This is one of Martha Stewart's favorite recipes. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City. My hubby and I love this restaurant and were ecstatic to be able to make it at home! Very easy and fast, but sorry... not for the health-conscious! Serves 2.
Ingredients:
1 stick butter
1/4 pound grated Parmesan cheese, plus more for serving
Salt
1/2 pound fettuccine
Directions:
1. Using an electric mixer, beat butter and Parmesan until creamy.
2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
3. Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.
Enjoy!!
This recipe is from Frank deCarlo, chef at Peasant restaurant in New York City. Very easy to make at home. Great for lunch alone, or serve it after a light salad for dinner...
Ingredients:
Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic cloves, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, preferably Barilla Campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana or Parmesan cheese
Directions:
1. Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
2. Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
3. Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
4. Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.
Enjoy!
"A truly unique flavor experience. This is best served fresh (eaten as leftovers not recommended)."
Giada - Cinnamon and Pancetta Carbonara
4 slices bacon, chopped
4 slices pancetta, chopped *I used 6 slices of prosciutto instead
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
"I had read many a good review on the food network about this recipe so I thought I'd give it a shot. It was much better than I had anticipated. I only had one lemon to juice, and it was still very flavorful and delicious."
Giada - Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Bring a large pot of salted water to a boil and cook pasta until it is tender but still firm to the bite, stirring occasionally, about 8 minutes. Whisk the lemon juice, oil and Parmesan in a bowl to blend.
Drain the pasta and reserve approximately 1 c. of the pasta water. Toss the pasta with the lemon sauce, and pasta water, adding 1/4 c. at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
"I omitted the spinach and added a bit of fresh basil. You get less filling this way, but it worked for my picky husband."
Giada - Lasagna Rolls
Makes 12 lasagna rolls
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Bobby Flay - Spicy Peach Glazed Ham Steak
Serves 4; can be doubled for 6 to 8 (no need to double the glaze)
1 cup peach preserves (I used mashed peaches mixed with spicy jam instead -- this is why I have chunky pieces of peaches in the pics below)
1/4 cup pure maple syrup
3 Tbsp. orange juice, preferable fresh
1 Tbsp. ancho chile powder
Salt and coarsely ground black pepper
1 (1 1/2-pound) ham steak, cut 2 inches thick
Stir the preserves, syrup, orange juice, and the ancho powder together in a medium bowl. Season to taste with salt and pepper; you want the mixture to be pretty peppery.
Heat your grill to high.
Place the ham on the grill, close the cover, reduce the heat to medium, and grill for 8 to 10 minutes on each side, basting with he glaze every few minutes.
When the ham is heating through and nicely glazed, remove it to a platter, brush once more with the glaze, and let rest for 5 minutes. Cut into 1/2" slices and serve immediately.
Tyler Florence - Big, Fat Chewy Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped. (I used 1 1/2 cup. chocolate chips, which I then realized was 1/2 c. too much. Oh well.)
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms.
Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
I wanted chewy cookies, but either my oven sucks or my cookies were too big and they needed extra time to cook. I added approx. 3 minutes to the cooking time but I should have let them go at least 5, as they turned out quite soft and fall apartish.
Allow the cookies to cool on the baking sheets for 15 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
"Time consuming but pretty damn good!"
Emeril - Chocolate Meringue Pie
Pie Crust:
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening or lard
1/4 teaspoon salt
2 tablespoons ice water, or more as needed
Chocolate Filling:
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
4 large egg yolks
1 cup sugar
3 1/2 cups milk
6 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla
Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish
For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and place on a lightly floured surface. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.
Preheat the oven to 400 degrees F.
Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven and cool on a wire rack.
Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth. Remove from the heat.
In a bowl, beat the egg yolks with the sugar until thick and pale yellow.
In a medium, heavy saucepan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Whisk in the cornstarch and salt and cook over very low heat until thickened. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.
Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)
Preheat the oven to 325 degrees F.
Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, about 14 to 15 minutes.
Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated chocolate, and serve.
"Alton is my favorite celebrity chef of all time. His recipe for Creme Brulee is luxurious and so delicious."
Alton Brown - Vanilla Bean Creme Brulee
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
"Originally Giada cut these into squares, but I prefer a bigger serving."
Giada - Limoncello Cheesecake
Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur
2 teaspoons vanilla extract
4 large eggs, at room temperature
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
"This is probably my favorite sandwich I've had in years. Enjoy it while tomatoes are at their peak!"
Ina Garten - Tomato Sandwich with Basil Mayonnaise
1-2 Servings
1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread (I used both Ciabatta and a nice Feta Basil bread. I loved both)
1 heirloom or Israeli tomato, sliced (I had to substitute a nice Roma Tomato instead)
Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.
Courtesy of Dave Lieberman
1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
This is a Rachel Ray recipe.
This is a very yummy recipe. I leave out the onions, mushrooms, and celery and double the gravy!!
Ingredients:
* One medium to large rotisserie chicken
* 7 tablespoons unsalted butter, plus more for greasing the dish
* 8 ounces white mushrooms, thinly sliced
* 1 medium onion, finely chopped
* 2 celery ribs, finely chopped
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup milk
* 1 teaspoon fresh lemon juice
* Salt and freshly ground pepper
* 3 garlic cloves, finely chopped
* 2 cups baking mix, such as Bisquick
* 1/2 cup shredded cheddar cheese
Directions:
1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.
2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.
3. Melt the remaining 4 tablespoons of butter with the garlic.
4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.
"Gotta love Paula Deen. She sure known how to clog up the ol' arteries. These are delicious but quite rich. A little goes a long way."
Paula Deen - Bacon Wrapped Breadsticks
Bacon
Sesame Breadsticks
Parmesan Cheese
Cook bacon in the oven, turning once. Pat off grease with paper towels. Wrap bacon around sesame breadsticks. While still hot, dredge in parmesan cheese. Voila!
"This was the recipe I used the first time I made Shrimp Scampi. It is very easy, even for beginner cooks."
Tyler Florence - Shrimp Scampi with Linguini
Makes 4-6 Servings
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil.
When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
"Another tasty Bobby Flay recipe for summer. Add more cheese if you are a cheese fanatic like I am."
Bobby Flay - Chicken with Basil-Lemon-Garlic Oil, Parmesan, and Black Pepper
Serves 4; can be doubled for 6 to 8 (no need to double the marinade)
1 1/2 cups olive oil
6 cloves garlic, chopped
1/4 cup chopped fresh basil (or rosemary) leaves
Grated zest of 2 lemons
salt and freshly ground black pepper
2 (3-pound) chickens, butterflied (Or a few pounds of chicken thighs)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tsp. coarsely ground black pepper
Combine the oil, garlic, basil, zest, and a sprinkling of salt and pepper in a blender and blend until smooth. Place the chickens in a large dish or a sealable plastic bag, pour half of the oil mixture over the chickens, and turn to coat. (Refrigerate the remaining marinade.) Cover the chickens and refrigerate for at least 4 hours and up to overnight (which is what I did). Remove from the refrigerator 30 minutes before cooking.
Heat your grill to medium. (I used charcoals instead)
Remove the chickens from the marinade and season with salt and pepper. Grill until the skin forms a crust and pulls away from the grate, 8-10 minutes. Turn the chickens over, close the grill hood, and grill, basting with the reserved marinade until just cooked through, about 15 minutes more. (Less if using chicken thighs)
Remove the chickens to a cutting board and let rest for 10 minutes. Mix together the cheese and black pepper. If using butterflied chickens, cut the chickens in half, and then in half again, using poultry shears or a heavy knife. Transfer to a platter or serving plates, sprinkle with the cheese mixture, and serve immediately.
My husband and I LOVE this recipe. Make it easier on yourself - instead of using all the different spices (some people may not have all of them) buy a packet of low sodium taco seasoning and make the meat according to the package. P.S. I have a pic of this dish in my bio!
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
"The critical part of this recipe is using a really good brownie mix. If you use a nasty, cheap mix, it won't turn out to well. I'd recommend buying your favorite mix that you normally buy for regular brownies."
Paula Deen - Peanut Butter Brownie Cupcakes
Makes 18-24 cupcakes (Mine made 18, original recipe says it makes 24)
1 (18 1/2 ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
24 Miniature peanut butter cups or 1 (12 ounce) bag of peanut butter chips
Preheat oven to 350f degrees. Line 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to the directions on the package for cake-like brownies. Fill the cups half way with brownie mix. Add one miniature peanut butter cup to each. Add batter on top to cover the peanut butter cup.
Bake for 18-20 minutes, until the cupcakes are set. When they have cooled a bit, remove them from the muffin tins and let cool completely on a cooling rack. Store in an airtight container.
"Delicious pound cake -- tastes great by itself, or topped with strawberries and cream for a shortcake, or even a chocolate sauce. I also saw that Paula tops a slice of pound cake with lemon curd and fresh lemon zest. Yum! This pound cake tastes much better on the 3rd or 4th day."
Paula Deen's Sour Cream Pound Cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
My husband and I made this chili for Super Bowl 2006, and it was a huge hit. It was a great time cooking together on a Saturday night, and enjoying it with our friends on Sunday!
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
I love this sauce - it's so simple, but so good! I normally don't add the basil (just a personal preference) so I can't vouch for that, but I'm sure it's equally as tasty ;-)
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
I'll be honest, I haven't actually made this one yet...but it looked so good and so simple when she did it, that I'm adding it in hopes that it's as good as it looks :-)
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
1 cup mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
To serve, pour gravy over Salisbury steak.
This is Paula Dean's recipe for baked beans and it is very good. The only thing I did different was use pork & beans instead of baked beans. I read most of the reviews and that is what many said to do because it was too strong with the baked beans.
I took this dish on a recent camping trip and they were all gone in no time.
4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
This is another Paula Deen specialty. It's not the easiest cake to make, but it is WORTH it. It's my husband's absolute favorite dessert in the world. Beware - it's super sweet!
Cake:
1/2 cup cocoa
1 cup (2 sticks) butter, melted, plus extra butter for greasing pan
4 eggs, beaten
1 1/2 cups all-purpose flour
2 cups sugar
1/8 teaspoon fine salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Frosting:
1 (16-ounce) box light brown sugar
1/3 cup cocoa
1/2 cup (1 stick) butter, softened
1/2 cup milk, scalded
1 teaspoon pure vanilla extract
1 (10.5 ounce) package miniature marshmallows
Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan with butter.
In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.
While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.
Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.
I saw these during my Food Network kick while I was pregnant. I tried them, and they are my new "famous party dessert".
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.
A bit after our wedding, Paula Deen had a show called "Newlyweds", with great dishes for couples. This is from that episode and one of our favorite recipes from her! It's pretty easy to make and is great for a special, romantic dinner. Serves 2 :)
Ingredients:
1/2 cup creme fraiche, recipe follows
1/2 lb shrimp, cleaned, peeled, and deveined
1/2 lb fresh sea scallops
Salt and pepper
1/4 stick butter
1/2 lemon, juiced
2 cloves garlic, minced
1/2 tablespoon Cognac or wine
1/2 tablespoon cornstarch
1 tablespoons fish or chicken stock
2 sprigs fresh basil
Creme Fraiche:
1 cup heavy cream
2 tablespoons sour cream
Directions:
Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours.
Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper.
Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter.
Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened.
Pour sauce over shellfish and garnish with basil sprigs.
Enjoy!!
Yield: 6
Recipe courtesy of Tony de Luca, Executive Chef, Hillebrand's Vineyard Café.
Ingredients:
Tart Filling
4 tbsp olive oil
4 tbsp butter
1 1/2 cup julienne cut onion
4 cup assorted wild mushroom, cleaned, and, chopped
1 clove garlic, peeled, and, minced
1/2 cup mushroom, stock or 1/2 cup chicken, stock or 1/2 cup beef, stock or 1/2 bottle water
1/2 cup white wine
2 tbsp fresh rosemary, chopped
1/2 cup walnuts
1/4 cup blue cheese, use more if desired
salt
pepper
Poached Pears
6 pear, peeled
2 cup water
2 cup Late Harvest Vidal wine
1/2 cup sugar
2 tbsp lemon juice
2 star anise
2 cloves
1/2 cinnamon, stick
Tart Shells
1/2 cup corn syrup
1 1/2 cup butter
dash of vanilla
3 whole egg
1/2 cup icing sugar
1/2 tsp salt
1/4 cup ground hazelnut
2 1/4 cup bread flour
1/2 tsp baking powder
Directions:
Tart Filling
Preheat oven to 350 degrees F.
Melt 2 tablespoons of the butter and 2 tablespoons of the olive oil in a moderately hot, large sauté pan.
Add the onions and cook for 10 to 15 minutes or until they become golden brown.
Stir frequently.
Remove the onions from the sauté pan and reserve.
Add the remaining butter and olive oil.
When the butter has melted, add the mushrooms.
Turn the heat to high and sauté the mushrooms until they have lost three quarters of their initial volume.
Add garlic, reserved caramelized onions, stock and wine.
Cook and reduce the liquid until it has all but evaporated.
Fold in the rosemary and the walnuts.
Remove from heat and when the mushrooms have cooled slightly, add in the blue cheese.
Stir to incorporate. Season with salt and pepper.
Poached Pears
Combine all the ingredients except the pears in a large pot and bring to a boil over high heat.
Simmer for 5 minutes.
Add the pears and reduce the heat.
Continue cooking the pears for 12 to 20 minutes or until cooked through.
Remove the pot from the heat and let the pears cool down in the poaching liquid.
When the pears are cool enough to handle, remove them from the liquid with a slotted spoon and place on a cutting board.
Use a melon baller to remove the seeds from the bottom of each pear.
Use a small paring knife to cut the pears in a "fan" shape. Set aside.
Tart Shells
Combine and mix the wet ingredients.
In a separate bowl mix the dry ingredients together.
Slowly add the dry ingredients to the wet ingredients. Mix until combined.
Continue until dough forms a ball. Wrap in plastic wrap and store overnight in the refrigerator.
Let dough come to room temperature before using. Let it sit out for at least one hour.
Using a rolling pin, roll the dough out to 1/8 inch thick. Be sure to use dusting flour to prevent sticking.
Line a 3 to 4 inch tart shell and blind bake for 7 to 10 minutes until the edges have slightly browned.
Assembly
Divide the mushroom blue cheese filling between the tart shells.
Place a pear "fan" on each tart and serve.
This recipe is a staple in our house - I mix up what goes in the "salad" depending on what I have in the kitchen. Another Rachael Ray special!
3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Another RR thai dinner ;-) This one is basically drunken noodle with rice instead - it honestly tastes like thai takeout! Serve it over rice or noodles.
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon (1 turn around the pan) wok or light colored oil
1 tablespoon hot chile oil
1/2 to 1 teaspoon crushed red pepper flakes
1 small to medium onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
4 cloves garlic, chopped
2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
20 leaves fresh sweet basil, torn
Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.