pages

Translate

Saturday, February 28, 2015

Chicken Bhoona

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 3
  • 2 lbs boneless skinless chicken breasts
  • 2 tomatoes
  • 2 onions
  • 4 garlic cloves
  • 1/4 cup vinegar
  • 8 tablespoons butter or 8 tablespoons margarine
  • 6 tablespoons vegetable oil
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric

Recipe

  • 1 puree tomato, onion, and garlic with vinegar.
  • 2 heat butter in a large deep sauce pan over medium heat until it bubbles for a few minutes and just starts to turn light brown, then add the spices and some salt to taste.
  • 3 add the tomato/onion/garlic mixture to the pan, increase heat to high, and cook at a boil for several minutes, then reduce heat to a simmer.
  • 4 cut the chicken meat into approximately 2-inch cubes.
  • 5 heat the vegetable oil in a frying pan and add the chicken when the oil is quite hot. careful with spattering and cover if necessary. cook and roll the chicken pieces until they are just seared on all sides (medium brown color) but not cooked inside.
  • 6 add the seared chicken to the tomato/onion/garlic/spice mixture, keep it at a simmer and stirring occasionally (only enough to prevent sticking and burning on the bottom) for about an hour or until the sauce begins to stick shortly after stirring. make sure the lid of the sauce pan is just ajar so the moisture can escape and the mixture will cook down.
  • 7 add about half of the can of coconut milk, and continue to cook at a simmer, again until the sauce sticks to the bottom shortly after stirring.
  • 8 serve over rice, with naan bread, or other indian sides.

Buttered Balsamic Asparagus

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 2 bunches asparagus
  • 50 g pecorino cheese or 50 g parmesan cheese, shavings
  • 80 g butter
  • 4 tablespoons balsamic vinegar
  • salt and pepper

Recipe

  • 1 trim the tough ends off the asparagus and discard.
  • 2 blanch in a pot of boiling water for no longer than five minutes, then drain and set aside in a shallow dish.
  • 3 keep warm.
  • 4 melt the butter over a low heat in a large frying pan.
  • 5 add the balsamic vinegar then toss in the asparagus.
  • 6 stir to coat and let the aspargus cook gently for just a couple minutes.
  • 7 put on a serving plate, pour over the lovely juices and season with salt and pepper.
  • 8 sprinkle with the cheese shavings and serve immediately.

Bacon Monkey Bread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (2 1/8 ounce) package shortcut bacon
  • 1/2 cup grated parmesan cheese
  • 2 (12 ounce) cans refrigerated buttermilk biscuits
  • 1/4 cup melted butter

Recipe

  • 1 melt 1 tablespoons butter in a small skillet over medium-high heat; add onion, and saute 4 minutes or until golden.
  • 2 heat bacon according to package directions until crisp; crumble.
  • 3 combine bacon, parmesan cheese, and onion mixture.
  • 4 cut each biscuit into fourths; dip biscuit pieces into 1/4 cup melted butter.
  • 5 arrange one third of biscuit pieces in bottom of a lightly greased 10-inch bundt pan.
  • 6 sprinkle with half of bacon mixture. repeat layers once; top with remaining one-third biscuit pieces.
  • 7 bake at 350* for 30 minutes or until golden.
  • 8 cool in pan 10 minutes; invert onto a serving platter; and serve immediately.

Buttered Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 8 -10 chicken parts, skin on-bone in (my kids like drumsticks, dh likes thighs)
  • kosher salt
  • ground pepper
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper
  • 3/4 cup flour
  • 1/4 cup butter, cut into cubes
  • 2 cups whole milk

Recipe

  • 1 preheat the oven to 450 degrees.
  • 2 season your chicken parts generously with kosher salt, paprika, and the cayenne pepper.
  • 3 season your flour with salt and pepper. dredge the chicken in the flour and place the parts in a casserole dish, careful not to overlap the chicken.
  • 4 dot the tops of your chicken parts with the cut-up butter pieces (about 3 pats of butter per piece).
  • 5 cook chicken in hot oven for 20 minutes. chicken should start to look golden. carefully add the milk to the casserole dish.
  • 6 lower heat to 375 degrees and cook for another 40 minutes. milk should bubble and thicken as chicken cooks. you may spoon this milk gravy over your chicken during serving time. enjoy!

1st Place 1980 Malassadas

Total Time: 1 hr 21 mins Preparation Time: 1 hr 15 mins Cook Time: 6 mins

Ingredients

  • Servings: 12
  • 2 packages active dry yeast
  • 2 tablespoons sugar
  • 1/3 cup lukewarm water
  • 12 cups flour
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/4 teaspoon nutmeg
  • 10 eggs, slightly beaten
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 3 1/2 cups warm milk
  • vegetable oil (for deep frying)
  • granulated sugar

Recipe

  • 1 mix yeast and sugar and water.
  • 2 set aside.
  • 3 sift flour, salt and sugar together.
  • 4 add nutmeg.
  • 5 add reserved yeast mixture, eggs, melted butter and vanilla.
  • 6 using a circular motion, stir by hand, adding warm milk gradually.
  • 7 on a lightly floured surface, knead bread well.
  • 8 place dough in a bowl in a warm area free from drafts and cover.
  • 9 let rise 1 hour or until dough doubles in volume.
  • 10 pour about 2" of vegetable oil into a deep skillet or electric deep fryer.
  • 11 heat oil to 375 f.
  • 12 when oil is hot, drop several tablespoonfuls of dough into oil.
  • 13 turn frequently until malassadas are golden brown.
  • 14 be careful not to put too many malassadas in at one time.
  • 15 remove each malassada as they are cooked and drain on paper towels.
  • 16 roll in granulated sugar while still hot.
  • 17 repeat with rest of dough.

Buttered Roasted Almonds - 4g Net Carbs

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12
  • 3 tablespoons butter
  • 1 lb whole raw almonds (or pecans)
  • 1 1/2 tablespoons kosher salt

Recipe

  • 1 turn slow cooker to high and place butter in crock; allow butter to melt.
  • 2 once melted, turn slow cooker to low.
  • 3 add the nuts and stir to coat with the butter.
  • 4 cover and cook on low for 2 hrs, stirring several times while cooking.
  • 5 when done cooking, add the salt and toss to coat.
  • 6 let nuts cool, uncovered, then store in tightly sealed container.

1960 Original Kentucky Buttermilk Biscuit

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1 cup buttermilk (if out of buttermilk,just add a tablespoon of vinegar to cup of milk and mix,works fine)

Recipe

  • 1 mix flour, baking powder, baking soda, and salt.
  • 2 cut in shortening.
  • 3 add buttermilk; mix well.
  • 4 as told in recipe, look for a texture like "velvet". if sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
  • 5 bake at 450°f for 15-25 minutes on a lightly sprayed pan. depending on oven, just make it golden brown. (brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).

Banana Split Pie

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

  • 1 1/2 cups butter, divided
  • 2 cups graham cracker crumbs
  • 2 eggs
  • 2 cups confectioners' sugar
  • 5 ripe bananas
  • 1 can crushed pineapple
  • 1 (16 ounce) container cool whip
  • chopped pecans (to taste)
  • maraschino cherry (to taste)

Recipe

  • 1 melt 1 stick butter and mix with graham cracker crumbs.
  • 2 spread in bottom of 13 x 9 pan.
  • 3 mix remaining 2 sticks of butter with eggs and sugar for 15 minutes with electric mixer (do not skimp on the time--do it for the whole 15 minutes!) spread mixture over crust.
  • 4 cover with sliced/chopped bananas.
  • 5 top with pineapple, then top with cool whip.
  • 6 sprinkle chopped pecans and cherries on top.
  • 7 refrigerate overnight.

Chicken Biscuit Stew

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

  • 1/4 cup margarine or 1/4 cup butter
  • 1/3 cup pillsbury best all-purpose flour or 1/3 cup unbleached flour
  • 1 dash pepper
  • 1 (10 1/2 ounce) can condensed chicken broth
  • 3/4 cup milk
  • 2 cups cubed cooked chicken
  • 1 cup green giant frozen sweet peas
  • 1 cup fresh baby carrots
  • 1/3 cup chopped onion
  • 1 (12 ounce) can hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
  • poppy seed (optional)

Recipe

  • 1 heat oven to 375 degrees.
  • 2 melt margarine in 10-inch oven-proof skillet.
  • 3 stir in flour and pepper; cook, stirring constantly, for 1 minute, or until smooth and bubbly.
  • 4 gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly.
  • 5 add chicken, peas, carrots and onion; cook until hot and bubbly, stirring occasionally.
  • 6 separate dough into 10 biscuits.
  • 7 arrange biscuits over hot chicken mixture in skillet; sprinkle with poppy seed (optional).
  • 8 bake for 20-25 minutes, or until biscuits are golden brown.
  • 9 makes 5 (1 1/2 cup) servings.

Caramel-filled Brownies

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

  • 32 unwrapped caramel creams caramels
  • 1/4 cup evaporated milk
  • 1 tablespoon butter
  • 1 cup butter
  • 4 ounces unsweetened chocolate squares
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup flour

Recipe

  • 1 for the caramel sauce, melt butter with milk over low heat and add caramel creams®. stir constantly. remove from heat when the sauce is smooth.
  • 2 preheat oven to 350° and line a 9”x13” pan with greased parchment paper. combine butter and chocolate in a saucepan and melt over very low heat. cool to room temperature. whisk eggs until frothy. add sugar, vanilla, and salt. beat on high for 5 minutes, until smooth. stir in chocolate mixture, add flour and mix until blended.
  • 3 pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. spread the caramel sauce over the cooked brownies. cover the caramel with the remaining brownie mix. bake an additional 25-30 minutes at 350°. cool for 2+ hours, in pan, at room temperature.

Artichokes For Pressure Cooker

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 4 medium artichokes, 6-7 ounces each
  • 2 lemons, cut in half

Recipe

  • 1 place 1 cup of water with the juice of one lemon in the cooking pot.
  • 2 prepare artichokes. cut stem off at base, cut 1/3 off the top, and trim off outer layers of tough leaves.
  • 3 (optional step is to open up leaves at the top and remove the choke with a melon baller or spoon.
  • 4 rub the cut parts of the artichoke with the remaining lemon halves. place them top down in the pot.
  • 5 lock lid in place. set for 8 minutes at high pressure.
  • 6 serve immediately with melted butter or your favorite dipping sauce.

Bacon Pecan Cornbread Stuffing

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 1.5 (16 ounce) bags cornbread stuffing mix
  • 1 1/2 cups pecan halves, toasted
  • 5 tablespoons butter
  • 2 cups onions, chopped
  • 2 cups celery & leaves, chopped
  • 6 ounces canadian bacon, stacked and cut in 1/2-inch pieces (1 1/2 cups)
  • 2 1/2 cups chicken broth
  • 1/2 cup water
  • 3/4 teaspoon fresh ground pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary

Recipe

  • 1 put stuffing mix and pecans in a very large bowl or pot. melt butter in a large skillet. add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender. add remaining ingredients and bring to a boil. add to stuffing; toss to mix and moisten evenly. bag and refrigerate until ready to stuff turkey.
  • 2 stuff neck and body cavities, and bake the remainder of the stuffing separately. makes 16 cups per 3/4 serving
  • 3 stuffing tip
  • 4 after stuffing the bird, you'll still have extra stuffing. spoon it into a greased baking dish, drizzle with 1/2 cup broth, cover and bake 30 minutes. uncover and bake 15 minutes longer until lightly browned.

1970's Style Gluten Bread (low Carb)

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

  • 2 tablespoons active dry yeast
  • 2 cups warm water (100 f)
  • 1 teaspoon sugar (which will be consumed by the yeast)
  • 3 1/2 cups vital wheat gluten flour
  • 1/2 cup soy flour
  • 1/2 cup oat flour
  • 1/2 cup wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon splenda sugar substitute

Recipe

  • 1 measure water and sugar into mixing bowl. add yeast and stir to dissolve.
  • 2 combine gluten, soy flour, oat flour, wheat germ, splenda and salt. add dry ingredients to yeast mixture and beat until smooth.
  • 3 turn dough onto floured board and knead thoroughly for 12-15 minutes. shape into 2 loaves.
  • 4 place in buttered bread pans. cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising รข€” do not 'punch down'!) - about 45 minutes to an hour.
  • 5 bake in preheated 375°f oven for 45 minutes. remove from pans and cool.

Buttered Tomatoes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 4 large ripe tomatoes or 6 medium tomatoes
  • 1/4 cup butter (melted)
  • salt and pepper (to taste)
  • 1 teaspoon sugar
  • 1/8 teaspoon basil

Recipe

  • 1 peel tomatoes and remove pulp and seeds; discard pulp and seeds.
  • 2 dice the fleshy part of the tomatoes.
  • 3 melt butter in a skillet; sauté tomatoes in the butter. stir in the salt and pepper, sugar and basil.
  • 4 cover and cook about 5 minutes.

Buttered Fettuccine With Shrimp

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 1 garlic clove, minced
  • 8 ounces fettuccine, freshly cooked
  • 6 ounces bay shrimp
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons grated romano cheese
  • 2 tablespoons chopped fresh parsley
  • pepper

Recipe

  • 1 melt butter with garlic in small saucepan over medium heat.
  • 2 pour over fettuccine and toss.
  • 3 add shrimp, cheeses and parsley.
  • 4 season with pepper.
  • 5 toss thoroughly.
  • 6 serve immediately.

1st Place Banana Nut Bread

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

  • 1 teaspoon fresh lemon juice
  • 1/2 cup milk
  • 1 cup sweet butter, softened
  • 2 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, beaten
  • 3 1/2 cups unsifted unbleached flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups mashed very ripe bananas
  • 2 cups chopped walnuts

Recipe

  • 1 preheat oven to 350 degrees. butter 2 loaf pans.
  • 2 pour the lemon juice into the milk and stir until the milk is curdled. set aside.
  • 3 beat together the butter, sugar and vanilla until creamy. add the eggs, mixing thoroughly.
  • 4 sift together the flour, baking soda and salt. add this to the butter-sugar mixture alternately with the curdled milk. stir in the bananas and nuts.
  • 5 pour the batter into the prepared loaf pans and bake for 1 hour and 10 minutes, or until a knife inserted into the center comes out clean.

Cheese Tortellini With Basil Cream Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 1/4 cup butter
  • 1/4 cup wine
  • 1 1/4 cups cream
  • 1 cup grated parmesan cheese
  • 2/3 ounce fresh basil, chopped, plus
  • 2 -3 fresh basil leaves, for garnish
  • 18 ounces fresh cheese-filled tortellini, cooked and drained

Recipe

  • 1 in a medium saucepan, sauté shallots and garlic in butter until softened.
  • 2 add flour; cook and stir one minute.
  • 3 stir in wine; cook one minute more.
  • 4 slowly add cream, mixing until smooth. add cheese; cook over medium heat until smooth and thick.
  • 5 add fresh basil; mix well and pour over hot, cooked tortellini.
  • 6 garnish with basil leaves.

Caramel-whiskey Sauce

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 cup butter
  • 2 cups granulated sugar
  • 1/2 cup whiskey
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs

Recipe

  • 1 first melt the butter in a saucepan. add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
  • 2 beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
  • 3 once tempered, add the egg mixture to the whiskey mixture and return to the heat.
  • 4 when a boil is reached, cook for one minute, then remove from the heat.

Buttered Radishes

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 bunch radish, halved
  • 1 tablespoon unsalted butter, softened
  • crunchy sea salt

Recipe

  • 1 spread cut side of radishes with butter and sprinkle with sea salt. cover and refrigerate up to 2 hours.

Caramel-cognac Fondue

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

  • Servings: 4
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 1/3 cups warm whipping cream
  • 2 tablespoons cognac
  • 1 tablespoon unsalted butter
  • fresh strawberries, thinly sliced
  • apples or pear
  • sliced banana
  • fresh tangerine, segments
  • sliced star fruit

Recipe

  • 1 combine sugar and 2 tablespoons water in heavy medium saucepan.
  • 2 stir over low heat until sugar dissolves.
  • 3 increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
  • 4 add warm cream to caramel.
  • 5 stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes.
  • 6 add cognac and cook 1 minute longer.
  • 7 remove from heat.
  • 8 add butter and stir until melted.
  • 9 (can be prepared 8 hours ahead. cover and chill. rewarm over medium-low heat before serving.) transfer sauce to small fondue pot or flameproof ceramic bowl.
  • 10 set pot over candle or canned heat burner.
  • 11 serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.

Buttered Turnip Puree

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 3 large turnips, peeled and cut into uniform chunks
  • 1 quart milk
  • 3 fresh thyme sprigs
  • 1 garlic clove, peeled and gently smashed with the side of a knife
  • 1/2 cup unsalted butter, cut into small cubes
  • kosher salt
  • fresh ground black pepper

Recipe

  • 1 combine the turnips, milk, thyme and garlic in a medium saucepan. set over medium heat and partially cover the pan. bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
  • 2 drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. add more of the liquid, if necessary. serve hot.

Brazilian Coconut Pie With Tropical Fruit

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • 1 (9 inch) pie crusts
  • 2 cups milk
  • 4 medium eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter
  • 1/2 cup coconut (grated )
  • mango (sliced) (optional)
  • papaya (sliced) (optional)
  • guava (sliced) (optional)

Recipe

  • 1 make sure the pie shell has been chilled for 30 minutes before baking. preheat the oven to 350 degrees.
  • 2 heat the milk in a double boiler until bubbles form around the outer edge of the pan.
  • 3 in a bowl beat the eggs and sugar add salt, vanilla, butter and grated coconut. stir in the heated milk
  • 4 pour the custard mixture into the pie shell.
  • 5 bake for 30 minutes or until the custard sets.
  • 6 take the pie out of the overn and let cool and then place in the fridge for at least 2 hours
  • 7 before serving garnish the pie with fresh fruit slices.

Buttered Snow And Green Peas

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

  • Servings: 8
  • 1 lb snow peas, trimmed
  • 2 1/2 cups tiny peas, fresh or 10 ounces frozen peas
  • 2 tablespoons butter
  • 1 -2 tablespoon fresh chives or 1 -2 tablespoon mint, chopped
  • salt and pepper

Recipe

  • 1 blanch peas in boiling salt water for no more than 1 minute. drain and rinse under cold water.
  • 2 melt butter in large skillet. add peas; season to taste with salt and pepper. stir over medium-high heat until hot about 1 to 2 minutes. do not over cook.
  • 3 put in serving bowl and sprinkle with either chives or mint.

Buttered Squash

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 1
  • 2 ounces winter squash
  • 1 teaspoon sugar
  • 1 teaspoon butter
  • 1 dash salt

Recipe

  • 1 peel squash and cut into bite sized pieces.
  • 2 place pieces with sugar and add water to cover. cook until nearly fork tender, add butter and continue cooking over medium heat.
  • 3 when the squash becomes tender and the moisture has almost gone, remove from heat.

Buttered Spaetzle

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup 1% low-fat milk
  • 2 large eggs
  • 2 quarts water
  • 2 tablespoons butter, divided

Recipe

  • 1 lightly spoon flour into dry measuring cups; level with a knife. sift together flour, salt, and baking powder.
  • 2 combine milk and eggs, stirring with a whisk. add milk mixture to flour mixture, stirring with a whisk until combined.
  • 3 let stand 10 minutes.
  • 4 bring 2 quarts water to a boil in a large saucepan. hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander.
  • 5 press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. cook 2 minutes or until done (spaetzle will rise to surface).
  • 6 remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). repeat procedure with remaining dough.
  • 7 melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
  • 8 add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. repeat with remaining butter and cooked spaetzle.

Caramelised Onion Open Steak Sandwich

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 20 g butter
  • 1 brown onion (sliced)
  • 1 teaspoon thyme leaves
  • 2 teaspoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 4 (110 g) minute steaks (beef)
  • 2 french baguettes (small halved lengthwise)
  • 2 tablespoons horseradish cream
  • 8 slices cheddar cheese
  • 60 g rocket (baby leaves)

Recipe

  • 1 heat 1 tablespoon of the oil and the butter in a non stick frying pan over low heat and add the onion and thyme and cook for 10 minutes or until onion is softened and then add the sugar and balsamic vinegar and cook for a further 8-10 minutes till caramilsed.
  • 2 heat the remaining oil in a non stick frying pan and cook the steaks for 1-2 minutes per side or until cooked to your liking (better i think to do a little under as it will go under the grill/broiler for a minute or two).
  • 3 spread half a tablespoon of the horseradish cream over each baguette half and top with the steak and cheese.
  • 4 place under a preheated hot grill/broiler and cook for 2-3 minutes or until cheese is melted and golden.
  • 5 top with caramelised onion and rocket, halve each half baquette to serve.

Caramelised Onion, Bacon & Camembert Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 6 sheets phyllo pastry
  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 2 teaspoons brown sugar
  • 2 teaspoons balsamic vinegar
  • 125 g camembert cheese or 125 g brie cheese, sliced thinly
  • 3 slices lean bacon, chopped
  • 3 eggs
  • 1/2 cup light sour cream
  • 1/4 cup skim milk
  • 30 g low-fat cheese, grated

Recipe

  • 1 set oven to 180c or 350°f.
  • 2 spray 23cm quiche dish. fold pastry sheets in half lengthways and arrange over the base and sides of the dish. spray between each layer with cooking oil spray. trim edges. cook for 3-4 minutes.
  • 3 fry onions in butter for 3 minutes. add sugar and vinegar. fry for 5 minutes until golden. drain on paper. spread onion on pastry, then a layer of camembert cheese, then bacon.
  • 4 combine eggs, cream and milk. pour over tart and sprinkle with grated cheese.
  • 5 bake for 30 minutes.

Cheese Turnovers

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

  • Servings: 45
  • 8 3/4 cups flour
  • 5 eggs
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup milk
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 2 lbs mozzarella cheese, grated
  • 2 eggs
  • 1/4 cup minced parsley
  • salt, pepper to taste
  • sesame seeds (optional)

Recipe

  • 1 mix filling ingredients together.
  • 2 set aside.
  • 3 melt butter and shortening together.
  • 4 mix all dough ingredients except vegetable oil.
  • 5 knead.
  • 6 add vegetable oil and knead again.
  • 7 let rest 3 hours, covered.
  • 8 divide into 10 balls, cover and let rest 10 minutes.
  • 9 open each ball with fingers to size of dinner plate.
  • 10 place filling over half of circle.
  • 11 bring end of dough over filling to form large turnover.
  • 12 press edges to seal.
  • 13 cover and let rise one hour.
  • 14 brush tops with one beaten egg mixed with one tablespoon milk.
  • 15 sprinkle with sesame seeds.
  • 16 (optional).
  • 17 bake on ungreased baking sheets in preheated 375f oven 40-45 minutes.
  • 18 this freezes well after baking.

Chicken Bog

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 5
  • 1 (3 lb) chicken, quartered
  • 1 lb smoked link sausage
  • 1 cup chopped onion
  • 1/2 cup butter
  • 2 teaspoons seasoning salt (lawrys)
  • 2 teaspoons house seasoning
  • 1 teaspoon ground red pepper
  • 1 teaspoon black pepper
  • 3 bay leaves
  • 8 cups water
  • 3 cups raw rice
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Recipe

  • 1 lice the sausage into 1/2 inch pieces.
  • 2 in stockpot combine chicken, sausage, onion, butter, seasonings and bay leaves.
  • 3 add the water, boil, cover and cook at low boil 40 minutes.
  • 4 remove the chicken from the pot and let cool.
  • 5 debone chicken, discard the bones and skin.
  • 6 add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat,
  • 7 cover pot and simmer 10 minutes until rice is done.
  • 8 remove bay leaves,
  • 9 return chicken to the pot.
  • 10 house seasoning:.
  • 11 mix store in airtight container up to 6 months.

Buttered Spaghetti Squash

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 1 spaghetti squash
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley (optional)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, add 1/2 inch of water to the dish and cover it with foil.
  • 3 bake the squash 45 minutes or until it is slightly soft when pressed.
  • 4 scrape the stringy flesh with a fork and put into a bowl. then toss the squash shreds with the butter, salt and pepper to taste.
  • 5 stir in parsley if desired.

Bacon Pastry Crust

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 4 ounces bacon, finely chopped
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces and kept cold
  • 2 tablespoons vegetable shortening, cut into small pieces and kept cold
  • 4 tablespoons water

Recipe

  • 1 cook the bacon in a small skillet over medium heat until crisp and colored. drain on paper towels until cooled.
  • 2 in the work bowl of a food processor, combine the flour, salt, and bacon. process to combine.
  • 3 add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
  • 4 add the water in pulses, 1 tablespoon at a time.
  • 5 turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand. flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
  • 6 preheat the oven to 375°f.
  • 7 roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
  • 8 line the shell with foil, and fill with pie weights (i just use rice). bake for 20 minutes.
  • 9 remove the foil and bake for 10 minutes more, until light golden.
  • 10 use in any recipe calling for a par baked crust.

Caramel-filled Biscuits

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 25
  • 250 g butter
  • 1 cup icing sugar
  • 1 1/2 cups plain flour
  • 1 cup cornflour
  • 1 egg
  • 1 (400 g) can sweetened condensed milk
  • 60 butter
  • 2 tablespoons golden syrup

Recipe

  • 1 place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
  • 2 roll tablespoons of the mixture into balls and-place on lined baking trays.
  • 3 flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
  • 4 bake the biscuits in a preheated oven, 180c until lightly golden.
  • 5 cool on racks.
  • 6 to make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
  • 7 place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
  • 8 cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
  • 9 top with the remaining biscuits and allow to cool and become firm.

Caramelised Banana Tartlets

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

  • Servings: 4
  • 2 ounces butter, melted
  • 8 sheets phyllo pastry
  • 4 tablespoons icing sugar
  • 1/2 pint double cream
  • 4 ounces caster sugar
  • 3 large bananas, peeled and cut into 1 inch chunks

Recipe

  • 1 lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. repeat this to create another pile with the rest of the filo.
  • 2 cut out 3 x 3inch circles from each filo stack so you have 6 stacks. place onto the buttered baking sheet and bake in a pre heated oven at 350f/180c for 5-7 minutes.
  • 3 remove from oven and cool. whip cream to soft peak and set aside.
  • 4 heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
  • 5 to assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. top with third filo and dust with icing sugar. drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.

Banana Split Pie

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 2 egg yolks
  • 3 tablespoons unsalted butter
  • 1 1/4 teaspoons vanilla extract
  • 1/2 cup mini chocolate chip
  • 2 -3 bananas
  • 1 (9 inch) pie crusts
  • 1/2 pint strawberry, hulled and sliced lengthwise
  • 1 cup chilled heavy cream
  • 2 tablespoons confectioners' sugar
  • 1/3 cup chopped walnuts
  • 1 maraschino cherry (optional)

Recipe

  • 1 in a medium saucepan, combine the sugar and cornstarch.
  • 2 gradually whisk in the milk until blended.
  • 3 set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes.
  • 4 in a small bowl, whisk the egg yolks.
  • 5 gradually whisk in 1/2 cup of the hot thickened milk.
  • 6 whisk the egg yolk mixture into the remaining milk in the saucepan.
  • 7 boil the custard, whisking, for 1 minute.
  • 8 remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted.
  • 9 blend in 1 teaspoon of the vanilla.
  • 10 set aside, whisking occasionally, until cooled to room temperature.
  • 11 cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour.
  • 12 whisk again to smooth out and then stir in the chocolate bits.
  • 13 peel the bananas and slice fairly thinly crosswise on the diagonal.
  • 14 line the bottom and sides of the pie shell with the banana slices.
  • 15 pour in the chocolate chip custard and smooth the top of the custard in concentric circles.
  • 16 whip the cream lightly.
  • 17 beat in the confectioners' sugar and the remaining 1/4 teaspoon vanilla.
  • 18 beat until stiff.
  • 19 spread the whipped cream decoratively over the top of the pie.
  • 20 strawberries are to be arranged decoratively on top of the pie.
  • 21 sprinkle the chopped walnuts on top and set the cherry in the center.
  • 22 refrigerate until serving time.

Cheese Stuffed Lamb Roast W/ Cream Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon lemon pepper seasoning
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 2 tablespoons heavy cream
  • 1 cup shredded swiss cheese
  • 1 boneless lamb loin roast
  • 6 ounces thinly sliced deli ham
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/4 cup chicken broth
  • 1 teaspoon sour cream
  • salt

Recipe

  • 1 in a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
  • 2 cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
  • 3 open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
  • 4 remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
  • 5 roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
  • 6 combine marjoram, oregano, and basil; rub over roast.
  • 7 place on a rack in a shallow roasting pan; roast, uncovered at 325°f for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
  • 8 meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
  • 9 whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
  • 10 slice roast; serve with cream sauce.

Bacon Mornay Sauce

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 slices bacon
  • 2 1/2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces cheese, cheddar, swiss, parmesan, your choice 4ozs if using cheddar or 2 ounces other milder cheese

Recipe

  • 1 fry bacon.
  • 2 remove bacon from pan; add butter.
  • 3 add flour; purists say don't brown flour but i do because i don't like a raw flour taste, and i cook on high (sigh).
  • 4 add milk.
  • 5 season with salt and pepper.
  • 6 cook until thickened.
  • 7 add cheese. crumble up bacon and add here.

Brazilian Chocolate Flan

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/4 cups milk
  • 1 tablespoon unsalted butter
  • 6 tablespoons powdered chocolate milk mix
  • 6 large egg yolks
  • 1 teaspoon vanilla extract

Recipe

  • 1 butter a bundt pan and then dust it with granulated sugar.
  • 2 pour all ingredients in the blender and beat them for 3 minutes.
  • 3 pour the flan in the prepared pan and bake it in a medium-low oven in bain marie for 1 1/2 hours or until a tooth pick inserted near the center comes out clean.
  • 4 let it cool completely, cover it with plastic foil and refrigerate it for 2 hours.
  • 5 after that, carefully unmold it and serve the flan with whipped cream.

Caramelised Apple Tart With Honey

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 sheets puff pastry
  • 4 apples, peeled and cored and thinly sliced
  • melted butter
  • caster sugar
  • honey

Recipe

  • 1 preheat oven to 220 degrees celcius.
  • 2 cut 2 x 12cm rounds from each sheet.
  • 3 place on greased baking tray.
  • 4 arrange apple slices on top.
  • 5 brush with butter.
  • 6 sprinkle with sugar.
  • 7 bake in oven for 15 minutes.
  • 8 drizzle tarts with honey and place under grill until honey caramelises.

Buttered Baby Carrots And Sweet Peas

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 1/2 cups baby carrots, halved lengthwise
  • 2 tablespoons butter
  • 1 1/2 cups frozen peas
  • 2 tablespoons water
  • 1 teaspoon sugar
  • salt and pepper

Recipe

  • 1 in a skillet, saute carrots in butter for 5 minutes.
  • 2 stir in remaining ingredients.
  • 3 cover and simmer for 10 minutes or until vegetables are done.

Buttermilk Fried Chicken

Total Time: 48 hrs 12 mins Preparation Time: 24 hrs Cook Time: 24 hrs 12 mins

Ingredients

  • Servings: 3
  • 1 broiler-fryer chicken, cut into 8 pieces (you want the skin on, trust me, and if you buy a whole chicken and cut it up yourself you save a bun)
  • 2 cups low-fat buttermilk
  • 2 tablespoons kosher salt
  • 2 tablespoons hungarian paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup flour, for dredging
  • vegetable shortening, for frying

Recipe

  • 1 place chicken pieces into a plastic container and cover with buttermilk.
  • 2 cover and refrigerate for 12-24 hours .
  • 3 drain chicken in a colander.
  • 4 combine salt, paprika, garlic powder, and cayenne pepper.
  • 5 liberally season chicken with this mixture.
  • 6 then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
  • 7 melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
  • 8 once shortening liquefies raise heat to 325 degrees f.
  • 9 do not allow oil to go over 325 degrees f.
  • 10 place chicken skin side down into the pan.
  • 11 put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
  • 12 the oil should come half way up the pan once the chicken is added.
  • 13 cook chicken until golden brown on each side, approximately 10-12 minutes per side.
  • 14 the internal temperature should be right around 180 degrees.
  • 15 (be careful to monitor shortening temperature every few minutes).
  • 16 drain chicken on a rack over a sheet pan, not on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
  • 17 if you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
  • 18 s a gas oven, which is very moist and will ruin your beautiful chicken crust!

Buttermilk Fried Chicken With Green Chile-horseradish Sauce

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 lbs fresh green beans, trimmed
  • 2 tablespoons butter
  • salt and pepper
  • sriracha sauce (optional)
  • 2 1/2 lbs chicken breasts, cutlets
  • 1 -2 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • oil (for frying)
  • 1/2 cup unsalted butter, plus
  • 1 tablespoon unsalted butter
  • 1 (4 ounce) can mild green chilies
  • 2 teaspoons prepared horseradish
  • 1/2 cup sweet pickle relish
  • 2 cups heavy cream
  • salt

Recipe

  • 1 bring a large pot of salted water to boil. add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
  • 2 prepare the green chile-horseradish sauce and the buttermilk fried chicken. as chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. keep warm.
  • 3 to serve, spoon 1/4 cup green chile-horseradish sauce onto each plate. top each plate with 1/8 of green beans and 1/8 of cutlets. garnish each plate with srirachi sauce.
  • 4 for the chicken: soak the cutlets in the buttermilk for 2 hours. on a plate or in a shallow bowl, combine the flour, pepper and salt. heat oil to 350 degrees.
  • 5 remove the chicken from the buttermilk and dredge in the flour. fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). drain on paper towels.
  • 6 for the sauce: in a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. cook 3 minutes and add heavy cream. turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). strain the mixture and return to the saucepan over medium heat. add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). keep warm.

Buttermilk Needed But Have None

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • 1 cup milk
  • 1 1/2 teaspoons cream of tartar

Recipe

  • 1 whisk cream of tartar into milk to avoid clumps.
  • 2 use as you would buttermilk for baking.

Buttered Pecan Pie

Total Time: 50 mins Cook Time: 50 mins

Ingredients

  • Servings: 8
  • 1 1/4 cups pillsbury best all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup plus 2 tbsp. pecans, finely chopped
  • 1/8 teaspoon salt
  • 1/2 cup butter flavor shortening
  • 3 tablespoons ice water
  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup butter or 1/3 cup margarine, melted
  • 1 1/4 cups pecans, chopped
  • 12 pecan halves

Recipe

  • 1 crust: in a medium bowl, combine flour, confectioners sugar, finely chopped nuts and 1/8 teaspoons salt; cut in shortening using pastry blender (or two knives) until flour is blended in to form pea-size chunks.
  • 2 sprinkle mixture with water, 1 tablespoon at a time.
  • 3 toss lightly with fork untl dough forms a ball. press between hands to form 5-6-inch disk. roll and press crust into 9-inch pie plate. do not flute. do not bake. heat oven to 350°f.
  • 4 filling: in the bowl of an elecric mixer, beat eggs until frothy. add corn syurp, 2/3 cup granulated sugar, vanilla extract and 1/4 teaspoons salt. beat until blended. stir in melted butter and chopped nuts. pour into unbaked pie crust.
  • 5 garnish: dip 6 nut halves in filling to coat. arrange in center of pie to resemble flower. press 6 scallops into crust edge using back of tablespoon.
  • 6 place 1 nut half in each indentation. press lightly. cover edge of pie with foil to prevent overbrowning.
  • 7 bake 45 minutes. remove foil. bake 5 minutes or untl pie is almost set in center when shaken gently. cool to room temperature before serving. refrigerate leftovers.

Caramel Corn Puffs

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • 1 (8 ounce) package puffed corn cereal
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup karo
  • 1 teaspoon baking soda

Recipe

  • 1 spray a large roasting pan with pam cooking spray, add puffs.
  • 2 use a 2 qt sauce pan to bring butter, sugar and karo syrup to a boil.
  • 3 cook for 2 minute
  • 4 remove from heat add soda. stir til foamy.
  • 5 pour over puffs and mix to cover puffs.
  • 6 bake at 250f for 1 hour.
  • 7 stir puffs every 15 minutes.
  • 8 pour mixture over wax paper.
  • 9 cool and break apart; store in air tight container.

Caramel Corn

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 4 quarts popped corn (up to 6 quarts)
  • 1 cup brown sugar
  • 1/2 cup butter, melted
  • 1/4 cup light corn syrup or 1/4 cup maple syrup or 1/4 cup molasses
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • kosher salt
  • nuts (optional)

Recipe

  • 1 preheat oven to 350°f.
  • 2 butter large baking pan or just line with silpat and set asside.
  • 3 in a pot large enough to hold all the popcorn, combine brown sugar, cutter, and syrup. heat over a low heat until liquified.
  • 4 add vanilla and baking soda. mix well.
  • 5 pour popcorn into the pot, stirring until well coated.
  • 6 spread on prepared pan.
  • 7 bake for 15 minutes stirring every 5 minutes.
  • 8 enjoy!

Buttermilk Fried Chicken Breast Filets

Total Time: 24 hrs 14 mins Preparation Time: 24 hrs Cook Time: 14 mins

Ingredients

  • Servings: 6
  • 3 boneless chicken breasts
  • 2 cups buttermilk
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon seasoning salt
  • 3 eggs
  • 1 tablespoon franks redhot cayenne pepper sauce
  • 2 cups self rising flour
  • 1 1/2 teaspoons fresh ground pepper (coarse grind)
  • 2 cups corn oil

Recipe

  • 1 filet 3 chicken breasts in half.
  • 2 soak chicken in buttermilk and 1/2 teaspoon ground cayenne for 24 hours.
  • 3 remove chicken from buttermilk.
  • 4 season with salt,pepper,paprika,garlic salt and seasoned salt.
  • 5 make an egg wash with 3 beatened eggs and tablespoon of franks hot sauce.set aside.
  • 6 make dredge with self rising flour and 1 1/2 teaspoon fresh ground pepper. set aside.
  • 7 heat 2 cups oil in 12 inch fry pan over medium- medium high heat.
  • 8 dip chicken into egg wash, then into flour dredge.
  • 9 carefully slip floured chicken into hot oil.
  • 10 cook till golden brown 7-10 minutes. flip cook 7-10 minutes more.
  • 11 drain on rack or paper towels.

Banana Nut Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • 1 cup margarine
  • 2 1/2 cups sugar
  • 6 tablespoons buttermilk
  • 5 very ripe bananas
  • 1 cup nuts (finely chopped)
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons vanilla

Recipe

  • 1 cream butter and sugar. add buttermilk, eggs, soda and flour. add vanilla, mashed bananas and nuts. beat well with mixer.
  • 2 bake at 350°f for 1 hour.

Friday, February 27, 2015

Banana Nut Bread Made By Mom

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1/2 cup shortening (you can also substutite with oil and will not harm the loaf.)
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup nuts (walnut is our favorite but use what you have or like)
  • 1 banana (mashed)

Recipe

  • 1 in a large bowl mix together all dry ingredients well.
  • 2 in a seperate bowl mix eggs, shortening (or the oil) and banana until well combined.
  • 3 add the wet mixture to the dry mixture until well combined with a hand mixer.
  • 4 add the nuts and mix on low to medium speed for about a minute or until the nuts are evenly mixed into the batter.
  • 5 spray or grease a 9x5x3 loaf pan and bake in a pre-heated oven at 350 for about an hour --
  • 6 we have always set the kitchen timer to 45 minutes and have checked the loaf with a clean butter knife in the center of the loaf. if it comes out clean it's done. you do not want the loaf to burn, at this point you will check the loaf every 5 minutes after that. it should have a nice golden brown color on the top and the house should smell wonderful. when it comes out of the oven give it about 20 minutes or so to cool and very carefully slide a butter knife or spatula down all of the sides of the loaf pan, turn upside down and it should fall out smoothly. slice immediately -- we like to spread softened butter and enjoy with a cold glass of milk.

Cheese Whiz Scrambled Eggs

Total Time: 8 mins Preparation Time: 3 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 1 tablespoon butter
  • 2 tablespoons cheese whiz
  • 4 large eggs
  • 2 tablespoons milk
  • salt and pepper
  • 1/2 cup shredded cheddar cheese (optional)

Recipe

  • 1 melt butter in a non-stick pan (*important that it is non-stick, or it can get a bit messy).
  • 2 add cheese whiz.
  • 3 mix butter and cheese whiz together with a spatula
  • 4 beat eggs in a bowl, add milk, salt and pepper.
  • 5 add eggs to pan.
  • 6 mix eggs with cheese sauce -- i like to use a fork gently to evenly distribute.
  • 7 after 30 seconds to one minute or so, mix/flip eggs to ensure sauce is mixing.
  • 8 continue cooking as you prefer for your scrambled eggs.
  • 9 top with some shredded cheese if desired, or mix in the eggs in the last few moments of cooking.

Chicken And Portabella Baguette

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 large red bell pepper, roasted and seeded (capsicum)
  • 1 shallot, chopped
  • 1 1/2 tablespoons chopped walnuts
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt, plus
  • 1/8 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper, plus
  • 1/8 teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 3/4 lb boneless skinless chicken breast
  • 2 large portabella mushrooms, stemmed, brushed clean and halved
  • 1 whole-grain baguette, cut crosswise into 4 sections, each about 6 inches long
  • 4 butter lettuce leaves (boston)
  • 1 tomato, thinly sliced

Recipe

  • 1 chop the roasted bell pepper coarsely.
  • 2 in a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 3 pulse a few times to puree and set aside.
  • 4 in a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat.
  • 5 season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
  • 6 add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 f if using a food thermometer), 3 to 4 minutes on each side.
  • 7 transfer to a cutting board and let cool.
  • 8 thinly slice the chicken lengthwise into strips.
  • 9 in the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat.
  • 10 add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes.
  • 11 remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar.
  • 12 using a serrated knife, split the baguette sections in half lengthwise.
  • 13 spread about 1 tablespoon red pepper mixture on both halves of each baguette section.
  • 14 to assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section.
  • 15 top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices.
  • 16 close the sandwich with the top half of the baguette section, and slice in half.
  • 17 repeat to make 3 more sandwiches, and then serve.
  • 18 if making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate.
  • 19 spread the red pepper mixture on the baguettes just before serving.

Banana Nut Fudge Brownies

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/3 cup chopped walnuts (or chopped pecans)
  • 1/4 teaspoon salt
  • 1 large overripe banana, mashed
  • 1 egg
  • 1/4 cup butter
  • 6 ounces semi-sweet chocolate chips (or 6 oz semisweet baking chocolate)

Recipe

  • 1 preheat oven to 350. grease bottom of an 8" square baking pan.
  • 2 mix all ingredients except the butter and the chocolate chips on low just until blended.
  • 3 melt butter & chocolate, stirring often, in a saucepan on stove over low heat until smooth.
  • 4 add melted mixture to other mixture and beat until well blended.
  • 5 pour into prepared pan and bake at 350 for about 3o minutes or until toothpick inserted in the center comes out clean.
  • 6 cool on wire rack.

Buttermilk Fried Chicken With A Curry Flair

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 1/2 cups buttermilk
  • 3 tablespoons curry powder
  • 3 3/4 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground black pepper
  • 3 whole chicken legs, cut into leg and thigh pieces
  • 6 chicken breast halves, with skin and bones
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons chili powder
  • 3 cups about canola oil

Recipe

  • 1 mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; add chicken; turn to coat; cover; chill at least 4 hours, but overnight is recommended.
  • 2 remove chicken from refrigerator; line 2 baking sheets with paper towels; mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
  • 3 add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; heat over medium-high heat to 375°f.
  • 4 remove 6 chicken pieces from buttermilk mixture; dip in flour mixture and turn to coat; shake off excess.
  • 5 add chicken, skin side down, to skillet; reduce heat to medium-low; cover, cook until brown, about 12 minutes.
  • 6 turn chicken over; cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
  • 7 repeat with remaining chicken.

Buttermilk Fudge

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 2 cups sugar
  • 1 cup buttermilk
  • 1 tablespoon light corn syrup
  • 1 teaspoon baking soda
  • 1/2 cup butter (no subs)
  • 1 cup broken pecans

Recipe

  • 1 mix all ingredients except nuts in heavy saucepan.
  • 2 cook to soft ball stage on a candy thermometer, then 1 more notch.
  • 3 remove from heat and add nuts.
  • 4 stir for 2 minutes.
  • 5 pour into greased 8x8 dish.

Cheese Wafers

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 1 dash cayenne pepper
  • 1 cup all-purpose flour
  • 2 tablespoons toasted sesame seeds
  • 38 pecan halves, if desired

Recipe

  • 1 in a medium bowl, beat together butter, cheese and cayenne pepper until thoroughly blended.
  • 2 add flour, beating until blended.
  • 3 shape dough into log about 9 1/2 inch long and 1 1/2 inches in diameter.
  • 4 roll log in sesame seeds, coating completely.
  • 5 wrap and refrigerate until firm, several hours or overnight.
  • 6 to bake wafers, preheat oven to 350 degrees.
  • 7 cut chilled dough into 1/4 inch slices.
  • 8 place 1 inch apart on ungreased baking sheets.
  • 9 press a pecan half in centre of each, if using.
  • 10 bake 12-14 minutes or until edges and bottoms are golden.
  • 11 remove wafers from baking sheets, cool on racks.

Buttermilk Fried Chicken

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 8
  • 3 lbs broiler-fryer chickens, cut in pieces (i use just legs & thighs)
  • 1 quart buttermilk
  • 2 cups seasoned flour (i prefer kentucky kernel)
  • 1 (48 ounce) bottle corn oil (corn oil only)

Recipe

  • 1 the night before, place chicken pieces in a large non-metal container or bowl, that has a sealable lid.
  • 2 pour the quart of buttermilk over the chicken. place lid on container/bowl & refrigerate overnight, until ready to cook.
  • 3 the next day, drain chicken in a large colander, but do not rinse.
  • 4 dredge chicken in seasoned flour; set aside.
  • 5 preheat oven to 350°f.
  • 6 heat corn oil in a large skillet. i use an electric skillet, set at 350-375°f.
  • 7 brown chicken, on both sides, in batches, but do not crowd. using tongs, turn only once. about 10-15 minutes, each side, until golden brown.
  • 8 place browned chicken in a roasting pan; cover.
  • 9 bake for 1 hour.
  • 10 enjoy!

Caramel Corn

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 6 quarts popped corn (lightly salted)
  • 2 cups light brown sugar, firmly packed
  • 1 cup butter, no substitutes
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda

Recipe

  • 1 placed popped corn in a very large roasting pan that allows enough room for thorough stirring of corn during baking.
  • 2 in a 3 quart saucepan (or larger), melt butter.
  • 3 add brown sugar and corn syrup and bring to boil, stirring constantly.
  • 4 allow to boil for 5 minutes, stirring constantly.
  • 5 add 1 teaspoon baking soda (caution: with the addition of the baking soda, the mixture will foam up and almost double in size. make sure your saucepan is large enough to allow for the foaming hot mixture.) pour hot mixture over popped corn and mix well.
  • 6 bake at 200 degrees for one hour, stirring thoroughly every 15 minutes during baking.
  • 7 continue to stir occasionally during cooling.

1906 Mock Honey

Total Time: 1 hr 1 min Preparation Time: 1 min Cook Time: 1 hr

Ingredients

  • 1 lb sugar
  • 4 eggs, beaten well
  • 1/4 lb butter
  • 2 lemons, juice of
  • 1 lemon, rind of

Recipe

  • 1 put all ingredients into a pot
  • 2 turn stove to medium if you have that setting otherwise set to low.
  • 3 cook until smooth stirring the mixture as much as possible.

Cheese Waffles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 3 tablespoons vegetable oil (or canola)
  • 1 cup cheddar cheese, grated

Recipe

  • 1 1. preheat waffle iron.
  • 2 2. combine the first 4 ingredients in a bowl and whisk to combine.
  • 3 3. add the cheese and make sure to coat it with the flour mixture (this will help the cheese stay separated).
  • 4 3. in a separate bowl, whisk the eggs, milk and butter.
  • 5 4. add the dry ingredients into the wet mixture and whisk to combine.
  • 6 5. pour about 1/3 cup of the batter into the greased waffle iron and cook 3-5 minutes.
  • 7 6. serve.

Buttermilk Korppu (rusks)

Total Time: 1 hr 50 mins Preparation Time: 1 hr 25 mins Cook Time: 25 mins

Ingredients

  • 1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup lukewarm buttermilk

Cheese-bacon Stuffed Tomatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 2 medium tomatoes
  • 6 slices bacon, cooked
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 3/4 cup shredded cheddar cheese
  • 1 tablespoon lettuce, chopped
  • 1 tablespoon crushed cheese crackers
  • 2 teaspoons butter

Recipe

  • 1 cut thin slice from top of each tomato.
  • 2 scoop out pulp and set aside.
  • 3 drain tomatoes up-side down on rack.
  • 4 meanwhile in a skillet, cook bacon until almost done.
  • 5 drain off fat.
  • 6 add green pepper and onion.
  • 7 saute until soft.
  • 8 remove skillet from heat and blend in cheese, lettuce and tomato pulp.
  • 9 sprinkle with cracker crumbs.
  • 10 dot each tomato with 1 teaspoon butter.
  • 11 place in a buttered baking dish.
  • 12 bake in pre-heated 400 degree oven, for 25-30 minutes.

Buttermilk Glaze

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 2 tablespoons buttermilk
  • 1/4 cup sugar
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3/4 teaspoon cornstarch
  • 1/8 teaspoon baking soda
  • 3/4 teaspoon vanilla extract

Recipe

  • 1 bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly remove from heat, and cool mixture slightly.
  • 2 stir in vanilla.

Caramel-dipped Popovers With Chocolate Mousse

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • 6 ounces bittersweet chocolate, melted, slightly cooled (min 70% cacao)
  • 1/2 teaspoon kosher salt
  • 3 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream, divided
  • unsalted butter (for pans)
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup grated cheddar cheese
  • nonstick vegetable cooking spray
  • 1 cup sugar

Recipe

  • 1 preparation.
  • 2 chocolate mousse: place chocolate and salt in a large bowl; set aside. cook egg yolks, sugar, and ½ cup cream in a medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. let cool. using a whisk, beat remaining ½ cup cream in a bowl until soft peaks form. fold into cooled chocolate mixture; cover and chill until cold, at least 2 hours.
  • 3 popvers and assembly: preheat oven to 425°. lightly butter 10 cups of a standard 12-cup muffin tin or two 6-cup popover pans. whisk eggs in a medium bowl to blend. bring cream, milk, salt, and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. whisk in flour, then cheese (no lumps should remain).
  • 4 divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. reduce heat to 350° and bake until popovers are puffed, golden brown, and crusty, 20–25 minutes longer. turn out onto a wire rack and let cool.
  • 5 just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. fill a large bowl with ice water. bring sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. boil, brushing down sides with a damp brush and swirling pan occasionally, until mixture turns deep amber. set the bottom of saucepan in ice water to stop the cooking and firm caramel slightly (this will make it easier to work with when dipping popovers).
  • 6 working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (if caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency.).
  • 7 once caramel has set, mix mousse with a rubber spatula to loosen. transfer to a pastry bag fitted with a ¼” pastry tip. working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.

Buttermilk Mixed-berry Muffins

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups all-purpose whole wheat flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 2/3 cup safflower oil or 2/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups blueberries (fresh or frozen) or 2 cups raspberries (fresh or frozen) or 2 cups blackberries (fresh or frozen) or 2 cups strawberries (fresh or frozen)

Recipe

  • 1 preheat oven to 375°f (190°c). grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
  • 2 in a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
  • 3 in another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. gently fold in the berries. with a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. do not over mix the batter or tough muffins will result.
  • 4 when filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
  • 5 transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Bread Machine Sally Lunn

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • 2 large eggs, slightly beaten
  • 3 teaspoons yeast
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1/4 cup dry buttermilk
  • 1 tablespoon vanilla
  • 1/2 cup vegetable oil
  • 2 1/2 cups bread flour
  • 1/4 cup corn syrup
  • 1/2 teaspoon salt

Recipe

  • 1 place all ingredients in machine according to the manufacturer's directions and start.

Cheese-green Chili Strata

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 12 slices bread, crusts removed, cubed, but first buttered with
  • butter
  • 1 lb cheddar cheese, shredded
  • 1 lb bacon, fried crisp and crumbled (or use ham or shrimp)
  • 1/4 cup fresh parsley, chopped
  • 2 (4 ounce) cans chopped green chilies
  • 6 large eggs
  • 4 cups milk
  • 1/4 cup onion, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard

Recipe

  • 1 place cubed buttered bread in a 9x13 greased baking pan.
  • 2 sprinkle with 3/4 of the cheese, all of the bacon, parsley and green chilies.
  • 3 mix eggs, milk, onion and seasonings.
  • 4 pour egg mixture over other ingredients and mix lightly with fork.
  • 5 sprinkle with remaining cheese on top.
  • 6 refrigerate overnight.
  • 7 next day, bake uncovered at 350*f for 45 minutes.

Buttered Nut And Lentil Dip

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 1 small onion, chopped
  • 1/3 cup red lentil
  • 1 1/4 cups vegetable stock
  • 1/2 cup blanched almond
  • 1/2 cup pine nuts
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon grated gingerroot
  • 1 teaspoon chopped fresh cilantro
  • salt and pepper

Recipe

  • 1 melt half the buttetr in a saucepan and fry the onion over a medium heat, stirring frequently, until golden brown.
  • 2 add the lentils and vegetable stock.
  • 3 bring to a boil, then reduce the heat and simmer gently, uncovered, for about 25-30 minutes, until the lentils are tender.
  • 4 drain well.
  • 5 melt the remaining butter in a small skillet.
  • 6 add the almonds and pine nuts and fry them over a low heat, stirring frequently, until golden brown.
  • 7 remove from the heat.
  • 8 put the lentils, almonds, and pine nuts, with any remaining butter, into a food processor.
  • 9 add the ground coriander, cumin, ginger, and fresh cilantro.
  • 10 process for about 20 seconds, until the mixture is smooth.
  • 11 alternatively, press the lentils through a strainer to puree them and then mix with the finely chopped nuts, spices, and herbs.
  • 12 season the dip with salt and pepper and garnish with sprigs of fresh cilantro.
  • 13 serve with fresh vegetable crudites and bread sticks.

Caramel Corn

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 12 cups popcorn, popped, unsalted, and unbuttered
  • 1/2 cup margarine
  • 1 cup brown sugar, firmly packed
  • 1/4 cup corn syrup (light or dark)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla

Recipe

  • 1 preheat oven to 250 degrees. place popcorn in a large, 4" deep, buttered baking pan. keep warm in oven.
  • 2 butter a 15-1/2"x10-1/2"x1" shallow baking pan. in a large saucepan, melt butter over low heat. stir in brown sugar, corn syrup, and salt. bring to a boil, stirring constantly. boil without stirring for 5 minutes. remove from heat and quickly stir in baking soda and vanilla.
  • 3 remove popcorn from the oven. slowly pour syrup mixture over popcorn, mixing well. turn mixture out onto buttered, shallow baking pan.
  • 4 bake for 45 minutes, stirring every 15 minutes. remove from oven. cool completely. break apart if necessary. store in a tightly covered container.

15 Minute Ricotta Gnocchi

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 1 cup ricotta cheese (whole milk or part skim)
  • 1 egg yolk (medium or large)
  • 1/4-1/2 teaspoon fine sea salt
  • 1 ounce parmesan cheese (about 1/3 cup) or 1 ounce pecorino cheese, grated (about 1/3 cup)
  • 1/2-2/3 cup all-purpose flour, plus more for the board

Recipe

  • 1 drain any liquid from the ricotta container. combine the cheese in a large bowl with egg yolk, salt and grated cheese, mixing well to combine. add flour and stir just until combined; it should still be quite sticky. the more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows!
  • 2 bring a large pot of salted water to a boil.
  • 3 meanwhile, flour the board heavily. scoop a large spoonful of dough onto the board and flour the top heavily. flour your hands and roll the dough into a log about the width of one finger. dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4"). transfer to a parchment-lined, flour-dusted baking sheet. repeat until all the gnocchi are formed. work quickly so they don't get soggy and stick.
  • 4 turn the heat down under the pot until the water bubbles gently. add the gnocchi and stir once so they don't stick to the bottom. cook until the float to the surface, 2-4 minutes. remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.