauce straight from the can? After all, it comes in both smooth and chunky." Well, the answer is that it's nice to cook fresh cranberries. They only come into season during the holidays, and it's fun to let your kids see them pop in the pan. This version is enlivened with cinnamon, nutmeg and allspice. And it is to die for spooned onto a turkey sandwich.

2 cups sugar
2 cups water
2 packages (12 ounces each) fresh cranberries, rinsed and picked over
½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice
Place the sugar and water in a medium-size saucepan over medium heat and stir until the sugar dissolves, 1 to 2 minutes. Add the cranberries, cinnamon, nutmeg and allspice and cook, stirring until the cranberries pop, 10 to 12 minutes. Remove the pan from the heat and let the cranberry sauce cool to room temperature before serving, 25 to 30 minutes.

Want an orange and cranberry sauce? Substitute orange juice for the water and add a teaspoon of grated orange zest along with the cranberries. Omit the spices.
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Big batch: You can double this recipe; cook the cranberry sauce in a large saucepan.

Fresh Corn Pudding

2007-11-22T07:48:00.000-08:00

Fresh Corn Pudding

Serves 8 to 10
Prep: 20 to 25 minutes
Bake: 50 to 55 minutes

You can find all sorts of variations of corn pudding around -- some based on canned corn, some made with canned creamed corn -- but this one relies on fresh corn. It is best made in the summer when you can buy sweet corn grown close to home. Pick six nice big ears, peel back the husks and remove the silks. By scraping down close to the cobs with a sharp knife it's easy to trim off the kernels. You need about three cups of corn kernels for this recipe; you've probably got the rest of the ingredients on hand.

6 tablespoons butter

6 ears white or yellow corn, or a mix of the two, shucked

2 cups whole milk

4 large eggs

3 tablespoons all-purpose flour

2 tablespoons sugar

Salt and freshly ground black pepper

Cayenne pepper

1. Place a rack in the center of the oven and preheat the oven to 350°F. Place 2 tablespoons of butter in a 13-by-9-inch glass or ceramic baking dish and place it in the oven while it preheats until the butter melts, then set the baking dish aside.

2. Hold an ear of corn upright on a rimmed baking sheet and, using a sharp knife, cut down close to the cob to slice off the kernels. Then run the knife down the cob again to extract the milk and any remaining bits of corn kernels. Repeat with the remaining ears of corn. When done, you will have about 3 cups of corn kernels. Set them aside. 3. Warm the milk in a small saucepan over low heat.

4. Meanwhile, separate the eggs, placing the whites in a large mixing bowl and the yolks in another large mixing bowl. Beat the egg whites at high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Set the egg whites aside.

5. Place the remaining 4 tablespoons of butter in a glass measuring cup and microwave on high power until melted, about 1 minute. Beat the egg yolks with a fork until lemon colored. Whisk in the flour and sugar until well combined. Whisk in the warm milk and the 4 tablespoons of melted butter and season with salt and black and cayenne pepper to taste.

6. Fold in the corn kernels, then fold in the egg whites until just combined. Spoon the corn mixture into the prepared baking dish and bake until the top is golden and the pudding is just set, 50 to 55 minutes.

Big batch: This recipe is not easy to double. Just make two batches and bake them in separate baking dishes.

Gravy

2007-11-22T07:38:00.000-08:00

Pan Gravy

I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:

1 cup turkey or chicken broth
1 ½ tablespoons drippings, fat or butter
1 ½ tablespoons flour (preferably the instant kind, Wondra, which Granny favored because it didn't cause lumps in the gravy)

Here is a sample recipe for 4 cups gravy serving 8 people:

6 tablespoons fat from drippings in roasting pan, and/or butter or a combination

6 level tablespoons flour

4 cups turkey or chicken broth

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

Turkey Broth/Stock

2007-11-22T07:36:00.000-08:00

Turkey Broth

Makes about 4 cups

The giblets and neck from 1 turkey (save the liver for another use, such as sauteing and serving on a piece of toast)

4 cups chicken broth (good quality canned is fine)

1 small onion, coarsely chopped

1 small carrot, cut in half

1 celery rib, cut in half

1 small parsnip (optional), cut in half

1 thyme sprig

1 parsley sprig

1 Turkish bay leaf

4 cups cold water

Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the skum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

After about 20 minutes, when there is no more skum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 ½ to 3 hours. Strain and skim off any fat that settles at the top (You can use that fat for your pan gravy).

Banana Bread

2007-11-17T03:50:00.000-08:00

Banana Bread Recipe
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
1 large banana, sliced or dried banana

Apple Cake w/ Rum Glaze

2007-11-10T08:11:00.000-08:00

Apple Cake with Rum Glaze

INGREDIENTS FOR THE RUM GLAZE:

* 1/2 cup butter or margarine
* 1 cup packed brown sugar
* 3 tablespoons (or more) dark rum

INGREDIENTS FOR THE CAKE:

* 2 cups sugar - or splenda
* 1 cup vegetable oil - to make heart healthy, low fat, use 3/4 applesauce instead
* 4 eggs - to make heart healthy, low fat use egg beaters
* 3 cups flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 tablespoon vanilla extract
* 3 cups chopped peeled Golden Delicious apples
* 1 cup chopped pecans

TO PREPARE THE RUM GLAZE:

* Melt the butter in a saucepan. Add the brown sugar and rum. Cook until the sugar has dissolved and the mixture is heated through; do not boil.

TO PREPARE THE CAKE AND ASSEMBLE:

* Combine the sugar and oil in a mixer bowl; mix well. Beat in the eggs 1 at a time.
* Mix the flour, baking powder, baking soda, nutmeg, allspice, cinnamon and salt together. Add to the egg mixture gradually, mixing well after each addition.
* Add the vanilla. Fold in the apples and pecans. Spoon into a greased tube pan.
* Bake at 350 degrees for 1 hour or until a cake tester comes out clean. Remove immediately to a cake plate. Pierce with a fork. Brush with the warm glaze.

NOTE: This cake is especially good with vanilla bean ice cream. The glaze will become slightly crunchy.

SERVES: 12

Dumplings

2007-11-07T14:29:00.001-08:00

Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like

Mulled Wine

2007-11-07T12:06:00.002-08:00

1/2 t whole cloves
1/2 t whole allspice
1/4 t grated lemon rind
1/4 t grated orange rind
1 (3 in) stick cinnamon
1 whole nutmeg halved
1 1/2 C dry red wine
1/2 C unsweetened apple juice

Place first 6 ingredients on a 5 in square of cheesecloth or coffee filter; tie w/string.
Pour wine and juice into a small saucepan; stirring well; add spice bag. Cover and cook over low heat 15 min. stirring occasionally. Remove and discard spice bag. Serve warm. Yield: 2 cups

Mulled Wine

2007-11-07T12:06:00.001-08:00

Spiced Orange Cider

2007-11-07T12:01:00.000-08:00

1 t grated orange grind
1/4 t ground cinnamon
1/8 t ground allspice
2 whole cloves
1 3/4 C unsweetened apple cider
1/2 C unsweetened orange juice
2 (3 in.) sticks cinnamon - optional

Place first 4 ingredients on a 4 in. square of cheesecloth or coffee filter; tie with string.
Pour cider and orange juice into a small saucepan; add spice bag. cook over low heat 15 min. stirring occasionally. Remove and discard spice bag. Pour cider into mugs and garnish w/ cinnamon sticks if desired.

Brussels Sprouts

2007-11-03T14:20:00.000-07:00

Brussels Sprouts

2 T EVOO
20 ozs Brussels sprouts, trimmed, outside leaves removed and quartered – about 5 cups
1 t coarse salt
Pinch freshly ground pepper
2 sm shallots, peeled and sliced
1/2 c water
2 T freshly squeezed lemon juice = about 1/2 lemon
zest of half a lemon

1. heat 2 T oil in a lrg nonstick skillet over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally until dark golden brown in places about 4 min. Add salt, pepper and shallots and cook for 30 seconds more. Add water and cover. Reduce heat to med-high and cook until tender, about 4 min. Remove lid.
2. Add lemon juice and drizzle with oil. Stir to combine well. Transfer to a serving platter and garnish with lemon zest.

Pineapple Upside Down Biscuits

2007-11-03T07:48:00.000-07:00

Pineapple Upside-Down Biscuits

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Bourbon Pecan Pie

2007-11-03T07:33:00.000-07:00

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Mashed Baked Potatoes

2007-11-03T07:27:00.000-07:00

Mashed Baked Potatoes

4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings

Preheat oven to 350 degrees F.

Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Beef Stew in Red Wine

2007-10-28T08:11:00.000-07:00

2 lbs flatiron steak cut into 8 pieces
Preheat oven to 350 degrees.
Melt 1 T of butter and of olive oil in a heavy duty pot that will be able to go into the oven.
Arrange the meat in one layer in the pot and season with salt and pepper.
Cook on top of the stove over high heat for about 8 minutes, browning on all sides.
Add 1 C of chopped onion and 1 T finely chopped garlic. Cook over moderate heat for another 5 minutes. Add 1 T of flour. Mix well so that it doesn't become lumpy. Stir in 1 bottle of red wine. Add 2 bay leaves, a of thyme, salt and pepper. Bring to a boil and cover. Place in the oven and cook for about 1 1/2 hours. Meat should be soft and tender.
For the garnish:
Peel 15 cipallini's or pearl onions, wash 15 cremini mushrooms and add 15 baby carrots in a pot. For the landrons, you need 5 ozs. pancetta. Bring pancetta and 2 C water to boil in a saucepan and simmer 30 min. then drain. Cut pancetta into 1/2 in. slices and then cut slices into 1 in. lardons. Combine onions, mushrooms, carrots and pancetta in a skillet with 1 T olive oil, 1/4 C water and a good dash of sugar, salt and pepper. Bring to a boil and simmer 15 minutes. There should be almost no water left. Uncover and cook over highest heat, sauteeing the vegetables until nicely browned on all sides, about 4 minutes. Add to the meat and serve.

Szechuan Noodle Salad

2007-10-26T13:26:00.001-07:00

Szechuan Noodle Salad

INGREDIENTS:

* 1 (8-ounce) package thin whole wheat noodles, cooked
* 1-1/4 cups cooked, slivered chicken breast
* 1-1/4 cups slivered carrots
* 1 cup slivered scallions
* 2 cups fresh bean sprouts

Sauce:

* 2 tablespoons finely minced ginger
* 1 tablespoon finely minced garlic
* 1 tablespoon finely minced scallions
* 6 tablespoons smooth peanut butter
* 2 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 1 tablespoon chili paste
* 1 teaspoon sugar
* 1 tablespoon sesame oil
* 2 tablespoons vegetable oil
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* 1 tablespoon dry sherry
* 1/2 cup hot chicken broth

TO PREPARE:

For sauce: Combine all ingredients and set aside. Do not refrigerate.

Combine noodles, chicken, carrots, scallions and bean sprouts. Add sauce and mix thoroughly.

NOTE: Noodles and sauce must be at room temperature when tossed and served or dressing will lose its creamy consistency.

Wolfgang Puck's spicy chicken quesadillas

2007-10-26T06:09:00.000-07:00

BARBECUED CHICKEN AND GREEN CHILE QUESADILLAS

(recipe courtesy Wolfgang Puck)

Yield: Serves 4 as a main course, 6 to 8 as an appetizer

Ingredients:

8 large flour tortillas
1 1/2 tablespoons mayonnaise
2 cups shredded chicken meat (or turkey)
1/2 cup (125 ml) good-quality bottled
tomato-based barbecue sauce
4 scallions, trimmed and thinly sliced
1 whole canned roasted, peeled, and seeded mild green chile, thinly sliced
2 cups (500 ml) shredded cheese such as Monterey Jack, mozzarella, fontina, cheddar, or a mix
2 to 4 tablespoons extra-virgin olive oil
Salsa and guacamole or sliced ripe avocado, for garnish

Directions:

1. Arrange the tortillas on a flat work surface and spread a little of the mayonnaise evenly over one side of each tortilla.

2. In a mixing bowl, toss together the turkey or chicken and the barbecue sauce. Turn 4 of the tortillas mayonnaise side down and distribute half of the shredded cheese evenly over them. Top the cheese with the poultry mixture, then scatter the scallions and chile strips over the chicken and top with the remaining cheese. Place the remaining 4 tortillas on top, mayonnaise side up.

3. Preheat a double-sided countertop electric grill or an electric panini maker; or preheat a large, heavy skillet or griddle over medium heat. If using the skillet or griddle, add a little of the olive oil.

4. Transfer as many assembled quesadillas to the hot double-sided grill or panini maker as will fit comfortably side by side; close the lid and cook until the tortillas have turned golden brown and the cheese has melted, 2 to 3 minutes total. (If using a skillet or griddle, cook until the bottom is brown, 2 to 3 minutes. Then, carefully slide the quesadilla out onto a plate; invert another plate over it and, holding the plates securely together, flip them over; and slide the quesadilla back to cook on the other side.)

5. Transfer the cooked quesadilla to a platter, cover with foil, and cook those remaining in the same way.

6. To serve, place a quesadilla on a cutting board and, with a large, sharp knife, press down across its diameter 3 times to cut 6 equal wedges. Slide onto a plate or platter and serve immediately, passing salsa and guacamole or avocado separately for each person to garnish the quesadillas to taste.
SPICY SALSA

(recipe courtesy Wolfgang Puck)

Ingredients:

1 medium red onion, minced
5 ripe red tomatoes, peeled, seeded and chopped coarsely
5 ripe green tomatoes, peeled, seeded and chopped coarsely
2 jalapeños, seeded and minced finely
2 bunches cilantro, stemmed and chopped
1/3 cup lime juice
Salt and fresh ground pepper

Directions:

Divide the red onion, jalapeños, cilantro and lime juice evenly between two mixing bowls. Add the green tomatoes to one bowl, and the red tomatoes to the other bowl and mix well. Season to taste with salt and pepper.

Corn and Green Bean Salad

2007-10-25T04:43:00.000-07:00

4 ears of corn, cooked and sliced off the cob. (I use frozen corn @ 3 cups.)
3/4 cup light corn syrup
2/3 cup red wine vinegar
1/3 cup vegetable oil
1 t salt
1/2 t dillweed
2 cups cut green beens cooked
1/2 cup sweet red pepper, chopped
1/4 cup chopped onion

Combine corn syrup, vinegar, oil, salt, and dillweed in large mixing bowl. Stir in corn and rest ingredients. Toss lightly until coated. Refrigerate overnight. Drain liquid and serve chilled over lettuce.