Base:
1/4 c Butter
2 c Almonds, chopped
2 tb Granulated sugar
Filling:
12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb Amaretto
1/2 ts Vanilla
1/2 ts Almond extract
Sauce:
3 c Raspberries, frozen, unsweetened, thawed
2 tb Amaretto
Sugar
Base: In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate dish during cooking.
Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time.
Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. Makes 6 to 8 servings. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.
Wednesday, March 14, 2007
Amaretto Chocolate Cheesecake
Crust
7 oz Amaretti (see note)
1 oz Chocolate, unsweetened, 1 square
2 tb Granulated sugar
5 tb Sweet butter
Filling:
6 oz Chocolate, semisweet
1 1/2 lb Cream cheese
7 oz Amaretti
4 oz Almond paste
4 lg Eggs
1/3 c Amaretto liqueur
1/2 c Heavy cream
1/4 c Sugar, granulated
Make Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste- Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
7 oz Amaretti (see note)
1 oz Chocolate, unsweetened, 1 square
2 tb Granulated sugar
5 tb Sweet butter
Filling:
6 oz Chocolate, semisweet
1 1/2 lb Cream cheese
7 oz Amaretti
4 oz Almond paste
4 lg Eggs
1/3 c Amaretto liqueur
1/2 c Heavy cream
1/4 c Sugar, granulated
Make Crust: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste- Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
Amaretto Hazelnut Macaroom Cheesecake
Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment. Grease parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is convenient. Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With processer running, pour in egg mixture. process for 15 sec until smooth Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula. Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk Bake crust 25-30 min., disk 20-25 min. cool on wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard circle. Replace crust. Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let tand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest, mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat oven to 350. grease 10 inch springform pan. line with parchment. Grease parchment. Line a cookie sheet with greased parchment. Whisk together eggs and vanilla. Remove as much skin from the hazelnuts as is convenient. Chop the nuts in a food processor with one cup of the powdered sugar for 30 sec. Add both powdered and regular sugar. Pulse a few times to combine. With processer running, pour in egg mixture. process for 15 sec until smooth Reserve 1/2 - 1/3 cup batter. Pour remaining into springform, smooth with spatula. Pour reserved batter onto cookie sheet, spread in a 7-8 inch disk Bake crust 25-30 min., disk 20-25 min. cool on wire rack.
Chop up the disk into 1/8 inch pieces and soak in 1/4 amaretto.
Carefully remove crust. Replace bottom of springform with foil wrapped cardboard circle. Replace crust. Amaretto cheesecake filling: sprinkle gelatin over 1/4 cp amaretto, let tand 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min., leave in hot water to stay warm Beat cream cheese in mixer for 1 min. Add lemon juice and zest, mix. Beat cream to soft peaks. Fold 1/3 cream into cream cheese. Fold in remaining whipped cream. Fold in soaked macaroon disk bits Scrape into prepared pan, cover with plastic wrap. Refrigerate at least 3 hrs. (preferably overnight)
Almond Crescent Cookies
1 Servings
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer until they are a soft mixture. Preheat oven to 175 degrees (Celsius emperature). Fill the the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the mixture out of the bag onto the almonds. Then roll the threads in the almonds, form them into little crescents and transfer to a baking sheet lined with paper. Bake them in the middle of the oven for 10 to 15 minutes. Let cool completely. Melt the chocolate and dip one or both ends of the crescents into it. Store in a container that is NOT completely airtight. Makes about 50.
500 g marzipan
200 g sugar
1 pn salt
3 egg whites
100 g almonds,Sliced
100 g dark chocolate
Mix marzipan, sugar, salt and egg whites with an electric mixer until they are a soft mixture. Preheat oven to 175 degrees (Celsius emperature). Fill the the mixture into a bag with a medium sized hole.
Sprinkle the almonds onto a sheet of paper and press threads of the mixture out of the bag onto the almonds. Then roll the threads in the almonds, form them into little crescents and transfer to a baking sheet lined with paper. Bake them in the middle of the oven for 10 to 15 minutes. Let cool completely. Melt the chocolate and dip one or both ends of the crescents into it. Store in a container that is NOT completely airtight. Makes about 50.
Alkovendressing
1 Servings
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -or- 100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser. Start blending, and add the oil, stock and other flavourings a bit at a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
40 g salt
50 g sugar
1 l oil
1/2 l stock
3 eggs
3 shallots
3 garlic cloves
4 cl soy sauce
1 T sweet mustard
100 g chilli sauce -or- 100 ml spicy ketchup
1 raspberry vinegar
Put the eggs, mustard, garlic and shallots in a blender or liquidiser. Start blending, and add the oil, stock and other flavourings a bit at a time turn and turn about. Whirl in sufficent raspberry vinegar to taste.
Aepfelkratzet (Apple Scramble)
4 Servings
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve.
Serves 4.
250 g flour (2 cups plus 3 1/2-tbsp)
3 to 4 eggs
3/8 l milk (1 1/2 cups plus 1 1/2 -tbsp)
1 ds salt
1 sugar,To Taste
3 apples, peeled, cored, and sliced
100 g butter (7 tbsp)
1 sugar for dusting
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve.
Serves 4.
A Different Sauerbraten
1 bacon, 4-6 slices
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper, To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand nodel (potato dumplings) mix can be found in the specialty food isle and is easy to prepare. Enjoy! I'm sure you'll be a great success!
1 beef roast
1 flour
4 carrots
4 celery stalks
3 onions
8 oz sour cream
3 bay leaves
1 salt and pepper, To Taste
Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand nodel (potato dumplings) mix can be found in the specialty food isle and is easy to prepare. Enjoy! I'm sure you'll be a great success!
Hot Baja Coffee
8 c Hot water
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
3 tb Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacao liqueur
3/4 c Whipped cream
2 tb Semi-sweet chocolate, grated
In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
Homemade Coffee Liqueur
4 c Sugar
1/2 c Instant coffee
3 c Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
1/2 c Instant coffee
3 c Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.
Godiva Irish Coffee
1 1/2 oz Godiva Liqueur
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
Pour in mug. Stir. Garnish with whipped cream.
3/4 oz Irish Cream Liqueur
4 oz Hot Coffee
Pour in mug. Stir. Garnish with whipped cream.
German Coffee With Whipped Cream
5 c Hot Strong Coffee
Sugar (To Taste)
Whipped Cream
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Sugar (To Taste)
Whipped Cream
Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.
Gaelic Coffee
Black coffee; freshly made
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.
Scotch whiskey
Demerara (raw brown) sugar
Double (heavy) cream; whipped until slightly thick
Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.
Frozen Cappuccino
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender. Process 30 seconds or until smooth. Pour into tall glass; top with remaining scoop of frozen yogurt.
Flavored Coffees (mocha)
1/4 c Powder nondairy creamer
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
1/3 c Sugar
2 tb Cocoa
1/4 c Dry instant coffee
Place all ingredients in mixer, beat at high until well blended. Mix 1 & 1/2 TB mix w/ 3/4 cup hot water. Store in air tight jar.
Flavored Coffees - Viennese Coffee
1/4 c Powder nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
Viennese Coffee 20 servings Scant 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered nondairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
1/3 c Sugar
1/4 c Dry instant coffee
2 TB cocoa
Place all ingredients in mixer, beat at high until well blended. Store in air tight jar Mix 1 1/2 TBS mix w/ 3/4 cup hot water.
Viennese Coffee 20 servings Scant 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered nondairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. Mix all ingredients & Store in air tight jar. To make mix 4 tsp with one cup hot water.
Fireside Coffee Mix--Flavored Coffee Creamer
2 c Nestle's quick
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
2 c Powdered coffee creamer
1/2 c Powdered sugar
3/4 ts Cinnamon
3/4 ts Nutmeg
Espresso Romano
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
1 1/2 c Cold Water
2 Strips Lemon Peel
Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.
Dublin Dream
1 tb Instant coffee
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
1 1/2 tb Instant hot chocolate
1/2 oz Irish cream liqueur
3/4 c Boiling water
1/4 c Whipped cream
In an Irish coffee glass, place all ingredients except for the whipped cream. Stir until well mixed, and garnish with whipped cream.
Dinner Party Coffee
3 c Very hot decaffeinated
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
Coffee -- instant O.K.
2 tb Sugar
1/4 c Rum -- light OR dark
Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse for 4-6. Double as needed.
Chocolate Mint Mousse
6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2 package)
2 c heavy cream
Fresh mint sprigs for garnish (optional)
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool. Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream. To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2 package)
2 c heavy cream
Fresh mint sprigs for garnish (optional)
PREPARATION:
Chop the chocolate into small pieces and put into a bowl. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat.Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool. Bring the water in the saucepan back to a simmer. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream. To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six individual goblets. Spoon all of the mint mousse on top. Make a final layer using the remaining Chocolate Mint Mousse. Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.
Chicken Marengo
4 Servings
1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme, dried or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes peeled, cored, chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
1 whole frying chicken, cut into pieces
4 cloves garlic, crushed
2 T olive oil
1/2 sm onion,thinly sliced
1/4 t thyme, dried or 1/2 tsp. fresh thyme
1 t salt
1/8 t black pepper
1/2 c dry white wine
1 c Italian plum tomatoes peeled, cored, chopped
1 T tomato paste
1/2 sm onion,thinly sliced
1 T butter
1/2 lb mushrooms,sliced
3/4 c black olives,pitted
1/2 lemon,juiced
Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.
Cervelles En Matelote
6 Servings
2 c macon (or burgundy)
1 c brown stock,or canned bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms, sauteed in butter
2 T butter,Softened
12 lg croutons
2 T parsley, minced
Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 min. allow the brains to cool in the soaking liquid for 20 min so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish. Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min. Correct seasoning. Arrange the brown braised onions and sauteed mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min without simmering. Off heat, tip dish, add butter and baste brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [shaped white bread sauteed in clarified butter] and parsley. Serve over rice or with parsley potatoes and green beans with a light red Burgundy or Macon.
2 c macon (or burgundy)
1 c brown stock,or canned bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic,mashed
1 1/2 lb calve's brains,soaked and peeled
1/2 T tomato paste
2 T flour,mashed to a paste w/
2 T butter,softened
1 salt and pepper
24 sm onions,brown-braised
1/2 lb fresh mushrooms, sauteed in butter
2 T butter,Softened
12 lg croutons
2 T parsley, minced
Bring the wine and stock to the simmer with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 min. allow the brains to cool in the soaking liquid for 20 min so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish. Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min. Correct seasoning. Arrange the brown braised onions and sauteed mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter.
Just before serving, set over low heat to warm throughout for 3-4 min without simmering. Off heat, tip dish, add butter and baste brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [shaped white bread sauteed in clarified butter] and parsley. Serve over rice or with parsley potatoes and green beans with a light red Burgundy or Macon.
Monday, March 12, 2007
Chocolate Pretzels (Schokoladebrezeln)
Chocolate, coffee, and cinnamon flavors these pretzels. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. These sound quite tasty and don't require yeast. Prep time and cook time are guesses since I haven't made this yet. 1 hour of refrigeration time is not included in the times.
30 servings 2 1/2 dozen 1¼ hours 1 hour prep
Change to: dozen US Metric
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder, plus
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened plus
2 tablespoons butter
1 cup granulated sugar
2 teaspoons instant coffee powder
1 egg
1 teaspoon vanilla extract
1 egg white, beaten with
2 tablespoons water, for glaze
1/4 cup coarse decorator sugar
In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets.
On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar.
Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
From "The Cookie Lady"
30 servings 2 1/2 dozen 1¼ hours 1 hour prep
Change to: dozen US Metric
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder, plus
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup butter, softened plus
2 tablespoons butter
1 cup granulated sugar
2 teaspoons instant coffee powder
1 egg
1 teaspoon vanilla extract
1 egg white, beaten with
2 tablespoons water, for glaze
1/4 cup coarse decorator sugar
In a medium bowl, stir together flour, cocoa, salt and cinnamon; set aside. In a small mixing bowl, beat butter, sugar and coffee powder together until light and fluffy. Blend in egg and vanilla. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Form dough into a log 11 inches long and 2 inches in diameter. Wrap in waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350 degrees farenheit. Grease 3 large baking sheets.
On a lightly floured surface, cut chilled dough into 3/8-inch-thick slices. Refrigerate half the slices. Using your palms, roll each slice back and forth on work surface into a rope about 14" long and 1/4" in diameter. Shape each rope into a pretzel. Using a metal spatula, transfer pretzels to a cutting board or other work surface(really, no kidding. transfer, transfer, transfer! otherwise your pretzels will stick to the baking sheet). Brush pretzels with egg glaze; sprinkle with coarse sugar.
Bake 8 to 11 minutes, or until firm to the touch. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
From "The Cookie Lady"
Beer Carrots
4 large carrots
1 tablespoon butter
1 cup dark beer
1/4 teaspoon salt
1 teaspoon sugar
Peel and slice carrots into long, thin slices. Melt butter in medium-size frying pan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
1 tablespoon butter
1 cup dark beer
1/4 teaspoon salt
1 teaspoon sugar
Peel and slice carrots into long, thin slices. Melt butter in medium-size frying pan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
Slow Cooker-Marinara Sauce with Spaghetti
Makes 12 servings
2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.
Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.
Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
Slow Cooker Hot German Potato Salad
Makes 6 servings
5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbs. all-purpose flour
2 tbs. Sugar
1 tsp. Salt
1/2 tsp. celery seed
1/4 tsp. Pepper
4 slices crisply cooked bacon, crumbled
Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.
Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g
5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbs. all-purpose flour
2 tbs. Sugar
1 tsp. Salt
1/2 tsp. celery seed
1/4 tsp. Pepper
4 slices crisply cooked bacon, crumbled
Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.
Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g
Slow Cooker Georgia-Style Barbecued Turkey Sandwich
Makes 12 sandwiches
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate. Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Per serving: cal 260, fat 6g, sat fat 2g, chol 45mg, sod 560mg, fib 2g, prot 18g
Slow Cooker Fiesta Tamale Pie
3/4 cup yellow cornmeal
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set.
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.
Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg
1 cup beef broth
1 lb. extra-lean ground beef
1 tsp. chili powder
1/2 tsp. ground cumin
1 (14 to 16 oz.) jar thick and chunky salsa
1 (16 oz.) can whole-kernel corn, drained
1/4 cup sliced ripe olives
2 oz. reduced-fat Cheddar cheese, shredded (1/2 cup)
In a large bowl, mix cornmeal and broth; let stand 5 min. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 qt. slow cooker. Cover and cook on LOW 5 to 7 hrs. or until set.
Sprinkle cheese over top; cover and cook another 5 min. or until cheese melts.
Per serving: cal 350, carb 34g, prot 21g, fat 16g, sat fat 0g, chol 57mg, sod 935mg
Cheesy Broiled Flounder
2 lb flounder or white fish
2 tablespoon lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoon mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 each dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.
2 tablespoon lemon juice
1/2 cup parmesian cheese
1/4 cup butter, softened
3 tablespoon mayonnaise
3 each green onions, chopped
1/4 teaspoon salt
1 each dash of hot sauce
Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired.
Vanilla Almond Coffee
1/3 c Ground coffee
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
1 ts Vanilla extract
1/2 ts Almond extract
1/4 ts Anise seeds
Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavorings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.
Turkish Coffee
3/4 c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamon Pod
Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamon Pod
Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamon. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.
Praline Coffee
3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.
Pluto Coffee
12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz HagenDaz Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup.
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz HagenDaz Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
Fresh grind the coffee. We use either the swiss chocolate or the chocolate mint coffee. Brew.
In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup.
Orange Cinnamon Coffee
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings
Sauerbraten
Marinade:
1 cup water
1 cup vinegar
1 cup wine
salt
peppercorns
1 carrot, chopped
2 bay leaves
1 large onion
3 whole cloves
garlic
fresh parsley
Boil all the ingredients for 10 minutes and pour over meat.
Roasting:
2 oz. oil
salt
pepper
1 small onion (chopped)
3 cups marinade
2 oz. corn starch
2 tablespoons red wine
1 tablespoon sour cream
Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.
1 cup water
1 cup vinegar
1 cup wine
salt
peppercorns
1 carrot, chopped
2 bay leaves
1 large onion
3 whole cloves
garlic
fresh parsley
Boil all the ingredients for 10 minutes and pour over meat.
Roasting:
2 oz. oil
salt
pepper
1 small onion (chopped)
3 cups marinade
2 oz. corn starch
2 tablespoons red wine
1 tablespoon sour cream
Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.
German Potato Pancakes
6 raw medium potatoes grated
1 raw medium onion grated
2 eggs
1/2 teaspoon salt
pepper
4 tablespoons flour
1 teaspoon parsley
2 tablespoons oil
Peel and grate the potatoes. Drain the liquid. Mix the potatoes with eggs, grated onion, salt, parsley, and pepper.
Heat the oil in a skillet and then put the dough in, 3 tablespoons at a time. Spread the dough out evenly. Bake on both sides until golden brown.
1 raw medium onion grated
2 eggs
1/2 teaspoon salt
pepper
4 tablespoons flour
1 teaspoon parsley
2 tablespoons oil
Peel and grate the potatoes. Drain the liquid. Mix the potatoes with eggs, grated onion, salt, parsley, and pepper.
Heat the oil in a skillet and then put the dough in, 3 tablespoons at a time. Spread the dough out evenly. Bake on both sides until golden brown.
Hamburg-style Fish Salad
1 tablespoon butter
1 lb. white fish fillets (fresh or frozen)
1/2 cup hot water
4 large eggs, hard cooked
2 dill pickles
1 tablespoon capers
SAUCE
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
GARNISH
1 large egg, hard cooked
4 slices canned beets
Melt butter in a frying pan. Place fish in frying pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.
Serves 4.
1 lb. white fish fillets (fresh or frozen)
1/2 cup hot water
4 large eggs, hard cooked
2 dill pickles
1 tablespoon capers
SAUCE
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons lemon juice
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
GARNISH
1 large egg, hard cooked
4 slices canned beets
Melt butter in a frying pan. Place fish in frying pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.
Serves 4.
Austrian Kartoffelknoedel (Potato Balls)
500 grams potatoes, cooked
40 grams butter, softened
1 egg
50 grams semolina flour, as needed
salt
Grate (or use a potato press) the cooked potatoes. Mix the butter and egg together then add the semolina and salt. Mix this with the potatoes, adding flour as needed until you have a firm dough mixture. Form into balls (a little smaller than a baseball) and boil in salt water for 10 minutes.
40 grams butter, softened
1 egg
50 grams semolina flour, as needed
salt
Grate (or use a potato press) the cooked potatoes. Mix the butter and egg together then add the semolina and salt. Mix this with the potatoes, adding flour as needed until you have a firm dough mixture. Form into balls (a little smaller than a baseball) and boil in salt water for 10 minutes.
Polish Noodles and Cabbage (Kluski z Kapusta po Polski)
1/2 stick butter
1/2 cup chopped onion
4 cups shredded cabbage
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package wide egg noodles, uncooked
1/2 cup sour cream
Cook noodles according to package directions. While noodles are cooking, melt butter in large skillet. Add onion; saut until soft. Add cabbage; saut 5 minutes or until crisp tender. Stir in caraway seed, salt and pepper. Drain noodles; stir noodles into cabbage. Stir in sour cream. Cook 5 minutes longer, stirring frequently. Makes 6 to 8 servings.
I double the recipe for my family of three.
Contributor: Pammie
1/2 cup chopped onion
4 cups shredded cabbage
1 teaspoon caraway seed
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package wide egg noodles, uncooked
1/2 cup sour cream
Cook noodles according to package directions. While noodles are cooking, melt butter in large skillet. Add onion; saut until soft. Add cabbage; saut 5 minutes or until crisp tender. Stir in caraway seed, salt and pepper. Drain noodles; stir noodles into cabbage. Stir in sour cream. Cook 5 minutes longer, stirring frequently. Makes 6 to 8 servings.
I double the recipe for my family of three.
Contributor: Pammie
Slow Cooker Enchiladas
1-lb ground beef (ground turkey)
1 c chopped onion
1/2 c chopped green pepper
1 can kidney beans, rinsed and drained
1 can diced tomatoes w/Green chiles, undrained
1 small can tomato sauce
1 pkg. taco seasoning, dry
1/3 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded reduced fat cheese (I used fat free)
6 flour tortillas
In skillet, cook beef, onion and green pepper until browned. Drain. In bowl, add all other ingredients except tortillas and stir. In crockpot layer 3/4 beef mixture, then tortilla. Repeat layers with all 6 tortillas. Cover, and cook on low 5-7 hours.
6 servings
1 c chopped onion
1/2 c chopped green pepper
1 can kidney beans, rinsed and drained
1 can diced tomatoes w/Green chiles, undrained
1 small can tomato sauce
1 pkg. taco seasoning, dry
1/3 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded reduced fat cheese (I used fat free)
6 flour tortillas
In skillet, cook beef, onion and green pepper until browned. Drain. In bowl, add all other ingredients except tortillas and stir. In crockpot layer 3/4 beef mixture, then tortilla. Repeat layers with all 6 tortillas. Cover, and cook on low 5-7 hours.
6 servings
Jagerschnitzel
4 boneless pork chops
1 egg
flour
bread crumbs
2 TBS oil
1 TBS butter
2 green onions, diced
1 lb mushrooms (mixed varieties), cleaned and sliced (I used a pound of white button, 1/2 lb sliced portabello, and 1/2 pound shitake, remember, I doubled the sauce)
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
1 tsp minced parsley
4 TBS fresh chives, chopped
salt and pepper
1 tsp beef bouillon
Pound each pork chop until thin. Dip first in flour, then egg, then breadcrumbs. Let sit for 15 minutes. Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm. In separate pan fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving.
Serve with Spatzle.
1 egg
flour
bread crumbs
2 TBS oil
1 TBS butter
2 green onions, diced
1 lb mushrooms (mixed varieties), cleaned and sliced (I used a pound of white button, 1/2 lb sliced portabello, and 1/2 pound shitake, remember, I doubled the sauce)
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
1 tsp minced parsley
4 TBS fresh chives, chopped
salt and pepper
1 tsp beef bouillon
Pound each pork chop until thin. Dip first in flour, then egg, then breadcrumbs. Let sit for 15 minutes. Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm. In separate pan fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving.
Serve with Spatzle.
Slow Cooker Double Onion Beef Sandwiches
Makes 8 sandwiches
3 large cloves garlic, finely chopped
1 tbs. Worcestershire sauce
1/2 tsp. coarsely ground pepper
3 lb. fresh beef brisket (not corned beef)
1 med. onion, thinly sliced
1 pkg. (1 .3 oz.) onion soup mix
1/2 cup water
8 individual French rolls or crusty rolls
Mix garlic, Worcestershire sauce and pepper; rub on both sides of beef. Cut beef into half or thirds to fit slow cooker. Place sliced onion into bottom of 3 /2-6 qt. slow cooker. Top with beef pieces; sprinkle with soup mix (dry). Add water. Cover and cook on low 8-10 hrs. or until beef is tender. Remove beef; cut across grain into this slices. Skim fat from juices in slow cooker. Cut breads horizontally in half. Fill bread with beef. Drizzle with juices.
Per serving: cal 410, fat 14g, sat fat 5g, chol 95mg, sod 680mg, carb 31g,fiber 3g, prot 42g
3 large cloves garlic, finely chopped
1 tbs. Worcestershire sauce
1/2 tsp. coarsely ground pepper
3 lb. fresh beef brisket (not corned beef)
1 med. onion, thinly sliced
1 pkg. (1 .3 oz.) onion soup mix
1/2 cup water
8 individual French rolls or crusty rolls
Mix garlic, Worcestershire sauce and pepper; rub on both sides of beef. Cut beef into half or thirds to fit slow cooker. Place sliced onion into bottom of 3 /2-6 qt. slow cooker. Top with beef pieces; sprinkle with soup mix (dry). Add water. Cover and cook on low 8-10 hrs. or until beef is tender. Remove beef; cut across grain into this slices. Skim fat from juices in slow cooker. Cut breads horizontally in half. Fill bread with beef. Drizzle with juices.
Per serving: cal 410, fat 14g, sat fat 5g, chol 95mg, sod 680mg, carb 31g,fiber 3g, prot 42g
Slow Cooker Stew
16 ounces lean beef stew meat, cubed
1/2 cup chopped onion
2 cups chopped carrots
1 1/2 cups chopped celery
4 cups diced raw potatoes
1 3/4 cups (one 15 ounce can) Swanson Beef Broth
1 tablespoon parsley flakes
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
2 tablespoons Quick Cooking Minute Tapioca
In a large skillet sprayed with butter flavored cooking spray, brown stew meat. Spray a slow cooker container with cooking spray. Place browned meat in prepared container. Add onion, carrots, celery and potatoes. Mix well to combine. In a small bowl, combine beef broth, parsley flakes, Italian seasoning, black pepper, and uncooked tapioca. Pour mixture over vegetables.
Cover and coon on LOW for 8 hours. Mix well before serving.
Serves 6 (1 1/2 cups)
1/2 cup chopped onion
2 cups chopped carrots
1 1/2 cups chopped celery
4 cups diced raw potatoes
1 3/4 cups (one 15 ounce can) Swanson Beef Broth
1 tablespoon parsley flakes
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
2 tablespoons Quick Cooking Minute Tapioca
In a large skillet sprayed with butter flavored cooking spray, brown stew meat. Spray a slow cooker container with cooking spray. Place browned meat in prepared container. Add onion, carrots, celery and potatoes. Mix well to combine. In a small bowl, combine beef broth, parsley flakes, Italian seasoning, black pepper, and uncooked tapioca. Pour mixture over vegetables.
Cover and coon on LOW for 8 hours. Mix well before serving.
Serves 6 (1 1/2 cups)
German Pancakes
Preheat oven to 450°F.
In 9x13" pan take a cube of butter and put it in the pan. Place pan in oven for butter to melt and get hot.
Combine the following:
12 eggs
2 C flour
2 C milk
2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp vanilla
Mix until smooth, then pour batter into 9x13" pan.
Bake 20 minutes. During cooking, the batter will rise up kind of high, don't panic it will not overflow the pan and will sink considerably after cooking.
Serve with your favorite syrup, fruit, powdered sugar, or other favorite topping.
In 9x13" pan take a cube of butter and put it in the pan. Place pan in oven for butter to melt and get hot.
Combine the following:
12 eggs
2 C flour
2 C milk
2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp vanilla
Mix until smooth, then pour batter into 9x13" pan.
Bake 20 minutes. During cooking, the batter will rise up kind of high, don't panic it will not overflow the pan and will sink considerably after cooking.
Serve with your favorite syrup, fruit, powdered sugar, or other favorite topping.
Di Saronno Coffee
1 oz Di saronno amaretto
8 fl Coffee
Whipped cream
Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.
8 fl Coffee
Whipped cream
Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.
Delicious Coffee Milk Shake
2 c Milk
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.
2 tb Sugar
2 ts Instant coffee
3 tb Vanilla ice cream
Strong coffee; cold
Add ingredients in blender in order given and mix at high speed for 5 minutes or until blended. Pour into frosted glass.
Danish Coffee
8 c Hot coffee
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.
1 c Dark rum
3/4 c Sugar
2 Cinnamon sticks
12 Cloves (whole)
In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for about 2 hours. Serve in coffee mugs.
Creamy Irish Coffee 2
1/3 c Irish cream liqueur
1 1/2 c Freshly brewed coffee
1/4 c Heavy cream, slightly sweetened and whipped, opt.
Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.
1 1/2 c Freshly brewed coffee
1/4 c Heavy cream, slightly sweetened and whipped, opt.
Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.
Creamy Irish Coffee
4 c Strong fresh coffee
1/4 c Sugar
1/2 c Irish whiskey
1 c Whipping cream
2 tb Sugar
2 tb Irish whiskey
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.
1/4 c Sugar
1/2 c Irish whiskey
1 c Whipping cream
2 tb Sugar
2 tb Irish whiskey
Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.
Creamy Iced Coffee
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners' sugar (rounded tablespoons)
3 c Chopped ice
Combine the coffee, sugar, and ice, and blend until creamy.
2 tb Confectioners' sugar (rounded tablespoons)
3 c Chopped ice
Combine the coffee, sugar, and ice, and blend until creamy.
Coffee Soda
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream,
4 Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream,
4 Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.
Coffee Ice
2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.
1/4 c Sugar
1/2 ts Ground cinnamon
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the center every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.
Coconut Coffee
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.
Chocolate Mint Coffee Float
1/2 c Hot coffee
2 tb Creme de cacao liqueur
1 Scoop Mint chocolate chip ice cream
For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
2 tb Creme de cacao liqueur
1 Scoop Mint chocolate chip ice cream
For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice cream.
Checkerboard Square Clam Crunch
1/4 cup flour; unbleached
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley; chopped
6 1/2 oz clams; minced,canned (1 cn) *
1 each egg; beaten
2 cup rice chex
1 oil for frying
1 sour cream
* DO NOT drain the clams.
Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley; chopped
6 1/2 oz clams; minced,canned (1 cn) *
1 each egg; beaten
2 cup rice chex
1 oil for frying
1 sour cream
* DO NOT drain the clams.
Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream.
Baja Seafood Stew
1/2 cup onion; chopped, 1 medium
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes; *
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish; **
6 oz crabmeat; frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
** The following fish can be used: cod, sea bass, mahimahi or red
*** Crabmeat should be thawed, drained and cartilage removed.
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes; *
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish; **
6 oz crabmeat; frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in
** The following fish can be used: cod, sea bass, mahimahi or red
*** Crabmeat should be thawed, drained and cartilage removed.
Bailey's Bouillabaisse (Fish Stew)
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.
Badhapu Malu (Fried Fish)
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2 litre oil
Cut the fish steaks into six pieces. Soak the tamarind in water, remove the seeds and add to the fish together with the turmeric, chilli powder, salt and pepper. Leave to marinade for 10 minutes. Heat the oil and fry fish until it turns brown. Remove and drain well.
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2 litre oil
Cut the fish steaks into six pieces. Soak the tamarind in water, remove the seeds and add to the fish together with the turmeric, chilli powder, salt and pepper. Leave to marinade for 10 minutes. Heat the oil and fry fish until it turns brown. Remove and drain well.
Bacon & Smoked Oysters
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
Bacon & Oysters
12 oysters, selected
12 bacon slices, thin
Wrap each oyster, well-drained, in bacon. Skewer with wooden toothpick. Bake on a pan in a medium oven until bacon browns.
12 bacon slices, thin
Wrap each oyster, well-drained, in bacon. Skewer with wooden toothpick. Bake on a pan in a medium oven until bacon browns.
Bacalao A La Viszcaina (Basque Style Codfish)
2 lb thick salt cod, desalted and cooke; d, (see notes below),
cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil
FOR THE SOFRITO:
1/4 cup pure Spanish olive oil
1 large green bell pepper, seeded and
finely chopped
6 cloves garlic, finely chopped
2 large onions, finely
chopped 1 cup finely chopped drained pimientos
2 1/2 cups canned
crushed tomatoes
1 tablespoon Spanish paprika or mild paprika
1/4 cup
dry white wine Salt and freshly ground black pepper to taste
TO COMPLETE THE DISH:
4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices
3 pimientos, cut into strips, for garnish
Fried Bread Rounds (recipe follows), as an accompaniment
Notes: One day in advance of serving, rinse the salt cod under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water. Change the water several times until it is no longer salty. This process should take 24 hours.
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side. Remove the fish from the heat and set aside. 2. For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes. Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor. Transfer to a large serving platter and garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco.
Makes 8 servings
cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil
FOR THE SOFRITO:
1/4 cup pure Spanish olive oil
1 large green bell pepper, seeded and
finely chopped
6 cloves garlic, finely chopped
2 large onions, finely
chopped 1 cup finely chopped drained pimientos
2 1/2 cups canned
crushed tomatoes
1 tablespoon Spanish paprika or mild paprika
1/4 cup
dry white wine Salt and freshly ground black pepper to taste
TO COMPLETE THE DISH:
4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices
3 pimientos, cut into strips, for garnish
Fried Bread Rounds (recipe follows), as an accompaniment
Notes: One day in advance of serving, rinse the salt cod under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water. Change the water several times until it is no longer salty. This process should take 24 hours.
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side. Remove the fish from the heat and set aside. 2. For the sofrito, in a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes. Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor. Transfer to a large serving platter and garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco.
Makes 8 servings
Bacalaitos (Salt Codfish Fritters)
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown. Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the the saltiness and hardness of the fish. Drain, rinse and place in a small saucepan. Pour boiling water over the fish and allow to stand 5 minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic, water and annatto oil and mix to a smooth batter. Add the shredded fish and mix well. Heat oil to 370F in a deep fryer or large, heavy saucepan. Fry the the mixture by teaspoonfuls until golden brown. Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Asparagus & Crab Meat Soup (Mang Tay Nau Cua)
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears *
1 tablespoon shredded coriander
1 scallion, thinly sliced
* cut into 1-inch sections with canning liquid reserved
This soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup.
If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cookuntil tender, before adding the remaining ingredients).
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently untilthe soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.
Yield: 4 to 6 servings.
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears *
1 tablespoon shredded coriander
1 scallion, thinly sliced
* cut into 1-inch sections with canning liquid reserved
This soup was probably created by some homesick Frenchman. White asparagus(a French import), packed in jars or cans, is used for this recipe. Traditionally, crumbled, salted duck egg yolk is added to season the soup.
If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cookuntil tender, before adding the remaining ingredients).
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fishsauce and black pepper to taste. Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently untilthe soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crabmeat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper.
Yield: 4 to 6 servings.
Artichoke Oyster Soup
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook byJean Durkee. It's an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook byJean Durkee. It's an intriguing combination of modern American ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the oysters arebigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery.
Antoine's Oysters Rockerfeller
6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur; or anisette
1/4 teaspoon salt
3 drop tabasco
18 large oysters
Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur; or anisette
1/4 teaspoon salt
3 drop tabasco
18 large oysters
Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned.
Another Tuna Casserole
1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder
Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder
Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.
Ann's Seafood Chowder (Halifax Version)
2 tablespoon bacon drippings
2 tablespoon butter
4 each white onion, fresh picked
2 each celery rib, diced
1 lb sealegs, chopped
2 lb mixed seafood
2 cup potatoes, cooked,diced
2 each tomato, large, diced
1 small yellow zucchini, chunked
1 small green zucchini, chunked
2 cup green peas, fresh
1 cup sweet peppers, vary colours
4 tablespoon flour
6 cup milk
1 1/2 cup sauterne
1 milk to thin as needed
1 salt & pepper to taste
1 tomato sauce/soup to taste
Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly.
Add flour, and milk, stirring well to avoid lumps.
Add remaining ingredients, except peas, in order of required cooking time (ie potatoes, zucchini, tomatoes, peppers, etc). Add wine and season to taste. Heat until heated through, but do not boil. Add peas about 20 min before serving. Use milk to thin as necessary. Sealegs are imitation crab meat, usually pollock with crab flavouring. If chowder is to be frozen prior to serving, do not add the milk until reheating.
2 tablespoon butter
4 each white onion, fresh picked
2 each celery rib, diced
1 lb sealegs, chopped
2 lb mixed seafood
2 cup potatoes, cooked,diced
2 each tomato, large, diced
1 small yellow zucchini, chunked
1 small green zucchini, chunked
2 cup green peas, fresh
1 cup sweet peppers, vary colours
4 tablespoon flour
6 cup milk
1 1/2 cup sauterne
1 milk to thin as needed
1 salt & pepper to taste
1 tomato sauce/soup to taste
Melt bacon fat and butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add seafood products and saute in saucepan at medium high heat to coat, flavor and brown slightly.
Add flour, and milk, stirring well to avoid lumps.
Add remaining ingredients, except peas, in order of required cooking time (ie potatoes, zucchini, tomatoes, peppers, etc). Add wine and season to taste. Heat until heated through, but do not boil. Add peas about 20 min before serving. Use milk to thin as necessary. Sealegs are imitation crab meat, usually pollock with crab flavouring. If chowder is to be frozen prior to serving, do not add the milk until reheating.
Ann's Seafood Chowder
2 tablespoon butter or margarine
1/2 each onion,large, diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.
1/2 each onion,large, diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tablespoon flour
3 cup milk
1 cup water
1 salt & pepper to taste
Melt butter in heavy saucepan over medium-low heat. Add onions and saute until clear, add celery and cook gently for about 5 mins. Add flour, milk and water, stirring well to avoid lumps. Add remaining ingredients and season to taste. Heat until heated through, but do not boil. Serve with baking powder biscuits. Sealegs are a blend of pollock and crab meat.
Angel Hair Pasta With Sea Scallops
1/2 cup soft breadcrumbs
8 oz angel hair pasta -- 1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).
8 oz angel hair pasta -- 1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold running water; drain well. Place in a large bowl; set aside. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4 cup parsley and next 4 ingredients; saute 1 minute. Add flour and pepper; cook 1 minute, stirring constantly with a whisk. Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly. Pour over pasta; toss well. Set aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add scallops, and saute 4 minutes or until scallops are done. Add to pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4 cups).
All-In-One Tuna Casserole
1 each env. golden onion soup mix
1 1/2 cup milk
10 oz frozen peas & carrots *
8 oz medium egg noodles **
6 1/2 oz tuna, drained & flaked
2 oz shredded chedar cheese ***
* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
1 1/2 cup milk
10 oz frozen peas & carrots *
8 oz medium egg noodles **
6 1/2 oz tuna, drained & flaked
2 oz shredded chedar cheese ***
* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
Slow Cooker Salsa Swiss Steak
Makes 5 servings
2 tsp. oil1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.
1/2 tsp. Salt
1/4 tsp. Pepper
1 med. onion, halved lengthwise, sliced
1/2 med. green bell pepper, cut into bite-size strips
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa
Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8-10 hrs.Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak.
Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g
2 tsp. oil1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.
1/2 tsp. Salt
1/4 tsp. Pepper
1 med. onion, halved lengthwise, sliced
1/2 med. green bell pepper, cut into bite-size strips
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa
Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8-10 hrs.Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak.
Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g
Slow Cooker Pork Roast with Creamy Mustard Sauce
Makes 8 servings
2 1/2-3 lb. pork boneless sirloin roast
1 tbs. vegetable oil
3/4 cup dry white wine
2 tbs. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
2 med. carrots, finely chopped or shredded
1 med. onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tbsp)
1/4 cup half-and-half
2 to 3 tbs. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides. Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustard into juices. Cover and cook on HIGH about 15 min. or until slightly thickened. Serve sauce with pork.
Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g
2 1/2-3 lb. pork boneless sirloin roast
1 tbs. vegetable oil
3/4 cup dry white wine
2 tbs. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
2 med. carrots, finely chopped or shredded
1 med. onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tbsp)
1/4 cup half-and-half
2 to 3 tbs. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides. Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustard into juices. Cover and cook on HIGH about 15 min. or until slightly thickened. Serve sauce with pork.
Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g
Sunday, March 11, 2007
Yum Yum Mashed Potatoes
CarbsPerServing:17 total recipe
Effort:Easy
Ingredients:
1 head cauliflower
1/4 cup almond meal
1/4 stick butter1/4 cup heavy cream
salt and pepper to taste
How to Prepare:
steam the cauliflour till reasonably soft
mash with a potato masher or ricer
add the almond flour
add the butter
add the cream and water if a thiner mixture is desired
add salt and pepper desired
place contents in a food processor if you desire a creamier mash
this mixture can be diluted with more cream, water or chicken broth for a good mock potato soup)add a cube of ementhaller , chedder or whatever cheese you like to bowl before pouring hot mock soup and top with fresh cracked pepper
Effort:Easy
Ingredients:
1 head cauliflower
1/4 cup almond meal
1/4 stick butter1/4 cup heavy cream
salt and pepper to taste
How to Prepare:
steam the cauliflour till reasonably soft
mash with a potato masher or ricer
add the almond flour
add the butter
add the cream and water if a thiner mixture is desired
add salt and pepper desired
place contents in a food processor if you desire a creamier mash
this mixture can be diluted with more cream, water or chicken broth for a good mock potato soup)add a cube of ementhaller , chedder or whatever cheese you like to bowl before pouring hot mock soup and top with fresh cracked pepper
Twice Baked Turnips
CarbsPerServing:33 total recipe
Effort:Easy
Ingredients:
4 medium turnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper1/4 cup heavy cream
4 tablespoons butter
1/2 cup shredded sharp cheddar cheese -- (or so), or 3 oz cream cheese
How to Prepare:
Preheat oven to 350f. Cut the stem end off each turnip and rub with oil. Wrap each tightly in foil and roast for 1 hour or until soft. Carefully scoop out most of the insides, leaving the 'shell' intact. Beat the insides w/remaining ingredients until smooth. Put back in shells and bake, uncovered, for 20 minutes or until nicely browned on top(place in a small baking dish for best results -so they are touching).
(Too carby? Instead of cutting off the stem end, just cut in 1/2 across the equator and follow same directions -you get 8 - 1/2 turnip servings instead of 4!)
Effort:Easy
Ingredients:
4 medium turnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper1/4 cup heavy cream
4 tablespoons butter
1/2 cup shredded sharp cheddar cheese -- (or so), or 3 oz cream cheese
How to Prepare:
Preheat oven to 350f. Cut the stem end off each turnip and rub with oil. Wrap each tightly in foil and roast for 1 hour or until soft. Carefully scoop out most of the insides, leaving the 'shell' intact. Beat the insides w/remaining ingredients until smooth. Put back in shells and bake, uncovered, for 20 minutes or until nicely browned on top(place in a small baking dish for best results -so they are touching).
(Too carby? Instead of cutting off the stem end, just cut in 1/2 across the equator and follow same directions -you get 8 - 1/2 turnip servings instead of 4!)
Turnips Au Gratin
CarbsPerServing:41 total recipe
Effort:Easy
Ingredients:
4 turnips -- washed peeled and thinly sliced
1 Small onion -- thinly sliced
2 tablespoons Olive Oil -- (2 to 3)1 Cup grated cheddar cheese
Salt to taste
How to Prepare:
Place turnips and oil in skillet and saute until tender. Add onion and continue to saute until some are golden. Remove from stove and place turnips and onion into a baking dish. Add cheese over the top of the turnips and onion and bake at 350 til chees e is melted.
Effort:Easy
Ingredients:
4 turnips -- washed peeled and thinly sliced
1 Small onion -- thinly sliced
2 tablespoons Olive Oil -- (2 to 3)1 Cup grated cheddar cheese
Salt to taste
How to Prepare:
Place turnips and oil in skillet and saute until tender. Add onion and continue to saute until some are golden. Remove from stove and place turnips and onion into a baking dish. Add cheese over the top of the turnips and onion and bake at 350 til chees e is melted.
Summer Squash Casserole
CarbsPerServing:6 total recipe excluding squash
Effort:Easy
Ingredients:
4 medium yellow squash -- sliced
1/4 cup sour cream
1 tablespoon butter
1 cup grated cheddar cheese -- divided
1 teaspoon paprika
1 egg yolk -- beaten
1 tablespoon chives -- chopped
4 slices bacon -- fried crisp
1/2 teaspoon salt
How to Prepare:
Simmer squash, covered, in 1/4 c. water until tender. Drain well.In a saucepan,combine sour cream,butter,1/2 c.cheese,salt and paprika.Stir over low heat until cheese is melted.Remove from heat and add egg yolk, chives,and bacon. Add squash.Place in buttered dish and top with remaining cheese. Bake at 350 degrees for 30-35 minutes.
Effort:Easy
Ingredients:
4 medium yellow squash -- sliced
1/4 cup sour cream
1 tablespoon butter
1 cup grated cheddar cheese -- divided
1 teaspoon paprika
1 egg yolk -- beaten
1 tablespoon chives -- chopped
4 slices bacon -- fried crisp
1/2 teaspoon salt
How to Prepare:
Simmer squash, covered, in 1/4 c. water until tender. Drain well.In a saucepan,combine sour cream,butter,1/2 c.cheese,salt and paprika.Stir over low heat until cheese is melted.Remove from heat and add egg yolk, chives,and bacon. Add squash.Place in buttered dish and top with remaining cheese. Bake at 350 degrees for 30-35 minutes.
Stuffed Mushrooms with Goat Cheese Topping
CarbsPerServing:6 total recipe
Effort:Easy
Ingredients:
6 medium mushrooms -- white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil1 tablespoon red onion -- finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste
How to Prepare:
Preheat oven to 450 F
Clean mushrooms, chop stems and set aside. Heat olive oil in small skillet. Add: smashed porkrinds, butter, chopped onions and mushroom stems. Cook until onion is soft. Season with enough garlic salt and black pepper to hide "pork" flavor. Spoon mixture into mushroom caps. Lightly brush tops with olive oil.
Bake in glass pie plate or teflon cookie sheet, uncovered for approx. 10 minutes. Mushrooms should look slightly translucent. Add a nickel size drop of goat cheese to the top of each stuffed mushroom and bake 5 minutes longer. Makes appetisers for two!
Effort:Easy
Ingredients:
6 medium mushrooms -- white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil1 tablespoon red onion -- finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste
How to Prepare:
Preheat oven to 450 F
Clean mushrooms, chop stems and set aside. Heat olive oil in small skillet. Add: smashed porkrinds, butter, chopped onions and mushroom stems. Cook until onion is soft. Season with enough garlic salt and black pepper to hide "pork" flavor. Spoon mixture into mushroom caps. Lightly brush tops with olive oil.
Bake in glass pie plate or teflon cookie sheet, uncovered for approx. 10 minutes. Mushrooms should look slightly translucent. Add a nickel size drop of goat cheese to the top of each stuffed mushroom and bake 5 minutes longer. Makes appetisers for two!
Squash and Zuccini With Onions
CarbsPerServing:31 total recipe
Effort:Easy
Ingredients:
2 yellow squash -- large, diced
2 zucchini -- large, diced
1 yellow onion -- shredded, or vidalia
(2 small will do as well)garlic salt
salt and pepper
lemon pepper
How to Prepare:
Grease the frying pan with a small pad of butter. Cooking spray or vegetable oil can be used if prefered. In a large frying pan saute onions until limp. Add zuccinis and squash.
While cooking add 1 tsp garlic salt and one tsp of lemon pepper. Cook on med/high until soaft but not mushy. Add salt and pepper to taste. And viola! Simple and easy in 10 min!
Effort:Easy
Ingredients:
2 yellow squash -- large, diced
2 zucchini -- large, diced
1 yellow onion -- shredded, or vidalia
(2 small will do as well)garlic salt
salt and pepper
lemon pepper
How to Prepare:
Grease the frying pan with a small pad of butter. Cooking spray or vegetable oil can be used if prefered. In a large frying pan saute onions until limp. Add zuccinis and squash.
While cooking add 1 tsp garlic salt and one tsp of lemon pepper. Cook on med/high until soaft but not mushy. Add salt and pepper to taste. And viola! Simple and easy in 10 min!
Easy Creamed Cabbage
Serves:2 large,10
CarbsPerServing:2 net carbs
Prep Time:20 minutes
Effort:Easy
Ingredients:
1/2 Head Cabbage - leaves seperated
3 oz Cream Cheese
1/3 Stick Butter3 Tablespoon heavy cream
1/4 Teaspoon Onion Powder
salt and pepper to taste
How to Prepare:
Steam cabbage until very tender. (You can do this in the microwave or steamer.)In medium pan on med low heat - melt butter - add cream and cream cheese, onion powder and salt and pepper. Stir until all is melted. Add steamed cabbage - mix well. Contiue to cook until desired doneness. Serve hot. before removing.
CarbsPerServing:2 net carbs
Prep Time:20 minutes
Effort:Easy
Ingredients:
1/2 Head Cabbage - leaves seperated
3 oz Cream Cheese
1/3 Stick Butter3 Tablespoon heavy cream
1/4 Teaspoon Onion Powder
salt and pepper to taste
How to Prepare:
Steam cabbage until very tender. (You can do this in the microwave or steamer.)In medium pan on med low heat - melt butter - add cream and cream cheese, onion powder and salt and pepper. Stir until all is melted. Add steamed cabbage - mix well. Contiue to cook until desired doneness. Serve hot. before removing.
Spanish Spinach Omlette
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 box frozen chopped spinach
1 dashes of: Salt -- pepper, garlic salt or other prefered spicesolive oil
2 eggs
How to Prepare:
Thaw spinach and drain excess liquid. Saute spinach in about 3 TBLS. of olive oil . Add desired spices (also very good with chopped onions and fresh garlic).
Beat eggs in a bowl. Add sauted spinach and mix with eggs. Return to pan and fry on both sides till done.
Effort:Easy
Ingredients:
1 box frozen chopped spinach
1 dashes of: Salt -- pepper, garlic salt or other prefered spicesolive oil
2 eggs
How to Prepare:
Thaw spinach and drain excess liquid. Saute spinach in about 3 TBLS. of olive oil . Add desired spices (also very good with chopped onions and fresh garlic).
Beat eggs in a bowl. Add sauted spinach and mix with eggs. Return to pan and fry on both sides till done.
Chocolate Mint Coffee
1/3 c Ground coffee 1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract
Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings
Chocolate Coffee
2 tb Instant coffee 1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk
Whipped cream
In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring constantly until heated. When piping hot, remove from heat and beat with rotary beater until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of each. Makes 6 servings.
Chocolate Almond Coffee
1/3 c Ground coffee 1/4 ts Freshly ground nutmeg
1/2 ts Chocolate extract
1/2 ts Almond extract
1/4 c Toasted almonds, chopped
Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew
Cardamom-spiced Coffee
3/4 c Ground Coffee 2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk
Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.
Cappuccino Shake
1 c Skim milk 1 1/2 ts Instant coffee
2 pk Artificial sweetener
2 dr Brandy or rum flavoring
1 ds Cinnamon
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.
Cappuccino Royale
1/2 c Half-and-half 1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar
Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.
Creamy Cappuccino
1/4 c Instant espresso or instant dark-roast coffee 2 c Boiling water
1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee
Cappuccino Orange
1/3 c Powdered nondairy creamer1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.
Cajun Coffee
3 c Hot Strong Coffee 6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.
Caffe Di Cioccolata
1/4 c Instant espresso1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.
Cafe Vienna Lookalike
1/2 c Instant coffee 2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
Blend in blender until very fine powder. Use 2 teaspoons per cup.
Whole Wheat and Seed Bread (bread machine-Sugar Busters!)
CarbsPerServing:214g carbs totalEffort:Easy
Ingredients:
2 cups whole wheat flour
1/2 cup unprocessed wheat bran
1/4 cup flax seeds -- roughly ground -just enough to break the hulls
2 tablespoons sunflower seeds
1 tablespoon pumpkin seeds, roasted
1/2 teaspoon salt
1 package yeast -- rapid rise
1/2 teaspoon Sweet 'n Low sweetener
2 tablespoons olive oil
1 1/4 cups warm water
How to Prepare:
Place ingredients in machine in order recommended by manufacturer. Hold out flax, pumpkin and sunflower seeds until almost the end of the kneading/mixing cycle.
Add those in when there are 2 minutes left for mixing before the first rise. Bake on small loaf/medium white crust setting.
Chocolate-Raspberry Meringue Coffee Cake
**dough**1 c butter
1/4 c milk
1/4 c sour cream
2 1/3 c flour
2 T sugar
4 pk active dry yeast
3 ea egg yolks,room temperature
**filling**
3 ea egg whites,room temperature
1 c sugar
3/4 c raspberry pastry filling
1 t cinnamon
1 c saco semi-sweet chocolate chips
1/2 c walnuts (or pecans)
**streusel topping**
1/4 c butter
1/2 c sugar
1/2 c flour
1/2 c walnuts (or pecans)
To make dough, melt butter with the milk and sour cream in a small saucepan. Cool to 115 to 120. Stir the flour and sugar together in a large bowl. Sprinkle in the yeast. Make a well in the center and stir in the egg yolks. Stir in the butter mixture until well blended. Place a piece of plastic wrap directly over top and cover with a damp cloth. Refrigerate 24 to 48 hours. Remove dough from refrigerator and leave at room temperature until soft enough to roll, but still very cold.
Meanwhile, make the filling by beating the egg whites in a mixing bowl until soft peaks form. Gradually beat in the sugar, 2 tablespoons at a time, until the whites are stiff, smooth, and shiny. Divide the dough in half and roll one half on a lightly floured surface into a 12" x 18" rectangle. Spread half the meringue over the dough, leaving a 1" border. Spread half the raspberry filling over meringue. Sprinkle with half the cinnamon, chocolate chips, and nuts. Roll up jelly roll fashion. Repeat with other half of dough. Grease and flour a 12 cup angel food cake pan.
Place one roll around bottom of the pan. Top with second roll,placing ends facing each other. Cover with waxed paper and damp towel; let rise in warm place for 2 to 3 hours, until double.
To make streusel, combine butter, sugar, flour, and nuts with a pastry blender until crumbly. Sprinkle over top of cake. Cover and let rise 1 additional hour. Preheat oven to 350. Bake 40 to 50 minutes until top is browned and cracked.
Wisconsin State Fair
Cafe Royale
3/4 c Hot Strong Coffee 4 ts Brandy
1 Sugar Cube
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.
Cafe AlVanCocoa
Amaretto coffee beans 1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate-covered strawberry on top.
Cafe' Mexicano
1 oz Coffee liqueur 1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.
Cafe De Ola
8 c Water 2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.
Cafe Con Miel
2 c Prepared coffee, (fresh, instant, or decaf)1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.
Cafe Cappuccino Mix
1/2 c Instant coffee 3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel (1 bottle)
Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.
Cafe Cappuccino
1/2 c Instant coffee3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
Crush in mortar and pestal. Use 2 T. for each cup of hot water.
Cafe Au Cin
1 c Cold strong French roast coffee2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
Combine and mix in a blender at high speed. Pour into chilled wine glasses.
Amish Muffins
5 c. flour 5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar
Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.
Amaretto Cheesecake
1 1/2 c graham cracker crushed1/2 Stick butter, melted
15 oz Ricotta cheese
8 oz Cream cheese
4 Eggs, lightly beaten
1/2 c Sugar
1/3 c Amaretto liquor
1 ts Vanilla
1/4 ts Salt
Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring- form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.
7-Up Lemon Cheesecake with Strawberry Glaze
Crumb Crust:2 c Graham cracker crumbs
1/2 c Powdered sugar
1/2 c Butter; melted
1 ts Cinnamon
7-Up Filling
1 pk Unflavored gelatin
1 1/2 c 7-up; divided
1 sm Lemon pudding & pie filling, not instant
6 tb Sugar
2 Eggs; beaten
3/4 c Water
11 oz Cream cheese; softened
Strawberry Glaze:
1/2 c Strawberry jelly; melted Fresh strawberries or unsweetened frozen, thawed whole strawberries
Crust:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.
Filling:
Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.
Topping:
Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them.
Cafe Au Lait Luzianne
2 c Milk1/2 c Heavy cream
6 c Louisiana coffee w/chicory
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat. Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.
Dill Bean Pickles
2 lb green beans,washed, trimmed to same length1 t cayenne pepper
4 ea garlic
4 fresh dill
2 1/2 c water
2 1/2 c distilled white vinegar
1/4 c pickling salt
Thoroughly wash and scald 4(1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Pack beans, lengthwise, into hot jars, leaving 114-inch headspace. Add 1/4 teaspoon of cayenne pepper, 1 clove of garlic and 1 head of dill to each jar. In a medium-size kettle, combine water, vinegar and salt. Heat to boiling. Pour boiling hot liquid over beans; leaving 1/4-inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a boiling water bath. Dill Bean Pickles are ready to eat in 2 weeks. Makes about 4 (1-pint) jars.
Mom's bean pickles are a great favorite in the Wolkerstorfer family, where the children prefer them to buttered beans or to dill pickles. For a crisp product, pick beans at a slightly firmer stage than for eating and process immediately. Veronica Wolkerstorfer prefers widemouth pint jars, so she can pack the beans lengthwise.
Minnesota State Fair
Slow Cooker Steak Burritos
Makes 10 servings2 flank steaks (about 1 lb. each)
2 envelopes reduced-sodium taco seasoning
1 med. onion, chopped
1 can (4 oz.) chopped green chilies
1 tbs. vinegar
10 fat-free flour tortillas (7")
1 ½ cups (6 oz. (reduced-fat shredded Montery Jack cheese
1 1/2 cups chopped seeded plum tomatoes
3/4 cup nonfat sour cream
Cut steaks in half; rub with taco seasoning. Place in slow cooker coated with nonstick cooking spray. Top with onion, chilies, and vinegar. Cover and cook on LOW for 8-9 hrs. or until meat is tender. Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato, and sour cream. Fold ends and sides over filling.
Per serving: 339 cal, 580mg sod, 57mg chol, 31g carb, 28g prot, 10g fat, 2 g fiber
Slow Cooker Sloppy Joes
Makes 24 sandwiches3 lbs. ground beef
1 large onion, coarsely chopped
3/4 cup chopped celery
1 cup barbecue sauce
1 can (26 1/2 oz.) sloppy joe sauce
24 hamburger buns
Cook beef and onion in Dutch oven over med. heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except buns in 3 1/2-6 qt. slow cooker.Cover and cook on Low 7-9 hrs. (or HIGH 3 to 4 hrs.) or until vegetables are tender. Uncover and cook on HIGH until desired consistency. Stir well before serving. Fill buns with beef mixture.
Per sandwich; cal 155, fat 9g, sat fat 3g, chol 30mg, sod 270mg, carb 8g, fib 1g, prot 11g
Slow Cooker Scalloped Potatoes and Turkey
Makes 6 (1 1/4 cup) servings1 lb. ground turkey breast
1/2 tsp. ground thyme
1/8 tsp. pepper
1 (7.8 oz.) Hungry Jack Cheesy Scalloped Potatoes
2 tbs. margarine or butter
2 1/2 cups boiling water
1 1/2 cups skim milk
1 med. red bell pepper, seeded, chopped
1 med. onion, thinly sliced
Spray a large skillet with nonstick cooking spray. Heat over med.-high heat until hot. Add ground turkey, cook until browned and no longer pink. Stir in thyme and pepper. In large bowl, combine sauce mix from potato pkg., potato slices and margarine. Add boiling water; stir until margarine melts. Add milk; mix well. Stir in browned turkey, bell pepper and onion.Spoon mixture into a 3 1/2 or 4 qt. slow cooker. With back of spoon, press down potatoes to cover with sauce. Cover; cook on LOW for at least 7 hrs. or until potatoes are tender.
Per serving: cal 290, fat 7g, sat fat 2g, chol 45mg, sod 780mg, carb 34g, fib 2g, prot 27g
Slow Cooker Scalloped Potatoes and Ham
6 cups Frozen Shredded Potatoes (Ore Ida Hash Browns (Southern Style) Fat Free - 32 oz bag).1 cup Peas, frozen
1 1/2 cups Ham, extra lean - diced
1 1/2 cups Cheddar Cheese, Kraft Reduced Fat - shredded
1 can Cream of Mushroom Soup, condensed, Healthy Request
2/3 cup Nonfat Dry Milk Powder
1 cup Water
1/4 cup Onion - diced
1 tsp. Dried Parsley
In a slow cooker, combine potatoes, peas, ham, and cheddar cheese. In a medium bowl, combine mushroom soup, dry milk powder, water, onion, and parsley flakes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on low for 6 to 8 hours.
264 Calories; 8 gm Fat; 19 gm Pr; 29 gm Ca; 732 mg So; 320 mg Cl; 3 gm Fi. (Serving = 1 cup)
Slow Cooker Scalloped Potatoes
6 med. potatoes (2 lb.), cut into 1/8" slices1 can (10 3/4 oz) condensed cream of onion soup
1 can (5 oz.) evaporated milk (2/3 cup)
1 jar (2 oz.) diced pimientos, undrained
1/2 tsp. Salt
1/4 tsp. Pepper
Spray inside of 3 1/2-6 qt. slow cooker with cooking spray. Mix all ingredients; pour into cooker.Cover and cook on LOW 10-12 hrs. or until potatoes are tender.
Makes 8 servings
Per serving: cal 155 , fat 3 g , sat fat 1 g , cho 10 mg , sod 460 mg , carb 30 g , fib 2 g , prot 4 g
Slow Cooker-Sausage and Sauerkraut Dinner
Makes 4 (2 cup) servings6 small red potatoes, unpeeled, quartered
8 fresh baby carrots, cut into 1/4" slices
1 med. onion, cut into thin wedges
1 tbs. brown sugar
1 tbs. spicy brown mustard
1 tsp. caraway seeds
1 (15 oz.) can sauerkraut
1 lb. fully-cooked turkey kielbasa, cut into 1" slices
In 3 1/2-4 qt. slow cooker, combine potatoes, carrots and onion. In med. bowl, combine brown sugar, mustard and caraway seed; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on LOW for at least 8 hrs. or until vegetables are tender.Per serving: cal 360, fat 7g, sat fat 1g, chol 70mg, sod 2040mg, carb 51g, fib 7g, sug 8g, prot 13g
Jalapeno Stuffed Sausage
CarbsPerServing:no counts providedEffort:Easy
Ingredients:
1 can pickled jalapenos
1 pound pork sausage
1 package cream cheese
How to Prepare:
I take the seed out of my jalapenos, but they can be left in. Slice jalapenos in half and add cream cheese. Wrap the jalapeno with the sausage, kind of like your coating it (actually you are...lo). Bake in a 300 degree oven for about 20-30 minutes or until sausage is cooked. It's delicious.
Pork Chops
CarbsPerServing:1g carbs totalEffort:Easy
Ingredients:
4 boneless pork chops -- (4 to 8)
2 eggs -- beaten
pork rinds - crushed to bread crumb consistency dash seasoned salt -- or two
cooking oil
How to Prepare:
Pound the pork chops to flatten, dip in egg, then coat with the crushed pork rinds and fry in oil. Can sprinkle with seasoned salt while cooking. Next time I make these I am going to make mock mashed potatos and gravy to go with.
Pork Taco
CarbsPerServing:3g carbs totalEffort:Easy
Ingredients:
1 pork chop (sliced into thin strips)
1 teaspoon olive oil 1 tablespoon sour cream
1/2 slice American Cheese1 tablespoon salsa -- pace
1 lowcarb tortilla 1 tablespoon onion
How to Prepare:
Add Olive oil to a small frying pan . Add pork to the pan and stir fry until done. Warm tortilla in the oven until just warm. Put tortilla on a plate and add pork, sour cream,cheese, salsa and onion on tortilla and fold over.This taco is very tasty and quick to make.
NOTES : Counts for low-carb tortilla not included - adjust accordingly
Slow Cooker Salmon Patties
Makes 4 servings (1 patty each)2 large eggs, fork beaten
2.75 oz. can salmon, drained, skin and round bones removed
1/2 cup water
1 cup soda cracker crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/4 tsp. Salt
1/4 tsp. dill weed
1/16 tsp. Pepper
1/2 cup cornflake crumbs
Combine the first 9 ingredients in a bowl. Shape into 8 patties. Coat with cornflake crumbs. Place 4 patties on bottom of a 3 1/2 or 5 qt. slow cooker. Place remaining patties on top. Cover. Cook on low for 4-5 hrs or on HIGH for 2 to 2 -1/2 hrs.
Per serving: 171 cal , 7.7 g fat, 578 mg sod, 11 g prot, 13 g carb
Slow Cooker Pierogies in Pepper-Shallot Sauce
Males 6 servingsLarge Crockery Pot
1 can (28 oz.) crushed tomatoes
1 shallot, thinly sliced
1 cup chopped sweet green peppers
1/2 tsp. olive oil
1/2 tbs. red wine vinegar
1/2 tsp. Italian herb seasoning
1/2 tsp. black pepper
1 lb. potato-filled pierogies, fresh or frozen (thawed)
Combine the first 7 ingredients in the crockery pot. Cover and cook on LOW for 5-9 hrs. or on HIGH for 3 1/2 to 5 hrs. Add the pierogies. Cover and cook for 1 hr.
Per serving: 179 cal , 2.1 g fat , 0.7 g sat fat , 10 mg chol , 522 mg sod , 4.2g fib
Slow Cooker Paprika Chicken in Wine
Makes 4 servings1/2 cup dry white wine
2 tsp. olive oil
1 lb. Boneless, skinless chicken breasts, trimmed of fat and cut into 4 pcs.
1 tsp. cumin seeds
1 tsp. mustard seeds
4 cloves garlic, minced
1 tbs. Paprika
1 large onion, thinly sliced
4 oz. mushrooms, sliced
Sprigs of parsley for garnish
Sweet red pepper rings, for garnish
Pour the wine into the crockery pot. Heat 1 tbs. of the oil in a skillet, and brown the chicken on both sides over med.-high heat, 3-5 min. Transfer the chicken to the crockery pot, and sprinkle on the cumin, mustard, garlic and paprika. Add the remaining oil to the same skillet and sauté the onions and mushrooms until lightly browned, 2-3 min. Spoon over the chicken. Cover and cook on LOW until the chicken is tender, 7-9 hrs. Garnish with the parsley and peppers.
Per serving: 268 cal , 7g fat , 1.5 g sat fat , 96 mg chol ,89 mg sod , 1.3 g fib
Slow Cooker Meat Loaf
(Freezes well)24 ounces extra lean ground turkey or beef1 cup finely chopped onion
4 slices reduced-calorie white bread, torn into small pieces
2 teaspoons prepared yellow mustard
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) Hunt's Tomato Sauce
Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.
Serves 8
167 cal, 7 gm fat, 17 gm pro, 9 gm carb, 340 mg sod, 18 mg calcium, 1 gm fiber
Slow Cooker-Marinara Sauce with Spaghetti
Makes 12 servings2 cans (28 oz. each) crushed tomatoes with Italian herbs
1 can (6 oz.) tomato paste
1 large onion, chopped (1 cup)
8 cloves garlic, finely chopped
1 tbs. olive oil or vegetable oil
2 tsp. Sugar
1 tsp. dried oregano leaves
1 tsp. Salt
1 tsp. Pepper
12 cups hot cooked spaghetti, for serving
Shredded Parmesan cheese, if desired
Mix all ingredients except spaghetti and cheese in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 8 to 10 hrs. (or HIGH 4 to 5 hrs.) Serve over spaghetti. Sprinkle with cheese.
Per serving: cal 255 , fat 2 g , sat fat 0 g , cho 0 mg , sod 670 mg , carb 54 g , fib 4 g , prot 9 g
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