"Busy People's Low-fat Cookbook" by Dawn Hall
* 1 lb. ground turkey breast
* 3 cups beef broth (I use the reduce sodium version)
* 1 (14.5 oz) can diced tomatoes, roasted garlic flavor with onion and oregano (I use the Del Monte No Salt version)
* 1 (4 oz) can mushroom pieces (I used fresh mushrooms since salt is a preservative)
* 1 cup rice
* Pepper
*Light soy sauce (low-sodium!)
Cook the turkey with a little broth in a skillet over medium heat until fully cooked.
Remove the turkey. Bring remaining broth, tomatoes and mushrooms with juice to boil. Add rice. Stir well. Reduce heat to a low boil, cover and cook 10 minutes.
Meanwhile, crumble cooked turkey into pieces. Stir into rice mixture.
Cook another 5 minutes.
Turn off heat. Cover. Let simmer 2-3 minutes.
If desired, top with ground pepper and light soy sauce.
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes or less
8-10 eggs, slightly beaten
1 cup milk
6 slices of white bread, cubed
1 cup sharp cheese, grated
1 lb. sausage, browned, drained, and crumbled
1 tsp. dried mustard
Mix together all ingredients and put in 1 9x13 pan. Refrigerate for 12 hours. (This is a must!) Bake at 350 for 30 minutes.
*We have this every Christmas morning!
From The PDQ Vegetarian Cookbook by Donna Klein
16 oz black beans, rinsed and drained
1 cup frozen yellow corn, cooked accordingly (I just used canned corn)
½ cup shredded red-fat cheddar cheese
½ cup canned diced tomatoes with jalapeno chilies, drained
¼ cup diced pineapple chunks, drained (I used crushed pineapple instead)
1 tbsp extra-virgin olive oil (EVOO)
1 tbsp bottled lime juice
1 tsp Caribbean jerk seasoning, or more to taste
salt and pepper to taste
4 (10â€) flour tortillas, whole wheat
In medium bowl, combine all ingredients but tortillas and stir until combined. Spoon equal amounts down center of each tortilla and roll up, tucking the ends in as your roll.
(Dedicated to Gillian, who inspired it and always asks for it when she visits)
This is a wake-up call for breakfast, good to eat with pancakes or waffles, and also makes a great dessert served with a gingerbread cookie and a mix of equal amounts of sour cream and plain low-fat yoghurt.
For 2 to 3 people.
4 Granny Smith apples
Juice of one lemon
1 tablespoon light brown sugar
2 tablespoons olive oil
3 large pieces of dried tangerine peel, broken smaller
2 whole star anise pods
an inch of stick cinnamon (thin cinnamon bark, not the thick cassia bark)
4 whole cloves
1/2 teaspoon dried chilli flakes (less or more to taste; Gillian loves it hot)
1/2 cup light brown sugar
1 cup of water
Put the whole spices into a bowl and set it aside. (I dry my own tangerine peel every season - it is easy enough to spread the pieces of peel on a plate for a few days, instead of throwing them away, and storing them in a screw-top glass jar to be used for all sorts of good things).
Put the lemon juice and 1 tablespoon of sugar into a large bowl. Peel, core and quarter the apples and stir them into the bowl with the juice.
Heat the olive oil till smoking in a skillet and fry the apple pieces briefly until they just start browning.
Throw in the spices and fry for a further minute or two.
Sprinkle 1/2 cup of brown sugar over the apples and then stir in 1 cup of water. Careful - it might splutter a bit!
Bring the heat down and simmer the apples in the syrup until they are barely tender.
Remove the whole spices except the star anise, which looks pretty (and keeps infusing); serve hot, at room temperature or lightly chilled. Some people might like a further squirt of lemon juice to cut the sweetness.
From Kraft Kitchens:
1 boneless pork shoulder (2 lb.)
1 env. onion soup mix
2 small onions, sliced
1 cup KRAFT Hickory Smoke Barbecue Sauce
8 sandwich buns, split
8 KRAFT Singles
Place meat in slow cooker.
Top with soup mix, onions and barbecue sauce; cover with lid.
Cook 4 to 6 hours on HIGH (or 8 to 10 hours on LOW).
Remove meat from slow cooker; cut into small pieces or shred with fork.
Return meat to slow cooker.
Mix with sauce.
Spoon meat mixture evenly onto bottom halves of buns; top with Singles.
Cover with tops of buns.
This recipe came from my German Grandmother 38 years ago. I know it is now available online by Bon Appetit, but oringinally, who knows where it started started!
This is a rolled pumpkin cake filled with a cream cheese mixture. It is scrumptious! I've been baking this recipe for over 30 years, not only for my family's Thanksgiving, but also at the request of co-workers and friends who pay me to make it for their Thanksgving dinners. Don't be alarmed at the directions, it sounds harder than it is to make it. You (and your family) will love it!
Ingredients:
1 cup sugar
3/4 cup all purpose flour
1 tsp baking powder
pinch of salt
3 large eggs, beaten to blend
2/3 cup solid pack pumpkin (I use Libbey's)
2 Tbsp. powdered sugar
Filling:
1-8oz pkg cream cheese, softened
1 cup powdered sugar
2 Tbsp unsalted butter, softened
1 Tsp vanilla extract
Preheat oven to 375 degrees.
Butter a 13x9x5/8-inch jelly roll pan. (For those of you not knowing what a jelly roll pan is, it is an "old-fashioned" cookie sheet, with edges, you need the "edges" to make this.) Line pan with wax paper (or parchment paper),then butter the wax paper.
Mix first 5 ingredients in a large bowl. Mix in eggs and pumpkin.Pour batter into prepared pan, spreading evenly. (batter will be thin in the pan).
Bake until tester inserted into center of cake comes out clean, about 15 minutes.
Lay a clean dishtowel on counter top, sprinkle with 2 Tbsp. powdered sugar. Using pot holders, turn out warm cake onto the sugared dishtowel with the waxed paper side up. Leave the waxed paper on it. Fold one side (lengthwise) of towel over 1 long side of cake, then roll up cake jellyroll style.
Refrigerate to cool.
Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
Un-roll cake, leave on towel. Peel off wax paper. Spread cream cheese mixture evenly over cake, leaving 1/2 inch on all sides. Leaving the towel on the counter, roll up only the cake and place it seam side down on serving platter. Trim ends of cake. Dust cake with powdered sugar. Cover and refrigerate.
Cut cake crosswise into 1-inch thick slices and serve.
Makes: 10-12 servings.
Note: This cake can be made one day in advance, then refrigerate until serving.
This is such an easy one--last minute hors d'oeuvres. . . .but people always rave and want the recipe.
1 can (14 oz.) quartered artichoke hearts, in water (not oil)
1 cup lowfat mayonnaise
1 cup parmesan cheese
garlic salt, season to taste
salt and pepper, season to taste
Bake at 350 degrees for 20 minutes
My mom gave me this recipe and it has become a staple for me at dinner parties. People always gobble it up!
Strawberry Cake
INGREDIENTS:
One 18-1/4 ounce white cake mix
One 3 ounce box strawberry gelatin
3 eggs
1/3 cup vegetable oil
3/4 cup water
One 10 ounce box of frozen strawberries
Frosting-
1/4 cup margarine or butter, softened
1 pound box powdered sugar
One 10 ounce box of frozen strawberries
PREPARATION:
Preheat oven at 350 degrees F. Grease and flour 13 x 9 inch or 2 9-inch pans. Mix first set of ingredients except for strawberries. Beat for 3 minutes. Hand stir-in strawberries. Pour batter into prepared pan(s). Bake for 35 minutes or until done. Cool completely before frosting. For frosting: Cream butter and sugar. Add strawberries.
1LB MEDIUM SHRIMP, STEAMED
2-8OZ. SOFTENED CREAM CHEESE
1 TBSP. HOT HORSEREADISH
4 TBSP FRESH SQUEEZED LEMON JUICE
PEEL SHRIMP AND CHOP IN FOOD PROCESSOR TO GET SMALL CHUNKS.
ADD REST OF INGREDIENTS AND MIX TILL SMOOTH.
SERVE COLD WITH WAVERLY WAFERS OR FENCH BREAD
THIS IS A GREAT DIP FOR WATCHING FOOTBALL AND CHEERING ON OUR BALTIMORE RAVENS. EVERYBODY THAT COMES TO MY HOUSE TO WATCH THE GAMES EXPECTS ME TO HAVE THIS DIP--THEY ALL LOVE IT! LOOKS GREAT WHEN PLACED IN A FOOTBALL SHAPED BOWL
Ingredients :
6 Eggs, separated
Granulated sugar
Instant coffee
1/2 tsp Salt
2 tbl Packaged dried bread crumbs
1 tbl Brandy
2 cup Finely-ground Brazil nuts, (abt.3/4 lb.shelled)
1 1/2 cup Heavy cream
1/4 cup Brazil nuts, slivered*
Early on the day: Start heating oven to350 F. Grease, line with wax paper, then grease again bottom of two 8 inch layer-cake pans, 1 1/2 " deep.
In large bowl, with electric mixer at High speed, beat egg yolks with 2/3 cup sugar until very thick and fluffy, about 10 minutes. Now beat in 1 tsp. instant coffee, salt, bread crumbs and brandy; then fold in ground nuts.
Beat 6 egg whites until stiff, but not dry; fold them gradually into nut mixture. Pour into prepared pans, then bake 35 minutes or until cake tester, inserted in center, comes out clean. Cool in pan.
About one-half hour before serving: Loosen cake layers around edges and trun out on racks; remove wax paper. Whip cream until stiff. Dissolve 2 tablespoon instant coffee in 1 tablespoon water; fold with 3 tablespoons sugar, into whipped cream. Use to fill and frost cake; garnish with slivered nuts. Refrigerate until ready to serve. Cut into 12 wedges.
*To sliver shelled Brazil nuts easily, first cover them with water, simmer 2-3 minutes, then drain.
Gingerbread
2 1/3 C Flour
1/2 C shortening
1/3 C molasses
3/4 C hot water
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
1 lg egg
Heat oven to 325. Greese bottom and sides of pan
lightly flour. eat allingredients with electric mixer on low speed for 30 seconds. Scrapping bowl
constantly. Beat on medium 3 minutes. scrapping bowl occasionally. Pour into pan. Bake 50-55 minutes or until toothpick inserted comes out clean.Serve warm
This lasagna is definitely time consuming, but well worth it if you have the time. Marcella says the ragu must be cooked for no less than 3 hours!
Lasagna noodles
Parmesan cheese
Salt
Pepper
Bolognese Sauce:
1 Tb. oil
3 Tb. butter
1/2 c. chopped onion
2/3 c. chopped celery (I left this out)
2/3 c. chopped carrot
3/4 lb. ground beef chuck (not too lean)
1 c. whole milk
nutmeg
1 c. dry white wine
1 1/2 c. canned Italian plum tomatoes, cut up with their juices
1. Put oil, butter and onion in pot and turn heat to medium. Cook until onion is translucent, then add celery and carrot. Cook for 2 min.
2. Add the ground beef, a large pinch of salt, & a few grindings of pepper. Crumble the meat with a fork and cook until beef has lost its raw, red color.
3. Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add about 1/8 tsp. nutmeg and stir.
4. Add the wine, let simmer until evaporated, then add the tomatoes. When tomatoes begin to bubble, turn the heat down and cook uncovered at the merest simmer for a long, long time (no less than 3 hours!). Stir from time to time. If it starts to stick, add 1/2 c. water whenever necessary.
Bechamel Sauce:
(make just before you need it, not ahead of time)
2 c. milk
4 Tb. butter
3 Tb. flour
1/4 tsp. salt
1. Put milk in a saucepan, turn heat to medium, and bring to the verge of a boil.
2. While heating milk, put butter in a heavy-bottomed saucepan and turn heat to low. When melted, add the flour and stir with a wooden spoon. Cook, while stirring constantly, for about 2 min. Do not allow flour to color. Remove from heat.
3. Add the hot milk to the flour/butter mixture, no more than 2 Tb. at a time. Stir steadily and thoroughly. Once the first 2 Tb. have been incorporated, repeat this process 2 Tb. at a time until 1/2 c. has been incorporated. Then, you can begin adding milk 1/2 c. at a time until all incorporated.
4. Place the pan over low heat, add salt, and cook, stirring constantly until sauce is like thickened (like the consistency of sour cream).
5. When done, you can keep warm on top of a double boiler and remove film if one forms on top.
Lasagna:
1. Preheat oven to 400.
2. Prepare lasagna noodles.
3. Thickly smear the bottom of your lasagna pan with butter and 1 Tb. of bchamel. Line the bottom of pan with one layer of noodles.
4. Combine the bolognese and bchamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of noodles. Repeat the procedure of spreading sauce and Parmesan and noodles. Leave enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.)
5. Bake on top rack until golden crust forms on top, about 10 or 15 minutes. Remove from oven and allow to settle for 10 min. before serving.
INGREDIENTS
* 1/2 cup butter
* 1/2 cup shortening
* 3/4 cup white sugar
* 1 tablespoon lemon zest
* 1/3 cup milk
* 2 cups all-purpose flour
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.
3. Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
4. Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator.
2 med. tart apples
2 cups flour
3 Tbs. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/3 cups milk
1/2 tsp. vanilla
3 Tbs. butter
1 Tbs. baking powder
brown sugar
maple syrup
Preheat oven to 450degrees. Peel,coreand thinly slice apples In mixing bowl combine flour,sugar,baking powder,salt,cinnamon. Add milk and vanilla,mix until smooth.
Melt butter in a 12"ovenproof skillet. Arrange apples in bottom of pan and pour batter over apples.
Bake until apples are golden about 15minutes. Turn by flipping pancake over a plate,then sliding it back into the pan. Continue baking until other side is is golden and pancake is cooked through. About 10-15minutes.
Remove from pan, sprinkle with brown sugar and serve with maple syrup.
Tip: I also have sprinkled with white powered sugar.
BROWNIES:
3/4 cup unsalted butter (1 1/2 sticks - 6 oz.)
2 cups (14 oz.) sugar
1 cup (3 oz.) Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup (4 1/4 oz.) unbleached all-purpose flour
1 cup (4 oz.) walnuts or pecans, chopped (optional)
1 cup (6 oz.) chocolate chips (optional)
TOPPING:
1/8 teaspoon salt
2 large egg whites, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (5 1/4 oz.) sugar, superfine preferred
3 cups (9 oz.) shredded sweetened coconut
Preheat the oven to 325F. Lightly grease a 9 X 13 inch pan.
In a medium sized microwave safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat ( or microwave) briefly, just until it's hot (110F to 120F), but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan.
To make the topping:
In a large bowl, beat together the salt and egg whites until the mixture forms soft peaks. Add the vanilla and gradually sprinkle in the sugar. Beat until stiff peaks form. Fold in the coconut.
Dollop the topping onto the brownie batter; a tablespoon cookie scoop works well here. Gently press down on the dollops of topping to spread them a bit.
Bake the brownies 35 to 37 minutes until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it. The edges of the brownies should be set, but the center still soft. The topping should be light golden brown. Remove the brownies from the oven and let cool completely on a rack before cutting.
Contributor: King Arthur Flour Cookie Companion
Yield: 2 dozen 2 in. brownies
"These were a lot easier to make than I expected. The pastry cream is to die for and would be great in a trifle as well."
Cream Puff Shells
Makes 20 - 25 Puffs.
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Vanilla Bean Pastry Cream
Makes 3 cups.
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt
1.Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2.Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
3.When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
4.Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
I melted some chocolate chips with a dab of shortening and drizzled the puffs until they were thoroughly chocolatized. The cream puffs did end up a bit large, certainly not suitable for eating in one bite, but my husband I did our best -- inhaling powdered sugar along the way.
This is so easy, everyone will think it took all day.
1/3 cup Teriyaki sauce
1 tablespoon packed brown sugar
1 teaspoon minced fresh ginger root
4 center-cut pork loin or rib chops (3/4 inch thick), trimmed of fat
1. Stir together teriyaki marinade & sauce, brown sugar and ginger until sugar dissolves;
2. Pour over chops in large plastic food storage bag. Press air out of bag; close top securely.
3. Refrigerate 1 hour, turning bag over occasionally.
4. Reserving marinade, remove chops and cook on grill 5 to 7 inches from medium-hot coals or in lightly greased grill pan.
5. Cook 10 to 12 minutes, or until slightly pink in center, turning over and brushing occasionally with reserved marinade.
6. Serve with rice - steamed or fried
These make great snacks with cocktails and as a side dish
with roasted meats.
2 pounds fresh small cipolline onions or pearl onions
1/4 cup extra-virgin olive oil
3/4 cup fresh orange juice
3/4 cup balsamic vinegar
1. Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.
2. Heat oil in large nonstick skillet over high heat. Add onions and saut until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)
Market Tip:
Cipolline onions are small, flat Italian onions. They can be found in the produce section of many supermarkets and Italian markets.
Makes 6 to 8 servings.
Ok, so I tried this one day when I was too lazy to make my own and couldn't find a can in the fridge.
Reduced-Fat Cresent Rolls
1:1 ratio of sugar and cinnamon
1. Lay the dough out flat in the triangles and sprinkle the cinnamon/sugar mixture over the triangles, in a well-covered layer.
2. Roll the cresent rolls as the direction says and place them on a cookie sheet.
3. Spray the rolls with butter spray and sprinkle sugar on top of them.
4. Bake as directed
5. Enjoy :D
Pa. Dutch Potato Filling
Ingredients:
6 potatoes, boiled and mashed
1 egg beaten, ( added to the mashed potatoes )
1/4 c. each sauteed onion and celery added to the mashed potatoes
6 pieces of cubed bread ( any kind ) mixed in with the potatoes.
Instructions: Bake at 350 deg. for 30 min. or until browned on top.
Serve with gravy.
Serves 6
Gravy Secrets
Ingredients:
for each cup of gravy you need one tablespoon each of fat and flour
Instructions:
Before hand make up some rich turkey broth, use the bones or the organs. I like to use the bones but that means no big uncarved turkey on the dinner table.
You can simmer turkey neck, heart, gizzard, and and some minced onion, and celery and ½ t salt in enough water to cover until vegetables are done.
Dice the turkey liver and use the hot broth to simmer the diced turkey liver for about 15 minutes The turkey bones yield much more broth and you can add more vegetables to the pan.
Don't forget to get the brownings from the pan as mom says "that's the goodies" just after you've removed the cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup glass measuring cup.
I then use 3 tb of corn oil to stir around in the bottom of the pan and get out the brown bits that have baked on. That gets added to my turkey drippings and I still really "wash" the pan out with my turkey broth if its made (or the water Im going to use in my broth if I haven't made it yet).
To make Gravy you need three things; well seasoned fat, flour, and good Rich broth.
For each cup of finished gravy you need one tablespoon of Fat and one tablespoon of flour and 1 cup of broth.
The trick is to know How many cups of broth you have and to see if you have that much fat.
If you are light on the broth end you can add some canned chicken broth
If you are light on the fat side you can add a small amount of corn oil,.or just save the rest of your broth for storing and reheating the turkey.
There are a few more tricks to making good gravy. First be sure to take the measured fat and stir into it the measured flour and then put it over the burner. Make sure you have covered all the flour with fat and blended It well.
Then you cook the flour and fat mixture until it begins to smell Just slightly salty. It will be bubbly and look like its just this side of brown.
Next REMOVE THE PAN FROM THE BURNER and whisk in the entire measured liquids.
Then return the pan to the burner and slowly bring this almost to a boil.
Remember you already cooked the flour in the fat so all you need to do now is stir this until it thickens up to what you like. You can let it stay sort of thin or let it cook out until it is thicker than your Mashed potatoes.
Ingredientes:
kg de pasta hojaldre
Relleno:
2 cdas. de mantequilla
50 grs. de azcar
1 de manzanas en cubos
60 grs. de pasas
C/s de ron
60 grs. de nuez en trozos
1 cda. de canela molida
120 grs. de miga de pan
tz. de cajeta coronado
60 grs. de nuez en polvo
Para decorar:
Nievede vainilla
C/s azcar glass
1 yema de huevo
Procedimiento:
1. En una sartn grande fundir la mantequilla agregar las manzanas, el azcar y dejar enfriar.
2. En un tazn chico verter un chorrito de ron y dejar macerar las pasitas un rato, despus colar.
3. En otro tazn agregar las manzanas y mezclarlas con las pasas, la nuez y la canela.
4. Extender la masa, hacer una cama con la miga de pan, colocar el relleno de manzana, agregar la cajeta uniformemente y espolvorear con el polvo de nuez.
5. Enrollara y cerrar las orillas hacia adentro con un poco de huevo.
6. En una charola engrasada e enharinada colocar el Strudel y barnizar con la yema de huevo.
7. Hornear a 180C por 45 minutos o hasta que crezca y dore.
8. Una vez fro espolvorear con azcar glass.
If you have trouble rolling out the crust (chilling it long enough is the key), simply pat it into the pan as evenly as you can. Happy Eating!
LEMON CREME BRULEE TART
Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)
For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
Preheat oven to 350F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
For filling:
Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.
We're talking Pasta Shells here. A very simple, inexpensive meal that can feed an army yet delicious enough to keep 'em coming back for more. Don't let the simplicity fool you, this dish is both arromatic and tasty.
Ingredients:
1/2 lb. medium pasta shells.
1 1/2 12oz. cans tomato sauce
1/2 - 2/3 med-large diced onion
garlic salt or minced garlic
Olive Oil
Begin boiling a pot of water for your pasta.
Coat the bottom of a sauce pan with olive oil.
Heat onions until they turn translucent.
Stir in sauce.
Mix in approx 1/2 - 1 table spoon of garlic salt/minced garlic.
Drop the pasta into boiling water, stir occassionally until pasta is aldente. Drain water from pot, combine sauce with pasta.
Enjoy!
4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
1 can cream of chicken soup, undiluted
4 oz. can mushroom stems and pieces, drained or fresh mushrooms Hot
cooked rice or pasta
Place the chicken breast halves in a crock pot. Combine the Italian
dressing mix and water; mix until smooth, and pour over top of chicken.
Cover and cook on low for 3 hours. Combine the cream cheese and soup
until smooth and blended. Stir in mushroom pieces.
Pour soup mixture over chicken. Cook 1 hour more or until chicken is
cooked through.
Serve over hot cooked rice or pasta
--------------------------------------------------------------------------------
MINI ALMOND PASTRIES
These mini pastries have a sweet almond flavor for a special teatime treat.
Preparation time: 45 min Chilling time: 2 hrs Baking time: 7 min
Yield: 7 dozen pastries
1/4 cup Butter, softened
1/4 cup powdered sugar
1 (3 1/2-ounce) tube (1/3 cup) almond paste
2 egg yolks
2 teaspoons freshly grated lemon peel
1/2 teaspoon almond extract
1/4 cup sugar
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
Combine all ingredients except 1/4 cup sugar and puff pastry in small bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.
Sprinkle about 1 tablespoon sugar on surface of pastry cloth. Unfold 1 sheet puff pastry on sugared surface; sprinkle with about 1 tablespoon sugar. Roll puff pastry sheet to 12-inch square. Cut square into 2 (12x6-inch) rectangles. Spread 1/4 (about 3 tablespoons) almond paste mixture onto each rectangle.
Working with one (12x6-inch) rectangle at a time, fold 1/2 inch of both 12-inch sides in toward center of pastry. Continue folding both 12-inch sides, 1/2 inch at a time, until 12-inch sides meet in center. Fold one 12-inch side on top of other 12-inch side; tightly press layers together. Repeat with remaining 12x6-inch rectangle. Repeat with remaining sheet of pastry. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 400°F. Cut pastry rolls into 1/2-inch slices. Place slices 2 inches apart onto greased or parchment-lined baking sheets. Bake for 7 to 11 minutes or until lightly browned. Immediately remove from baking sheets.
This is a peanut butter cookie w/ a Snickers mini inside. The recipe is egg-free. I used reduced fat peanut butter w/ no problems. I do recommend lining your cookie sheets with baking parchment as these can get a little sticky.
1 3/4 c flour
1/2 c sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter, softened
1/2 c creamy peanut butter
1/4 c honey
1-2 T milk
24 Snickers minis (you can substitute cut-up full size Snickers if you like), unwrapped of course
Mix flour, sugar, baking soda & salt. Add butter in small pieces and peanut butter. Mix well. Batter will be small, crumbly balls. Add honey & 1 T of milk. If batter doesn't stick well, add remainder of milk.
Line cookie sheets w/ parchment paper for ease of clean-up. Heat oven to 350.
Roll approx 1 T of batter around a Snickers mini. I found it easiest to put some batter in a cookie scoop, press in the mini & scoop more batter into the scooper. Leave as a ball; cookies will flatten.
Bake 12-15 minutes. Makes 24 cookies. Serve w/ ice cold milk.
I hope to get a picture up for these because they are so adorable. The picture I did take wasn't that good because the cherry was falling and the whip cream was melting ha ha So...it didn't live up to how cool they look. I created this lil treat as something light and freshing. I'm sure it will be a family favorite in no time! If you have any questions on my ingredients or instructions feel free to ask. I am not a real 'measure' girl...and so feel free to use your best judgements and make it your own! *smile*
Ingredients:
1 package of ready-made graham cracker tart cups (6 in a package)
2 bananas sliced into coin size pieces
small can of drained crushed pineapple
pint of fresh strawberries sweetened with a lil sugar or frozen sweetened strawberries, thawed
vanilla ice cream
chocolate sauce
Canned Whip Cream
marschino cherries (I'm sure that is misspelled lol)
Remove tart from package and any liners and put on a plate. (They can get messy once you begin eating) Place banana pieces in bottom to cover. This will only require about 4 slices. Then spoon a slight amt of pineapple over the bananas to cover. On top of the pineapple and bananas place one scoop of ice cream. (Gets full fast doesn't it? *smile*) Carefully spoon some strawberries over ice cream. Spray top with whip cream, drizzle chocolate sauce over whip cream in a few lines, top with a cherry and enjoy!! This is not an overwhelming dessert and not too bad for you since it has one scoop of ice cream and lots of fruit. And the presentation looks amazing. ENJOY!
Another.... I have some very kind friends.
2 medium onions, peeled and chopped
2 teaspoons minced fresh garlic
4 tablespoons Parve margarine (or butter), divided
4 medium sweet potatoes
6 medium carrots, peeled
4 ounces orange juice
4 ounces honey
1 teaspoon salt
4 tablespoons brown sugar
1 mango peeled
Sauté onion in two tablespoons of the butter on medium-high heat until they begin to brown. Add garlic and continue to cook about one minute longer. Set aside.
Slice sweet potatoes and carrots into 1/2-inch thick pieces. Coarsely chop peeled mango. Toss in bowl with sauted onions, potatoes and carrots, then pour into shallow baking dish.
In small saucepan over medium heat, combine orange juice, honey, salt and brown sugar with the remaining 2 tablespoons of butter. Stir until butter melts. Pour this mixture over vegetables and mango, and cover tightly with foil.
Bake at 375 degrees F for 1 hour. Uncover, and bake for 15 minutes more.
This is a great chili if you're tired of "standard" chilis with beef, beans, onions and peppers. I got this recipe from my mom but I'm not sure where she found it.
1 T vegetable oil
2 med onions, chopped
1 1/2 t oregano
1 1/2 t cumin
1 1/2 lb ground turkey
1/8 c chili powder (or up to 1/4 c, depending on preferance)
2 bay leaves
1 T unsweetened cocoa powder
1 1/2 t salt
1/4 t cinnamon
1 28oz can tomatoes (diced or whole, if whole chop roughly)
3 c beef broth (can substitute chicken broth)
1 8oz can tomato sauce
3 15oz cans small white beans, rinsed and drained
In a large pot, saute onions in vegetable oil for about 10 min. Add oregano and cumin; saute for about 1 min. Add turkey and brown. Add all ingredients except the beans; Simmer for 45 minutes. Rinse and drain beans. Add to pot and simmer for 10 more minutes. Crackers, cheese, and sour cream are good garnishes, as is cilantro.
Peppermint Eggnog Punch
Yields: 16 servings
"This punch is so delicious, I sometimes make a batch without the rum because the kids enjoy it as much as the adults!"
INGREDIENTS:
1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or
bottles ginger ale, chilled 1 cup rum
24 small peppermint candy
canes for garnish
DIRECTIONS:
1. Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.