4 cups fresh cranberries
2 cups sugar
2 cups boiling water
salt
Wash and pick over the cranberries. Put the berries in a saucepan and cover with boiling water. As soon as the water begins to boil again, cover with lid and boil 3 – 4 minutes, or until the skins burst. (Instructions are for firm berries; ripe berries require a few minutes longer.) Put through a strainer.
Stir sugar into the puree. Put over the heat and bring to a rolling boil. Boil for 5 minutes, skim, and pour into a wet mold.
St. Ambrose Cinnamon Rolls
Makes one batch in a 9x13 pan.
Dough
- 5 c. bread flour
- 2 tsp. salt
- 2 Tbsp. dry yeast
- 1 c. raisins
- 1/2 c. oil
- 2 c. plus 2 Tbsp. hot tap water
- non-stick spray
Filling
- 1 c. brown sugar
- 1-1/2 Tbsp. cinnamon
Frosting
- 3 c. powdered sugar
- 1 Tbsp. butter
- 2 tsp. vanilla
- milk
In a 4 qt. bowl, mix flour, salt, and yeast with a spoon. Stir in raisins.
Form a hole in the dry ingredients and pour the oil in the hole.
Add water and stir until the ingredients are mixed until there is no dry flour left.
Cover the bowl and let the dough rise for 1-2 hours.
Mix the brown sugar and cinnamon for the filling.
Preheat the oven to 400.
Once the dough has risen, lightly flour the top of the dough in the bowl and push down the dough around the sides to dust the edges with flour. Dump the dough onto a well-floured surface without kneading it. Just spread the dough out by hand in a rectangle about 12x18. Cover the dough with the filling mix.
Roll up the dough along the 18" side, stretching the dough a bit (20-30%) as you go to get more coils. You are making what will look like a log of dough. The ends will look like the coiled tops of the cinnamon rolls.
Cut the coiled dough log in half, into quarters, and then into thirds to get 12 rolls. Spray the 9x13 pan lightly with nonstick cooking spray and place the cinnamon rolls in the pan with the coils showing. Let the rolls rise until they fill the pan 1/2 inch over the edge of the pan.
Bake the rolls at 400 for 25 mins. Test with a fork in the center to see if they're done. In the dough sticks to the fork, bake for 5-10 more mins. When done, the center temp would read 190 on a meat thermometer. Cool the pan for a least one hour before covering the pan and freezing overnight.
In the morning, re-heat the rolls at 350 for 20 minutes.
For the frosting, melt or soften the butter and add vanilla. Mix in the first cup of powdered sugar and begin adding milk, starting with about 4 Tbsps. Alternate adding milk and powdered sugar until the frosting has a dough-like or fudge-like consistency.
Frost the rolls right out of the oven so that the heat of the rolls softens the frosting for spreading it evenly with a knife. Rolls will remain warm for 30-45 mins after the second baking.
Dough
- 5 c. bread flour
- 2 tsp. salt
- 2 Tbsp. dry yeast
- 1 c. raisins
- 1/2 c. oil
- 2 c. plus 2 Tbsp. hot tap water
- non-stick spray
Filling
- 1 c. brown sugar
- 1-1/2 Tbsp. cinnamon
Frosting
- 3 c. powdered sugar
- 1 Tbsp. butter
- 2 tsp. vanilla
- milk
In a 4 qt. bowl, mix flour, salt, and yeast with a spoon. Stir in raisins.
Form a hole in the dry ingredients and pour the oil in the hole.
Add water and stir until the ingredients are mixed until there is no dry flour left.
Cover the bowl and let the dough rise for 1-2 hours.
Mix the brown sugar and cinnamon for the filling.
Preheat the oven to 400.
Once the dough has risen, lightly flour the top of the dough in the bowl and push down the dough around the sides to dust the edges with flour. Dump the dough onto a well-floured surface without kneading it. Just spread the dough out by hand in a rectangle about 12x18. Cover the dough with the filling mix.
Roll up the dough along the 18" side, stretching the dough a bit (20-30%) as you go to get more coils. You are making what will look like a log of dough. The ends will look like the coiled tops of the cinnamon rolls.
Cut the coiled dough log in half, into quarters, and then into thirds to get 12 rolls. Spray the 9x13 pan lightly with nonstick cooking spray and place the cinnamon rolls in the pan with the coils showing. Let the rolls rise until they fill the pan 1/2 inch over the edge of the pan.
Bake the rolls at 400 for 25 mins. Test with a fork in the center to see if they're done. In the dough sticks to the fork, bake for 5-10 more mins. When done, the center temp would read 190 on a meat thermometer. Cool the pan for a least one hour before covering the pan and freezing overnight.
In the morning, re-heat the rolls at 350 for 20 minutes.
For the frosting, melt or soften the butter and add vanilla. Mix in the first cup of powdered sugar and begin adding milk, starting with about 4 Tbsps. Alternate adding milk and powdered sugar until the frosting has a dough-like or fudge-like consistency.
Frost the rolls right out of the oven so that the heat of the rolls softens the frosting for spreading it evenly with a knife. Rolls will remain warm for 30-45 mins after the second baking.
Baked Eggs with Three Cheese
7 eggs
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed into very small chunks
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
1. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart (9” by 13”) baking dish sprayed with non-stick pan coating.
2. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes until golden brown. Cut into rectangles to serve.
1 cup milk
2 teaspoons sugar
1 pound shredded monterey jack or muenster cheese
4 ounces cream cheese, cubed into very small chunks
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoons baking powder
1. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart (9” by 13”) baking dish sprayed with non-stick pan coating.
2. Bake 45-50 minutes at 350°F or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes until golden brown. Cut into rectangles to serve.
Pumpkin Mac & Cheese
2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
2 Tbsp. butter
2 Tbsp. flour
1 cup cream
1 cup milk
4 oz. (1 cup) shredded Fontina cheese
1 15 oz. can pumpkin
1 Tbsp. snipped fresh sage
1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. chopped walnuts
1 Tbsp. olive oil
sage for garnish
1. Preheat oven to 350. Cook pasta in large pot.
2. Melt butter over medium heat. Stir in flour, 1/2 tsp. salt, 1/2 tsp. pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thick & bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to 2 qt. baking dish.
3. In bowl combine bread crumbs, Parmesan, nuts and oil; sprinkle over pasta. Bake, uncovered, 30 minutes or until bubby and golden. Let stand 10 mins; garnish with sage.
Chicken Mole
YUM!
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
1 can Rotel tomatoes
1/2 c. chopped onion
1/3 c. slivered almonds or pumpkin seeds
3 cloves garlic
2 canned jalapeno peppers
3 Tbsp. cocoa powder
3 Tbsp. raisins
1 Tbsp. sesame seeds
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp ground coriander
2 Tbsp. tapioca
2-1/2 lbs skinless chicken (boneless too if you prefer)
pumpkin seeds/almonds for garnish
1. Combine undrained tomatoes, onion, nuts, garlic, jalapeno, cocoa, raisins, sesame seeds, sugar, salt, spices in a blender or food processer. Cover and blend to puree.
2. Place tapioca in slow cooker. Add chicken, then sauce. Cover and cook on low 9 hours.
Potato Breakfast Casserole
1 qt. hot water
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
1 6-oz. pkg. hash brown potato mix
5 large eggs, lightly beaten
1 cup (4 oz.) shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot sauce
1 green onion, chopped
6 slices bacon, cooked, drained, and crumbled
Paprika
1. Pour water over hash brown mix; let stand 10 minutes. Drain well.
2. Combine eggs and next 6 ingredients. Add hash brown mix, stirring well. Pour mixture into a buttered 10-inch pieplate (I use a 10-inch square baking pan.) Sprinkle with bacon and paprika. Cover and chill 8 hours.
3. Bake, uncovered, at 350 for 35 minutes or until mixture is set. Cut into wedges to serve. Garnish, if desired.
Yield: 6 servings.
Baked Oatmeal Snack Bars
1/5 cups rolled oats
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
White Bean Dip
Blend in food processor:
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
Perfect Chocolate Cake
CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
Deep-Dish Cheesecake Coffee Cake
Breakfast or dessert? You decide...
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
Hot Cross Buns
Storebought buns will never be the same for us now.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
4-4 1/2 cups flour
1 pkg. active dry yeast
1/4 c. warm water
1/8 tsp. sugar
3/4 cup milk
1/2 cup butter (1 stick)
1/3 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup finely snipped dried apricots
1/2 cup coarsely chopped raisins
1 egg white, beaten
1 Tbsp. water
Dried apricots cut into strips
In a large mixing bowl place 2 cups of the flour; set aside. In a small bowl combine the yeast, warm water, and 1/8 tsp. sugar. Stir until yeast is dissolved; set aside.
In a medium saucepan heat and stir the milk, butter, 1/3 cup sugar, and salt until warm (120-130F) and butter is almost melted. Add to flour mixture along with yeast mixture and eggs. Beat on high speed for 3 mins. Stir in snipped apricots, raisins, and as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft (not sticky) dough that is smooth and elastic (3-5 mins total). Shape dough in a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
Punch down dough. Turn out onto a floured surface. cover and let rest 10 mins. Grease two baking sheets; set aside. Divide dough into 20 portions; shape each into a smooth ball. Place balls 2 inches apart on prepared baking sheets. cover; let rise until nearly double (45-60 minutes).
Preheat oven to 375. Make a crisscross slash across top of each bun with a small sharp knife or scissors. In a small cup combine beaten egg white and water. Brush misture over buns. Bake for 12-15 mins or until golden brown, rotating baking sheets halfway through baking. Top with apricot strips. Serve warm.
Store remaining buns in an airtight container in the refrigerator up to 3 days.
Asparagus and Green Onion Risotto
2 T. butter
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese
Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.
3/4 c. chopped green onions
1/2 tsp. chopped fresh thyme
1 1/2 c. uncooked Arborio rice
5 c. low-sodium chicken broth
1/2 lb. fresh asparagus, cut into 1-inch pieces
1/3 c. freshly grated parmesan cheese
Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and saute 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in parmesan cheese. Serve immediately. Garnish with shaved parmesan, if desired.
Chicken Parmesan
•4 boneless chicken breasts, pounded to 1/2 inch thickness
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
•1 egg
•1/2 cup milk
•seasoned bread crumbs
•2 to 3 tablespoons olive oil
•8 slices mozzarella cheese, or more
•1 jar (16 oz) spaghetti sauce
•Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
New Orleans Jambalaya
1 chicken (3-4 lbs.) cut in pieces
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
2 1/2 lbs. sausage (smoked, hot italian, or andouille)
2 med cans whole tomatoes
1 med can tomato paste
1 lb. shrimp
2 green peppers
3 medium onions
3 stalks celery
1/2 lb. butter
2 cups rice
cayenne pepper
white pepper
black pepper
worcestershire sauce
tabasco sauce
salt bay leaf
Boil chicken with celery tops; salt; one onion, quartered; black and red pepper 30-40 minutes. Set chicken aside to cool; strain broth and reserve.
Clean pot; boil shrimp with red pepper, onion, bay leaves, and salt. Drain; rinse well with cold water and set aside.
Chop the green peppers, onions, and celery; set aside.
Saute sausage in skillet; place on paper to cool.
Melt 1 stick of butter in skillet; saute chopped vegetables; add red pepper, black pepper, white pepper, a little salt, tabasco, and worchestershire. Add butter and set aside.
Clean the pot and cook rice in the chicken broth. Remove chicken from the bone, cut sausage into bite size pieces, and peel shrimp. When rice is done, add whole tomatoes and tomato paste. Spice and stir well. Add chicken, sausage, and shrimp. Taste to correct spices; stir again. Simmer on low for as long as possible, stirring occasionally.
Thai Chili
This is the basic recipe, and I am still tweaking it. It was so good the whole family (okay, not MPD--but he did at least eat it, sort of) loved it and had seconds. I can't wait to make it again with a couple of twists--more heat next time, for one thing.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
1 1/2 tsp. red curry paste
1 tsp. ground cumin
4 c. broth (divided)
1/2 c. uncooked bulgur
1 pound ground beef, browned (optional)
1 med. sweet potato, peeled & cubed
1 lg. green pepper, chopped
3 c. kidney beans, cooked & drained (or from a can)
1/2 c. coconut milk
1 c. jarred or boxed tomato puree/passata (or 1 can tomato sauce)
2 scallions (forgot these--darn!)
ground black pepper
Add paste, cumin, and a couple Tablespoons broth; stir until smooth. Add remaining broth, bulgur, potato, pepper & meat if using. Bring mixture to a boil. Cover tightly, reduce heat, and simmer for 10 minutes.
Add beans, coconut milk, & tomato puree. Stir. Bring to a boil again; reduce heat and simmer until heated through and thickened. Add scallions and pepper.
Best Chocolate Frosting
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Overnight Blueberry French Toast
Oh my goodness.
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions
1.Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Hoppin' John
Great New Year's Day meal courtesy of Emeril. :)
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
1 Tbsp. olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 Tbsp. chopped garlic
1 lb. black-eyed peas, soaked overnight and rinsed
1 qt. chicken stock
Bay leaf
1 tsp. thyme
salt, black pepper, and cayenne
3 Tbsp. finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat, and simmer for 40 minutes,* or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
* We cooked this all day and were pleased with the results.
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