So easy. So good. What more do you want?
1 eggs
bread crumbs
grated parmesean cheese
2 pork loin chops
salt and pepper
3 tbspn olive oil
1) whisk the eggs in a pie plate to blend.
2) place the bread crumbs on a plate and the cheese on another plate.
3) Sprinkle the pork chops generousy with salt and pepper. Coat the chops completely with the cheese, patting to adhere.
4) Dip the chops into the eggs, then coat completely with bread crumbs, patting to adhere.
5) Heat oil in large skillet over medium heat. Add pork chops and cook until golden brown (about 6 minutes per side)
10" Pie Pan
Blind-bake a pie shell
Filling:
2 medium Jewel or Garnet yams
1/2 cup canned pumpkin
1/2 stick (2 ounces) unsalted butter
1 vanilla bean
2 extra-large eggs
1 extra-large egg yolk
3/4 cup heavy cream
2 TBSP whole milk
1/2 cup pure maple syrup
3 TBSP light brown sugar, lightly packed
1 TBSP brandy
1/2 tsp ground ginger
1/2 tsp allspice
1/4 tsp kosher salt
1 very small pinch ground cloves
1 small pinch white pepper
2 TBSP milk or water
1 TBSP granulated sugar
1/8 tsp ground cinnamon
4 to 5 gratings of fresh whole nutmeg
Pre-heat the oven to 350 degrees
Filling:
Place the yams directly on the oven rack and bake them until they are very soft and starting to burst, about 45 minutes to an hour. Allow to cool, remove the skins, and set aside.*
*I found canned sweet potato at Whole Foods Market and skipped baking the potatoes completly.
In the bowl of a food processor fitted with the steel blade, puree the yams with the pumpkin. Transfer the mixture to a small saucepan. Over a medium heat, stirring constantly, allow the moisture to evaporate as the mixture bubbles and cooks, about 5 to 7 minutes. Remove from the heat.
In a small saucepan over medium-high heat, begin to melt the butter. *Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and the seeds and add the scrapings and the pod to the butter. Swirl the pan to ensure the butter cooks evenly and doesn't burn. Continue cooking about 3 to 5 more minutes, until the bubbles subside and the butter is dark brown and has a nutty aroma. Remove the vanilla bean.
Add the browned butter and dark flecks to the pumpkin-yam mixture and combine. Strain the mixture into a large bowl.
In a medium bowl, whisk the whole eggs, egg yolk, cream, milk, maple syrup, brown sugar, brandy, ginger, allspice, salt, cloves, and pepper. Add to the pumpkin mixture, whisking to combine.
Brush the rim of the pie shell with the milk or water and pour in the filling to just below the rim.
In a small bowl combine the granulated sugar, cinnamon, and nutmeg. Sprinkle the topping over the filling.
Bake for about 1 to 1 1/2 hours, until the filling is set and the crust is nicely browned. When done, the filling should no longer quiver when you gently shake the baking sheet.
Note* I have also used vanilla extract instead of going through the work of the vanilla bean. Just be sure you don't cook it. Do not add it to a mixture still on the flame.
This recipe has spoiled me for any other pumpkin or sweet potato pie. It is the absolute best.
5 tablespoons vegetable oil
1 small onion, coarsely chopped
1 medium red bell pepper, stemmed, seeded, deveined, and finely chopped
4 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 tablespoons ketchup, plus more for serving
1 1/2 cups cooked or canned black beans, drained
1 cup cooked basmati rice
2 cups fresh breadcrumbs
Hot pepper sauce, such as Tabasco
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.
2. In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.
3. Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop 1/4-cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup, if desired.
This is a Giada De Laurentiis cooking with kids. I had never tried Nutella until this recipe but OMGOSH! It is so good!!
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
These look like a nice little muffin for Thanksgiving.
Inspired by chef, restaurateur, and TV personality Bobby Flay
Try smearing these with apricot jam when they're warm from the oven—it's a nice match.
Makes 24 mini-muffins
Ingredients:
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples*
Cooking spray
Special equipment:
Mini-muffin pan
* 3/4 cup frozen blueberries (they should be frozen solid, not thawed) can be substituted for the apples.
Directions:
1. Preheat oven to 425° F.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
3. Combine eggs, milk, butter, vanilla, and vinegar in another.
4. Make a well in the dry ingredients, and pour in the wet ingredients; stir just until combined.
5. Stir in apples, just until incorporated.
6. Spray mini-muffin tin with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a test comes out clean.
7. Remove from tin, using a small offset spatula if necessary; cool on a rack. Serve.
I had to alter the recipe a bit and used frozen, unsweetened sliced peaches instead of fresh and vanilla pudding mix instead of coconut. It was delicious, though, and everyone liked it. The frosting was a bit runny, but I think that is because the thawed peaches had much more moisture in them than fresh peaches would have, but it was still great. I will make it again when I get fresh peaches
Jean Tarkanian’s Moist Peach Cake (South Carolina)
Ingredients:
2 cups sliced fresh peaches
1/4 cup sugar
1/4 cup orange juice
1 package yellow cake mix without pudding
1 package instant coconut pudding
1 cup water
4 eggs
1/2 cup salad oil
Creamy Peach Icing:
1/2 cup sliced fresh peaches
1 tablespoon sugar
1 tablespoon orange juice
1 package cream cheese (3 ounce)
1 tablespoon butter
1 teaspoon vanilla
2 cups confectioners sugar
Preparation:
Combine peaches, sugar and orange juice and set aside. In large bowl combine the
two mixes. Stir in the water, eggs and salad oil.
Beat with electric mixer for 2 minutes at medium speed.
Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan.
Arrange peach slices over top and cover with remaining cake batter.
Bake in 350 degrees oven until cake tests done (about 35 to 45 minutes).
Let cool in pan for 15 minutes before removing to serving platter. When cake has
cooled, completely frost with Cream Peach Icing.
Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set
aside. In bowl combine the cream cheese, butter, vanilla and confectioners
sugar. Beat well.
Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture.
Thin if necessary with reserved liquid.
Spread over cooled peach cake.
I was watching Tyler's Ultimate yesterday on the Food Network, and I saw him make this recipe. I thought it was a great way to change things up from boring old mashed potatoes. This will be on my holiday menu this year!
2 pounds potatoes, washed and halved
1 bay leaf
1 tablespoon freshly grated horseradish (or prepared)
1 cup sour cream
1/4 cup chives, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Preheat oven to 400 degrees F.
Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.
Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.
1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and finely diced
1/2 large Jalapeno pepper, seeded and finely diced
1/4 bunch of cilantro, finely chopped
juice of 1 lime
Hogwash is excellent with oysters and a perfect dipping sauce for freshly boiled crab. Recipe is from the Hog Island Oyster Bar website.
Adapted from Chef Charles Phan of the Slanted Door Restaurant (San Francisco, CA)
Don't be intimidated by the long list of ingredients, it is pretty easy to make at home, just be sure to read the entire recipe first so you organize your time as it is a dish that must be made in steps and can't be done all at once!
Marinade
2 pounds beef tenderloin, trimmed of fat and cut in 1-inch cubes
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons peanut or canola oil
Vinaigrette
1 tablespoon sugar
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 tablespoons light soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
Salt and Pepper Sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Juice from 1/2 of a lime
Stir-Fry
4 tablespoons peanut or canola oil, divided
2 tablespoons finely chopped fresh garlic
3 green onions, cut into 1-inch lengths
1/2 cup slivered red onions
2 teaspoons butter
1 bunch watercress, for garnish
In bowl, combine beef and marinade ingredients; cover and refrigerate for two hours. In second bowl, whisk together vinaigrette ingredients; set aside. In small bowl, combine Salt and Pepper Sauce ingredients; set aside.
In a large non-stick skillet over medium-high heat, add 2 tablespoons of the oil; heat until smoking. Add half the meat in a single layer and cook for about 1 minute, until it forms a brown crust. Using tongs, turn over meat and cook another minute.
Add half the garlic, and half the red and green onions; cook for 30 seconds. Add half the vinaigrette and shake the skillet to release the beef; add the butter and continue to shake the skillet until butter is melted.
Spoon beef into a bowl and keep warm. Wash skillet and repeat process to cook remaining ingredients. Spoon entire mixture over watercress and serve with Salt and Pepper Sauce for dipping. Makes 4 servings.
• NOTE: Charles Phan cooks the beef in batches in a single layer. Do not crowd the beef in the skillet; it will steam instead of turning a nice caramelized brown color. You may need to divide the ingredients into as many as four batches, depending on the size of your skillet.
From Vegetarian Cooking for Everyone, Deborah Madison. A nice zippy potato salad with no mayonnaise…
1 large dark red onion, finely diced
1/2 cup aple cider vinegar
salt and freshly milled pepper
1/2 cup olive oil
3 lbs boiling or waxy potatoes
2 Tblsp Dijon mustard
3 large garlic cloves, pounded or put through a press
3 tblsp capers, rinsed
1 bell pepper, any color, finely diced
4 celery ribs or 1 fennel bulb, finely diced
3 tblsp chopped marjoram
1 tblsp chopped thyme or lemon thyme
Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put it in a large salad bowl. Add the vinegar, 1 tsp salt, several grinds of pepper the oil and set aside.
Cook the potatoes, then peel and slice them. While still warm, add them to the onion along with the mustard, garlic and capers. Toss gently with a soft rubber spatula. Add the bell pepper, celery, and herbs and toss once more. Taste for salt and grind in plenty of pepper.
From Mark Bittman, author of How to Cook Everything.
Dusting the meat with some of the sugar makes the browning process go much more rapidly, and leaves behind a caramelized residue that is deglazed by the vinegar when you add it.
Most pot roasts depend for their flavor on the juices exuded by the meat itself; that's why tough, slow-cooking cuts like brisket or chuck are usually preferable. But since the meat's contribution here is minimized by the powerful cranberry-based combination, a fast-cooking cut like tenderloin works well, reducing the cooking time to just over an hour. *Substitute a 2 to 3 pound piece of tenderloin (filet mignon) for the chuck and reduce cooking to about 1 hour, or until internal temp is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.
4 to 6 servings
1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2 to 3 pound piece of chuck or brisket
salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
cayenne
1. Put the butter in a casserole or skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides -- this will take 15 minutes approx. -- seasoning it with salt and pepper as it browns.
2. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
3. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
Earthy dark pasilla chile (sometimes called negro)... its unique flavor defines tortilla soup in central Mexico. In Michoacan, in west-central Mexico, it's ancho chile. In your kitchen, it might turn out to be another chile, like New Mexico or even a little smoky chipotle (be forwarned that chipotle will make the broth quite spicy).
Makes 10 cups, serving 6
1 large dried pasilla (negro) chile, stemmed and seeded
One 15-oz can diced tomatoes in juice (preferably fire-roasted)
2 tblsp vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 large sprig fresh epazote, if you have one
salt
4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 oz) roughly broken tortilla chips
1 large lime, cut into 6 wedges, for serving
Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if usiing. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately.
Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second).
Serves 4.
For the marinade
1-1/2 tbl ground ancho chile powder
1 tsp dried oregano, preferably Mexican
A big pinch of ground cloves
1/4 tsp ground cinnamon, preferably Mexican canela
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tbl vinegar (apple cider vinegar gives a Mexican flavor)
1/4 cup orange juice
1 tsp salt, plus a little more for the onions
1 large (3 lb) chicken (sometimes called a large frying chicken, or a small roasting chicken)
2 large bunches green onions, preferably the type with large (1 inch) white bulbs, (these "knob" onions are available at Mexican markets and many farmers' markets), roots and wilted outer leaves removed
A little vegetable oil or olive oil for brushing the onions
About 1 cup roasted Tomatillo Salsa, for serving
In a small bowl, mix together all the marinade ingredients.
Heat one side of a gas grill to medium. If you have a grill with three burners, heat the outer two to medium, leaving the center one off. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank half the coals to one side of the grill, half to the other.
While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone. Or, if you don't have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut down through both sides of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast, hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the "shoulders," tucking them in firmly to keep them in place during grilling.
Smear both sides of the chicken with the marinade. Lay in the center of the grill (it wil not be over direct heat). Cook, without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you're cooking over charcoal, you'll wnat to add more charcoal to the fire after an hour or so - the internal temperature of the grill should stay at about 325 degrees.
About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned.
Remove the chicken to a cutting board. It will lose less juice if you cover it loosely with foil and let it rest for 5 to 10 minutes.
Cut the chiekn into quarters ( or smaller pieces). Transfer a portion to each of four dinner plates. Top with the grilled onions, and you're ready to serve. Pass the salsa separately.
A couple of riffs
I love to grill zucchini and eggplant (thickly sliced, brushed with oil and sprinkled with salt), alongside or in place of the onions; a squeeze of lime juice and a sprinkling of chopped cilantro make them taste very Mexican.
4 eggs
2/3 envelope Lipton Onion Soup Mix (the whole packet measures 1/4 cup, so use slightly less or use the whole packet if you like the onion soup mix taste) - for vegetarian version substitute dry soup mix without beef bouillion
1/3 LB low-fat ricotta cheese
1/3 LB firm tofu (mashed into small pieces)
1/4 cup vegetable oil of choice
1/3 cup onions
1/2 cup cooked brown rice
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary (fresh is good)
4 cups (dry measured) Special K (note: this approximately equals 4 oz or 113 grams of the cereal by weight)
1 1/2 tbsp. garlic
Sauce:
1/2 cup ketchup
1/8 cup Dijon mustard
1/4 cup molasses
1/8 cup to 1/4 cup apple cider vinegar (to taste)
Pinch cayenne ground pepper (to taste)
Preheat oven to 300F.
Sauté onions and garlic.
Beat eggs in a bowl, and then add all other ingredients except the Special K. Mix well and then add the Special K last. Put in pan that is sprayed with cooking oil.
Bake for 1hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.
served in Sri Chinmoy enterprise restuarants (Ananda Fuara and others around the U.S. and abroad)
Serves 4
Manka’s Inn chef Daniel DeLong prepared this dish for Prince Charles and Camilla Parker Bowles when they ate at the restaurant last November on a visit to Point Reyes. “Camilla doesn’t particularly care for duck, and she wanted the recipe,” reports DeLong. Billed as Duck Fit for a Prince to diners, the dish is called “Shut Up” Duck behind the scenes because a hush falls over the dining room when it’s served.
The key is the long cooktime, which allows the fat to be cooked off, the skin is gloriously crisped and the meat is fall of the bone tender
INGREDIENTS:
4 duck legs, 8 to 10 ounces each, visible fat removed
1 teaspoon kosher or sea salt
Several grinds of black pepper
1 teaspoon olive oil
1 medium yellow onion cut into 1/2-inch dice
6 cloves garlic, peeled and crushed with the side of a knife
3/4 cup red wine
1/3 cup orange juice
1 teaspoon Dijon mustard
1 1/2 teaspoons minced fresh thyme
1 1/2 cups duck stock, or more as needed (available in the freezer case in many markets)
INSTRUCTIONS:
To prepare the duck: Season the duck legs on both sides with the salt and pepper. Put the legs on a flat rack and set the rack on a tray so that air circulates all around the legs. Refrigerate uncovered for 24 hours.
Preheat the oven to 350º.
Heat a 14-inch ovenproof skillet over moderate heat. Add the oil and swirl to coat. Add the duck legs, skin-side down. Cook until the skin is well browned and most of the fat has rendered; 15 to 20 minutes, pouring off the fat as it accumulates.
Set the duck legs aside on a plate. Add the onions to the skillet and cook, stirring, until they are softened, about 5 minutes. Add the garlic and cook for a minute or two to release its fragrance. Add the wine, raise the heat to high, and simmer until all the wine has evaporated. Add the orange juice and simmer until it is reduced by half. Stir in the mustard, thyme and 1 1/2 cups stock, whisking until the mustard dissolves and the stock is simmering. Return the duck to the skillet, skin-side up. Cover with a round of parchment paper and a lid. Transfer the skillet to the oven and cook until the duck legs are tender when prodded with a fork, 1 1/2 to 1 3/4 hours.
Set the duck legs aside and pour the sauce into a measuring cup. Let the sauce settle for 10 to 15 minutes, then skim off fat. Return the sauce to the skillet and keep warm. If there is not enough sauce, add a little duck stock.
Preheat the broiler. To crisp the duck skin before serving, set the legs on a broiler rack about 8 inches from the element. Broil, watching constantly, until the skin is crisp. To serve, spoon a little sauce onto each plate and top with a duck leg.
Per serving (without skin): 205 calories, 21 g protein, 8 g carbohydrate, 7 g fat (3 g saturated), 79 mg cholesterol, 684 mg sodium, 0 fiber.
I have made this recipe many times and it really only takes 5 minutes, it tastes great and is pretty and very festive!
12 oz package semisweet chocolate chips
1 cup butterscotch chips
14 oz can sweetened condensed milk (save the can)
1 tsp. pure vanilla extract
8 oz. can walnuts, plus more for topping (optional)
1/2 cup raisins or dried currants (I like currants)
Candied red and green cherries to decorate top of fudge (like holly)
Softened butter to grease an 8 inch round cake pan
1. Grease an 8 inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk together until they melt, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly sprigs from the cherries and garnich with walnuts between the sprigs.
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices the serve.
To give the wreath as a gift-wrap on a plate in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio and Cranberry:
Substitute the choc chips for white choc chips, 1.5 oz bag plus 1 cup.
Sub 1 to 1.5 cups of shelled natural pistachio nuts for walnuts.
Sub 1/2 cup dried sweetened cranerries for currants.
Goober and Raisinette Wreath
Swap butterscoth for peanut butter chips
Swap large whole peanuts for walnuts
Swap 1/2 cup large raisins for currants
The best part of this dish is that it involves mopping your plate with hot, crusty, buttered bread. Perfect for a chilly night.
1 pound sea scallops
1/4 cup flour seasoned with salt and pepper
1 TBSP olive oil
2 TBSP butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 14 ounce can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, torn
1 lemon zested
Hot, crusty bread for plate mopping (I recommend that you butter it, hey, live a little),
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large skillet over medium high heat. Add oil and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine one minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook for 3 minutes. Return scallops to the pan and cook shrimp and scallops 2-3 minutes longer. Transfer contents of pan to a warm serving dish and top with basil and and lemon zest. Pass plenty of bread to enjoy the delicous juices.
(Recipe courtesy of Nigella Lawson via Food Network)
4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers
Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
This is a Rachael Ray chili recipe that I have made for about three years now. It is so easy and it tastes delicious. It's sure to please your crowd!
3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional
Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
TIDBIT:
To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
Dippers:
Choose from any or all of the following for dipping and scooping into your chili:
Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
All of the above can be found on either snack aisle or natural foods snack section in your market.
Toppers:
Choose from any or all of the following for topping your chili:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes
Defrosted frozen corn or leftover corn on the cob, scraped from cob
For Lemon Lovers. This cake has just the right amount of sweetness with the glaze on top. It was a big hit at my last family dinner and was a nice change from chocolate desserts (and I LOVE chocolate!)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used low fat vanilla yogurt)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
This is just one of Paula Deen's versions of her Gooey Cake. This one is my favorite!
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 c peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
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 peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Found this at http://www.breastcancercare.org.uk/content.php?page_id=3162
Ingredients (makes 12):
for the cupcakes:
125g/ 1/4 pound self-raising flour
125g/ 1/4 pound very soft unsalted butter
125g/ 1/4 pound lavender sugar, sieved
2 eggs
pinch salt
few tablespoons milk
for the icing:
250g/ 1/2 pound Instant Royal Icing powder
violet food colouring paste
handful real lavender stalks
Method:
Preheat the oven to 200ºC/392°F/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases.
Take butter, eggs and milk out of the fridge in time to make sure they’re at room temperature.
Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and blitz till totally combined.
Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove the blade and spoon and scrape the batter equally into the waiting cupcake cases.
Remember the cakes rise as they bake: there is enough mixture to fill each case adequately even if you panic when you first look at it.
Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch.
Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
Once they’re cool, you can get on with the icing. You want the icing to sit thickly on the cupcakes not run off them, and you can aid this by cutting off any risen humps with a sharp knife first, so that each cake is flat-topped.
Be careful if you’re icing over any cut surface: you want no crumbs dislodged and left behind to besmirch the smoothness of the topping.
Make the icing according to packet instructions, dyeing the mixture a faint lilac with a spot or two of food colouring: I like to use the solid pastes for which you may have to go to a specialist cake decoration shop, I’m afraid; the colour you’ll want here is generally labelled ‘grape violet’.
Go carefully, though: we want pastel serenity here, not Seventies record-sleeve murk.
Top each pretty-pale cupcake with a little sprig of lavender before the icing’s set dry.
The smoked mozzarella gives it a great taste. This can also be made with ravioli.
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain.
Add the tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish.
Top the mixture with the smoked mozzarella and Parmesan.
Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes
Love this --- it is from Giada's Family Dinners
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.
Delish tuna burgers via Racheal Ray. So good and healthy too!
2 pounds fresh tuna steak, cut into chunks
3 garlic cloves, finely chopped
One 2-inch piece of fresh ginger, peeled and grated
3 to 4 tablespoons dark soy sauce, such as tamari (eyeball it)
2 scallions, finely chopped
1/4 red bell pepper, finely chopped
2 teaspoons sesame oil (eyeball it)
1 tablespoon grill seasoning blend, such as Montreal Steak Seasoning by McCormick (a palmful)
2 tablespoons vegetable or peanut oil
1/2 pound shiitake mushrooms, stemmed and sliced
Coarse salt
4 sesame kaiser rolls, split
1/4 cup prepared wasabi mustard, such as Stonewall Kitchen brand, plus extra for serving(optional)
Red or green leaf lettuce
1/2 cup mango chutney (found in the condiment or international foods aisle), plus extra for serving) (optional)
Pickled ginger, for serving
1. Place the tuna in a food processor and pulse until it reaches the consistency of ground beef. In a large bowl, combine the ground tuna with the garlic, ginger, soy sauce, scallions, bell pepper, sesame oil and grill seasoning. Form the meat into 4 large patties.
2. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat and 1 tablespoon of vegetable oil in a medium nonstick skillet over medium-high heat.
3. Add the tuna patties to the large skillet and cook for 2 minutes on each side for rare, or for 4 minutes on each side for well done. While the burgers work, sauté the mushrooms for 5 minutes in the medium skillet. When the mushrooms are tender, salt them to taste.
4. To assemble the burgers, spread the roll bottoms with the wasabi mustard; top with the lettuce, burgers and mushrooms. Slather the bun tops with the mango chutney and set in place. Pass around extra mustard and chutney at the table, if desired. Serve the tuna burgers with pickled ginger and root vegetable chips.
I tried this recipe and thought it was so good. It does not make a large amount so you might want to double the recipe.
Brown Sugar Chewies Recipe courtesy Paula Deen
See this recipe on air Thursday Feb. 22 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: The Working Lunch
1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable oil cooking spray.
A Paula recipe that uses less than a stick of butter!
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. Makes 6 to 8 servings.
Cabbage-Potato Soup
Recipe courtesy of Emeril Lagasse
2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
I found this in Rachael Ray's magazine last month & my family loved it.
Salt
1 pound extra-wide egg noodles
4 tablespoons butter
2 large onions, thinly sliced lengthwise
Freshly ground pepper
1/2 teaspoon ground thyme or poultry seasoning
Four 6- to 8-ounce boneless pork loin chops
Flour, for dredging
2 large eggs
1/4 cup heavy cream or half-and-half
2 cups bread crumbs
1/2 teaspoon freshly grated nutmeg
Vegetable oil, for frying
Flat-leaf parsley, finely chopped (a generous handful)
1 lemon, cut into wedges
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.
3. Place each pork chop between wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate. In a shallow dish, beat the eggs and cream. On another plate, season the bread crumbs with the nutmeg.
4. Preheat the oven to 250° and place a baking sheet on the middle rack. in a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the bread crumbs, and fry in the skillet 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.
5. Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.
Serves 4.
This is just about the best Mac and Cheese I have ever had!!! Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry!
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot