I got this from Paula one day watching her show. They are soooo good. But they are more like the bars you make.
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Cut into bars and serve with whipped cream
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
2 tablespoons (2 turns around the pan) extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
1 /2 teaspoon crushed red pepper flakes
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1 (32-ounce) can chunky style crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
A few grinds black pepper
1/4 cup (a couple of handfuls) flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente (with a bite)
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
Well, pretty close.
Ingredients:
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 package cellophane Chinese rice noodles,
prepared according to package
Cooking Sauce
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce leaves
Directions:
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
BBQ Chicken Pieces
10 ounces boneless/skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (we use spicy sweet sauce)
In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5-6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
For the Pizza
1 recipe basic pizza dough, or honey wheat pizza dough
Cornmeal, semolina or flour for handling
1/2 cup favorite BBQ sauce (we use spicy sweet sauce)
2 tablespoons shredded smoked gouda cheese
2 cup shredded mozzarella cheese
1/4 small red onion, sliced into 1/8 inch pieces
2 tablespoons chopped fresh cilantro
Place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella cheese. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18-20 pieces of red onion over the surface. Sprinkle and additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven, bake until crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.
Basic Pizza Dough
1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1 1/2 cup bread flour or all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating
Honey-Wheat Pizza Dough
1 teaspoon yeast
1/2 cup plus 1 teaspoon warm water (105 to 110 degrees F)
1 cup bread flour
1/2 cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating
Making the Dough
Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is NOT hot; temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.
If using an upright mixer, use a mixing paddle because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes until the dough is smooth and elastic. Over-mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.
If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70 to 80 degrees F) to rise until double in bulk; about 1 1/2 to 2 hours. The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.
About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller, 6-inch pizzas are desired).
Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about two hours.)
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil(I hated to do it but that was what it called for)
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 TBSP ground cinnamon
1 TBSP vanilla extract
3 cups peeled and finely chopped apples
1 cup walnuts, chopped
1 cup raisins
Preheat oven to 325F.
Generously grease a tube pan(I used mini cake pans)
In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract, and mix well. Fold the apples, raisins and nuts into the batter.
Pour the batter into the prepared pans and bake until a tester comes out clean about 1 1/2 hours.
Let cool.
Sauce:
3.5 ounces granulated sugar
1 liquid ounce water
3 liquid ounces heavy cream, heated
Combine sugar and water in a heavy sauce pan and cook until amber in color. Slowly add heavy cream and whisk till smooth.
To assemble:
Remove cooled cake from pan. Place a pool of sauce onto the cake round. Saute some diced green apples with some sugar until the caramelize. Place on top of cake. Drizzle melted white chocolate where ever you so choose to do so on the cake.
Peach Filling:
4 peaches, peeled and chopped into 1/2 inch pieces
1/4 cup sugar
1 TSBP fresh lemon juice
Dough:
3 cups all-purpose flour
2 tsp baking powder
1/2 TBSP salt
1/2 cup unsalted butter(1 stick)
3/4 cup ice water
Glaze:
1 cup powdered sugar
2 TBSP milk
1/2 tsp vanilla extract
To make fruit fillings: In a bowl combine the peaches, sugar and lemon juice. Mix well to sugar looks to be disolved and set aside.
To make the dough: Combine the flour, baking powder, and salt in a large bowl. Cut the butter into 1/2 inch cubes. Wirk the butter into the dry ingredients with a pastry cutter or your fingers until the mixture resembles cornmeal. Add the ice water and gently form the dough into a ball. Divide the dough into two balls. Sprinkle a thin layer of flour on a pasty board or other flat, smooth surface. Roll out each portion of dough to 1/16 inch thickeness, a little thicker than a tortilla. Cut out dough circles with a 5 inch- diameter cutter. Each ball of dough should make 4-6 rounds. Put 1 TBSP fo the filing in the center of each dough round. Fold the dough rounds in half, wet your fingers and press to seal the edges with water. Crimp the edges with the tines of a fork.
To fry the pies: Pour about 3 inches of safflower oil(I used canola) into a deep-frying pan(I used my fryer) and set over medium heat. The oil is hot enough when a scrap of dough dropped in the pan sizzles and bubbles. Fry the pies, a few at a time, until golden brown(they float, so this should take about 2-3 minutes per side). Drain the pies on paper towels.
To make the glaze: Whisk together the powdered sugar, milk, and vanilla extract. Using a pastry brush, glaze the warm pies. Serve immediately.
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings
INGREDIENTS
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
DIRECTIONS
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 servings
INGREDIENTS
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter
DIRECTIONS
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 6 servings
INGREDIENTS
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves
DIRECTIONS
Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
I made this last night and it was so yummy!!!
1 tablespoon vegetable oil
3/4 cup finely diced onion
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving
Preheat the oven to 400 degrees F.
Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.
In a large bowl, add the milk and egg to the biscuit mix, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese.
Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.
I made this for dinner and it was yummy...I added garlic bread. This was made by Barefoot Contessa
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
2 boneless skinless chicken breasts, butterflied & cut in half
Sea salt
Freshly ground black pepper
All-purpose flour (for dredging)
6 Tbsp unsalted butter
5 Tbsp extra-virgin olive oil
1/3 c. fresh lemon juice
1/2 c. chicken stock
1/4 c. brined capers, rinsed
1/3 c. fresh parsley, chopped
Season chicken with salt & pepper. Dredge in flour and shake off excess.
In a large skillet over med-high heat, melt 2 Tbsp butter with 3 Tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When browned, flip and cook for another 3 minutes. Remove and transfer to plate. Repeat instructions for other 2 pieces of chicken.
Into the pan add lemon juice, stock, and capers. Return to stove & bring to a boil, scraping bottom of pan for extra flavor. Check for seasoning and adjust to taste. Return all chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 Tbsp butter to sauce and whish vigorously. Pour sauce over chicken and garnish with parsley.
What a yummy recipe! So far I've tried it with fluke, and it's worked out well. I used the pre-seasoned diced canned tomatoes instead of the stewed as well...I think it adds a little extra zing!
2 Tbsp extra-virgin olive oil
1 small onion, finely chopped, about 1/3 c.
2 cloves garlic, chopped
1/2 c. dry white wine
1 (15-ounce) can stewed tomatoes
3 Tbsp chopped flat-leaf parsley
2 pounds cod or haddock, rinsed and dried
Salt and pepper
2 Tbsp butter
1/2 lb. angel hair, cooked just shy of al dente, about 4 or 5 minutes
Preheat oven to 375.
To a small skillet preheated over medium heat, add olive oil, onion and garlic. Cook onions 5 min, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 min), remove it from the heat and stir in parsley.
Season fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish (I used a 9x13, but I'd recommend something a little smaller if you have it...maybe 9x9?). Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 min until fish is firm and opaque.
Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 Tbsp butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve. If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests."
This recipe was featured in the Aug/Sept issue of Every Day w/ Rachel Ray.
I tried it and loved it.
1 cup canola oil, plus more for greasing
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3 teaspoons ground cinnamon
6 Granny Smith apples (about 1¼ pounds)-peeled, cored and thinly sliced
2 1/4 cups granulated sugar
4 large eggs
1/3 cup orange juice
2 teaspoons pure vanilla extract
Preheat the oven to 350°. Grease and flour a 12-cup Bundt or tube pan. In a medium bowl, combine the 2 1/2 cups of flour with the baking powder and 2 teaspoons of the cinnamon. In a large bowl, toss the apples with 1/4 cup of the sugar and the remaining 1 teaspoon of cinnamon and set aside.
In a standing mixed fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and the remaining 2 cups of sugar on medium speed for 1 minute. Add the flour in 3 batches, mixing until just combined. Add the apples and stir to combine. Transfer to the pan, leaving about an inch at the top, and bake until golden and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
I saw this on Paula Deen and it looked so good and so simple that I had to post it!
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Served this at one of my tea parties and the ladies loved it. Hope you do too!
Serves 6 to 8
4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 Cups pure apple juice (Martinelli's pure apple juice) but any natural juice is as good
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice and enjoy!
Got this from Alton Brown
Software:
1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar
An assortment of jams, preserves, or dessert sauces such as:
Blueberry jam
Apricot preserves
Butterscotch ice cream topping
Hot fudge ice cream topping
6 eggs
Hardware:
Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
8 custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Whisk
Heat oven to 350 degrees F.
In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding.
Cool, cover and chill.
Here is another Barefoot Contessa recipe that is sure to please your loved ones.
2 servings Cook Time:40 min.
2 Tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onions (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded and small diced
1/3 cup freshly squeezed orange juice
2 teapoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper to taste (1 pepper) *I leave this out.
2 teaspoons minced fresh mint leaves
2 tuna steaks
Saute the olive oil, and ginger in a large saute pan over medium-low heat for 10 minutes or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm at room temperature, or chilled.
Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle fo olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
Serve the tuna on top of the mago salsa and enjoy!
**for those that lives in So.CA. I go to Gelson's to buy the fresh tuna. You may also try Whole Foods Market.
4 ounces of white chocolate, chopped into 1/4 inch pieces
3/4 pound unsalted butter, cut into 1 ounce pieces
1 cup granulated sugar
2 tsp pure vanilla extract
4 cups all-purpose flour
1/2 tsp salt
8 ounces semisweet chocolate mini-morsels( I used all 12oz that came in the bag)
Preheat the oven to 350F.
Melt chocolate in a double boiler over medium heat. Use a rubber spatula to stir the chocolate until completely smooth, about 2 minutes.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until light(but not fluffy). Add the vanilla extract and the melted white chocolate. Beat on medium for 1 minute. Operate the mixer on low while gradually adding the flour and salt. Mix for 1 minute. Scrape down the sides of the bowl. Add the chocolate mini morsels and mix on low for 30 seconds. Remove the bowl from the mixer and use a spatula to finish mixing the ingredients until thoroughly combined.
Portion the dough into 48(I got 44) slightly heaping tablespoons-sized pieces(approximately 1 ounce per piece). Roll each portion into a ball. Place the dough balls onto a non-stick baking sheet, fitting 12 to a sheet. Place the baking sheets in the center rack. Bake for 14-16 minutes, rotating the sheets halfway through the baking time. Remove the cookies from the oven and cool at room temperature.
Source: Death By Chocolate Cookies by Marcel Desaulniers
Dressing
2 Anaheim chili peppers, roasted, peeled and seeded
1/3 cup roasted pumpkin seeds (pepitas)
2 large garlic cloves, peeled
1/4 teaspoon ground pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 TBS grated Cotija cheese
2 small bunches cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water
Salad
2 corn tortillas
vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
roasted red pepper, peeled and cut into julienne strips
1/2 cup roasted pumpkin seeds (pepitas)
Place all dressing ingredients except cilantro, mayonnaise and water in
a blender or food processor. Blen approximately 10 seconds, then add
cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches. Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an air-tight container and refridgerate. Will keep for three days.
To Assemble Salad: Cut corn tortillas into matchstick-size strips. Heat
oil in saute pan; fry tortilla strips until crisp. Remove with slotted
spoon, and drain on paper towels. Set aside. Tear romaine into
bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces
of dressing onto each. Sprinkle with roasted pumpkin seeds, grated
Cotija cheese and tortilla strips. Place 2 - 3 red pepper strips on top as
garnish.
Tips: Use canned green chilies instead
of fresh, roasted sunflower seeds in place
of pumpkin seeds, and jarred roasted
red peppers. Bake the tortilla strips instead of frying. Slice tortillas into strips and bake instead of frying. Spread on cookie sheet, spray
with Pam, sprinkle with salt, bake at 350* for
about 20 minutes.
Yield: 6 cakes
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
I serve this with his Spicy Cornbread Muffins.
2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack
Preheat oven to 375 degrees F.
In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
Cool for 10 minutes in the pan, then remove and serve warm
I serve these with his Black Bean Soup!!
Great Italian Recipe by Lidia Bastianich
6 boneless, skinless chicken breast halves
12 fresh sage leaves
Salt
Freshly ground pepper
1/2 cup extra virgin olive oil
4 garlic cloves, peeled
Place the chicken pieces between 2 sheets of plastic wrap and pound them with the smooth side of a meat mallet until they are 1/4 inch thick. Lay 2 sage leaves on one side of each breast and fasten them to the breast with a toothpick (weaving in an out as if you were stiching it to the chicken). The toothpicks should lie flat. Season the chicken with the salt and pepper. Rub both sides of the chicken with the oil. Lay the chicken in a dish. Crush the garlic and scatter it over the chicken in the dish. Cover the dish and refrigerate for 1 hour.
Heat a large nonstick skillet over medium-high heat. Add the chicken pieces, sage side down and cook until well browned on the underside (about 2 minutes). Turn the chicken and cook until the second side is brown, there is no trace of pink remaining in the center of the chicken, and juices run clear.
I found this recipe on TGI Friday's website a few years ago. I made it several times, and must admit its pretty close to the sauce served at the restaurant.
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon tabasco sauce
1 cup pineapple juice
1/2 cup Jack Daniel's Whiskey
2 cups brown sugar
2 beef bouillon cubes
4 tablespoons worcestershire sauce
Combine all ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Allow to cool. Use as a glaze on any any grilled meat or for dipping.
Manicotti has a long tubular shape optimal for stuffing with a myriad of different mixtures.
INGREDIENTS
1/2 pound (8 ounces) ground beef
1/2 cup finely chopped onion
1 (15-ounce) container whole-milk ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 teaspoons olive oil
12 pieces of manicotti pasta (from one 8-ounce box)
1 1/2 cups Marinara Sauce (see below for recipe)
1 tablespoon butter, cut into pieces
DIRECTIONS
Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
Preheat the oven to 350 degrees F. Brush the remaining 2 teaspoons of oil over a 13 x 9 x 2-inch glass baking dish. Spoon 1 & 1/2 cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining 1/2 cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.
Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
** I have also put 1cup freash Mushrooms in with the ground beef and cheese mixture. It turned out really good.